Orange chicken is a popular Chinese-American dish made with bite-sized pieces of chicken that are battered and deep-fried until crispy, then tossed in a sweet and tangy orange-flavored sauce.
It is commonly served as a main dish over rice.
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup all-purpose flour
2 eggs, beaten
1 cup cornstarch
Salt and pepper, to taste
Vegetable oil, for frying
1/2 cup orange juice
1/4 cup rice vinegar
2 tbsp soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
1 tsp grated ginger
1 tsp sesame oil
2 tbsp cornstarch mixed with 2 tbsp water
Sesame seeds, for garnish
- In a shallow dish, combine the flour, salt, and pepper. In a separate dish, beat the eggs.
- Dredge the chicken pieces in the flour mixture, then dip in the beaten eggs, and finally coat in cornstarch.
- Heat enough oil in a deep pan or wok to deep-fry the chicken.
- Fry the chicken until golden brown and cooked through, about 5-7 minutes.
- Drain on a paper towel-lined plate.
- In a small saucepan, combine the orange juice, rice vinegar, soy sauce, brown sugar, garlic, ginger, and sesame oil.
- Bring to a simmer over medium heat.
- Slowly stir in the cornstarch mixture and continue to cook until the sauce thickens.
- Toss the cooked chicken in the sauce and heat through.
- Serve the orange chicken over rice and garnish with sesame seeds.