Ingredients
Scale
- 1 pound chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup vegetable oil, for frying
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1 tablespoon rice vinegar
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, minced
- 1/2 teaspoon red pepper flakes (optional)
- 2 green onions, chopped (for garnish)
Instructions
- In a bowl, combine cornstarch and flour. Dredge chicken pieces in the mixture, shaking off excess.
- Dip the coated chicken pieces into the beaten eggs.
- Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches until golden and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
- In a separate saucepan, combine orange juice, soy sauce, sugar, rice vinegar, garlic, ginger, and red pepper flakes. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Once the sauce thickens slightly, add the fried chicken to the saucepan and toss to coat thoroughly.
- Serve the orange chicken hot, garnished with chopped green onions.
Notes
- For extra flavor, marinate the chicken in soy sauce for 30 minutes before coating.
- Feel free to add steamed broccoli or bell peppers for added vegetables.
- Serve over rice or noodles for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 14 grams
- Sodium: 700 milligrams
- Fat: 20 grams
- Saturated Fat: 3 grams
- Carbohydrates: 30 grams
- Fiber: 1 gram
- Protein: 25 grams
- Cholesterol: 80 milligrams