Orange Chicken

Name: Orange Chicken
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb Chicken Breast, Cubed; Some Salt, To taste; Some Pepper (Black), To taste; 1 Egg; 3 tbsp Cornstarch; Some Water, As needed (until batter reaches thick maple syrup consistency); Some Neutral Oil, For frying; 3 cloves of Garlic, Minced; 2 scallions of Scallion, Whites, chopped; 2 tbsp Soy Sauce; 1 tbsp Oyster Sauce; 1/2 orange of Orange Juice, Juice from; 1 tbsp Cooking Wine; 1 tbsp White Vinegar; 3 tbsp Sugar; 1 tbsp Cornstarch, For slurry; 2 tbsp Water, For slurry; Some Scallion, Sliced (for garnish); Some Orange Zest

This Orange Chicken features tender, battered chicken pieces crisp-fried and tossed in a glossy, tangy-sweet orange sauce studded with garlic and scallion. It’s bright with citrus notes, balanced with savory soy and oyster sauces, and finished with fresh scallion and orange zest for aroma. Serve over rice for a comforting, restaurant-style meal at home.

This Orange Chicken features tender, battered chicken pieces crisp-fried and tossed in a glossy, tangy-sweet orange sauce studded ... Show more

By Shu Xu · Original recipe

Health Grade

B · Healthy

Time

35 min

Price

0,60 €

Calories

274 kcal

low calorie

low fat

Method

Wash the produce

Rinse the Scallion under cool water and scrub the outside of the orange well, since you'll be using it for both the orange juice and orange zest. Pat everything dry so it slices neatly and the zest stays fluffy instead of clumping.

Prep the ingredients

Cut the Chicken Breast into bite-size cubes if it is not already cut. Mince the Garlic, thinly slice the scallion whites for the sauce, and slice the green tops for garnish. Finely zest the orange, then cut it and squeeze out enough juice from half to measure the amount needed for the sauce.

Make the batter

Season the chicken lightly with Salt and Pepper. In a medium bowl, whisk the Egg with Cornstarch and just enough Water to make a batter the consistency of thick maple syrup, then toss the chicken until every piece is evenly coated.

Heat the oil

Pour the Neutral Oil into a heavy, deep pot until it comes about 2 inches up the sides. Heat over medium-high until it reaches 350° F.

Fry the chicken

Lower the battered chicken into the hot oil in 2 to 3 batches and fry for 3 to 4 minutes per batch, turning a few times, until the coating is crisp and deep golden and the chicken is cooked through. Transfer each batch to a rack or paper towel-lined tray to drain, and let the oil return to 350° F before starting the next batch.

Mix the sauce

In a small bowl, stir together the Soy Sauce, Oyster Sauce, orange juice, Cooking Wine, White Vinegar, and Sugar until the sugar is mostly dissolved. In a second small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water into a smooth slurry.

Cook the sauce

Set a large skillet or wok over medium heat with about 1 tablespoon of the frying oil. Add the garlic and scallion whites and cook for 30 to 60 seconds, stirring, until fragrant but not browned. Pour in the sauce mixture and bring it to a gentle simmer, then stir the slurry once more and add it. Cook for 1 to 2 minutes, stirring, until the sauce looks glossy and thick enough to coat a spoon, then add the fried chicken and toss until every piece is evenly coated.

Finish and serve

Transfer the orange chicken to a serving plate or bowl and scatter over the sliced scallion greens and a little orange zest. Serve it right away while the chicken is still crisp around the edges and sticky with sauce.