Crispy Orange Chicken
Crisp bites of coated chicken tossed in a bright, sticky orange glaze—balanced between sweet, tangy, and a touch of ginger heat. The batter-fry plus cornstarch-thickened sauce gives a glossy, clingy finish perfect over rice.
1 ½ lb chicken breast, cut into 1-inch pieces
1 tsp salt
½ tsp black pepper, freshly ground
1 egg, lightly beaten
1 cup all-purpose flour
½ cup cornstarch
1 tsp baking powder
2 cup vegetable oil, for frying
1 cup orange juice, freshly squeezed
⅓ cup granulated sugar
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp fresh ginger, grated
2 clove garlic, minced
2 tbsp cornstarch, for slurry
2 tbsp water, for slurry
1 tsp sesame oil
1 tsp orange zest, from 1 orange
2 stalk scallion, thinly sliced
¼ tsp red pepper flakes
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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