Better than Takeout Orange Chicken
Crispy, golden chicken pieces tossed in a bright, sweet-tangy orange sauce that rivals your favorite takeout restaurant.
Equipment
Ingredients
Chicken
chicken breast (cubed)
500 g
Batter
all-purpose flour
100 g
cornstarch
50 g
egg
1 piece
Orange Sauce
orange (juiced)
2 piece
soy sauce
45 ml
rice vinegar
30 ml
honey
60 g
garlic (minced)
3 clove
ginger (grated)
15 g
red pepper flakes
2 g
Instructions
Prepare the chicken
Cut chicken breast into bite-sized cubes and set aside.
Prepare the batter
Mix flour, cornstarch, and egg to create a light batter for coating the chicken.
Coat the chicken
Dredge chicken pieces in the batter until fully coated.
Fry the chicken
Heat oil in a wok or pan and fry chicken pieces until golden brown and crispy.
Make the orange sauce
Combine orange juice, soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes in a bowl.
Simmer the sauce
Cook the sauce in a pan until it thickens slightly.
Combine chicken and sauce
Add the fried chicken to the sauce and toss to coat evenly.
Serve hot
Transfer to a serving plate and garnish if desired.
Original recipe
Storage
Best enjoyed fresh but can be stored in an airtight container. Reheat gently to maintain crispiness.
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