Better than Takeout Orange Chicken
Ingredients
Chicken
chicken breast (cubed)
600 g
Batter
all-purpose flour
120 g
cornstarch
60 g
egg
1 piece
water
120 ml
salt
3 g
Orange Sauce
fresh orange juice
180 ml
orange zest
10 g
soy sauce
45 ml
rice vinegar
30 ml
granulated sugar
80 g
garlic
3 clove
fresh ginger
15 g
chili flakes
3 g
cornstarch slurry
15 g
Garnish
green onion
2 stalk
sesame seeds
10 g
Instructions
Prepare the chicken
Cut chicken breast into bite-sized cubes and season lightly with salt.
Make the batter
Combine flour, cornstarch, egg, water and salt in a bowl to form a smooth batter.
Coat the chicken
Dip chicken pieces in the batter until fully coated.
Fry the chicken
Heat oil in a wok or deep pan and fry chicken pieces until golden and crispy. Work in batches if necessary.
Prepare the orange sauce
In a saucepan combine orange juice, zest, soy sauce, rice vinegar, sugar, minced garlic, ginger and chili flakes. Bring to a simmer.
Thicken the sauce
Stir in cornstarch slurry and cook until the sauce thickens and becomes glossy.
Combine chicken and sauce
Add fried chicken to the thickened orange sauce and toss until evenly coated.
Serve
Transfer to a serving plate and garnish with sliced green onion and sesame seeds.
Original recipe
Storage
Best enjoyed fresh. Reheating may soften the coating.
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