Orange Chicken
Equipment
Ingredients
Main
chicken breast (cubed)
600 g
corn starch
60 g
egg (beaten)
1 piece
sunflower oil
500 ml
Sauce
orange juice (fresh)
120 ml
soy sauce
45 ml
rice vinegar
30 ml
granulated sugar
50 g
garlic (minced)
3 clove
ginger (minced)
10 g
corn starch
15 g
water
60 ml
Instructions
Prepare chicken
Cut chicken into bite-size cubes and toss with beaten egg.
Coat chicken
Dredge chicken pieces in cornstarch until evenly coated.
Fry chicken
Heat oil in wok and fry chicken in batches until golden and crispy.
Make orange sauce
Combine orange juice, soy sauce, rice vinegar, sugar, garlic, and ginger in a pan; bring to a simmer.
Thicken sauce
Mix cornstarch with water and stir into sauce until thickened.
Combine chicken and sauce
Return fried chicken to the pan and toss until evenly coated with sauce.
Serve
Serve immediately over steamed rice with green onions if desired.
Original recipe
Storage
Best eaten fresh; sauce may separate when reheated.
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