Orange Chicken

Ingredients

• 2 1/2 pounds chicken breasts (cut into 1-inch chunks)
• 1 cup cornstarch
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 eggs (beaten)
• Canola oil for frying
• 1 cup orange juice
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 1/4 cup soy sauce
• 1 tablespoon fresh ginger (minced)
• 2 cloves garlic (minced)
• 1/2 teaspoon red pepper flakes
• 1 orange zested
• 1 tablespoon cornstarch
• Green onions (chopped)
• Orange zest

Instructions

1. 1

   --- Chicken: ---

2. 2

   wisk: In a large, shallow bowl, whisk cornstarch flour, salt, and black pepper.

3. 3

   beat: Add beaten eggs to another bowl.

4. 4

   heat: Pour about 2 inches of canola oil into a deep frying pan and heat it over medium-high heat until it reaches 325-350F.

5. 5

   dip: In the meantime, dip the chicken pieces into the beaten eggs.

6. 6

   toss: Add the chicken chunks to the cornstarch mixture and toss until they are well-coated. Work in batches.

7. 7

   fry: Cook it in batches in the hot oil until golden and crispy.

8. 8

   set aside: Remove to a plate and set aside.

9. 9

   --- Orange Sauce: ---

10. 10

    Wipe the pan clean and add orange juice, white and brown sugar, rice vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for three minutes over medium heat.

11. 11

    mix: In a small bowl, whisk one tablespoon of cornstarch with two tablespoons of water to form a paste.

12. 12

    combine: Add the slurry to the orange sauce and whisk together. Continue cooking for 3-5 minutes or until the mixture begins to thicken.

13. 13

    stir: Once the sauce is thickened, reduce the flame to low and stir in orange zest.

14. 14

    coat: Add the chicken back to the pan and toss it with the orange sauce. You may reserve some of the sauce to drizzle on rice.

15. 15

    Serve it over white rice, sprinkled with green onions and orange zest.