Better Than Takeout Orange Chicken

Name: Better Than Takeout Orange Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 65 min
Yield: 4 servings
Cuisine: American
Ingredients: 300 g Chicken Breast; ½ tsp Salt; 1 pinch Black Pepper; 2 tbsp Orange Juice; 100 g Cornstarch; 2 whole Egg; 1 l Frying Oil; 2 tsp Cooking Oil; 1 tsp Ginger; 1 tbsp Garlic; 1 pinch Red Pepper Flake; ¼ cup Orange Juice; 3½ tbsp Light Soy Sauce; ¼ cup Brown Sugar; 1 tbsp Honey; 1½ tsp Orange Zest; 3 tbsp Vinegar; 1 tbsp Cornstarch Water; 1 tbsp Scallion; 1 pinch Red Pepper Flake

AMERICAN·NON-VEGSource

Crispy, tender orange chicken with a perfectly balanced sweet and sour sauce, better than takeout.

1h 5m4Servings

Nutrition

648kcal

16gProtein

47gCarbs

45gFat

Ingredients

CHICKEN

Chicken Breast

300 g

Salt

To taste

½ tsp

Black Pepper

To taste

1 pinch

Orange Juice

2 tbsp

Cornstarch

100 g

Egg

2 whole

Frying Oil

1 l

SAUCE

Cooking Oil

2 tsp

Ginger

1 tsp

Garlic

1 tbsp

Red Pepper Flake

1 pinch

Orange Juice

¼ cup

Light Soy Sauce

3½ tbsp

Brown Sugar

¼ cup

Honey

OptionalOptional

1 tbsp

Orange Zest

1½ tsp

Vinegar

3 tbsp

Cornstarch Water

1 tbsp

FOR GARNISH

Scallion

Diced

1 tbsp

Red Pepper Flake

1 pinch

Instructions

1Marinate the Chicken

30m

Slice Chicken

Cut the chicken breast into 1/4-inch thick pieces at a 45-degree angle.

Marinate

Mix chicken with salt, black pepper, and 2 tbsp orange juice. Let it marinate in the fridge for at least 30 minutes.

2Prepare the Batter

Beat Eggs

Crack and beat the 2 eggs in a bowl.

Mix Batter

Add 100g cornstarch to the beaten eggs and stir with a fork until a smooth, shiny batter forms.

3First Fry

10m

Heat Oil

Heat frying oil to 360°F (182°C). Test with a drop of batter; it should bubble vigorously and float.

Fry Chicken

Coat chicken pieces in batter and fry for 3-5 minutes until the surface is firm but not necessarily golden brown.

Drain Chicken

Remove chicken from oil and let it rest for 10 minutes.

4Second Fry

Reheat Oil

Increase oil temperature to 390°F (199°C).

Double Fry

Add all the chicken back into the hot oil. Stir constantly until light golden brown to ensure crispiness.

Drain Again

Remove chicken and drain on paper towels.

5Make the Sauce

10m

Sauté Aromatics

Heat 2 tsp cooking oil in a wok. Add ginger, garlic, and red pepper flakes, stir-frying until fragrant.

Add Liquids and Sugar

Pour in 1/4 cup orange juice, 3.5 tbsp soy sauce, 1/4 cup brown sugar, and 1.5 tsp orange zest. Stir until sugar dissolves.

Add Honey and Vinegar

Stir in 1 tbsp honey (optional) and 3 tbsp vinegar.

Thicken Sauce

Add the cornstarch water (1.5 tbsp water + 1 tbsp + 1 tsp cornstarch) and cook on medium-low heat for about 2 minutes, stirring, until the sauce thickens to a syrup-like consistency.

Taste and Adjust

Taste the sauce and adjust sweetness, sourness, and saltiness as needed.

6Combine and Serve

Coat Chicken

Turn off the heat. Add the double-fried chicken to the sauce and toss quickly to coat all pieces evenly.

Garnish and Serve

Transfer the orange chicken to a serving dish. Garnish with diced scallions and a few shakes of red pepper flakes. Serve immediately.

Tips

Double frying is crucial for achieving maximum crispiness that holds up against the sauce.

Adding the cornstarch slurry when the sauce is not boiling hot prevents clumping.

Taste and adjust the sauce's balance of sweet, sour, and salty to your preference before coating the chicken.

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