Better than takeout orange chicken 🍊🐔

Ingredients

• 1 lb Chicken Breast (cut into bite‑size pieces)
• 2 tbsp Cornstarch (for batter and sauce thickening)
• 0.5 tsp Black Pepper (ground)
• 4 tbsp Soy Sauce (low‑sodium preferred)
• 1 large Egg White (room temperature)
• 2 tbsp Water (room temperature)
• 2 cups Vegetable Oil (high smoke‑point oil for deep frying)
• 3 cloves Garlic (grated)
• 1 tsp Fresh Ginger (grated)
• 0.5 cup Fresh Orange Juice (about 2 oranges, freshly squeezed)
• 1 orange Orange Zest (zest only, no white pith)
• 2 tbsp Brown Sugar (packed)
• 1 tbsp Rice Wine Vinegar (or apple cider vinegar)
• 1 tsp Cornstarch Slurry (mixed with 1 tbsp water, for thickening sauce)

Instructions

1. Make the batter

   In a mixing bowl combine the chicken pieces, 2 tbsp cornstarch, 1/2 tsp black pepper, 4 tbsp soy sauce, the egg white, and 2 tbsp water. Whisk until the chicken is lightly coated and the mixture resembles a thin paint‑like batter.

   Time: PT5M

2. First fry the chicken

   Heat the vegetable oil in the deep pan to 350°F. Working in small batches, add the battered chicken and fry for 4–5 minutes, or until the pieces turn golden brown. Remove with a slotted spoon and drain on the paper‑towel plate.

   Time: PT5M

   Temperature: 350°F

3. Double fry for extra crisp

   Raise the oil temperature to 375°F and return the chicken pieces to the pan. Fry an additional 2–3 minutes until they are extra crisp and lightly browned.

   Time: PT3M

   Temperature: 375°F

4. Make orange sauce

   In a saucepan, grate the garlic and ginger, then add 4 tbsp soy sauce, 1/2 cup fresh orange juice, orange zest, 2 tbsp brown sugar, and 1 tbsp rice wine vinegar. Bring to a boil over medium heat, stirring constantly.

   Time: PT7M

5. Thicken sauce

   Mix 1 tsp cornstarch with 1 tbsp water until smooth. Slowly pour the slurry into the boiling sauce, stirring until the sauce thickens and becomes glossy, about 1 minute.

   Time: PT2M

6. Combine chicken and sauce

   Add the fried chicken pieces to the sauce, tossing to coat evenly. Cook for 1–2 minutes so the glaze adheres, then serve immediately over rice or noodles.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

1g