20 Million View Orange Chicken Recipe

Ingredients

• 1 pound Chicken Breast (boneless, skinless, cut into 1‑inch cubes)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 large Egg (beaten)
• 4 tablespoons Cornstarch (3 tbsp for batter, 1 tbsp for sauce slurry)
• 60 ml Water (adjust to achieve thick maple‑syrup batter consistency)
• 500 ml Neutral Flavored Oil (vegetable or canola oil, for deep frying)
• 3 cloves Garlic (minced)
• 2 Scallions (white parts only, sliced thin)
• 2 tablespoons Soy Sauce
• 1 tablespoon Oyster Sauce
• 30 ml Orange Juice (freshly squeezed from half an orange)
• 1 tablespoon Cooking Wine (Shaoxing wine or dry sherry)
• 1 teaspoon White Vinegar
• 3 tablespoons Granulated Sugar
• 1 tablespoon Cornstarch Slurry (mixed with 2 tbsp water, for sauce thickening)
• 1 Scallion Greens (chopped, for garnish)
• 1 teaspoon Orange Zest (zest of half an orange, for garnish)

Instructions

1. Prepare Chicken and Batter

   Cube the chicken breast into 1‑inch pieces. In a mixing bowl combine salt, black pepper, the beaten egg, 3 Tbsp cornstarch and enough water (about 60 ml) to form a thick batter that coats the back of a spoon, then add the chicken cubes and toss to coat evenly.

   Time: PT5M

2. Heat Oil

   Pour the neutral oil into the deep pan or wok and heat over medium‑high until it reaches 300°F (150°C). Use a thermometer or watch for a steady stream of small bubbles when a drop of batter is added.

   Time: PT5M

   Temperature: 300°F

3. Fry Chicken

   Carefully add the coated chicken pieces in batches, making sure not to crowd the pan. Fry for about 3‑4 minutes per side, or until the pieces turn golden brown and are cooked through.

   Time: PT8M

   Temperature: 300°F

4. Sauté Aromatics

   In a clean small saucepan, add a splash of oil and stir‑fry the minced garlic and the white parts of the scallions over medium‑high heat until fragrant, about 2 minutes.

   Time: PT3M

5. Build the Sauce

   Add soy sauce, oyster sauce, fresh orange juice, cooking wine, white vinegar and the 3 Tbsp sugar to the aromatics. Stir and let the mixture come to a gentle boil.

   Time: PT4M

6. Thicken the Sauce

   Slowly drizzle the cornstarch slurry into the simmering sauce while stirring continuously until the sauce thickens and becomes glossy.

   Time: PT2M

7. Combine Chicken and Sauce

   Return the fried chicken pieces to the pan, toss quickly in the thickened sauce for about 30 seconds so each piece is evenly coated.

   Time: PT0.5M

8. Garnish and Serve

   Transfer the orange chicken to a serving dish, sprinkle with chopped scallion greens and orange zest. Serve hot with steamed rice or noodles.

   Time: PT2M

Nutrition Facts

Calories

600

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

1 g