Pairs well with Orange Chicken
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Orange Chicken
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A classic Chinese restaurant dish, Orange Chicken combines sweet and sour flavors with a crunchy texture. Learn how to make this iconic dish in seven easy steps.
00:45:00 total
Serves 4
medium
Meat Main Course
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Ingredients
- chicken - watch the video to see (bite-sized pieces)
- salt - watch the video to see (for marination and sauce)
- cornstarch - watch the video to see (for marination, batter, and sauce thickening)
- water - watch the video to see (for marination and batter)
- egg - watch the video to see (for marination and batter)
- orange juice - watch the video to see
- sugar - watch the video to see
- white vinegar - watch the video to see
- oyster sauce - watch the video to see
- flour - watch the video to see (for batter)
- baking powder - watch the video to see (for batter)
- oil - watch the video to see (for batter and sauce)
- orange peels - watch the video to see (julienned)
- fresh orange slices - watch the video to see (for garnish)
- sesame seeds - watch the video to see (for garnish)
Instructions
- Marinate the Chicken: Marinate bite-sized pieces of chicken in salt, cornstarch, water, and egg.
- Make the Signature Sauce: Mix orange juice, sugar, white vinegar, salt, and oyster sauce.
- Prepare the Frying Batter: Combine flour, cornstarch, baking powder, water, egg, and oil to make the ultimate frying batter.
- Coat the Chicken: Coat the chicken in the batter.
- Fry the Chicken Twice: First fry at 300°F until slight golden, then second fry at 400°F until golden brown.
- Create the Sauce: Stir fry julienned orange peels, add the orange sauce and bring to a boil. Lower the heat, drizzle in cornstarch slurry and oil, and simmer until thick.
- Combine and Serve: Toss the fried chicken in the sauce for 15 seconds on high heat. Garnish with fresh orange slices and sesame seeds.
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