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Orange Chicken | realmomkitchen.com

Orange Chicken


  • Author: Laura

Ingredients

Scale
  • 2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
  • 1 ½ cups flour
  • 1 eggs (beaten)
  • ¼ teaspoon salt
  • ¼ tsp pepper
  • Oil (for frying)
  • Orange Sauce:
  • 1 ½ cups water
  • 2 Tbsp orange juice
  • ¼ cup lemon juice
  • 1/3 cup rice vinegar
  • 2 ½ Tbsp soy sauce
  • 1 Tbsp orange zest (grated)
  • 1 cup brown sugar
  • ½ tsp ginger root (minced)
  • ½ tsp garlic (minced)
  • 2 Tbsp green onion (chopped)
  • ¼ tsp red pepper flakes
  • 3 Tbsp cornstarch
  • 2 Tbsp water

Instructions

  1. Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
  2. Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
  3. Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy.
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