A classic, better-than-takeout Orange Chicken featuring crispy fried chicken pieces tossed in a sweet, tangy, and aromatic glaze made with fresh orange juice, zest, garlic, and ginger.
Ingredients
Chicken & Batter: Chicken pieces (cubed), cornstarch, black pepper, soy sauce, 1 egg white, and water.
Orange Sauce: Freshly grated garlic and ginger, soy sauce, fresh orange juice, fresh orange zest, brown sugar, and rice wine vinegar.
Thickener: Cornstarch slurry (cornstarch mixed with a little water).
Cooking: Cooking oil for frying.
Instructions
Prepare the Batter and Chicken:
In a bowl, combine the cubed chicken pieces with cornstarch, black pepper, a splash of soy sauce, one egg white, and a little water.
Mix well until the ingredients form a thin, paint-like batter consistency that completely coats the chicken.
Fry the Chicken:
Heat oil in a deep pan or wok.
Fry the battered chicken pieces for about 4 to 5 minutes until they turn a beautiful golden brown. (Tip: Double fry them for maximum crispiness!) Remove and set aside.
Make the Orange Sauce:
In a bowl or container, combine the freshly grated garlic and ginger, soy sauce, fresh orange juice, orange zest, brown sugar, and rice wine vinegar. Mix well.
Pour the sauce mixture into your wok and bring it to a boil.
Thicken and Toss:
Stir in a small amount of cornstarch slurry to let the sauce thicken up beautifully.
Finally, toss your crispy fried chicken pieces into the thick, bubbly orange sauce and stir until every piece is perfectly coated.