February 21, 2024

Cafecharlotte Southbeach

The View On Cooking

Crispy Orange Chicken – Closet Cooking

Crispy Orange Chicken

Crispy Orange Chicken

Crispy Orange Chicken

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 4

A light and tasty Chinese style orange chicken that’s so quick and easy to make at home!

ingredients
  • 1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
  • 1 egg, lightly beaten
  • 1/2 cup corn starch
  • 2 tablespoons oil (peanut or vegetable)
  • 1/3 cup orange juice
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon chill sauce (such as sambal oelek or sriracha)
  • 1 tablespoon orange zest, grated
  • 1 clove garlic, grated
  • 1 teaspoon ginger, grated
  • 1 tablespoon cornstarch
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • 1/4 cup green onion, sliced (optional)
directions
  1. Mix the chicken into the egg until fully coated before mixing in the corn starch until just evenly coated.
  2. Heat the oil in a pan over medium-high heat, add the chicken, separate, and cook until golden brown, about 2-4 minutes per side, before setting aside, reserving the leftover oil in the pan.
  3. Meanwhile, mix the orange juice, honey, soy sauce, vinegar, chili sauce, orange zest, garlic, ginger and cornstarch and set aside.
  4. Add the sauce mixture to the pan, bring it to a boil and simmer until it thickens a bit, about a minute.
  5. Add the chicken, toss to coat, remove from heat, mix in the sesame oil, sesame seeds and green onions and enjoy over rice or noodles.

Note: I like to use a large metal skillet or a wok for this but a no-stick pan works great as well!
Note: The egg and cornstarch batter on the chicken is a wet batter that will crisp up when cooked in the oil!
Option: Omit the cornstarch and egg batter for a lighter version. (Also cut down to 1 tablespoon of oil from 2.)
Option: Add some veggies, such as snap peas, sugar peas, diced bell peppers, broccoli, etc. Saute them, in the same pan, after cooking the chicken and set aside before adding them back to the thickened sauce along with the chicken to toss and coat. You may need to add more oil to cook the veggies in.
Option: Start cooking rice or noodles before you start making the chicken and it will be ready at about the same time!

Nutrition Facts: Calories 394, Fat 15g (Saturated 2g, Trans 0), Cholesterol 122mg, Sodium 760mg, Carbs 33g (Fiber 0.8g, Sugars 14g), Protein 28g

Nutrition by: Nutritional facts powered by Edamam