This Orange Chicken is about to become one of your weeknight favorites. Our version of the Chinese-American staple is pan fried, which saves you time and energy instead of deep frying.
- 2 large eggs, beaten
- 1/2 c.plus 1 tbsp. cornstarch, divided
- 1/4 c.all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 2 lb.boneless skinless chicken breasts, cut into 1” pieces
- Canola oil
- 2 cloves garlic, minced
- 1/2 tsp. freshly minced ginger
- 1/2 tsp.crushed red pepper flakes
- 2/3 c.freshly squeezed orange juice
- 2 tbsp.low-sodium soy sauce
- 1 tbsp.apple cider vinegar
- 2 tbsp.sweet chili sauce
- 2 tbsp.hoisin sauce
- 1 tbsp.brown sugar
- Juice of 1/2 lemon
- 2 green onions, thinly sliced
- Cooked white rice, for serving
- Set up dredging station: In one bowl, add eggs, and in a second bowl, mix together ½ cup cornstarch and flour and season with salt and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, tapping off any excess.
- In a large, deep skillet over medium-high heat, heat ¼” oil. Fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.
- In a saucepan over medium heat, heat 1 tablespoon oil. Add garlic, ginger, and red pepper flakes and cook 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, hoisin sauce, brown sugar, and lemon juice and bring to a simmer.
- Meanwhile, in a small bowl, whisk together remaining tablespoon cornstarch with 2 tablespoons water. Slowly whisk into sauce to thicken and simmer until sauce is syrupy, about 5 minutes.
- Toss chicken with sauce and green onions. Serve over rice.
more instructions please visit: https://www.delish.com/cooking/recipe-ideas/a52467/sticky-orange-chicken-recipe/