How to make Orange Chicken. This dish is so full of flavor and Asian spices. This dish is simple to make and super delicious. You will love this dish. The orange sauce is STICKY yet sweet but has a mild tangy spice, while the shrimp and sausage is savory. Lets get started.
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Total Time: 30 min
Prep: 15 min
Level: Easy
Serves: 3-4
INGREDIENTS ---- (All can be found in your local grocery)
• 2 large eggs, beaten
• 1/2 c. cornstarch, divided
• 1/2 c. all-purpose flour
• kosher salt
• Freshly ground black pepper
• 2 lb. boneless skinless chicken breasts, cut into 1” pieces
• canola/vegetable oil
• 2 cloves garlic, minced
• 1tbsp. ginger paste
• 1/2 tsp. crushed red peppers
• 1 c. freshly squeezed orange juice
• 2 tbsp. soy sauce
• 1 tbsp. apple cider vinegar
• 1 tbsp. sweet & sour sauce (optional)
• 1 tbsp. brown sugar
• 2 green onions, chopped
• cooked white rice, for serving
Directions
1. Set up dredging station: In one bowl add eggs and beat them, and in a second bowl mix together 1/2 cup cornstarch and flour but save about 2tbls spoons of the cornstarch and set aside for slurry. Season chicken with, salt, and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, making sure to tap off any excess.
2. In a large, deep skillet or deep fryer over medium-high heat, heat 1/4” oil. Once oil is shimmering, fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on paper towels and season with a pinch of salt.
3. In a medium/large saucepan over medium heat, heat 1 tablespoon canola oil. Add garlic, ginger paste, and crushed red peppers and cook until fragrant, about 1-2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, sweet and sour sauce, and brown sugar. Bring to a simmer.
4. Meanwhile, in a small bowl, make cornstarch slurry: Mix remaining tablespoon cornstarch with 2 tablespoons water (add more water if needed) (see video). Slowly whisk slurry into sauce to thicken, and bring back to a simmer. Once sauce starts to look syrupy, about 5 minutes, remove from heat.
5. Toss chicken with sauce and add green onions. Serve over white rice.
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