Description
A straightforward recipe for sweet and tangy orange chicken.
Ingredients
Scale
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 1/2 cup vegetable oil for frying
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 2 tablespoons white vinegar
- 1/4 cup granulated sugar
- 1 teaspoon grated orange zest
- 1 clove garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
Instructions
- In a bowl, toss the chicken pieces with flour, salt, and pepper until coated.
- Dip the floured chicken into the beaten egg, letting excess drip off.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Fry the chicken in batches until golden brown and cooked through, about 4-5 minutes per side. Remove chicken and drain on paper towels.
- In a small saucepan, combine orange juice, soy sauce, vinegar, sugar, orange zest, and garlic. Bring to a simmer over medium heat, stirring until sugar dissolves.
- Whisk in the cornstarch slurry and cook until the sauce thickens slightly, about 1 minute.
- Return the cooked chicken to the skillet and toss to coat completely with the sauce.
- Serve immediately.
Notes
- Serve over steamed white rice for a complete meal.
- Garnish with sesame seeds or sliced green onions if desired.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Main Course
- Method: Frying
- Cuisine: American Chinese
Nutrition
- Serving Size: 1/2 recipe
- Calories: 550
- Sugar: 30
- Sodium: 850
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 1
- Protein: 40
- Cholesterol: 120
Keywords: orange chicken, sweet and sour chicken, easy chicken recipe, Chinese food