Orange Chicken
This Orange Chicken is crispy, sticky, sweet, and tangy! Easy to make and tastes just like the Chinese food court!
Ingredients
- 2 large chicken breasts (or chicken thighs; cut into 1-inch chunks)
- 2 large egg whites
- ½ teaspoon salt
- 1 cup cornstarch
- 1 tablespoon oil
Orange sauce
- ¾ cup orange juice from 2 large oranges
- 5 tablespoons brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lemon juice
- ½ teaspoon grated fresh ginger
- 1 teaspoon cornstarch
- ½ teaspoon salt
Instructions
- In a medium bowl, combine the chicken, egg whites, and salt. Use your hands to squeeze and massage the egg whites over the chicken. Set this aside for a few minutes.
- In the meantime, add all the orange sauce ingredients to a small bowl and mix together. Set aside.
- Add the cornstarch to the bowl, and use your hands to toss the chicken until each piece is completely coated in cornstarch. Transfer to a baking sheet dusted with cornstarch.
- Heat 1 ½ inches of oil to 350°F. Fry half the chicken for 3-4 minutes until golden, crispy, and cooked through. Transfer to a paper towel-lined plate to dry, and repeat with the remaining chicken.
- Heat 1 tablespoon of oil in a large nonstick pan over medium heat. Add the orange sauce and bring to a boil. Reduce to a simmer and let it bubble for 3-4 minutes until thickened. Add the chicken and toss to coat. Serve immediately.