Classic Orange Chicken
Crispy chicken pieces in a delicious homemade Asian orange sauce with a little kick.
Ingredients
- Oil for frying
- 2 stalks Green Onion chopped
- 1 tbsp Toasted Sesame Seeds
For the Chicken
- 1½ lb Chicken Thighs, boneless, skinless cut into 1-inch chunks
- 2 Large Eggs beaten
- 1 tsp Ground Ginger
- 2 cups Flour
- ½ cup Cornstarch
- 1 tsp Salt
- 1 tsp Ground Ginger
For the Asian Orange Sauce
- 1½ cup Orange Juice
- ¼ cup Soy Sauce
- ¼ cup Honey
- ¼ cup Rice Vinegar
- 1 Zest of Large Navel Orange
- 2 tbsp Corn Starch
- 1 tbsp Grated Ginger
- 1 tsp Garlic Powder
- 1 tsp Red Pepper Flakes
Instructions
- Combine all sauce ingredients a small sauce pan. Bring just a bubble over medium-high heat. Then reduce to medium low and let simmer.
- In a large mixing bowl, add cut chicken. Combine ginger and beaten eggs. Pour over chicken and toss to evenly coat. Combine flour, cornstarch, salt and ginger. Add flour to bowl and toss to evenly coat.
- Add enough oil to a frying pan to be about ½ inch deep and put over high heat. Once up to at least 375degF, start add coated pieces of chicken (shake a little to separate). Do not over crowd the pan. Cook for 3-4 minutes on each side. Remove to a baking rack over paper towels on a baking sheet. Repeat till all chicken in cooked.
- On a large serving dish, pile crispy chicken, then pour orange sauce over top. Sprinkle with green onions and sesame seeds. Serve with rice or noodles.
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