Crispy Orange Chicken

Ingredients

• 1 lb boneless, skinless chicken (Cut into bite-size pieces)
• salt (To taste; season the chicken)
• 0.25 cup cornstarch (Enough to coat the chicken, plus 1 tablespoon for the sauce)
• neutral frying oil (Plenty for frying; amount absorbed will vary)
• 1 cup fresh orange juice (Squeezed from fresh oranges)
• 1 tbsp orange zest (Finely grated; zest the orange before juicing)
• 0.25 cup soy sauce (Estimated amount for the sauce)
• 2 tbsp rice vinegar (Estimated amount for the sauce)
• 0.25 cup brown sugar (Estimated amount for the sauce)
• 2 cloves garlic (Finely minced)
• 1 tbsp cornstarch (For thickening the sauce)

Steps

1. 1

   Cut the chicken into bite-size pieces and season it lightly with salt. Place the chicken in a bowl and add about ¼ cup cornstarch, tossing until every piece is evenly coated.

2. 2

   Pour plenty of neutral oil into a deep skillet or pot and heat it to approximately 350°F (175°C). Fry the coated chicken in batches so the pan is not overcrowded.

3. 3

   Fry the chicken until deeply golden and crisp and the center reaches 165°F (74°C), turning as needed for even browning. Transfer the cooked chicken to a wire rack or paper towel-lined plate and repeat with the remaining pieces.

4. 4

   Zest the oranges before squeezing them. Add approximately 1 cup fresh orange juice and the orange zest to a bowl.

5. 5

   Add the soy sauce, rice vinegar, brown sugar, minced garlic, and 1 tablespoon cornstarch to the orange juice mixture. Whisk thoroughly until the sugar is distributed and the cornstarch is fully dissolved.

6. 6

   Pour the sauce mixture into a clean skillet and cook over medium heat, stirring frequently, until it begins to simmer and visibly thickens into a glossy sauce, about 3–5 minutes.

7. 7

   Add the crispy chicken back to the skillet. Toss continuously until every piece is coated and the sauce clings to the chicken, about 1–2 minutes.

8. 8

   Serve immediately while the chicken is crisp and the sauce is glossy.

Notes

The transcript explicitly states the orange juice amount as about 1 cup, the chicken coating as about ¼ cup cornstarch, and two cloves of garlic. The remaining sauce quantities and chicken amount were not provided and are estimated for a four-serving batch. Frying oil quantity is intentionally left unspecified because the recipe calls for plenty of oil and the amount absorbed varies.

Nutrition per serving

• main
• chicken
• East Asian-inspired
• fried
• crispy
• quick meal
• sweet-savory