Orange Chicken

Ingredients

• 700 g Chicken breast or boneless chicken thigh (Cut into small pieces; the source does not specify a quantity, so this is estimated for 4 servings.)
• 2 tbsp Light soy sauce (For marinating the chicken.)
• 2 tbsp Rice vinegar (For marinating the chicken.)
• Salt (To taste; use only a little because the soy sauce is already salty.)
• Black pepper (To taste.)
• Sesame oil (A splash for the marinade.)
• 1 Egg (The creator indicates that either only the egg white or the whole egg can be used; this extraction uses the whole egg.)
• 0.5 cup All-purpose flour (For the coating mixture.)
• 0.25 cup Cornstarch (For the coating mixture.)
• 0.5 cup Water (Add until a thick mixture forms that coats the chicken.)
• Vegetable oil for frying (Enough to fry the chicken; the amount absorbed may vary.)
• 1.5 tbsp Soy sauce (For the orange sauce.)
• 1 tbsp White vinegar (The description also identifies it as vinegar; use white vinegar for the sauce.)
• 0.5 cup Orange juice (The description specifies half a cup.)
• 2 dientes Garlic (Minced or finely crushed.)
• Fresh ginger (Optional; the creator does not use it because of an allergy.)
• 1 tbsp Sweetener (Use your favorite sweetener.)
• 2 tbsp Cornstarch (Dissolved in a little water to thicken the sauce.)
• Additional water (As needed to dissolve the cornstarch.)
• Sesame seeds (For finishing; amount to taste.)
• Chinese scallions (Chopped, for finishing.)

Steps

1. 1

   Cut the chicken breast or boneless chicken thigh into evenly sized pieces so they cook at the same time. Place them in a large bowl.

2. 2

   Add the 2 tbsp of light soy sauce and the 2 tbsp of rice vinegar to the chicken.

3. 3

   Add a little salt, pepper to taste, and a splash of sesame oil. Add the whole egg, or use only the egg white if you prefer a lighter coating.

4. 4

   Add the 0.5 cup of all-purpose flour and the 0.25 cup of cornstarch. Mix until all the pieces are coated.

5. 5

   Gradually pour in the 0.5 cup of water and mix until you achieve a thick, smooth consistency that adheres to the chicken without being too runny.

6. 6

   Heat enough vegetable oil in a deep skillet or pot to approximately 175 °C. Fry the chicken in batches, without overcrowding the pan, until golden and fully cooked, about 4 to 6 minutes per batch.

7. 7

   Remove the chicken and let it drain on a rack or paper towels. Repeat with the remaining chicken.

8. 8

   To prepare the sauce, place the soy sauce, white vinegar, orange juice, garlic, and sweetener in a bowl. Add fresh ginger if desired and if you have no allergy restrictions.

9. 9

   Dissolve the 2 tbsp of cornstarch in a little cold water, stirring until no lumps remain.

10. 10

    Pour the orange mixture into a skillet and heat over medium heat until it begins to boil.

11. 11

    Once the sauce is boiling, add the dissolved cornstarch while stirring constantly. Cook for 1 to 2 minutes, until thickened and glossy enough to coat the back of a spoon.

12. 12

    Add the fried chicken to the skillet. Toss gently until all the pieces are completely coated with sauce, and heat for 1 more minute.

13. 13

    Finish with sesame seeds and chopped Chinese scallions. Serve immediately, ideally with white rice.

Notes

The amount of chicken does not appear in the source and was estimated at 700 g for 4 servings. The description specifies 0.5 cup of orange juice; the audio mentions 0.25 cup, so the written description was prioritized. For a crisp coating, fry the chicken in batches and avoid overcrowding the pan.

Nutrition per serving

• main course
• chicken
• home cooking
• fried
• sweet and sour
• Chinese-inspired
• for sharing