Crispy Orange Chicken with a Zesty Twist

Ingredients

• 1 ½ lb chicken breast(paid link)
• ¾ cup all-purpose flour(paid link)
• ½ cup cornstarch(paid link)
• 2 eggs(paid link)
• 2 cup vegetable oil(paid link)
• ¾ cup orange juice(paid link)
• ¼ cup rice vinegar(paid link)
• ¼ cup soy sauce(paid link)
• ¼ cup brown sugar(paid link)
• 1 orange zest(paid link)
• 1 inch fresh ginger(paid link)
• 2 clove garlic(paid link)
• ¼ tsp red pepper flakes(paid link)
• 1 tbsp sesame seeds(paid link)
• 2 stalk green onions(paid link)

Instructions

1. 1

   Cut the chicken breast into 1-inch cubes. In a medium bowl, whisk together the eggs. In another bowl, combine the all-purpose flour and cornstarch. Dredge the chicken cubes in the flour mixture, then dip them into the beaten eggs, and finally dredge them again in the flour mixture, ensuring each piece is well coated.

2. 2

   Heat 2 cups of vegetable oil in a large skillet or wok over medium-high heat until shimmering (about 350°F). Carefully add the coated chicken pieces in batches, being careful not to overcrowd the pan. Fry for 4-6 minutes per batch, or until golden brown and crispy. Remove chicken with a slotted spoon and drain on a wire rack.

3. 3

   While the chicken is frying, prepare the orange sauce. In a small saucepan, combine orange juice, rice vinegar, soy sauce, brown sugar, orange zest, minced ginger, minced garlic, and red pepper flakes. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Let it simmer for 5-7 minutes until slightly thickened.

4. 4

   In a large bowl, combine the fried chicken with the prepared orange sauce. Toss gently until all pieces are evenly coated. Garnish with toasted sesame seeds and thinly sliced green onions before serving.

Perfect With