Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
- 1 egg white
- 1 tbsp low-sodium soy sauce
- ¼ cup cornstarch
- ½ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- Vegetable oil (for frying)
For the Orange Sauce:
- ¾ cup fresh orange juice
- 1 tbsp orange zest
- ¼ cup granulated sugar
- 2 tbsp low-sodium soy sauce
- 1 tbsp white vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
1️⃣ Marinate the Chicken – In a bowl, whisk together the egg white, soy sauce, and cornstarch. Add the chicken, tossing to coat. Let marinate for 10-15 minutes.
2️⃣ Prepare the Coating – In a separate bowl, mix flour, cornstarch, baking powder, and salt. Dredge the marinated chicken in the dry mixture for an even coating.
3️⃣ Fry the Chicken – Heat 2 inches of vegetable oil in a deep skillet or wok to 350°F (175°C). Fry the chicken in batches for 4-5 minutes until golden and crispy. Drain on paper towels.
4️⃣ Make the Orange Sauce – In a saucepan, combine orange juice, zest, sugar, soy sauce, vinegar, sesame oil, garlic, ginger, and red pepper flakes. Bring to a simmer. Stir in the cornstarch mixture and cook until thickened.
5️⃣ Combine and Serve – Toss the crispy chicken in the orange sauce until fully coated. Serve immediately over steamed rice or stir-fried vegetables.
Notes
✔ Make it spicy – Add more red pepper flakes or a dash of sriracha.
✔ Use a different protein – Try shrimp, tofu.
✔ Go gluten-free – Use a gluten-free flour blend and tamari instead of soy sauce.
✔ Air-fryer option – Air-fry the coated chicken at 400°F (200°C) for 12-15 minutes, flipping halfway.
✔ Extra crispy – Double-fry the chicken for a crunchier texture
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
