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Crispy Orange Chicken

If you're looking for an easy weeknight dinner that the whole family will love, give this recipe a try.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Dinner, Main Course
Cuisine Asian
Servings 6
Calories 310 kcal

Ingredients
  

  • Canola Oil to fry
  • 2 teaspoons sesame oil
  • 1 egg
  • 1/3 cup corn starch
  • 3 tbsp soy sauce
  • 2 lbs. 2 lbs.

The Sauce:

  • 1 1/2 tsp fresh orange zest
  • 2 tbsp orange juice
  • 3 tbsp soy sauce
  • 3 tbsp of water
  • 1/3 cup sugar
  • 1/3 cup rice vinegar or dry sherry
  • 1/3 cup chicken broth
  • 2 tbsp cornstarch
  • 1 teaspoon canola oil
  • 1 1/2 teaspoon minced ginger
  • Finely minced 3 cloves of garlic
  • Optional: A pinch of red pepperflakes

For the Garnish:

  • Sliced green onions
  • Orange slices

Instructions
 

  • Heat 1 to 2 inches of canola oils in a small deep fryer/heavy bottomed saucepan to 375°F.
  • Combine the sesame oil with 1/3 cup cornstarch, egg, 3 tablespoons soy sauce, and 1/3 cup of corn starch in a large bowl until you have a thin batter. Let the chicken pieces rest for a while to allow the oil to heat up. Cook the chicken in batches. Drain on a paper towel-lined plate. While the chicken is cooking, make the sauce.

The Sauce

  • Mix the orange zest, orange juice and 3 tbsp soysauce in a bowl. Add 1/3 cup sugar, 1/3 Cup rice wine vinegar (or dry Sherry), 1/3 Cup chicken broth, and 2 tbsp cornstarch to the bowl.
  • After the chicken has been cooked, heat 1 tablespoon of canola oil in large skillet or wok over medium heat. Stir in the red pepper flakes, ginger, garlic, and red pepper flakes. Continue stirring until fragrant for about 30 seconds. Stir in the sauce. Cook on medium heat, stirring occasionally, until it thickens.
  • After the sauce has thickened, add the chicken to a wok. Stir to coat. If desired, garnish with orange slices and sliced green onions. Serve hot steamed rice. Enjoy!