Orange Chicken 🍊🐓

Oh, orange chicken- truly the way to my heart. I love exploring all kinds of cuisine, but Asian dishes are my favorite to make. As a South Asian, I already grew up with a wide variety of foods- from biryani to chicken karahi. When you look at Asia as a whole, the possibilities feel endless. Chinese cuisine is especially incredible, though finding halal options where I live has been a challenge. The last time I had that experience was in Houston at a spot called Ginsoy, where I could finally enjoy everything from wonton soup to kung pao chicken all in one place; it felt like heaven.

I’ve made orange chicken many times myself, and while it’s definitely a labor of love, from frying the chicken to perfecting the sauce, it’s always worth the effort in the end. Things to keep in mind when making orange chicken: prep is key. From cutting the chicken to frying to making the sauce, it can take a few hours to get your final product, but it's so worth it. You can pair this with white rice, fried rice, or chow mein (recipe coming soon).

Orange Chicken

Ingredients:

Chicken Coating:

• 3-4 chicken breasts

• 2/3 cup flour

• 2/3 cup cornstarch

• 1 1/2 teaspoons salt

• Sprinkle of pepper

• 1 teaspoon red chili pepper

• 3 eggs whisked

Sauce:

• 1 1/2 cups orange juice

• 1/2 cup sugar

• 2 tablespoons rice vinegar

• 2 tablespoons soy sauce

• 1 tablespoon garlic/ginger paste

• Orange zest (from 1 orange)

• 1 tablespoon cornstarch

• Sprinkle of red chilli flakes

Steps:

1. Heat oil in a wok, about 2-3 inches, to 350 degrees.

2. Line a tray with paper towels, allowing this to be the place for the chicken to cool once fried.

3. Mix flour, cornstarch, and spices in a shallow bowl. In a separate bowl, whisk eggs and set aside.

4. Cut the chicken into bite-sized cubes.

5. Once oil has reached its desired temperature, begin dipping each chicken piece into the egg mixture first, then the flour mixture, and plop it into the wok.

6. Fry the chicken in batches, being careful not to overcrowd the wok. Cook for about 5 minutes, or until the coating is crisp and golden brown. If the coating is still pale, cook for an additional 1–2 minutes.

7. Transfer the chicken pieces onto the tray and continue working until all chicken has been cooked (this is a tedious process, so be patient!)

8. In a medium saucepan over medium heat, add the orange juice, vinegar, soy sauce, ginger/garlice paste, and chili flakes and stir for 2-3 minutes.

9. In a cup, add the cornstarch with 2 tablespoons of water and mix well until it becomes a paste.

10. Add the cornstarch slurry into the pot and whisk the saucepan. It should thicken, so continue stirring without it burning.

11. Transfer the fried chicken to the pot with the sauce and stir gently until well coated. You can also pour the sauce over the chicken in a separate bowl and toss until evenly covered.

12. Garnish with sliced green onions and serve immediately.

13. Bon Appétit!