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Ingredients
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- 1 cup orange juice
- ⅓ cup sugar
- 2 tablespoon rice vinegar
- 2 tablespoon soy sauce (low sodium)
- 1 teaspoon ginger (fresh, minced)
- 2 cloves garlic (minced)
- 1 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon orange zest
- 2 pounds chicken breast (boneless and skinless, cut into small pieces)
- 2 eggs
- ⅓ cup cornstarch
- ⅓ cup all-purpose flour
- oil (for frying)
- 1 tablespoon sesame seeds
- 2 green onions (finely chopped)
Instructions
- In a medium saucepan, combine orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, and red pepper flakes, and stir. Cook for 3 minutes.
- Prepare a cornstarch paste by whisking 1 tablespoon of cornstarch with 1 tablespoon of water in a small bowl. Add this paste to the orange sauce and whisk. Continue cooking for another 3 minutes until the sauce thickens. Remove from heat and stir in orange zest.
- In a shallow dish, mix flour and cornstarch. In another dish, whisk the eggs. Dip chicken pieces in egg, then dredge in the flour mixture and place on a plate. Repeat for all chicken.
- Heat about 2 inches of oil in a heavy-bottomed pot to 350℉. Cook chicken in batches for 2 to 3 minutes, turning often until golden brown. Transfer to a plate lined with paper towels. Repeat until all chicken is cooked.
- Place the cooked chicken in a bowl, pour the orange sauce over and toss to coat in the glaze.
- Garnish with sesame seeds and green onions, and serve over rice.
Notes
For extra flavor, let the sauce cool before serving.
Serve with steamed broccoli for a complete meal.
Leftover sauce can be refrigerated for up to a week.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 130mg