Copycat Orange Chicken Recipe
You can easily make enough delicious chicken to feed a hungry family of four for less than it costs to feed just one person at a restaurant. A quick and easy meal the whole family will enjoy!
Ingredients
For the Sauce:
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 2 tsp ginger, minced
- ¾ tsp red pepper flakes, add more for additonal heat
- ¾ cup orange juice
- ¼ cup light brown sugar
- ¼ cup white sugar
- ½ cup white vinegar
- ¼ cup soy sauce
- ¼ cup water
- 2 tbsp cornstarch
- 3 tsp sesame oil
For the Chicken:
- 2 lbs boneless, skinless chicken breasts, cut into 1 inch pieces
- 1 large egg
- 1 tsp salt
- ¼ tsp pepper
- 1 tbsp vegetable oil
- 2 tbsp water
- ¼ cup cornstarch
- ½ cup flour
- 3 cups vegetable oil, for frying
- 2 sliced green onions, for garnish
Instructions
Prep for the chicken:
- In a shallow bowl beat together egg, salt, pepper, 2 tablespoons water and 1 tablespoon vegetable oil. Set aside.
- In another shallow bowl, combine ¼ cup cornstarch with ½ cup flour. Set aside.
- Line a large platter with paper towels and set aside.
Make the Sauce:
- Measure out and place minced garlic, minced ginger and red pepper flakes in a small bowl. Set aside.
- Measure out and combine sugar, brown sugar and orange juice in another bowl. Set aside.
- Measure out and combine vinegar and soy sauce in another small bowl. Set aside.
- In a small bowl measure out and stir together ¼ cup water with 2 tablespoons cornstarch. Set aside.
- Heat 2 tablespoons vegetable oil in a saucepan over medium heat.
- Once the oil is hot add, the minced garlic, ginger and red pepper flakes. Cook and stir constantly for about 30 seconds until fragrant.
- Whisk in the sugar, brown sugar and orange juice and cook for 3-4 minutes, stirring often until heated through and sugars are dissolved.
- Whisk in the vinegar and soy sauce.
- Stir in the cornstarch slurry. Cook and stir the sauce until it thickens to the consistency of honey. (Sauce will continue to thicken a little more as it cools).
- Whisk in sesame oil and heat through.
- Remove from heat and set aside while you fry up the chicken pieces.
Cook the chicken:
- Heat about an inch of vegetable oil in a wok over medium high heat.
- While the oil is preheating, place about a third of the chicken pieces in the egg wash and coat them completely.
- Transfer the chicken pieces to the flour/cornstarch mixture and toss to coat, shaking off excess.
- When the oil is hot, fry the coated chicken pieces, in batches, until golden brown, about 4-5 minutes.
- Using a slotted spoon, transfer the fried chicken pieces to the paper towel lined platter to drain while you continue cooking the remaining chicken pieces.
- Once all the chicken pieces are cooked add them to the prepared sauce and toss to coat the chicken pieces with the sauce.
- Serve chicken over a bed of steamed white rice and garnish with additonal red pepper flakes if desired.