Ingredients

Chicken Ingredients:

2 large chicken breasts or 4 small chicken breasts

3 eggs

1/3 cup cornstarch

1/3 cup flour

1 teaspoon salt

1 teaspoon garlic powder

1 Tablespoon soy sauce

Oil for frying

Sauce Ingredients:

Juice of 2 oranges

1/4 cup chicken stock

1/4 cup soy sauce

3 Tablespoons granulated sugar

1 teaspoon garlic powder

1 teaspoon red chili flakes

1 Tablespoon rice vinegar

1 Tablespoon cornstarch

Optional: sesame seeds and chopped green onions for garnish

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Instructions

Start by cutting the chicken into 1” pieces.
Add the chicken to a mixing bowl, then add the salt, garlic powder, soy sauce, and eggs. Mix until well combined.
In a separate bowl, combine the flour and cornstarch and whisk together. Once whisked, add the flour and cornstarch mixture to the chicken. Stir until thoroughly combined and let sit while preparing the sauce.
Mix the cornstarch with 2 tablespoons of water to remove any clumps. Then, combine the cornstarch mixture, orange juice, chicken stock, soy sauce, sugar, garlic powder, red chili flakes, and rice vinegar in a small bowl. Mix until combined.
Fill a large frying pan with 2” of oil. Once heated, fry the chicken in batches over medium heat for 3 to 5 minutes, or until golden brown. Place cooked chicken on a paper towel to soak up any excess oil.
In a medium pot, add the sauce mixture and heat on medium. Continuously stir the sauce until thickened, which should take 5 to 8 minutes.
Toss the chicken in with the sauce until chicken is thoroughly coated. Add your favorite garnishes and enjoy!

Notes

Storage instructions:Refrigerate leftover orange chicken in an airtight container for up to three days. Reheat in microwave in single servings on a plate for 30-second intervals until heated through. Alternatively, you can reheat leftovers in a skillet set over medium heat for a few minutes until heated through.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Asian-American