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Copycat Orange Chicken

Copycat Orange Chicken

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Ingredients
  

For the Crispy Chicken

  • 2½ cups boneless chicken cut into bite-sized pieces
  • 2 large eggs
  • Pinch of salt and black pepper
  • ½ cup cornstarch
  • ⅓ cup all-purpose flour
  • Oil for frying vegetable, canola, or sunflower

For the Orange Sauce

  • 1 tbsp neutral oil
  • 1 onion finely chopped
  • 1½ tbsp grated ginger + garlic or paste
  • 1 tsp red chili flakes adjust to taste
  • Juice and zest of 2 oranges
  • 2½ tbsp soy sauce
  • 2 tbsp brown sugar
  • ⅔ cup water
  • 2 tbsp cornstarch mixed with 2 tbsp warm water

For Garnishing

  • Cooked white rice
  • Green onions sliced
  • Sesame seeds

Instructions
 

  • Beat the eggs in a bowl. In a second bowl, mix the cornstarch, flour, salt, and pepper.
  • Dip each piece of chicken into the egg, then coat well in the cornstarch-flour mixture.
  • Heat oil for deep frying. Fry the chicken in batches until golden and crispy. Drain on paper towels.
  • In a wok or large pan, heat 1 tablespoon of oil. Add onion, ginger, garlic, and chili flakes. Sauté until fragrant.
  • Pour in the orange juice, zest, soy sauce, brown sugar, and water. Simmer for 2–3 minutes.
  • Stir in the cornstarch slurry and cook until the sauce thickens and looks glossy.
  • Add the fried chicken and toss until every piece is coated in that dreamy orange sauce.
  • Sprinkle with sesame seeds and green onions. Serve hot over white rice.