Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts, cut into bite-sized pieces

3 eggs, whisked

⅓ cup cornstarch

⅓ cup flour

Salt, to taste

Oil for frying

For the Orange Chicken Sauce:

1 cup orange juice

½ cup sugar

2 tablespoons rice vinegar or white vinegar

2 tablespoons soy sauce (use tamari for a gluten-free option)

¼ teaspoon ginger (powdered or fresh)

¼ teaspoon garlic powder or 2 garlic cloves, finely minced

½ teaspoon red chili flakes

Zest from 1 orange

1 tablespoon cornstarch

For Garnish:

Additional orange zest

Instructions:

Prepare the Orange Sauce:

In a medium pot, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Cook over medium heat for about 3 minutes.

In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry. Add this mixture to the pot, whisking constantly. Cook for another 5 minutes until the sauce thickens. Remove from heat and stir in the orange zest.

Prepare the Chicken:

In a shallow dish, combine flour, cornstarch, and a pinch of salt. Whisk the eggs in a separate shallow dish.

Dip each chicken piece first into the egg mixture, then coat it in the flour mixture. Place the coated chicken on a plate.

Fry the Chicken:

In a heavy-bottomed pot, heat 2-3 inches of oil over medium-high heat until it reaches 350°F (175°C).

Fry the chicken pieces in batches for 2-3 minutes, turning often until golden brown. Transfer to a paper-towel-lined plate to drain excess oil. Repeat with the remaining chicken.

Combine and Serve:

Toss the fried chicken with the orange sauce until well coated. Reserve some sauce to drizzle over rice if desired. Garnish with chopped green onions and extra orange zest. Serve immediately.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4