Orange Chicken Recipe

Ingredients

For the Chicken
1 pound Boneless Chicken Breast Cubed for even cooking and crisping.
1 large Egg Can substitute with a flax egg for a vegan option.
1 cup All-Purpose Flour Gluten-free flour can be used for a gluten-free variant.
to taste Salt & Pepper Enhance overall flavor.
For the Sauce
1 cup Orange Juice Freshly squeezed juice preferred.
1/2 cup Brown Sugar Can substitute with coconut sugar.
1/4 cup Soy Sauce Use low-sodium to reduce salt intake.
2 tablespoons Vinegar Rice or apple cider vinegar are good substitutes.
2 cloves Garlic Fresh is preferable.
2 tablespoons Cornstarch Can replace with arrowroot for a corn-free option.
1/2 cup Water Broth can enhance flavor.
For Frying
2 cups Cooking Oil Vegetable or peanut oil for best results.
For Garnish
2 tablespoons Green Onions Can substitute with chives.

Method

Step-by-Step Instructions
Prepare the chicken by whisking together flour, salt, and pepper. Coat cubed chicken in egg, then in the flour mixture. Set aside.
Heat oil in a deep fryer or large skillet to 350°F (175°C). Fry the chicken in batches for about 7 minutes until golden brown.
In a medium saucepan, combine water, soy sauce, vinegar, and orange juice. Bring to a boil, then add minced garlic. Simmer for 5 minutes.
Stir in brown sugar until dissolved. Mix cornstarch with a splash of water and stir into the sauce. Cook until glossy.
Add fried chicken to the sauce and toss to coat. Cook for 2-3 minutes.
Transfer to a serving dish and garnish with green onions. Serve hot with Yang Chow Fried Rice.