Orange Chicken 橙子鸡 Recipe by Dandanyummyfood
Cooking Instructions 35–40 minutes 1 Marinate the chicken: In a large bowl, combine the chicken with onion powder, garlic powder, salt, black pepper, and egg. Mix well and let it marinate. 2 Make the batter: In another bowl, whisk together all-purpose flour, cornstarch, baking powder, and water until smooth. Add 2 tablespoons of oil. Pour the batter over the marinated chicken and mix to coat evenly. 3 Double fry the chicken: Heat oil to 350°F (about 180°C). Fry the chicken pieces in batches for 3–5 minutes until lightly golden. Remove and drain on paper towels. Reheat the oil and fry again for 1–2 minutes until crispy. 4 Prepare the orange sauce: In a bowl, mix chicken broth, soy sauce, fresh orange juice, orange zest, sugar, garlic, ginger, and rice vinegar. 5 Sauté the aromatics: In a large pan, heat 1 tablespoon of oil. Add minced garlic, ginger, and dried chilies (optional) and stir-fry until fragrant. 6 Cook and thicken the sauce: Pour in the orange sauce. Bring to a simmer, then add the cornstarch slurry. Stir until the sauce thickens and looks glossy. 7 Coat the chicken: Add the fried chicken into the sauce. Toss quickly for about 30 seconds until evenly coated. 8 Garnish and serve: Sprinkle with white sesame seeds and chopped green onions. 9 Enjoy! 1 Marinate the chicken: In a large bowl, combine the chicken with onion powder, garlic powder, salt, black pepper, and egg. Mix well and let it marinate. 1 Marinate the chicken: In a large bowl, combine the chicken with onion powder, garlic powder, salt, black pepper, and egg. Mix well and let it marinate. 2 Make the batter: In another bowl, whisk together all-purpose flour, cornstarch, baking powder, and water until smooth. Add 2 tablespoons of oil. Pour the batter over the marinated chicken and mix to coat evenly. 2 Make the batter: In another bowl, whisk together all-purpose flour, cornstarch, baking powder, and water until smooth. Add 2 tablespoons of oil. Pour the batter over the marinated chicken and mix to coat evenly. 3 Double fry the chicken: Heat oil to 350°F (about 180°C). Fry the chicken pieces in batches for 3–5 minutes until lightly golden. Remove and drain on paper towels. Reheat the oil and fry again for 1–2 minutes until crispy. 3 Double fry the chicken: Heat oil to 350°F (about 180°C). Fry the chicken pieces in batches for 3–5 minutes until lightly golden. Remove and drain on paper towels. Reheat the oil and fry again for 1–2 minutes until crispy. 4 Prepare the orange sauce: In a bowl, mix chicken broth, soy sauce, fresh orange juice, orange zest, sugar, garlic, ginger, and rice vinegar. 4 Prepare the orange sauce: In a bowl, mix chicken broth, soy sauce, fresh orange juice, orange zest, sugar, garlic, ginger, and rice vinegar. 5 Sauté the aromatics: In a large pan, heat 1 tablespoon of oil. Add minced garlic, ginger, and dried chilies (optional) and stir-fry until fragrant. 5 Sauté the aromatics: In a large pan, heat 1 tablespoon of oil. Add minced garlic, ginger, and dried chilies (optional) and stir-fry until fragrant. 6 Cook and thicken the sauce: Pour in the orange sauce. Bring to a simmer, then add the cornstarch slurry. Stir until the sauce thickens and looks glossy. 6 Cook and thicken the sauce: Pour in the orange sauce. Bring to a simmer, then add the cornstarch slurry. Stir until the sauce thickens and looks glossy. 7 Coat the chicken: Add the fried chicken into the sauce. Toss quickly for about 30 seconds until evenly coated. 7 Coat the chicken: Add the fried chicken into the sauce. Toss quickly for about 30 seconds until evenly coated. 8 Garnish and serve: Sprinkle with white sesame seeds and chopped green onions. 8 Garnish and serve: Sprinkle with white sesame seeds and chopped green onions. 9 Enjoy! 9 Enjoy! 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