Orange Chicken
This orange chicken recipe uses crispy fried chicken thighs coated in a tangy, sweet orange sauce made quickly with the help of a pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- Vegetable or peanut oil for frying
- 4 Boneless, skinless chicken thighs cut into bite sized pieces
- 4 Egg whites
- 2 tablespoons Cornstarch
- 1 teaspoon Cornstarch for sauce
- ½ cup Orange juice
- 1 tablespoon Soy sauce
- 1 tablespoon Packed brown sugar or white sugar or honey
- 1 tablespoon Rice vinegar or regular distilled vinegar
- ¼ teaspoon Sesame oil
- Dash Salt and crushed red pepper more if you like it spicy
- 1 clove Garlic pressed or minced
- 2 teaspoons Minced ginger
- Zest of 1 Orange optional
- ¼ cup Water
- 2 Green onions sliced for topping
Instructions
Instructions
- In a large bowl, whisk the egg whites until they get all foamy and kinda fluffy.
- Add 2 tablespoons cornstarch to the egg whites and stir it up to form a batter. You want it smooth and kinda thick.
- Toss your chicken pieces into the batter so each piece gets coated evenly by that mix.
- Heat your oil in a deep skillet or wok over medium-high heat till it's nice and hot for frying.
- Fry the chicken in batches until golden and crispy, about 3-4 minutes each batch.
- Drain the fried chicken on paper towels to soak up extra oil and set aside while you make the sauce.
- In a small saucepan, combine orange juice, soy sauce, brown sugar, and vinegar. Bring it to a boil then lower heat and simmer 5-7 minutes till it thickens slightly.
- Stir in garlic, ginger, sesame oil, red pepper, salt, and a teaspoon of cornstarch mixed with water to get sauce thicker. Then toss chicken in this sauce well to coat every bite.
Notes
Serve hot topped with sliced green onions. Store leftovers in airtight containers and reheat with a bit of water. Freeze separately for best results.