Ingredients
Method
- Prepare the cooling racks by placing wire racks over a baking sheet or parchment paper to keep the chicken crispy after frying.
- Mix the sauce ingredients in a large saucepan, ensuring that the mixture isn’t warm before adding cornstarch.
- Prepare the dry ingredients by whisking together flour, ½ cup cornstarch, and baking soda in a large bowl.
- Cut the chicken into 2-inch pieces and season with salt and pepper. Lightly coat the chicken with 2 tablespoons cornstarch.
- Whisk the eggs in a medium bowl until frothy and uniform in color. Add the chicken pieces and toss until fully coated in the egg wash.
- Coat the chicken in the dry mixture by transferring pieces one by one from the egg wash into the cornstarch/flour mixture. Toss to coat and set aside.
- Heat the oil in a large pot or deep fryer to 365°F, ensuring there’s enough oil to submerge most of the chicken. Fry the chicken in batches, turning as needed for an even golden crisp, about 2-3 minutes per side.
- Transfer fried chicken to wire cooling racks to drain and maintain crispness.
- Heat the sauce mixture over medium-high heat, stirring constantly until it comes to a boil and thickens. Once thickened, remove from heat.
- Combine chicken with sauce by adding the fried chicken pieces to the sauce and tossing gently until fully coated.
- Serve the Orange Chicken over white rice or vegetable fried rice and garnish with chopped green onions.
Nutrition
Notes
For a crispy and flavorful Orange Chicken, ensure the oil temperature is just right and don't overcrowd the frying pan. This dish is perfect when paired with fluffy rice.