About
Orange you glad we didn't say banana?! Wait, hang on, we may have missed part of that joke. What isn't a joke is the incredible flavors of Orange-You-Glad Chicken! The electric sweetness and tanginess of the orange sauce is no laughing manner, and the golden fried chicken is the perfect savory, juicy platform to deliver it to your taste buds! Served over white rice, Orange-You-Glad Chicken is the kind of meal you'll be glad to be eating! Ba-dum-tish!
Ingredients
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/2 cup plus 1 tablespoon cornstarch, divided
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon canola oil, plus more, to taste
- 2 pounds chicken breasts, boneless and skinless, cut into 1-inch pieces
- 2 cloves garlic, finely chopped
- 1/2 teaspoon ginger, peeled and finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 2/3 cup fresh orange juice
- 2 tablespoons hoisin sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1/2 lemon, juiced
- 2 tablespoons water
- 2 scallions, thinly sliced
- white rice, optional, to taste, cooked and hot, for serving
Directions
Step 1 -In a shallow bowl, add the eggs and beat until blended.
Step 2 -In a separate, shallow bowl, add the flour, 1/2 cup of the cornstarch, the salt, and the black pepper and whisk to combine.
Step 3 -In a large, deep skillet over medium-high heat, add enough of the extra canola oil to achieve a depth of 1/4-inch and heat it until it is shimmering.
Step 4 -Add the chicken pieces to the beaten eggs and toss to coat.
Step 5 -Add the egg-coated chicken pieces to the flour mixture and toss to coat, tapping off any excess.
Step 6 -Add 1 piece of the chicken to the hot oil and make sure it sizzles before adding more.
Step 7 -Add the chicken pieces , in batches, to the hot oil and cook, turning the pieces as needed to make sure each piece cooks evenly, until they are golden-brown and crispy, about 4-5 minutes.
Step 8 -Transfer the cooked chicken pieces to a paper-towel-lined plate to drain.
Step 9 -Add more of the extra oil, as needed, and heat it until it returns to a shimmer.
Step 10 -Repeat the cooking process until all of the chicken pieces are cooked.
Step 11 -Set the chicken pieces aside and keep them warm.
Step 12 -In a medium saucepan over medium heat, add 1 tablespoon of the remaining canola oil.
Step 13 -Add the garlic, the ginger, and the red pepper and cook, while stirring, until fragrant, about 2 minutes.
Step 14 -Add the orange juice, the hoisin sauce, the soy sauce, the chili sauce, the vinegar, the brown sugar, and the lemon juice to the garlic mixture and whisk to combine.
Step 15 -Bring the sauce mixture to a simmer.
Step 16 -In a small bowl, add the remaining cornstarch and the water and whisk to combine.
Step 17 -Slowly add the slurry mixture to the sauce mixture, while whisking, until incorporated.
Step 18 -Simmer the sauce mixture, while stirring occasionally, until it thickens and becomes syrupy, about 5 minutes.
Step 19 -In a bowl, add the chicken pieces and the sauce and toss to combine.
Step 20 -Top the orange chicken with the scallions.
Step 21 -Serve the orange chicken over the rice.
