Orange Chicken


For the chicken nuggets/chunks:

  • 4 skinless boneless chicken breasts, cut into cubes
  • 2 eggs, beaten
  • 1 cup cornstarch
  • 1 teaspoon baking soda
  • Salt and pepper
  • Vegetable oil for frying
For the sauce:
  • 1 inch fresh ginger, grated
  • 3 cloves garlic, minced
  • 2 tablespoons sesame oil
  • 1 cup orange juice
  • 1/4 cup soy sauce
  • 1/2 cup chicken stock
  • 1/4 cup Chinese rice vinegar
  • 1/3 cup sugar
  • 1/2 tablespoon grated orange zest
  • 1 teaspoon red pepper flakes
  • White pepper
  • 2 tablespoons cornstarch
  • 1 teaspoon sesame seeds
  • 1 stalk green onion, chopped
  • Heat the oil in a frying pan to 375 F. 
  • In a large mixing bowl, mix cornstarch, baking soda, salt and pepper until well blended. Dip chicken pieces into beaten egg, and roll in cornstarch mixture until well coated. Fry chicken pieces in hot oil until golden brown. Transfer to paper towel to drain the excess oil and set aside.
  • In a saucepan, heat 2 tablespoons of sesame oil. Add garlic, ginger, orange zest and red chili flakes, cook until fragrant. Add rice vinegar, orange juice, soy sauce, chicken stock and sugar into the saucepan. Bring the sauce to boil and reduce the heat to medium low. Simmer for about 10 minutes, stirring occasionally. Season with white pepper.
  • Mix 2 tablespoons of cornstarch with 2 tablespoons of water. Add into the sauce and stir to mix. Continue cooking for another minute, until the sauce thickens. Turn off the heat.
  • Place fried chicken pieces into a large mixing bowl. Add sauce into the bowl, toss until the chicken is coated in sauce. Transfer to a plate, sprinkle with sesame seeds and chopped green onion to serve.