Orange Chicken with Rice

Orange Chicken

Servings: 6 | Prep & Cook: 30 minutes

Ingredients — Chicken

• 2 lbs boneless, skinless chicken breasts, diced
• 1 large egg
• 1 Tbsp avocado oil
• 1½ tsp salt
• 1 tsp black pepper
• ¾ cup cornstarch
• ⅓ cup all-purpose flour
• ½ tsp salt
• ¼ tsp black pepper
• Avocado oil for deep frying (about 6-8 cups)

Ingredients — Orange Sauce (see Cornstarch Slurry technique)

• ½ cup rice vinegar
• ½ cup brown sugar
• ¼ cup water
• ¼ cup soy sauce
• ½ tsp crushed red pepper flakes
• 2 cloves garlic, minced
• ½ tsp fresh ginger, grated
• 3 Tbsp fresh orange juice
• 1 Tbsp cornstarch
• 1 tsp sesame oil
• 1 tsp apple cider vinegar

Optional Garnish

• Green onions, sliced
• Sesame seeds
• Orange zest

Directions

1. Cut chicken breast into bite-sized pieces.
2. Preheat oil to 350°F in a large pot or deep fryer.
3. In a medium bowl, whisk together egg, oil, salt, and pepper.
4. In a separate bowl, mix cornstarch, flour, salt, and pepper.
5. Dredge chicken in egg mixture, then coat thoroughly in flour mixture.
6. In a medium saucepan, combine rice vinegar, brown sugar, water, soy sauce, red pepper flakes, minced garlic, and ginger. Bring to a boil.
7. Whisk cornstarch with orange juice to create a slurry. Add to boiling sauce and whisk continuously. Simmer until thickened to a glossy glaze.
8. Remove from heat and stir in sesame oil and apple cider vinegar.
9. Fry breaded chicken in batches for 3-4 minutes until golden brown and 165°F internal. Drain on paper towels.
10. Immediately toss hot fried chicken in the sauce to coat completely.
11. Serve over rice, garnished with green onions, sesame seeds, and orange zest.

Air Fryer Option: Preheat to 400°F. Spray basket with oil. Place breaded chicken in a single layer, spray tops with oil. Air fry 6 minutes, flip/spray, air fry 6-9 more minutes until golden and 165°F.

Rice

• 3 cups long-grain white rice
• 4½ cups water
• 1 tsp salt

Cook per package directions. Serve under the orange chicken.