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Orange Chicken

Orange Chicken

Ingredients

For the Chicken:

10 chicken breast tenderloins, cut into bite-sized pieces

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 egg

½ cup water (plus more if needed)

1 cup cornstarch

Beef tallow or oil (for frying)

 

For the Veggies (Optional but recommended):

½ green bell pepper, chopped

½ red bell pepper, chopped

½ sweet onion, chopped

 

For the Orange Sauce:

Juice of 4 large oranges

2 tbsp brown sugar

½ tsp ginger paste

1 tsp garlic

1 tsp soy sauce

1 tbsp rice wine vinegar

1–2 tsp cornstarch (for thickening)


Instructions

1. Prep the Chicken:
Cut the chicken into bite-sized pieces and season with salt, pepper, and garlic powder.

2. Make the Batter:
Crack the egg directly into the bowl with the chicken. Add ½ cup water and 1 cup cornstarch. Mix until a sticky batter forms. Add more water if needed to get the right consistency.

3. Fry Until Crispy:
Heat beef tallow (or your oil of choice) in a cast iron skillet or deep pan. Once hot, fry the chicken in batches until golden brown and crispy. Set aside on a wire rack or paper towel.

4. Sauté the Veggies:
Using the same pan and leftover oil, sauté the chopped bell peppers and onion until slightly soft and caramelized. 

5. Make the Orange Sauce:
In a separate bowl, mix fresh orange juice, brown sugar, ginger paste, garlic, soy sauce, and rice wine vinegar. Pour into a saucepan and simmer on low heat. Once warm, stir in a small amount of cornstarch slurry (cornstarch mixed with water) to thicken.

6. Combine Everything:
Toss the crispy chicken and sautéed veggies into the sauce, mixing well until everything is coated and glossy.

7. Serve & Enjoy:
Serve hot over steamed rice and enjoy!

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