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!

