Homestyle Tangy Orange Chicken

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup (120ml) fresh orange juice 1/2 cup (120ml) fresh orange juice
• Zest of 1 orange Zest of 1 orange
• 3 tablespoons honey 3 tablespoons honey
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• Vegetable oil, for frying Vegetable oil, for frying
• Salt and pepper, to taste Salt and pepper, to taste
• Sesame seeds and green onions, for garnish Sesame seeds and green onions, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, grated ginger, and minced garlic. Add the chicken pieces and toss to coat. Let it marinate for 30 minutes.
2. 2.
   In a separate bowl, whisk together the orange juice, orange zest, honey, and rice vinegar until well combined. Set aside.
3. 3.
   In a shallow dish, mix the cornstarch with salt and pepper. Dredge the marinated chicken pieces in the cornstarch mixture, shaking off any excess.
4. 4.
   Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through. Remove and drain on a paper towel-lined plate.
5. 5.
   In a saucepan, heat the orange glaze mixture over medium heat. In a small bowl, whisk together the water and cornstarch to make a slurry. Slowly pour the slurry into the saucepan while stirring continuously. Cook until the glaze thickens to your desired consistency.
6. 6.
   Add the fried chicken pieces to the saucepan and toss until they are evenly coated with the orange glaze.
7. 7.
   Garnish with sesame seeds and green onions. Serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Chicken — For extra tenderness, you can marinate the chicken for a longer period, up to 24 hours. Ensure the chicken is fully cooked before adding it to the glaze.
• Orange — Use fresh oranges for the best flavor. Organic oranges are preferable to avoid any wax or pesticide residue on the zest.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the glaze.
• If you prefer a thicker glaze, increase the amount of cornstarch in the slurry.
• Serve the dish with steamed broccoli or stir-fried vegetables for a complete meal.
• You can substitute chicken thighs for chicken breasts if desired.
• To make it a healthier option, you can bake the chicken instead of frying it.

Serving advice

Serve the Homestyle Tangy Orange Chicken hot with steamed rice or noodles. Garnish with sesame seeds and green onions for added flavor and visual appeal.

Presentation advice

Arrange the orange chicken on a platter, drizzle some extra glaze on top, and sprinkle with sesame seeds and finely chopped green onions. Serve with a side of steamed rice or noodles for a visually appealing presentation.