Orange Chicken
Recipe type: Asian
  • 4 large pieces boneless chicken breast
  • 4 egg whites
  • 2 tbsp cornstarch
  • for the sauce
  • 1 cup orange juice
  • 2 tbsp soy sauce
  • ½ tsp sesame oil
  • 2 tbsp brown sugar
  • 2 cloves garlic, minced
  • ¼ tsp pepper flakes
  • 1 tbsp cornstarch dissolved in ¼ cup water
  1. Combine egg whites and 2 tbsp cornstarch in a bowl and stir until lump free. Add the chicken pieces to the bowl and set aside.
  2. In a medium bowl , Add all sauce ingredients ( except the cornstarch slurry) and stir to combine. Set aside.
  3. Heat a pot with enough cooking oil for deep frying the chicken pieces. When the temperature of oil reaches 350 F, Fry the chicken pieces in batches. Once chicken pieces are golden brown, transfer to a towel lined plates to drain oil.
  4. Meanwhile, pour the sauce into a shallow pan. Once it starts to bubble, add the cornstarch slurry and stir sauce continuously until smooth and thick. Add the chicken pieces and cook for 5 minutes or until sauce is thick and sticky.
  5. Top with additional pepper flakes and parsley if desired.
If you don't have a thermometer, one good way to test if the oil is hot enough is to drop a little bit of breading batter to the oil, if it sizzles immediately, the oil is good.

Be sure to maintain the proper temperature all throughout cooking. If the chicken pieces are turning brown too quickly, the oil is too hot.

Don't crowd the chicken pieces too much or they will turn soggy. 5-7 small pieces at a time is good.
Recipe by Woman Scribbles at