[vc_row][vc_column][vc_column_text]Skip the delivery and make this sticky, sweet and savory orange chicken recipe at home. This version of the classic Chinese dish is lighter and healthier than your typical restaurant order, without sacrificing bold flavor and crunch. It’s always great with fluffy rice, and get creative with veggie options such as fresh cucumber salad, citrusy green beans or crisp steamed broccoli.
Take Out-Style Orange Chicken
- 3 large eggs
- 1 Tbsp. kosher salt (divided)
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 4 medium boneless, skinless chicken breasts (cut into bite-sized pieces)
- Cooking spray
- 1 Tbsp. olive oil
- 2 garlic cloves (minced)
- 2 Tbsp. minced fresh ginger
- 1/2 cup freshly squeezed orange juice
- 1/4 cup honey
- 3 Tbsp. coconut aminos (or low-sodium soy sauce)
- 2 Tbsp. rice vinegar
- 1 Tbsp. sriracha (or hot sauce of choice)
- Zest of 1 orange
- Preheat oven to 400 degrees F.
- In flat, wide bowl, whisk together eggs and 1/2 tablespoon salt.
- In separate wide, flat bowl, combine cornstarch, flour and remaining 1/2 tablespoon salt.
- Place wire rack over baking sheet and spray with cooking spray.
- Dunk each piece of chicken in flour mixture, then into eggs, then back into flour mixture. Shake off excess at each step. Arrange breaded chicken on prepared wire rack. Spray chicken with cooking spray.
- Bake 15 to 20 minutes, until crisp and golden.
- For sauce, in medium saucepan over low heat, heat olive oil over. Add garlic and ginger and cook 30 seconds. Add orange juice, honey, soy sauce, rice vinegar and hot sauce and bring to simmer, stirring well. Turn off heat and stir in orange zest.
- When chicken is done, transfer to mixing bowl and toss with sauce to coat.
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