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It’s like crispy chicken and an orange truck crashed on your taste buds. Save on gasoline — stay home for this gem.
  • Chicken:
  • 4 boneless skinless chicken breasts cut into bite-size pieces
  • 3 eggs whisked
  • ⅓ cup cornstarch
  • ⅓ cup flour
  • Oil for frying
  • Orange chicken sauce:
  • 1 cup orange juice
  • ½ cup sugar
  • 2 tablespoons rice vinegar or white vinegar
  • 2 tablespoons soy sauce (tamari for a gluten-free)
  • ¼ teaspoon ginger
  • ¼ teaspoon garlic powder or 2 garlic cloves, diced
  • ½ teaspoon red chili flakes
  • Orange zest from 1 orange
  • 1 tablespoon cornstarch
  • Garnish:
  • Green onions
  • To make the orange sauce:
  • In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes In a small bowl. Whisk 1 tablespoon of cornstarch with 2 tablespoons of water to form a paste.
  • Add to orange sauce and whisk together. Cook for 5 minutes, until the mixture thickens. Remove from heat. Add orange zest.
  • To make chicken:
  • Place flour and cornstarch in a shallow dish or pie plate. Add a pinch of salt. Stir.
  • Whisk eggs in a shallow dish. Dip chicken pieces in egg mixture and then flour mixture. Place on a plate.
  • Heat 2 inches of oil in a FIREDISC® cooker over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
  • Working in batches, cook several chicken pieces at a time. Cook for 2 to 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
  • Toss chicken with orange sauce. Reserve some of the sauce to place on rice. Serve with a sprinkling of green onion and orange zest, optional.
  • NOTE: Adjust cooking temperature if any stage of this — or any — recipe goes too fast or gets too hot. turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.
  • Credits go to modernhoney.com: https://www.modernhoney.com/chinese-orange-chicken/