The Starving Chef Recipe: Sweet & Sour Orange Chicken

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A tantalizing take on a popular Chinese takeout-inspired dish, the flavors of Asian cuisine combine perfectly to bring out the ideal blend of sweet and sour.

By Felicia Vargo, The Starving Chef

A tantalizing take on a popular Chinese takeout-inspired dish, the flavors of Asian cuisine combine perfectly to bring out the ideal blend of sweet and sour.

Sweet & Sour Orange Chicken

Prep time: 30 minutes
Cook time: 30 minutes
Serves: 4

Ingredients

For Sauce:
¼ C corn starch
¼ C water
1 orange, zested & juiced
2 T rice vinegar
1/3 C soy sauce
1 lemon, zested & juiced
1 T ginger, minced
¼ C ketchup
1 T garlic chili paste
1 C brown sugar
12 oz orange juice

For Chicken:
4 chicken breasts, cut into bite-sized pieces
½ C flour
½ C corn starch
2 eggs, whisked
1 C vegetable oil, for frying

For Vegetables:
1 C broccoli florets
1 C sweet bell pepper, sliced
1 C onion, sliced
1 T vegetable oil
White rice, cooked for serving

Here’s How
  1. Heat a wok on the stove over high heat. Add the oil and vegetables. Stir fry until the broccoli has brightened in color and the onions are just beginning to soften. Remove veggies from the wok and set aside (it’s okay if the vegetables are undercooked). Wipe the wok clean.
  2. In a small bowl, whisk together the water and corn starch until the corn starch is dissolved. Whisk together the rest ingredients for the sauce in a separate bowl, then whisk in the corn starch slurry.
  3. Pour the mixture into a wok then bring the liquid to a rolling simmer before reducing the heat to medium-low. Continue to simmer for 20-30 minutes, stirring occasionally until the sauce has thickened and reduced to about half of the volume.
  4. Meanwhile, prep dredging bowls: one with flour; one with cornstarch and one with whisked eggs. On the stove, heat a shallow pan with vegetable oil over medium-high heat until it reaches 350°F.
  5. Dredge the chicken breast pieces first in cornstarch, then in whisked egg (letting the excess drip off), then into the flour.
  6. Fry the dredged chicken pieces in batches for 3-4 minutes per batch until the chicken is cooked through and golden brown. Set aside on a plate lined with a paper towel.
  7. Turn up the heat on the wok to medium-high. Return the vegetables to the wok. Add the fried chicken and stir lightly to coat everything evenly in the sauce. Cook until the veggies and chicken are heated through. Serve hot and enjoy.

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Categories: Food & Dining