Chang’s Orange Peel Chicken

Crispy chicken coated in a zesty orange glaze with a hint of spice—this homemade version is a crowd-pleaser!

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

• ¾ cup cornstarch

• 1 large egg, beaten

• ½ cup all-purpose flour

• 2 tablespoons vegetable oil (for frying)

For the Orange Sauce:

• 1 cup fresh orange juice

• 2 tablespoons soy sauce

• 3 tablespoons rice vinegar

• 2 tablespoons honey

• 2 tablespoons sugar

• 1 tablespoon grated fresh ginger

• 2 cloves garlic, minced

• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

• 1 teaspoon red pepper flakes (optional for heat)

• Zest of 1 orange

Garnish:

• 1 tablespoon sesame seeds

• 2 green onions, sliced

Directions:

1. Prep the Chicken:

In a bowl, toss the chicken pieces with cornstarch, flour, and a pinch of salt. Dip each piece into the beaten egg, ensuring it’s fully coated.

2. Fry the Chicken:

Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches for 4-5 minutes, until golden brown and crispy. Remove and set aside on a paper towel-lined plate to drain.

3. Make the Orange Sauce:

In a small saucepan, combine orange juice, soy sauce, rice vinegar, honey, sugar, ginger, garlic, and orange zest. Bring to a simmer over medium heat.

4. Thicken the Sauce:

Stir in the cornstarch-water mixture to thicken the sauce. Continue cooking for 1-2 minutes until the sauce is glossy and thickened.

5. Combine Chicken and Sauce:

Add the crispy chicken to the sauce and toss until each piece is evenly coated in the sweet and tangy glaze.

6. Garnish and Serve:

Sprinkle sesame seeds and sliced green onions over the top. Serve immediately with steamed rice or vegetables.

Prep Time: 15 minutes

Cook Time: 20 minutes

Calories: 350 kcal per serving

Tips:

• Adjust the red pepper flakes based on your desired spice level.

• For extra crispy chicken, double-dip in the egg and cornstarch mixture before frying.