Sweet and Sour Orange Chicken
Tangy sweet and sour chicken with a kick of orange flavor.
Ingredients
Sauce:
Directions
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Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt and mix to combine. Add 1 cup flour to water mixture; mix until blended but lumpy.
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Place remaining 1 cup flour in a separate bowl. Cover each piece of chicken in flour, then move to egg mixture and cover, letting excess batter drip off.
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Heat vegetable oil in a wok or large, deep frying pan over medium heat until a drop of water crackles when placed into oil.
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Place chicken into the hot oil and fry, flipping if needed, until no longer pink in the center and golden brown, 3 to 4 minutes. Set aside and keep warm.
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Combine cornstarch and 3 tablespoons water in a small bowl.
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Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and red pepper flakes in a medium saucepan. Bring to a boil; add cornstarch mixture. Reduce heat and let simmer, stirring frequently, until desired thickness is reached.
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Pour sauce over chicken and serve.
Cook's Notes:
You can substitute hot sauce for red pepper flakes, if desired.
Make sure to bring the orange mixture to a boil, otherwise it will be starchy.
Editor's Note:
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
