Chicken pieces lightly coated in cornstarch and fried are combined with a sweet and sour sauce made from fresh orange juice and soy sauce. This beloved Chinese cuisine flavor offers a delightful alternative for those looking for a quick dinner alongside rice pilaf.
Coat the diced chicken breast with beaten egg and cornstarch, then season lightly with salt.
Fry the chicken pieces in hot oil until golden brown, then transfer to paper towels to drain excess oil.
Bring orange juice, soy sauce, sugar, and garlic to a boil in a pot, then thicken with cornstarch dissolved in a little water.
Toss the fried chicken pieces with the sauce and heat briefly before serving.
Important: if you don't stir the orange sauce constantly over low heat, it can stick to the bottom of the pot and burn. Allergen: contains soy and gluten (soy sauce, cornstarch coating). Note: if the oil isn't hot enough when frying the chicken, the coating will absorb oil and become heavy; don't add it before the oil is smoking.
If you add a small amount of grated orange zest while preparing the sauce, the citrus aroma comes through noticeably more. Sprinkling toasted sesame seeds on top gives a presentation like Chinese restaurants.
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