Orange Chicken
This juicy and tangy orange chicken dish comes together quickly in the pressure cooker with crispy fried pieces and a sweet, citrusy sauce that clings to every bite.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- Vegetable or peanut oil for frying
- 4 Egg whites whole
- 2 tablespoon Cornstarch
- 4 Boneless, skinless chicken thighs cut into bite sized pieces
- ½ cup Orange juice
- 1 tablespoon Soy sauce
- 1 tablespoon Brown sugar or honey
- 1 tablespoon Rice vinegar or distilled vinegar
- ¼ teaspoon Sesame oil
- 1 clove Garlic pressed or minced
- 2 teaspoon Ginger minced
- Salt to taste
- Crushed red pepper to taste
- Extra cornstarch optional, for thickening
- Zest of an orange for garnish
- ¼ cup Water
- 2 Green onions sliced
Instructions
Instructions
- Whisk egg whites and cornstarch in a bowl until frothy.
- Toss chicken in egg white mixture to coat.
- Heat oil in skillet and fry chicken in batches for 4–5 minutes until golden.
- Drain fried chicken on paper towels.
- In saucepan, combine orange juice, soy sauce, sugar, vinegar. Cook for 5–7 minutes until thickened.
- Add fried chicken to sauce and toss gently to coat.
- Simmer a few more minutes so sauce clings to chicken.
- Garnish with green onions before serving.
Notes
Serve with steamed rice or quinoa. Leftovers keep well and reheat nicely with a splash of water.