Orange Chicken

Orange Chicken

  • 1 lb boneless skinless chicken breast (or thighs) cut into 1” bite sized pieces

  • salt and pepper

  • 1/2 cup plus 1 Tbs. cornstarch

  • Vegetable oil for frying

  • 1 cup orange juice (fresh or store bought)

  • 1/2 cup honey

  • 1/4 cup soy sauce

  • 2 Tbs rice vinegar

  • 1 tsp. minced ginger

  • 2 cloves minced garlic

Place the chicken, a pinch of salt and pepper, and 1/2 cup cornstarch in a large bowl. Toss well.

Fill a cast iron fry pan with 1” of oil. Heat until it sizzles (or reaches 350°F on a thermometer)

Shallow fry the chicken in the oil for 9 to 12 minutes flipping halfway through and working in batches if needed. Remove and place on a paper towel lined plate. Repeat with remaining chicken. (Chicken can also be sauted instead of fried)

Carefully discard any leftover oil.

In the same pan add the orange mixture. Cook over low until reduced by half. Add the chicken back in and toss well.

Serve warm over rice and topped with sliced radish and green onions.

Makes 2 to 3 servings

Fridge ForagingAmanda FredericksonComment