You’re going to love this recipe! It is the perfect balance of sweet and sour and easy, too. If you love quick stir fry, this is your new go-to recipe! If your little ones don’t like stir fry like mine, I reserved some of my chicken to be served separately with the rice and I put just a pat of butter on the rice with some salt and pepper. Now everyone is happy!
This orange spicy chicken is delish!
- 1 1/2 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks
- 1 cup 2 tablespoons cornstarch, divided
- 2 large eggs, beaten
- 1 cup vegetable oil
- 1 green onion, thinly sliced
- 1 cup chicken broth
- 1/2 cup freshly squeezed orange/pineapple juice
- 1/2 cup sugar
- 1/3 cup vinegar
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon orange zest
- 1 teaspoon Sriracha, or more, to taste
- 1/4 teaspoon ginger
- 1/4 teaspoon white pepper
FOR THE MARINADE
- To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.
- In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
- Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
- Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
- Heat vegetable oil in a large saucepan. Add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
- Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.
Adapted from damndelicious
Sue N. says
hey jenny! love this blog and have often tried your recipes with great success, and this one was no different.. got the blog post delivered to my email addy and thought– wow that looks good! i'm going to try it tonight! and i did and it turned out wonderfully! i used chicken breast tenderloins, each i cut into 3 pieces.. i think i used 2.5 lbs in all.. i also had no sriracha so i took part of the sauce i had reserved and added crushed red pepper.. the other half i left alone b/c my kids don't like spicy food. i never thought of using cornstarch as a breading but it turned out soo crunchy– we loved it!! i have often tried asian cooking before with disastrous results but this one was a complete hit w/ my hubby and w/ my kids.. thanks so much!!!
Jenny Penton says
I'm so glad you and your family loved it!