Mandarin Orange Chicken
Get ready to savor the irresistible flavors of Mandarin Orange Chicken—a delightful fusion of crispy, golden-brown chicken bites and a sweet, tangy mandarin orange glaze. Perfectly seasoned and fried to perfection, the tender chicken pieces are coated in a luscious sauce made with freshly squeezed mandarin orange juice, aromatic garlic, zesty orange zest, and a touch of honey for natural sweetness. The sauce thickens beautifully, clinging to the chicken for a glossy, restaurant-quality finish. Garnished with sliced green onions and optional sesame seeds, this dish is as visually stunning as it is delicious. Serve it over steamed rice or alongside crisp veggies for a quick and impressive dinner that brings bold, citrusy Asian-inspired flavors to your table.
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Recipe Information
Ingredients
- 1.5 pounds Chicken breast
- 1 cup Cornstarch
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Vegetable oil
- 1 cup Mandarin orange juice (fresh or bottled)
- 3 tablespoons Soy sauce
- 3 tablespoons Honey
- 2 tablespoons Brown sugar
- 1 tablespoon Rice vinegar
- 1 teaspoon Orange zest
- 2 teaspoons Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Cornstarch (for sauce)
- 2 tablespoons Water
- 2 tablespoons Sliced green onions (for garnish)
- 1 teaspoon Sesame seeds (optional)
Instructions
Cut the chicken breasts into small bite-sized pieces.
In a bowl, whisk together the eggs, salt, and pepper.
In a separate bowl, mix the cornstarch and all-purpose flour.
Dip each piece of chicken into the egg mixture, then coat with the flour and cornstarch mixture.
Heat vegetable oil in a large skillet over medium-high heat.
Fry the chicken pieces in batches until golden brown and fully cooked, about 5-7 minutes per batch. Drain on a paper towel-lined plate and set aside.
In a medium saucepan over medium heat, combine mandarin orange juice, soy sauce, honey, brown sugar, rice vinegar, orange zest, garlic, and ginger. Stir well and bring to a simmer.
Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry.
Gradually whisk the cornstarch slurry into the sauce, stirring constantly until the sauce thickens, about 2-3 minutes.
Remove the sauce from heat and let it cool slightly.
In a large bowl, toss the cooked chicken pieces with the mandarin orange sauce until evenly coated.
Transfer the coated chicken to a serving plate. Garnish with sliced green onions and sesame seeds if desired.
Serve immediately with steamed rice or vegetables.
Nutrition Facts
Calories |
3845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.5 g | 315% | |
| Saturated Fat | 39.2 g | 196% | |
| Polyunsaturated Fat | 137.8 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 6483 mg | 282% | |
| Total Carbohydrate | 215.5 g | 78% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 91.4 g | ||
| Protein | 217.2 g | 434% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 271 mg | 21% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2902 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
