Tsr Orange Chicken
Dive into the bold flavors of TSR Orange Chicken, a tantalizing take on the beloved takeout classic that brings crispy, golden-fried chicken and a zesty orange glaze right to your kitchen. This recipe features bite-sized pieces of chicken, perfectly coated and fried for a satisfyingly crunchy texture, before being tossed in a sweet and tangy sauce infused with fresh orange juice, soy sauce, garlic, ginger, and a hint of chili flakes for subtle heat. The homemade sauce thickens beautifully for an irresistible glossy finish, while optional garnishes like sesame seeds and chopped green onions add a vibrant touch. Ready in under an hour, TSR Orange Chicken is ideal for serving with fluffy steamed rice or noodles, making it a crowd-pleasing dish that's loaded with flavor and perfect for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 1.5 pounds Boneless, skinless chicken breasts or thighs
- 3 cups Cornstarch
- 1.5 cups All-purpose flour
- 3 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 teaspoon Garlic powder
- 4 cups Vegetable oil (for frying)
- 1 cup Orange juice
- 0.75 cups Sugar
- 0.25 cups Soy sauce
- 2 tablespoons Rice vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, minced
- 0.5 teaspoons Red chili flakes
- 2 tablespoons Cornstarch (for sauce)
- 3 tablespoons Water (for sauce)
- 2 tablespoons Green onions, chopped (optional garnish)
- 1 tablespoon Sesame seeds (optional garnish)
Instructions
Cut the chicken into bite-sized pieces and set aside.
In a large bowl, mix the cornstarch, flour, salt, pepper, and garlic powder. In another bowl, whisk the eggs until well beaten.
Dip each piece of chicken into the egg mixture, then coat it in the cornstarch-flour mixture. Repeat until all chicken pieces are coated.
Heat the vegetable oil in a deep skillet or large saucepan to 350°F (175°C). Fry the chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on a paper towel-lined plate.
In a saucepan over medium heat, mix together the orange juice, sugar, soy sauce, rice vinegar, minced garlic, minced ginger, and red chili flakes. Bring to a simmer, stirring occasionally.
In a small bowl, make a slurry by mixing the cornstarch with water. Gradually add the slurry to the saucepan, stirring constantly, until the sauce thickens, about 2-3 minutes. Remove from heat.
In a large bowl or serving dish, toss the fried chicken pieces in the orange sauce until fully coated.
Garnish with chopped green onions and sesame seeds, if desired. Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
11611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 991.9 g | 1272% | |
| Saturated Fat | 147.6 g | 738% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1136 mg | 379% | |
| Sodium | 5408 mg | 235% | |
| Total Carbohydrate | 489.0 g | 178% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 151.5 g | ||
| Protein | 257.5 g | 515% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 321 mg | 25% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2507 mg | 53% | |
*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.
