Orange Chicken - Bravabod
Recipes

Orange Chicken

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 25"

Orange Chicken — made with crispy pan-fried chicken breast tossed in the best sweet and thick Chinese-inspired orange sauce. Way better (and healthier) than take-out!

How To MakeDiet Type: Classic

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Freeze For 4-6 months

Best by 3-4 days


Shopping List
    For the Chicken
  • 2 large chicken breasts
  • 1/4 cup corn starch
  • 1/4 cup all purpose flour (or gluten-free blend)
  • salt and pepper, to taste
  • avocado oil, for frying For the Orange Sauce
  • 3/4 cup orange juice
  • 1/4 cup water
  • 1 orange, zested (only the zest)
  • 1/4 cup cane sugar (or 3 tablespoons honey)
  • 3 tablespoons coconut aminos (we recommend Big Tree Farms)
  • 2 cloves garlic, chopped
  • 2 -inches fresh ginger, peeled and chopped
  • 1 tablespoon corn starch
  • 1/4 teaspoon salt and chili flakes (adjust to taste)

Instructions
  1. Step 1: Let's prepare the Orange Sauce. Combine the orange juice, water, tamari, and ginger in a bowl. Heat a skillet over medium-high heat and add the sauce. Heat for 3 minutes.
  2. Step 2: In a small bowl, stir together the 1 tablespoon of corn starch with 1 tablespoon of cold water to make a slurry. Pour the slurry into the warm sauce, stirring constantly as you do so. Keep stirring the sauce until it thickens, about 3 to 5 more minutes.
  3. Step 3: Stir in the orange zest, pepper flakes, and salt. Transfer the sauce to a bowl or container.
  4. Step 4: Chicken time! Stir together the 1/4 cup of starch and 1/4 cup of flour in a mixing bowl.
  5. Step 5: Rinse and pat the chicken dry. Chop it into bite-sized pieces, season lightly with salt and pepper, and toss it in the bowl with the flour blend until fully coated.
  6. Step 6: Heat a thin layer of avocado oil in an empty skillet over medium-high heat. Add the chicken in a single layer and fry until golden and crispy on all sides, about 5 minutes depending on the size. Note: If the chicken cannot all fit in a single layer, fry it in batches to ensure a nice sear.
  7. Serve: Add the garlic to the pan with the cook chicken and cook for 1 minute, or until lightly golden. Pour in the orange sauce and stir everything together until warmed through. Enjoy.

Recipe Notes

To air-fry the chicken: At step 3, place the battered chicken in a single layer in a 390°F pre-heated air fryer (you will need to do more than one batch). Let any excess batter drip off before placing each chicken piece in the fryer basket. Spray the chicken liberally with high-heat cooking spray to cover any white flour areas (I use avocado oil spray) and cook for a total of 8 minutes. Flip over with tongs halfway through the cooking time, spraying again with oil as needed. Once done, transfer the cooked chicken to a bowl and toss with the sauce. Serve immediately for the crispiest results.

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Orange Chicken

PT25M 2 large chicken breasts 1/4 cup corn starch 1/4 cup all purpose flour (or gluten-free blend) salt and pepper, to taste avocado oil, for frying 3/4 cup orange juice 1/4 cup water 1 orange, zested (only the zest) 1/4 cup cane sugar (or 3 tablespoons honey) 3 tablespoons coconut aminos (we recommend Big Tree Farms) 2 cloves garlic, chopped 2 -inches fresh ginger, peeled and chopped 1 tablespoon corn starch 1/4 teaspoon salt and chili flakes (adjust to taste) Gluten Free Paleo 4 Servings Ingredients:

4 Servings

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Takes 1 min