Orange Chicken

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 35 minutes

材料

2 large eggs

1/4 c. all-purpose flour

1/2 c. plus 1 tbsp. cornstarch, divided

Kosher salt

Freshly ground black pepper

2 lb. boneless, skinless chicken breasts, cut into 1" pieces

1 tbsp. canola oil, plus more for frying

2 cloves garlic, finely chopped

1/2 tsp. finely chopped peeled ginger

1/2 tsp. crushed red pepper flakes

2/3 c. fresh orange juice

2 tbsp. hoisin sauce

2 tbsp. reduced-sodium soy sauce

2 tbsp. sweet chili sauce

1 tbsp. apple cider vinegar

1 tbsp. brown sugar

Juice of 1/2 lemon

2 scallions, thinly sliced

Cooked white rice, for serving

手順

Step 1

In a shallow bowl, beat eggs until blended. In another shallow bowl, mix flour and 1/2 cup cornstarch; season with salt and black pepper. Coat chicken in egg, then toss in flour mixture, tapping off any excess.

Step 2

Into a large, deep skillet, pour oil to a depth of 1/4". Heat until shimmering and a piece of chicken sizzles when added. Working in batches, fry chicken until golden brown and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.

Step 3

In a medium saucepan over medium heat, heat 1 tablespoon oil. Add garlic, ginger, and red pepper and cook, stirring, until fragrant, about 2 minutes. Whisk in orange juice, hoisin sauce, soy sauce, chili sauce, vinegar, brown sugar, and lemon juice and bring to a simmer.

Step 4

Meanwhile, in a small bowl, whisk remaining 1 tablespoon cornstarch with 2 tablespoons water. Slowly whisk into sauce to thicken and simmer, stirring occasionally, until sauce is syrupy, about 5 minutes.

Step 5

Transfer chicken to a platter. Add sauce, toss to combine, and top with scallions. Serve over rice.

栄養

• カロリー: 553
• 脂肪総量: 12 g
• 飽和脂肪: 2 g
• トランス脂肪: 0 g
• コレステロール: 259 mg
• ナトリウム: 954 mg
• 炭水化物総量: 46 g
• 食物繊維: 2 g
• 糖質総量: 10 g
• タンパク質: 58 g