Making your favorite takeout dish at home can seem intimidating or even annoying. However, this orange chicken comes together quickly with pantry ingredients. You will be so surprised at how wholesome and flavorful this dish tastes.

I truly enjoy eating a dinner that makes me feel content and satiated and not drowsy and bloated the way takeout/fast food can make you feel.

The sauce is a beautiful blend of tangy and sweet. No ingredient here is superfluous. Can you use orange juice? Sure. But nothing beats the real thing.

INGREDIENTS FOR ORANGE CHICKEN

• 1.5 pounds chicken breast cut into cubes
• All-purpose flour
• 2 eggs
• Oil for frying
• Kosher Salt and pepper
• 1 1/2 oranges for juice and zest
• Juice from 1/2 a lemon
• 2 Tablespoons of tamari or soy sauce
• 2 Tablespoons of maple syrup
• 1 tsp of rice vinegar
• 2 garlic cloves grated
• 1/2 cup water
• 2 tsp corn starch

PROCESS

• Start by seasoning your pieces of chicken with salt and pepper.
• Then begin dredging the pieces of chicken in egg and then coating them in flour that is seasoned well with salt and pepper, set aside while the oil heats up.

• Make sure you have a plate with a napkin or a wire rack to place chicken on once they are finished frying.
• Heat the oil and begin frying your chicken. Work in batches. 2-3 minutes on each side until golden brown. Flip and fry another 2-3 minutes.
• For the sauce: You will need a small skillet or pot. Add in the juice from the orange and lemon, tamari, maple syrup, rice vinegar, grated garlic, water and cornstarch, and a seasoning of salt. Heat this up on medium-high heat until it has thickened. Stir constantly.

• Toss your chicken in the orange sauce and serve over rice topped with scallion, orange zest, and cracked red pepper if you’d like.