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Honey Ginger Orange Chicken

Name: Honey Ginger Orange Chicken
Prep time: 25 min
Cook time: 10 min
Yield: 4
Cuisine: Chinese,
Ingredients: 3 tbsp (45 ml) orange juice; 1 tbsp (15 ml) minced fresh ginger; 5 tsp (25 ml) minced fresh garlic, divided; 1 1/2 tbsp (22 ml) sesame oil; 5 tsp (25 ml) Chinese cooking wine, divided; 1 tbsp (15 ml) cider vinegar, divided; 1 pound (500 g) boneless, skinless chicken breast, 1 inch (2.5 cm) cubed; 2 egg whites; 1/2 cup (125 ml) flour; 1/2 cup (125 ml) cornstarch, divided; 1/2 tsp (2 ml) baking powder; 2 1/4 tsp (11 ml) sea salt grinder (club house); 2/3 cup (150 ml) liquid honey beehive (billy bee/); 4 cup (1 liter) oil, for frying

This tangy takeout classic comes together in no time and is bursting with flavour. Try it alongside rice and steamed broccoli for a restaurant-inspired meal.

25 min

PREP TIME

10 min

COOK TIME

600

CALORIES

14

INGREDIENTS

Ingredients
Preparation
Related Recipes
Reviews

INGREDIENTS

3 tablespoon (45 mililiter) orange juice
1 tablespoon (15 mililiter) minced fresh ginger
5 teaspoon (25 mililiter) minced fresh garlic, divided
1 1/2 tablespoon (22 mililiter) sesame oil
5 teaspoon (25 mililiter) Chinese cooking wine, divided
1 tablespoon (15 mililiter) cider vinegar, divided
1 pound (500 gram) boneless, skinless chicken breast, 1 inch (2.5 cm) cubed
2 egg whites
1/2 cup (125 mililiter) flour
1/2 cup (125 mililiter) cornstarch, divided
1/2 teaspoon (2 mililiter) baking powder
2 1/4 teaspoon (11 mililiter) Sea Salt Grinder
2/3 cup (150 mililiter) Liquid Honey Beehive
4 cup (1 liter) oil, for frying

What you'll need

Preparation

1 In a large bowl, mix together orange juice, ginger, 1 tbsp (15 mL) garlic, sesame oil, 1 tbsp (15 mL) wine and ½ tbsp (7 mL) cider vinegar. Add chicken and toss to coat. Cover and refrigerate for at least 5 minutes.
2 To prepare the batter, in a large bowl, whisk the egg whites to soft peaks, and mix in the flour, 7 tbsp (100 mL) cornstarch, baking powder, ¼ tsp (1 mL) salt and ½ cup (125 mL) water. Mix until batter is smooth.
3 Put chicken cubes into batter, mix well, cover and refrigerate for 30 minutes.
4 For the sauce, in a pot, add 2 tsp (10 mL) garlic, honey, 2 tsp (10 mL) salt, 2 tsp (10 mL) cooking wine, ½ tbsp (7 mL) cider vinegar, ½ cup (125 mL) water and 2 tsp (10 mL) cornstarch; whisk to combine. Bring to boil, reduce heat and simmer 2 minutes, stirring constantly.
5 Heat up a wok with oil to deep fry. Gently drop in the battered chicken, one by one, and cook to an internal temperature of 165°F (74°C).
6 In a clean bowl, toss chicken and sauce together. Serve immediately.