- This recipe is given for 1/2 pound chicken, and all the other measurement are given based on that. If you increase the chickens quantity, then make sure to add other measurements accordingly. Serving size can be changed on the recipe card serving size.
- Chicken thighs or breast will work perfectly fine for the recipe. Make sure to use a skinless and boneless pieces.
- Cut chicken into even 1 inch cubes for even cooking.
- Second time frying the chicken in the oil is important and highly recommended.
- Do not add more cornstarch with egg whites and add only the mentioned quantity given in the recipe. The consistency of the batter should be thin and light batter and not thick like a ranch sauce.
- Make sure not to cook more after adding cornstarch slurry to the orange sauce or cook until the sauce start to bubble and thicken, toss the fried chicken and remove from heat or transfer chicken to serving plate.
- Orange chicken will taste best only when served hot, else taste will be fine but crispy texture of the chicken will not be there as time passes.
Other Chinese cuisine recipes, I have listed few below, for the complete list of recipes, check the link here -
Chinese Cuisine Recipes
Looking for more
Copycat / Restaurant's inspired recipes ? I have listed few below, for the entire list of recipes, check the link here
– Copycat Recipes
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