Ingredients
→ Crispy Chicken
1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized pieces
1 cup cornstarch
2 eggs, beaten
½ teaspoon salt
½ teaspoon black pepper
Vegetable oil, for frying
→ Orange Sauce
½ cup fresh orange juice
2 tablespoons orange zest
â…“ cup soy sauce
¼ cup brown sugar
3 tablespoons honey
2 tablespoons rice vinegar
2 tablespoons oyster sauce
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water
→ Soy Garlic Noodles
10 oz (300 g) lo mein or egg noodles
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 teaspoon brown sugar
2 cloves garlic, minced
→ Garnish
2 green onions, sliced
Sesame seeds (optional)
Steps
Season the chicken with salt and black pepper. Dip each piece into the beaten eggs, then coat thoroughly with cornstarch.
Heat vegetable oil to 350°F (175°C) and fry the chicken in batches for 5–6 minutes until golden and crispy. Drain on paper towels.
In a saucepan, combine the orange juice, orange zest, soy sauce, brown sugar, honey, rice vinegar, oyster sauce, garlic, ginger, and sesame oil. Simmer for 3–4 minutes.
Stir in the cornstarch slurry and cook until the sauce becomes thick and glossy.
Add the fried chicken to the sauce and toss until every piece is evenly coated.
Cook the noodles according to the package directions. Drain well.
In a large skillet, sauté the garlic in sesame oil for 30 seconds. Add the soy sauce, dark soy sauce, oyster sauce, and brown sugar. Toss the cooked noodles in the sauce until fully coated and heated through.
Serve the orange chicken alongside the soy garlic noodles. Garnish with green onions and sesame seeds.
Required Tools
- Deep fryer or large pot for frying
- Medium saucepan
- Skillet
- Tongs or slotted spoon
- Paper towels