Kosher Orange Chicken Recipe at Home

A sweet, tangy, and crispy kosher version of the classic takeout favorite. Made with a certified kosher chicken and a glaze that’s bursting with fresh citrus flavor. Perfect for Shabbat or a weeknight treat.

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Recipe Details

· Servings: 4

· Yield: About 6 cups of chicken with sauce

· Prep Time: 25 minutes

· Cook Time: 20 minutes

· Difficulty: Medium

· Cooking Vessel: Large skillet or wok, medium saucepan, and a baking sheet or deep fryer

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Ingredients

For the Chicken:

· 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes

· 1 cup kosher-for-Passover cornstarch or potato starch (for year-round, all-purpose flour can be used if not for Passover)

· 3 large eggs, beaten

· 1 tsp kosher salt

· ½ tsp black pepper

· ½ tsp garlic powder

· Avocado or vegetable oil, for frying (about 1-2 cups, depending on method)

For the Orange Sauce:

· 1 cup fresh orange juice (from about 3 oranges)

· Zest of 1 orange

· ⅓ cup honey or maple syrup

· ¼ cup rice vinegar or white vinegar

· ¼ cup soy sauce (use certified kosher tamari or coconut aminos for gluten-free)

· 2 cloves garlic, minced

· 1 tsp fresh ginger, grated

· 1 tsp orange extract (optional, for extra punch)

· 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

For Garnish:

· Sliced green onions

· Toasted sesame seeds

· Thin orange slices

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Instructions

1. Prepare the Chicken:

   · Pat chicken cubes dry with paper towels. Season with salt, pepper, and garlic powder.

   · Set up a breading station: one bowl with beaten eggs, one bowl with cornstarch.

   · Dip each chicken piece first in cornstarch, shaking off excess, then in the egg, then back in the cornstarch to coat thoroughly. Place on a parchment-lined baking sheet.

2. Fry the Chicken:

   · In a large skillet or wok, heat 1 inch of oil over medium-high heat to 350°F (175°C). Alternatively, use a deep fryer.

   · Fry chicken in batches for 3-4 minutes per side, until golden brown and cooked through. Do not overcrowd the pan.

   · Drain on a wire rack set over a baking sheet (this keeps them crisp).

3. Make the Sauce:

   · In a medium saucepan, combine orange juice, zest, honey, vinegar, soy sauce, garlic, and ginger. Bring to a simmer over medium heat.

   · Stir the cornstarch slurry and gradually whisk into the simmering sauce. Cook for 2-3 minutes, stirring constantly, until thickened and glossy.

   · Remove from heat and stir in orange extract if using.

4. Combine:

   · In a large bowl, gently toss the crispy chicken with the orange sauce until evenly coated. For extra crispness, you can serve the sauce on the side for dipping.

5. Serve immediately, garnished with green onions, sesame seeds, and orange slices.

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Nutritional Information (per serving, approximately 1.5 cups)

· Calories: ~480

· Protein: 38g

· Carbohydrates: 52g

· Fat: 14g

· Sodium: ~950mg

· Sugar: 28g

  Note: Values are estimates and can vary based on specific ingredients and frying method.

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Dietary Adaptations

· Gluten-Free: Use certified gluten-free tamari or coconut aminos instead of soy sauce. Ensure cornstarch is certified GF.

· Lower Sugar: Reduce honey to 2 tbsp and add 1 tsp of stevia or erythritol if desired.

· Baked Option: For a lighter version, bake breaded chicken on a parchment-lined sheet at 400°F (200°C) for 18-20 minutes, flipping halfway. Then toss with sauce.

· Meat Substitute: Use extra-firm tofu (pressed and cubed) or cauliflower florets for a vegetarian version.

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Tips & Troubleshooting

· Keep Chicken Crispy: Fry in small batches and let oil return to temperature between batches. Toss with sauce just before serving.

· Sauce Too Thick? Thin with a tablespoon of orange juice or water.

· Sauce Too Thin? Create a little more cornstarch slurry and simmer until desired thickness.

· Make Ahead: Prep sauce and bread chicken ahead of time, but fry just before serving for best texture.

· Double the Sauce: If you like it extra saucy, increase sauce ingredients by 1.5x.

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Serving Suggestions

· Serve over steamed white or brown rice, or quinoa.

· Pair with stir-fried broccoli, snap peas, or bok choy.

· Garnish with extra orange zest for a fragrant finish.

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Notes

· Kashrut Note: Ensure all ingredients, especially the soy sauce, vinegar, and any processed items, bear reliable kosher certification. For meat meals, do not serve with dairy products.

· For Passover: Use potato starch and kosher-for-Passover soy sauce substitute if available. Check all ingredients for kitniyot preferences according to your tradition.

· Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven to maintain crispness (microwaving will make it soggy).

Enjoy your homemade kosher orange chicken — a delicious and customizable alternative to takeout!