Orange Chicken Recipe - Kosher 

Servings: 4

Yield: 4 main-course portions

Prep Time: 20 minutes

Cook Time: 25 minutes

Difficulty: Medium

Cooking Vessel: Skillet or wok, mixing bowls

---

Ingredients

For the Chicken:

1.5 lbs (680 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

1/2 cup (60 g) potato starch or kosher-certified cornstarch

1 tsp kosher salt

1/2 tsp black pepper

2 large eggs, beaten

3 tbsp vegetable oil (for frying, kosher-certified)

For the Orange Sauce:

1 cup (240 ml) freshly squeezed orange juice

Zest of 1 medium orange

1/4 cup (60 ml) honey or kosher sugar substitute

2 tbsp kosher soy sauce (ensure gluten-free if required)

1 tbsp rice vinegar

1 tsp grated fresh ginger

2 garlic cloves, minced

1/4 tsp red pepper flakes (optional)

1 tbsp cornstarch + 2 tbsp cold water (slurry)

Optional Garnishes:

Sesame seeds

Chopped green onions

---

Instructions

1. Prep the Chicken:

Season the chicken pieces with salt and pepper.

Dredge each piece in potato starch, then dip into the beaten eggs, ensuring full coverage.

2. Cook the Chicken:

Heat vegetable oil in a large skillet or wok over medium-high heat.

Fry chicken pieces in batches until golden brown and fully cooked (internal temperature 165°F / 74°C), about 4–5 minutes per side.

Remove chicken and place on a paper towel-lined plate to drain excess oil.

3. Prepare the Sauce:

In a medium saucepan, combine orange juice, orange zest, honey, soy sauce, rice vinegar, ginger, garlic, and red pepper flakes.

Bring to a simmer over medium heat.

Stir in the cornstarch slurry and cook for 2–3 minutes until the sauce thickens.

4. Combine:

Add the fried chicken to the sauce and toss to coat evenly.

Simmer together for 1–2 minutes to allow flavors to meld.

5. Serve:

Garnish with sesame seeds and chopped green onions.

Serve immediately over steamed rice or quinoa.

---

Nutritional Information (Per Serving, Approximate)

Calories: 410 kcal

Protein: 32 g

Carbohydrates: 34 g

Fat: 15 g

Fiber: 2 g

Sugar: 18 g

Sodium: 680 mg

---

Dietary Adaptations

Gluten-Free: Use gluten-free soy sauce and cornstarch.

Low-Sugar: Substitute honey with a kosher-approved sugar alternative.

Paleo-Friendly: Use coconut aminos instead of soy sauce and a natural sweetener instead of honey.

---

Tips & Troubleshooting

Crispiness: Ensure chicken is dry before dredging; frying in batches prevents steaming.

Sauce Thickness: Adjust cornstarch slurry for preferred thickness; more slurry will give a thicker glaze.

Flavor Balance: Taste the sauce before combining; add more orange juice for acidity or honey for sweetness if needed.

---

Serving Suggestions

Serve over jasmine rice, brown rice, or cauliflower rice.

Pair with steamed broccoli, snow peas, or roasted carrots for a complete meal.

Leftovers can be stored in an airtight container for up to 2 days and reheated gently.

---

Notes

Using chicken thighs gives juicier results than breasts.

Freshly squeezed orange juice provides a brighter flavor than bottled juice.

Kosher certification of all ingredients ensures compliance with dietary restrictions.