Servings: 8 Servings
Calories: 425kcal
Equipment
- Cutting Board
- Plate
- paper towel
- large bowl
Ingredients
- 8 succulent boneless skinless chicken breasts, artfully cut into delectable bite-sized pieces
- ⅔ cup velvety cornstarch sifted to perfection
- 6 large eggs gently whisked by the hands of a culinary artisan
- 1 teaspoon Himalayan pink salt to elevate the savory notes
- 4 tablespoons premium all-purpose flour finely milled for a delicate texture
- Oil for frying a carefully chosen medium for culinary alchemy
Sauce:
- 2 cups freshly squeezed orange nectar vibrant with citrus essence
- 4 tablespoons aged rice wine vinegar for a subtle tang
- 4 tablespoons rich brown sugar packed with caramelized sweetness
- 4 tablespoons soy sauce handcrafted for depth of flavor
- 2 teaspoons freshly grated ginger a burst of piquant warmth
- 2 tablespoons minced garlic finely chopped for aromatic intensity
- ½ teaspoon artisanal sesame oil adding an Asian touch
- 2 tablespoons cornstarch a culinary secret for luscious thickening
- 4 tablespoons pure spring water for a pristine balance
Optional Garnish:
- 2 teaspoons toasted sesame seeds a delicate crunch and nutty aroma
- 2 tablespoons green onions sliced with precision for a hint of mild oniony allure
- Zest of 2 handpicked oranges for a burst of citrusy brightness
Instructions
Prepare the Chicken:
- Cut the boneless, skinless chicken breasts into delectable bite-sized pieces.
Coat the Chicken:
- In a bowl, whisk the large eggs and in another bowl, combine the sifted velvety cornstarch, finely milled premium all-purpose flour, and Himalayan pink salt.
- Dip each piece of chicken into the egg, then into the cornstarch mixture, ensuring a thorough coating.
Fry the Chicken:
- In a large skillet or wok, heat the oil for frying over medium-high heat.
- Fry the coated chicken pieces until they are golden brown and cooked through. Remove and drain on paper towels.
Make the Orange Sauce:
- In a saucepan, combine the freshly squeezed orange nectar, rich brown sugar, aged rice wine vinegar, soy sauce, minced garlic, freshly grated ginger, artisanal sesame oil, and pure spring water.
- Bring the sauce to a simmer over medium heat.
Thicken the Sauce:
- In a small bowl, mix the cornstarch with a little water to create a slurry. Gradually add the slurry to the simmering sauce, stirring constantly until the sauce thickens to your desired consistency.
Combine Chicken and Sauce:
- Toss the fried chicken pieces in the orange sauce, ensuring they are well-coated. Allow them to simmer together for a few minutes to absorb the flavors.
Optional Garnish:
- Sprinkle toasted sesame seeds, zest of handpicked oranges, and sliced green onions for an extra layer of flavor and visual appeal.
Serve and Enjoy:
- Plate the Costco-inspired Orange Chicken, and serve it over steamed rice or your favorite noodles.
Garnish and Presentation:
- Garnish with additional sesame seeds, orange zest, and green onions for a finishing touch.
Delight in Culinary Bliss:
- Enjoy this homemade Costco Orange Chicken, savoring the perfect balance of sweet, tangy, and savory flavors.
Notes
• Marinate the chicken for at least 1 hour for the best flavor.
• Use a high-quality olive oil for the best flavor and texture.
• Cook the chicken until it is golden brown and cooked through for the crispiest texture.
• The sauce should reduce and thicken before serving.
• Use fresh orange juice for the best flavor.
• Add your favorite vegetables to the skillet for a complete meal.
• Garnish with fresh herbs and sesame seeds for extra flavor.
Nutrition
Calories: 425kcal
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