Pregnancy Friendly Classic Orange Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tsp soy sauce
- 1 tsp sesame oil
- ½ tsp kosher salt
- ½ tsp black pepper
For the batter
- ¾ cup cornstarch
- ¼ cup all-purpose flour
- ½ tsp baking powder
- ½ cup cold water
- 1 large egg
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
For frying
- 2 cups vegetable oil, for frying
For the sauce
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes
- 1 tbsp orange zest (from about 1 large orange)
- ½ cup fresh orange juice (from about 2 oranges)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 tbsp granulated sugar
- 1 tbsp hoisin sauce
- 1 tsp cornstarch
- 2 tbsp water
For serving
- 2 green onions, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
Instructions
- 1
In a large bowl, combine the chicken pieces with 1 tsp soy sauce, sesame oil, salt, and black pepper. Toss to coat and set aside while you prepare the batter.
- 2
In a shallow dish, whisk together the cornstarch, flour, and baking powder. Add the cold water and egg, whisking until a smooth, thick batter forms — it should cling to the back of a spoon without running off immediately.
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