Description
This Chinese Orange Chicken recipe delivers a flavorful and crispy chicken coated in a tangy and sweet orange sauce, perfect for those who crave a restaurant-quality dish made from scratch at home. Crispy fried chicken bites are tossed in a vibrant orange glaze with hints of ginger, garlic, and chili flakes, garnished with fresh green onions and orange zest for an irresistible homemade takeout experience.
Ingredients
Chicken
- 4 Boneless Skinless Chicken Breasts, cut into bite-size pieces
- 3 Eggs, whisked
- 1/3 cup Cornstarch
- 1/3 cup Flour
- Salt, to taste
- Oil for frying (about 2-3 inches in a heavy-bottomed pot)
Orange Chicken Sauce
- 1 cup Orange Juice
- 1/2 cup Sugar
- 2 Tablespoons Rice Vinegar or White Vinegar
- 2 Tablespoons Soy Sauce (use tamari for a gluten-free option)
- 1/4 teaspoon Ginger powder
- 1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced
- 1/2 teaspoon Red Chili Flakes
- Orange Zest from 1 orange
- 1 Tablespoon Cornstarch
- 2 Tablespoons Water (to mix with cornstarch)
Garnish
- Chopped Green Onions
- Additional Orange Zest
Instructions
- Prepare the Orange Sauce: In a medium pot, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat over medium heat for 3 minutes until ingredients begin to meld.
- Thicken the Sauce: In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons water to form a smooth slurry. Gradually add this mixture to the orange sauce, whisking continuously. Cook the sauce for an additional 5 minutes until it thickens and coats the back of a spoon. Remove from heat and stir in the fresh orange zest.
- Prepare the Chicken Coating: In a shallow dish, combine flour, cornstarch, and a generous pinch of salt, stirring evenly. In a separate shallow bowl, whisk the eggs until smooth.
- Coat the Chicken: Dip each piece of chicken first into the whisked eggs, allowing excess to drip off, then dredge thoroughly in the flour and cornstarch mixture. Place coated pieces on a plate, ensuring they do not stick together.
- Heat the Oil: In a heavy-bottomed pot, pour 2-3 inches of oil and heat over medium-high heat. Using a thermometer, bring the oil temperature to 350°F (175°C) for optimal frying conditions.
- Fry the Chicken: Working in batches to avoid overcrowding, carefully lower several chicken pieces into the hot oil. Fry each batch for 2-3 minutes, turning frequently to ensure even golden browning. Use a slotted spoon to transfer fried chicken to a paper-towel-lined plate to drain excess oil.
- Toss Chicken in Sauce: Place the fried chicken in a large bowl and pour the thickened orange sauce over it. Toss gently to coat every piece thoroughly. Optionally, reserve some sauce to drizzle over rice.
- Garnish and Serve: Sprinkle chopped green onions and additional orange zest over the coated chicken. Serve immediately for best texture and flavor, paired with steamed rice or your choice of sides.
Notes
- Ensure the oil temperature stays around 350°F to achieve crispy chicken without absorbing excess oil.
- Use tamari instead of soy sauce for a gluten-free alternative.
- You can substitute chicken breasts with boneless thighs for a juicier texture.
- Adjust the amount of red chili flakes according to your preferred spice level.
- Prepare the sauce ahead of time to streamline cooking on busy nights.
