Description
Homemade Orange Chicken with tender, crispy chicken bites coated in a sticky, tangy orange-ginger sauce. It’s a fresh, flavorful takeout favorite made at home in about 30–35 minutes.
Ingredients
- 1.5 lbs boneless chicken (breast or thighs), cut into 1″ bite-size pieces
- 1 egg, beaten
- 1 cup cornstarch (or 3/4 cup cornstarch + 1/4 cup flour blend)
- Salt & pepper, to taste
- Oil, for frying
- 1/2 cup fresh orange juice
- 1 tbsp orange zest
- 1/4 cup light brown sugar (or granulated sugar)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar (or white vinegar)
- 1 tsp fresh ginger, minced or grated
- 2 cloves garlic, minced
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1/4 tsp red pepper flakes or crushed chili (optional)
- Chopped scallions, for garnish (optional)
- Extra orange zest, for garnish (optional)
Instructions
- Season chicken pieces with salt and pepper, then dip in beaten egg and toss in cornstarch (or cornstarch + flour) until evenly coated.
- Heat oil in a skillet or pot to about 350 °F. Fry chicken in batches until golden and cooked through (about 6–8 minutes total). Drain on paper towels or a rack.
- In a clean pan, combine orange juice, sugar, soy sauce, vinegar, ginger, garlic, orange zest, and red pepper flakes. Bring to a simmer.
- Add the cornstarch-water slurry and stir. Simmer until thickened, about 2–3 minutes.
- Add the fried chicken to the sauce and toss to coat evenly. Cook together for another minute to meld flavors.
- Serve hot over rice or noodles, garnished with chopped scallions and extra orange zest if desired.
Notes
- Double-frying at 325°F then 375°F yields extra crispiness.
- Thighs are juicier than breasts; both work well.
- Adjust sugar or add chili flakes to control sweetness and heat.
- Vegetarian option: Use firm tofu instead of chicken.
- Leftovers keep well for 3–5 days refrigerated.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 14g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg
