Description
Crispy Chinese Orange Chicken that outshines takeout with its perfect balance of tangy, sweet orange sauce and golden, crunchy chicken bites. Made at home with simple ingredients and a frying technique that guarantees irresistible texture.
Ingredients
Scale
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 depth)
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 dish)
- 1/4 teaspoon Ginger
- 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 (for slurry)
Garnish:
- Green Onions, sliced
- Orange Zest
Instructions
- Make 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 while stirring occasionally to blend flavors.
- Thicken the sauce: In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Add this to the simmering sauce, whisk thoroughly, and cook for an additional 5 minutes until the sauce thickens. Remove from heat and stir in orange zest.
- Prepare the chicken coating: In a shallow dish or pie plate, mix flour, cornstarch, and a generous pinch of salt. In another shallow dish, whisk the eggs.
- Coat the chicken pieces: Dip each piece of chicken first into the egg mixture, then dredge in the flour and cornstarch mixture until evenly coated. Place coated pieces on a plate.
- Heat oil for frying: Pour 2-3 inches of oil into a heavy-bottomed pot and heat over medium-high until the temperature reaches 350°F (175°C), using a thermometer for accuracy.
- Fry the chicken: Working in batches, carefully add chicken pieces to the hot oil. Fry for 2-3 minutes, turning often until they are golden brown and crispy. Remove with a slotted spoon and drain on a paper-towel-lined plate. Repeat until all chicken is cooked.
- Toss chicken with sauce: Place fried chicken in a large bowl and toss with the prepared orange sauce until evenly coated. Reserve some sauce if desired to drizzle over rice.
- Serve and garnish: Plate the orange chicken and garnish with sliced green onions and additional orange zest for brightness and color. Enjoy immediately while crispy.
Notes
- Use tamari instead of soy sauce to make this recipe gluten-free.
- Adjust red chili flakes to make the dish spicier or milder based on preference.
- Frying temperature is crucial. Use a thermometer to maintain 350°F to ensure crispy chicken without absorbing excess oil.
- Double the sauce ingredients if you prefer saucier chicken or want extra for dipping.
- Leftover chicken can be reheated but may lose some crispiness.