Description
This Chinese Orange Chicken recipe features crispy battered chicken pieces coated in a tangy, sweet, and slightly spicy orange sauce. The homemade sauce combines fresh orange juice with soy sauce, ginger, garlic, and chili flakes for bold flavor. Crispy fried chicken tossed in this vibrant sauce makes a deliciously addictive dish that rivals popular take-out versions.
Ingredients
Scale
For the 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 pot)
For the Orange Sauce
- 1 cup Orange Juice
- 1/2 cup Sugar
- 2 Tablespoons Rice Vinegar (or White Vinegar)
- 2 Tablespoons Soy Sauce (use tamari for gluten-free option)
- 1/4 teaspoon Ground 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 cornstarch slurry)
For Garnish
- Chopped Green Onions
- Additional Orange Zest
Instructions
- Prepare the Orange Sauce: In a medium pot, combine orange juice, sugar, rice vinegar, soy sauce, ground ginger, garlic powder, and red chili flakes. Heat the mixture over medium heat for about 3 minutes, allowing the flavors to meld.
- Thicken the Sauce: In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to form a smooth slurry. Gradually add this to the heated sauce while whisking continuously. Continue cooking for 5 minutes until the sauce thickens. Remove from heat and stir in the fresh orange zest to enhance the citrus flavor.
- Prepare the Chicken Breading: In a shallow dish or pie plate, mix the flour, cornstarch, and a generous pinch of salt. In a separate shallow dish, whisk the eggs until smooth.
- Coat the Chicken: Dip each chicken piece first into the egg mixture, allowing excess to drip off, then dredge thoroughly in the flour and cornstarch mixture. Place coated chicken pieces on a plate, ensuring they don’t stick together.
- Heat the Oil: Pour 2 to 3 inches of oil into a heavy-bottomed pot and heat it over medium-high heat until it reaches 350°F (175°C), using a thermometer to monitor the temperature.
- Fry the Chicken: Working in batches to avoid overcrowding, carefully place several chicken pieces into the hot oil. Fry each batch for 2 to 3 minutes, turning often, until the chicken is golden brown and cooked through. Use a slotted spoon to remove the fried chicken and transfer it to a paper-towel-lined plate to drain excess oil. Repeat with remaining pieces.
- Toss Chicken with Sauce: Place the fried chicken in a large bowl and pour the prepared orange sauce over it. Toss gently to coat all pieces evenly. Optionally, reserve some sauce to drizzle over rice when serving.
- Garnish and Serve: Sprinkle chopped green onions and additional orange zest over the chicken for a fresh, vibrant finish. Serve immediately with steamed rice or your choice of side.
Notes
- This homemade Chinese Orange Chicken is much better than typical take-out versions with its fresh, balanced flavors and crispy texture.
- Use tamari instead of soy sauce for a gluten-free option.
- Monitor oil temperature carefully to ensure crispy chicken without greasy results.
- Adjust red chili flakes to preference for desired level of spiciness.
- Leftover sauce can be refrigerated and used as a glaze or dipping sauce.
Nutrition
- Serving Size: 1 serving (about 1 cup of chicken with sauce)
- Calories: 450 kcal
- Sugar: 18 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 120 mg
