Description
This Chinese Orange Chicken recipe features crispy bite-sized chicken pieces coated in a flavorful, tangy orange sauce. Perfectly balanced with sweetness, acidity, and a hint of spice, this dish is easy to prepare and a favorite for weeknight dinners or special occasions.
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, a generous pinch
- Oil, for frying (2-3 inches in pot)
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)
- 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
Garnish:
- Green Onions, sliced
- Extra Orange Zest for topping
Instructions
- Prepare the orange sauce: In a medium pot, combine the orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat the mixture over medium heat for 3 minutes, allowing the flavors to meld together.
- Thicken the sauce: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a smooth paste. Slowly add this cornstarch slurry to the heated sauce while whisking continuously. Continue cooking the sauce for about 5 minutes until it thickens. Remove from heat and stir in the orange zest for fresh citrus aroma.
- Prepare the chicken coating: In a shallow dish or pie plate, mix together the flour, cornstarch, and a generous pinch of salt. In a separate shallow dish, whisk the eggs until smooth.
- Coat the chicken pieces: Dip each chicken piece first into the whisked eggs, allowing excess to drip off, then coat thoroughly in the flour and cornstarch mixture. Place coated chicken pieces on a plate ready for frying.
- Heat the oil: Pour 2 to 3 inches of oil into a heavy-bottomed pot and heat over medium-high temperature. Using a thermometer, heat the oil to 350°F (175°C) for optimal frying.
- Fry the chicken: Working in batches to avoid overcrowding, carefully add the coated chicken pieces into the hot oil. Fry each batch for 2 to 3 minutes, turning frequently to ensure even golden-brown crust. Remove fried chicken and place on a paper-towel-lined plate to drain excess oil. Repeat until all chicken is fried.
- Toss chicken with sauce: Transfer the fried chicken to a large bowl and pour the prepared orange sauce over the top. Toss well to coat each piece evenly. Optionally, reserve some sauce to drizzle on rice when serving.
- Garnish and serve: Sprinkle sliced green onions and extra orange zest over the sauced chicken before serving. Enjoy with steamed rice or your preferred side.
Notes
- For a gluten-free version, substitute regular soy sauce with tamari and ensure flour is gluten-free.
- Use a deep-frying thermometer to maintain consistent oil temperature for crispiness.
- Adjust the red chili flakes to control the heat level to your preference.
- If preferred, substitute fresh garlic cloves for garlic powder for a more robust garlic flavor.
- Leftover orange sauce can be stored in the refrigerator for up to 3 days.
- Ensure chicken pieces are dry before egg wash to help the coating adhere better.
