Description
This Orange Chicken recipe features crispy, succulent pieces of chicken coated in a vibrant, tangy, and sweet orange sauce. Perfectly fried to golden perfection, the dish combines a balance of citrusy zest, soy sauce, garlic, and ginger, creating a popular and delicious meal served best over rice and garnished with fresh green onions.
Ingredients
Scale
Chicken and Breading
- 1 ½ lbs. boneless skinless chicken breast or thighs
- Salt and pepper to taste
- 2 large eggs, whisked
- 1 ¼ cups vegetable oil (plus more as needed for frying)
- ½ cup cornstarch, plus 2 additional tablespoons (divided)
- ¼ cup all-purpose flour
- ¼ teaspoon baking soda
Orange Sauce
- ¾ cup orange juice
- â…“ cup chicken broth
- ¼ cup soy sauce
- ¼ cup white sugar
- 3 tablespoons light brown sugar
- 2 tablespoons rice vinegar (can substitute white vinegar)
- 1 tablespoon freshly minced ginger (or ¼ teaspoon ground ginger)
- 3 cloves garlic, minced
- 1 ½ tablespoons cornstarch
- 1 teaspoon orange zest (optional)
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil
Garnish
- Green onions, chopped
Instructions
- Prep Work: Set wire cooling racks over a baking sheet or line a plate with paper towels to hold the fried chicken and keep it crispy after frying.
- Prepare Sauce: In a large saucepan, whisk together orange juice, chicken broth, soy sauce, white sugar, brown sugar, rice vinegar, minced ginger, garlic, cornstarch, orange zest (if using), hot sauce, and sesame oil. Set aside ensuring ingredients are at room temperature to avoid premature cornstarch activation.
- Prepare Breading Mixture: In a large bowl, combine flour, ½ cup cornstarch, and baking soda and mix well.
- Prep Chicken: Cut chicken into 2-inch pieces, pat dry thoroughly. Season with salt and pepper, then sprinkle with 2 tablespoons cornstarch evenly.
- Coat Chicken in Egg: Whisk eggs vigorously until uniform and airy. Add chicken pieces and toss to coat completely with egg mixture.
- Bread Chicken: Remove chicken pieces a few at a time from egg, letting excess drip off. Transfer into the flour-cornstarch baking mix and toss well to coat. Place coated chicken on a plate; repeat until all chicken is coated.
- Heat Oil: Heat vegetable oil in a large pot or deep fryer to 365°F (185°C), using enough oil to cover chicken about three-quarters of the way.
- Fry Chicken: Fry the chicken in batches, leaving space between pieces. Cook 2-3 minutes per side until golden brown and crispy, adjusting heat as needed. Use a slotted spatula to transfer fried chicken to wire racks to drain excess oil.
- Cook Sauce: Place the prepared sauce mixture over medium-high heat and bring to a boil, stirring occasionally. Cook until the sauce thickens, then remove from heat. Optionally transfer the sauce to a large bowl for easier tossing.
- Toss Chicken in Sauce: Add fried chicken to the thickened sauce and toss gently but thoroughly to coat all pieces evenly.
- Serve: Serve immediately over white rice or vegetable fried rice. Garnish with chopped green onions for added freshness and flavor.
Notes
- For a crispier texture, let the fried chicken rest on wire racks rather than paper towels to prevent sogginess.
- Orange zest adds extra citrus aroma but is optional.
- Adjust hot sauce quantity to match preferred spice level.
- Use fresh ginger for best flavor, but ground ginger is a suitable substitute.
- Serve with steamed white rice or your favorite fried rice variation for a full meal.
- Cook oil carefully to maintain consistent frying temperature for evenly crispy chicken.
