Description
This crispy Orange Chicken recipe features tender chicken pieces coated in a crunchy cornstarch batter and smothered in a tangy, sweet, and savory homemade orange sauce. Perfect for recreating the classic Chinese takeout favorite at home, it’s an easy stovetop dish that delivers bold flavors and a delightful texture. Serve it over rice and garnish with green onions or sesame seeds for a complete, crowd-pleasing meal.
Ingredients
Scale
Chicken
- 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch cubes
- 1/2 cup cornstarch
- 2 eggs, beaten
- Vegetable oil for frying (about 1/2 inch deep)
Orange Sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 3/4 cup orange juice (fresh or bottled)
- 1/4 cup soy sauce
- 1/3 cup sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Zest of 1 orange (optional)
Instructions
- Prepare the chicken: Pat the chicken pieces dry using paper towels to remove excess moisture. Place the cornstarch in a shallow bowl and the beaten eggs in another. Dip each chicken cube first into cornstarch, coating it thoroughly, then into the beaten eggs. Set the coated chicken pieces aside on a plate.
- Fry the chicken: Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. When hot, fry the chicken pieces in batches, turning occasionally, until each piece is golden brown and cooked through, about 5 to 6 minutes per batch. Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels to drain excess oil.
- Make the orange sauce: In a clean skillet, heat 1 tablespoon vegetable oil over medium heat. Add the minced garlic, grated ginger, and red pepper flakes if using, and sauté for about 30 seconds until fragrant. Pour in the orange juice, soy sauce, sugar, rice vinegar, and orange zest. Bring the mixture to a simmer.
- Thicken the sauce: Stir in the cornstarch slurry gradually into the simmering sauce, stirring constantly. Allow the sauce to cook for 1 to 2 minutes until it thickens to a glossy consistency.
- Combine chicken and sauce: Add the fried chicken pieces back into the skillet with the sauce. Toss well to ensure every piece is evenly coated. Cook for an additional 2 to 3 minutes to heat everything through and meld the flavors.
- Serve: Transfer the saucy orange chicken to serving plates. Serve immediately over steamed rice and garnish with chopped green onions or sesame seeds if desired for extra flavor and visual appeal.
Notes
- For a lighter version, you can air fry or bake the chicken instead of frying.
- Using fresh orange juice and zest enhances the tangy flavor of the sauce.
- This dish pairs wonderfully with steamed broccoli or snap peas for a well-rounded meal.
