Description
This Chinese Orange Chicken recipe delivers an incredible sweet and tangy sensation with crispy fried chicken pieces coated in a glossy orange sauce. Perfect for recreating your favorite takeout dish at home, it features fresh orange juice, ginger, garlic, and a balance of sweet and savory flavors that make it irresistibly delicious.
Ingredients
Scale
Chicken and Coating
- 1 1/2 pounds boneless skinless chicken breast, cut into bite-sized pieces
- 1 large egg
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying (about 2 inches deep)
Orange Sauce
- 1 tablespoon fresh ginger, finely minced
- 2 cloves garlic, minced
- 3/4 cup fresh orange juice
- 1 tablespoon orange zest
- 1/3 cup granulated sugar
- 1/4 cup rice vinegar
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
- 1/2 teaspoon crushed red pepper flakes (optional)
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Chicken: In a bowl, whisk the egg and toss the chicken pieces until well coated. In a separate bowl, mix cornstarch, all-purpose flour, salt, and black pepper. Dredge each piece of chicken thoroughly in the flour mixture until fully coated.
- Fry the Chicken: Heat about 2 inches of vegetable oil in a deep skillet or wok to 350°F (175°C). Fry the coated chicken pieces in batches to avoid overcrowding. Cook each batch until the chicken is golden brown and crispy, approximately 5-7 minutes per batch, ensuring it is cooked through. Remove chicken and drain on paper towels.
- Make the Sauce: In another pan, heat a small amount of oil over medium heat. Sauté the minced fresh ginger and garlic until fragrant, about 1-2 minutes. Add fresh orange juice, orange zest, granulated sugar, rice vinegar, low-sodium soy sauce, and optional crushed red pepper flakes. Stir and bring the sauce to a gentle simmer.
- Thicken the Sauce: Stir in the cornstarch slurry gradually while continuing to cook, stirring frequently. Cook until the sauce thickens and becomes glossy, about 2-3 minutes.
- Combine Chicken and Sauce: Add the fried chicken pieces to the thickened orange sauce. Toss or stir gently to coat all pieces evenly with the sauce.
- Serve: Serve immediately, garnished with sliced green onions and sesame seeds for added flavor and presentation.
Notes
- For a lighter version, you can air-fry or bake the chicken until crispy instead of deep-frying.
- Fresh orange juice provides the best flavor for the sauce, but bottled orange juice can be used as a substitute.
- Adjust the amount of sugar or vinegar in the sauce to balance sweetness and tanginess to your personal taste.
