Description
This Chinese Orange Chicken is a delicious homemade alternative to takeout. Bite-size pieces of chicken are coated in a light, crispy flour and cornstarch coating, fried until golden, and tossed in a sweet, tangy orange sauce made with fresh orange juice, orange zest, soy sauce, ginger, and a hint of chili. Serve with green onions and extra orange zest for a flavorful dinner.
Ingredients
- For the Chicken:
- 4 boneless skinless chicken breasts, cut into bite-size pieces
- 3 eggs, whisked
- 1/3 cup cornstarch
- 1/3 cup all-purpose flour
- Salt, to taste
- Oil, for frying
- For the Orange Chicken Sauce:
- 1 cup orange juice
- 1/2 cup sugar
- 2 tablespoons rice vinegar or white vinegar
- 2 tablespoons soy sauce (use tamari for a 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
- Zest from 1 orange
- 1 tablespoon cornstarch
- For Garnish:
- Green onions, sliced
- Additional orange zest
Instructions
- Make the Orange Sauce: Add the orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes to a medium saucepan. Heat for about 3 minutes, stirring occasionally.
- In a small bowl, whisk the tablespoon of cornstarch with 2 tablespoons of water until smooth. Pour the mixture into the saucepan and whisk to combine.
- Continue cooking the sauce for about 5 minutes, stirring, until it begins to thicken. Remove from the heat and stir in the orange zest.
- Prepare the Chicken: In a shallow dish, combine the flour, cornstarch, and a generous pinch of salt.
- In a separate shallow dish, whisk the eggs until smooth.
- Dip each chicken piece into the egg mixture, then coat it thoroughly in the flour and cornstarch mixture. Place the coated chicken pieces on a plate.
- Fry the Chicken: Pour 2–3 inches of oil into a heavy-bottomed pot and heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature.
- Working in batches, carefully add the chicken pieces to the hot oil. Fry for 2–3 minutes, turning frequently, until golden brown and cooked through.
- Transfer the fried chicken to a paper-towel-lined plate. Repeat with the remaining chicken, allowing the oil to return to temperature between batches.
- Combine and Serve: Toss the crispy chicken with the orange sauce until evenly coated. Reserve some sauce separately if you would like extra for serving over rice.
- Garnish with sliced green onions and additional orange zest. Serve immediately.
Notes
- Keep the Chicken Crispy: Fry the chicken in small batches to avoid overcrowding the pot and lowering the oil temperature.
- Check the Oil Temperature: Aim for 350°F (175°C) so the coating becomes golden and crisp without absorbing too much oil.
- Gluten-Free Option: Use tamari instead of soy sauce and replace the all-purpose flour with a suitable gluten-free flour blend.
- Adjust the Heat: Reduce the red chili flakes for a milder sauce or add more for extra spice.
- Serve Fresh: Toss the chicken with the sauce just before serving to help preserve its crispy coating.
- Extra Sauce: Reserve some orange sauce before adding the chicken if you want extra to serve over rice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Stovetop, Frying
- Cuisine: Chinese