Description
Delightful Chinese-American classic Orange Chicken brings zesty citrus magic to home kitchens with crispy golden chicken pieces glazed in tangy sauce. Succulent bites promise restaurant-quality flavor without leaving home, making weeknight dinners deliciously exciting for hungry diners.
Ingredients
Scale
Protein:
- 1.5 pounds (680 grams) boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
Coating Ingredients:
- 0.5 cup cornstarch
- 0.5 cup all-purpose flour
- 2 large eggs (beaten)
Sauce and Seasoning Ingredients:
- 0.5 cup orange juice (freshly squeezed or store-bought)
- 0.25 cup soy sauce (low-sodium preferred)
- 0.25 cup granulated sugar
- 2 tablespoons rice vinegar (or white vinegar)
- 1 tablespoon orange zest
- 1 clove garlic (minced)
- 0.5 teaspoon fresh ginger (grated)
- 0.25 teaspoon red chili flakes (optional, for heat)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Cooking Ingredient:
- Oil for frying (vegetable or canola oil)
Instructions
- Prepare a dual-compartment breading setup with cornstarch-flour blend in one container and whisked eggs in another.
- Immerse each chicken morsel into beaten eggs, then thoroughly envelop with the powdery cornstarch mixture, ensuring excess coating is gently shaken off.
- Preheat cooking oil in a deep skillet to approximately 350F, creating a sizzling environment for frying.
- Carefully lower chicken pieces into hot oil, working in manageable batches to maintain optimal temperature and prevent overcrowding.
- Fry chicken segments for 4-5 minutes, rotating occasionally to achieve a uniform golden-brown exterior with a crisp texture.
- Transfer freshly fried chicken to a wire rack or absorbent paper towels to drain excess oil and preserve crunchiness.
- In a separate saucepan, combine orange juice, soy sauce, sugar, rice vinegar, fragrant orange zest, minced garlic, grated ginger, and optional red chili flakes.
- Bring sauce ingredients to a gentle simmer, allowing flavors to meld and intensify.
- Create a cornstarch slurry and incorporate it into the simmering sauce, continuously stirring to prevent lumping and achieve a smooth, glossy consistency.
- Transfer crisp chicken pieces into a large skillet, cascading the vibrant orange sauce over them and gently tossing to ensure comprehensive coating.
- Plate the sauced chicken atop steamed rice or alongside colorful stir-fried vegetables, garnishing with sesame seeds or freshly chopped green onions for an elegant presentation.
Notes
- Opt for high-quality chicken thighs or breasts for maximum tenderness and flavor absorption.
- Ensure oil temperature stays consistent at 350F to prevent soggy or burnt chicken pieces.
- Create a gluten-free version by substituting all-purpose flour with rice flour or almond flour for crispier coating.
- Balance sauce sweetness by adjusting sugar levels or using fresh orange juice for brighter citrus notes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 450
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg