Description
This Chinese Orange Chicken recipe offers a delicious homemade alternative to take-out, featuring crispy bite-sized chicken pieces coated in a tangy and sweet orange sauce, garnished with fresh green onions and orange zest. Perfect for a flavorful weeknight dinner that combines classic Chinese flavors with a crispy texture.
Ingredients
Chicken:
- 4 Boneless Skinless Chicken Breasts, cut into bite-size pieces
- 3 Eggs, whisked
- 1/3 cup Cornstarch
- 1/3 cup Flour
- Salt, to taste
- Oil for frying (about 2-3 inches in a heavy-bottomed pot)
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 dish)
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Garlic Powder or 2 garlic cloves, finely minced
- 1/2 teaspoon Red Chili Flakes
- Orange Zest from 1 orange
- 1 Tablespoon Cornstarch
- 2 Tablespoons Water (to mix with cornstarch)
Garnish:
- Green Onions, sliced
- Orange Zest
Instructions
- Make the Orange Sauce: In a medium pot, combine orange juice, sugar, vinegar, soy sauce, ground ginger, garlic, and red chili flakes. Heat over medium heat for 3 minutes to meld the flavors. In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons water to form a smooth slurry. Add this to the pot and whisk continuously while cooking for an additional 5 minutes until the sauce thickens. Remove from heat and stir in fresh orange zest for brightness.
- Prepare the Chicken Coating: In a shallow dish or pie plate, mix the flour, cornstarch, and a generous pinch of salt. In another shallow dish, whisk the eggs until smooth. This setup will allow for a traditional dredging sequence to ensure a crispy exterior.
- Bread the Chicken: Dip each chicken piece first into the egg wash, then coat it thoroughly with the flour and cornstarch mixture. Place the coated chicken pieces on a plate, ready for frying.
- Fry the Chicken: Heat oil in a heavy-bottomed pot to 350°F (175°C), ensuring around 2-3 inches of oil for deep frying. Fry chicken pieces in batches, avoiding overcrowding, for 2 to 3 minutes each batch until golden brown and cooked through, turning occasionally. Drain each batch on paper towels to remove excess oil.
- Toss and Serve: Place the fried chicken in a large bowl and toss with the prepared orange sauce until evenly coated. Optionally, reserve some sauce to drizzle over steamed rice. Garnish with sliced green onions and additional orange zest before serving for a fresh, aromatic finish.
Notes
- Use tamari soy sauce for a gluten-free option.
- Monitor oil temperature with a thermometer to ensure perfect frying results.
- You can substitute chicken breasts with thighs for juicier meat.
- Adjust red chili flakes to control the spice level.
- Serve over steamed jasmine or white rice to soak up the flavorful sauce.
