Description
This authentic Chinese Orange Chicken recipe features crispy, bite-sized chicken pieces coated in a light batter and deep-fried to golden perfection. The chicken is then tossed in a tangy, sweet, and savory orange sauce with fresh zest and juice, balanced by soy sauce, vinegar, and a hint of garlic. Garnished with sesame seeds, green onions, and red pepper flakes, this dish is perfect for a flavorful family dinner or entertaining guests.
Ingredients
Chicken and Batter
- 1 pound boneless skinless chicken thighs (about 6 thighs, or 3 chicken breasts)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 1 ¼ cups water
- 1 tablespoon vegetable oil (canola, sunflower, etc.)
- Vegetable oil (for frying, amount depends on pan size)
Orange Chicken Sauce
- 1 large orange (juice and zest)
- 2 tablespoons soy sauce
- 1/4 cup rice vinegar (or white vinegar)
- 1/2 cup brown sugar (packed)
- 2 large garlic cloves (minced, or 1 tsp garlic powder)
- 1 tablespoon cornstarch (mixed with 1 tablespoon water to make slurry)
Garnishes
- Sesame seeds (optional)
- Green onions (chopped)
- Red pepper flakes (optional)
Instructions
- Prepare the Chicken: Cut the boneless skinless chicken thighs into 1-inch cubes for even cooking and bite-sized pieces.
- Make the Batter: In a medium bowl, combine all-purpose flour, cornstarch, salt, and black pepper. Add the egg, vegetable oil, and water, whisking until the mixture is smooth and free of lumps.
- Coat and Chill: Add the chicken cubes to the batter, fully coating each piece. Cover the bowl and refrigerate for 30 minutes to allow the batter to adhere well; if short on time, chill for at least 10 minutes.
- Heat Oil for Frying: Pour about 2 inches of vegetable oil into a medium saucepan or deep fryer and heat it to 350˚F (177˚C). Prepare a plate lined with paper towels nearby to drain the fried chicken.
- Deep Fry Chicken: Fry the coated chicken in batches (10-15 pieces per batch) to avoid overcrowding. Shake off excess batter before placing the pieces in hot oil. Fry for 2-3 minutes until golden brown, turning halfway using a slotted spoon for even cooking.
- Drain and Keep Warm: Use a slotted spoon to remove the chicken from the oil and transfer to the paper towel-lined plate. Cover the chicken with foil to keep warm while preparing the sauce.
- Prepare the Orange Sauce: In a medium saucepan, combine orange juice and zest, soy sauce, rice vinegar, brown sugar, and minced garlic. Heat over medium heat and bring to a gentle boil.
- Adjust Flavor: Taste the sauce and adjust sweetness, saltiness, or acidity by adding more brown sugar, soy sauce, or vinegar according to your preference.
- Thicken the Sauce: Mix cornstarch with water to create a slurry, then gradually pour it into the boiling sauce while stirring constantly. Continue stirring until the sauce thickens enough to coat the back of a spoon, which may take from 30 seconds to several minutes.
- Toss Chicken in Sauce: Add the fried chicken pieces into the thickened orange sauce. Toss them thoroughly ensuring every piece is evenly coated with the flavorful glaze.
- Garnish and Serve: Sprinkle optional sesame seeds, chopped green onions, and red pepper flakes over the coated chicken. Serve immediately for the best texture and flavor.
Notes
- For a quicker marinade, chilling the coated chicken for at least 10 minutes helps batter adherence, but 30 minutes is ideal.
- Ensure oil temperature stays at 350˚F (177˚C) while frying for crispy, non-greasy chicken.
- Adjust the balance of sweet and sour in the sauce to your taste.
- Use chicken thighs for juicier results, but chicken breasts can substitute if preferred.
- Serve with steamed rice or stir-fried vegetables for a complete meal.
