Description
Chinese Orange Chicken combines crispy, golden-brown chicken bites with a sweet, tangy, and slightly spicy orange glaze. This homemade version delivers the same bold, irresistible flavors you love from takeout, with the added freshness and satisfaction of making it yourself. Perfect for family dinners or impressing guests!
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 eggs, whisked
- 1/3 cup cornstarch
- 1/3 cup flour
- Salt, to taste
- Oil for frying (vegetable or canola oil)
For the Orange Sauce:
- 1 cup freshly squeezed orange juice
- 1/2 cup sugar
- 2 tablespoons rice vinegar (or white vinegar)
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1/4 teaspoon ginger (ground or fresh, minced)
- 1/4 teaspoon garlic powder (or 1 clove fresh garlic, minced)
- 1/2 teaspoon red chili flakes (optional, for heat)
- Zest of 1 orange
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
For Garnish:
- Green onions, thinly sliced
- Additional orange zest
Instructions
- Prepare the Orange Sauce:
In a medium saucepan, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat over medium heat for about 3 minutes, stirring occasionally.
Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly whisk the slurry into the sauce. Cook for another 5 minutes, or until the sauce thickens. Stir in the orange zest and remove from heat. - Coat the Chicken:
In a shallow dish, mix flour, cornstarch, and a pinch of salt. In another shallow dish, whisk the eggs. Dip each piece of chicken into the egg, then coat it in the flour mixture. Shake off any excess coating and set aside. - Fry the Chicken:
Heat 2–3 inches of oil in a heavy-bottomed pot over medium-high heat until it reaches 350°F. Working in batches, fry the chicken pieces for 2–3 minutes, turning occasionally, until golden and crispy. Drain on a paper towel-lined plate. - Combine Chicken and Sauce:
Place the fried chicken in a large mixing bowl. Pour the orange sauce over the chicken and toss gently to coat each piece evenly. - Serve and Garnish:
Serve the orange chicken over steamed rice or noodles. Garnish with sliced green onions and extra orange zest for color and flavor.
Notes
- Use freshly squeezed orange juice and zest for the best flavor.
- Maintain the oil temperature at 350°F for evenly fried, crispy chicken.
- Fry the chicken in small batches to prevent overcrowding and ensure crispiness.
- For a healthier version, bake the chicken at 400°F for 20–25 minutes, flipping halfway through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese