Description
If you’re craving a flavorful dish that’s both tangy and sweet, Chinese Orange Chicken is a must-try! This crispy, golden chicken coated in a deliciously vibrant orange sauce offers a perfect blend of flavors that will transport you to your favorite Chinese restaurant. Whether you’re making it for a family dinner or entertaining guests, this recipe is sure to impress.
Ingredients
Scale
For the chicken:
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup (65 g) all-purpose flour
- 1/2 cup (65 g) cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- Vegetable oil, for frying
For the orange sauce:
- 1/3 cup (80 ml) orange juice (freshly squeezed if possible)
- 1/3 cup (80 ml) soy sauce
- 1/4 cup (60 ml) rice vinegar
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon orange zest
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1/2 teaspoon red pepper flakes (optional, for spice)
For garnish:
- Chopped green onions
- Sesame seeds
Instructions
1. Prepare the chicken
- In a shallow bowl, mix the flour, cornstarch, garlic powder, salt, and black pepper.
- Dip each piece of chicken into the beaten eggs, then coat in the flour mixture. Shake off any excess coating.
2. Fry the chicken
- Heat about 2 inches of vegetable oil in a large skillet or wok over medium-high heat to 350°F (175°C).
- Fry the chicken in batches, ensuring not to overcrowd the pan, for 4–5 minutes per batch or until golden brown and cooked through.
- Transfer the chicken to a paper towel-lined plate to drain.
3. Make the orange sauce
- In a saucepan over medium heat, combine the orange juice, soy sauce, rice vinegar, sugar, orange zest, garlic, ginger, and red pepper flakes (if using). Stir to combine.
- Bring the mixture to a gentle simmer.
- Add the cornstarch slurry and stir until the sauce thickens, about 1–2 minutes.
4. Toss the chicken
- Place the fried chicken in a large bowl.
- Pour the orange sauce over the chicken and toss gently until all pieces are evenly coated.
5. Serve
- Transfer the chicken to a serving plate and garnish with chopped green onions and sesame seeds.
- Serve immediately with steamed white rice, fried rice, or noodles.
Notes
- Crispiness tip: For extra crispy chicken, double-fry the pieces by frying them a second time for 1–2 minutes after the first batch cools.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or skillet for best results.
- Orange variation: Add orange marmalade to the sauce for an even sweeter, stickier glaze.