Description
This crispy and tangy Orange Chicken is coated in a sweet, citrusy, and slightly spicy orange sauce—just like your favorite takeout! Made with juicy fried chicken bites, it’s perfect served over rice for a delicious homemade meal.
Ingredients
Scale
For the Chicken:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 large egg
- 2 tbsp water
- Vegetable oil, for frying
For the Orange Sauce:
- 3/4 cup fresh orange juice (from about 2 oranges)
- 1 tbsp orange zest
- 1/4 cup soy sauce
- 1/4 cup honey or brown sugar
- 2 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1/2 tsp red pepper flakes (optional, for heat)
- 1 tbsp sesame oil (for extra flavor, optional)
For Garnish & Serving:
- Cooked jasmine or basmati rice
- Green onions, sliced
- Sesame seeds
Instructions
1. Prepare the Chicken
- In a bowl, whisk egg and water together.
- In another bowl, mix cornstarch, flour, salt, black pepper, and garlic powder.
- Dip chicken pieces into the egg mixture, then coat in the flour mixture.
- Heat 1 inch of oil in a pan over medium-high heat.
- Fry chicken in batches for 4-5 minutes per side, until golden brown and crispy. Drain on a paper towel.
2. Make the Orange Sauce
- In a pan over medium heat, sauté garlic and ginger for 30 seconds until fragrant.
- Add orange juice, zest, soy sauce, honey, rice vinegar, and red pepper flakes. Bring to a simmer.
- Stir in the cornstarch slurry and cook for 2-3 minutes until thickened.
3. Coat the Chicken & Serve
- Toss fried chicken in the orange sauce until fully coated.
- Serve over rice, garnished with green onions and sesame seeds.
Notes
- For a lighter version, bake or air-fry the chicken at 400°F (200°C) for 18-20 minutes.
- Want more heat? Add extra red pepper flakes or Sriracha to the sauce.
- Make it extra crispy: Double-fry the chicken by frying once, letting it rest for 5 minutes, then frying again for 1-2 minutes.