Description
This Orange Chicken recipe delivers perfectly crispy, juicy chicken pieces coated in a vibrant, tangy sauce. It’s a delightful dish that brings restaurant-quality flavors right to your kitchen.
Ingredients
Scale
- Boneless, skinless chicken thighs or breasts (cut into 1-inch pieces)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 large eggs
- Salt (to taste)
- Black pepper (to taste)
- 1 cup fresh orange juice
- 2 tablespoons fresh orange zest
- 1/2 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 1/2 cup granulated sugar (or preferred sweetener)
- 1/4 cup non-alcoholic alternative (chicken broth or non-alcoholic mirin)
- 2 tablespoons cornstarch (for slurry)
- 3 tablespoons cold water (for slurry)
- 1 tablespoon finely minced fresh ginger
- 2 cloves finely minced garlic
- High smoke point oil (vegetable oil, canola oil, or peanut oil for frying)
Instructions
- First, take the boneless, skinless chicken thighs (or breasts) and cut them into uniform 1-inch pieces. Pat the chicken pieces very dry with paper towels.
- In a medium bowl, lightly season the chicken pieces with a pinch of salt and freshly ground black pepper.
- In one shallow dish, whisk together 1 cup of all-purpose flour and 1/2 cup of cornstarch. In a second shallow dish, crack and whisk two large eggs. In a third shallow dish, place the seasoned chicken pieces.
- Heat about 2-3 inches of high smoke point oil in a large pot or Dutch oven over medium-high heat to around 350-375°F (175-190°C).
- Working in small batches, dip each chicken piece into the whisked egg, letting any excess drip off. Transfer the egg-coated chicken piece to the flour-cornstarch mixture, tossing to ensure it's fully coated.
- Carefully lower the coated chicken pieces into the hot oil. Fry for 4-6 minutes, or until golden brown and cooked through (internal temperature of 165°F or 74°C).
- Using a slotted spoon, remove the cooked chicken from the oil and place it on a wire rack set over a baking sheet lined with paper towels. Repeat with the remaining chicken.
- While the chicken is frying, prepare the sauce. In a medium saucepan, whisk together 1 cup fresh orange juice, 2 tablespoons fresh orange zest, 1/2 cup low-sodium soy sauce, 1/4 cup rice vinegar, 1/2 cup granulated sugar, and 1/4 cup of the non-alcoholic alternative.
- In a small bowl, prepare a cornstarch slurry by whisking 2 tablespoons of cornstarch with 3 tablespoons of cold water until smooth.
- Once the chicken is done, carefully pour out most of the frying oil from the pot, leaving about 1 tablespoon. Add 1 tablespoon of finely minced fresh ginger and 2 cloves of finely minced garlic to the pot and sauté for about 30 seconds.
- Pour the whisked orange sauce mixture into the pot with the ginger and garlic. Bring it to a gentle simmer over medium heat.
- Slowly whisk in the cornstarch slurry. Continue to whisk gently as the sauce thickens, usually within 1-2 minutes.
- Once the sauce has reached your desired consistency, add all the fried chicken pieces back into the pot. Toss gently to ensure every piece of crispy chicken is thoroughly coated in the sauce.
- Serve immediately over fluffy white rice, with a sprinkle of sesame seeds and chopped green onions for garnish.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 20 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: For extra crispy chicken, consider double-frying. Don't overcrowd the pan while frying to maintain oil temperature. Adjust sweetness and tanginess of the sauce to your preference, and always use fresh ingredients for the best flavor.