Description
This classic Orange Chicken recipe features crispy battered chicken pieces coated in a tangy and sweet homemade orange sauce. Perfectly balanced with fresh ginger, garlic, and orange zest, it promises a delicious Chinese-American takeout experience made right at home. Ideal for a family meal or easy weeknight dinner, it pairs beautifully with steamed rice or stir-fried vegetables.
Ingredients
Scale
Chicken and Coating
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup cornstarch
- 2 large eggs, beaten
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil, for frying
- 1 tablespoon sesame oil (optional, for added flavor)
Sauce
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, minced
- ¾ cup orange juice (fresh or store-bought)
- ¼ cup soy sauce
- â…“ cup granulated sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon orange zest
Garnish
- Chopped green onions
- Sesame seeds
Instructions
- Prepare Chicken: In a bowl, toss the chicken pieces with salt and pepper to season evenly. Set up a dredging station by placing the beaten eggs in one bowl and combining the all-purpose flour and cornstarch in another.
- Coat Chicken: Dip each chicken piece first into the beaten eggs, then dredge thoroughly in the flour-cornstarch mixture, ensuring an even coating for maximum crispiness when fried.
- Fry Chicken: Heat vegetable oil in a deep skillet or wok over medium-high heat until hot enough for frying. Fry the chicken in batches, avoiding overcrowding, for 4–5 minutes per batch or until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Prepare Sauce Base: In a clean pan or wok, heat the sesame oil over medium heat if using. Add the minced garlic and fresh ginger, sautéing for 1–2 minutes until fragrant but not browned to build the flavor base.
- Make Orange Sauce: Add orange juice, soy sauce, sugar, rice vinegar, and orange zest to the pan. Stir and bring the mixture to a simmer, blending the flavors together.
- Thicken Sauce: Slowly stir in the cornstarch slurry and continue cooking for 2–3 minutes until the sauce thickens to a glossy, syrupy consistency.
- Toss Chicken in Sauce: Add the fried chicken pieces to the thickened sauce and toss to coat evenly. Cook together for an additional 2–3 minutes to heat through and allow the flavors to meld.
- Garnish and Serve: Transfer to a serving dish, garnish with chopped green onions and sesame seeds for a fresh, nutty crunch, and serve immediately with steamed rice or your favorite sides.
Notes
- This dish pairs excellently with steamed rice, fried rice, or stir-fried vegetables for a complete meal.
- For a healthier option, bake or air fry the chicken pieces instead of deep frying to reduce oil content.
- Adjust the sugar and rice vinegar quantities in the sauce to customize sweetness or tanginess according to your taste preferences.
- Using fresh orange juice and zest greatly enhances the brightness of the sauce.
- Ensure the oil temperature is sufficiently hot before frying to achieve a crispy coating and prevent sogginess.
