Description
Orange Chicken Recipe: Crispy fried chicken coated in tangy orange sauce. A crowd-pleasing, comforting dish with a hint of sweetness.
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken thighs or breasts, cut into 1-inch chunks
- 2 large eggs, beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup (125g) cornstarch
- Vegetable oil for frying
- 1 cup (240ml) orange juice (freshly squeezed yields the best flavor)
- 1/2 cup (100g) granulated sugar
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1/4 cup (60ml) water
- 1 tablespoon orange zest (from about 1 large orange)
- 3 cloves garlic, minced
- 1 teaspoon ginger, freshly grated
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- 3 green onions, thinly sliced
- 1 tablespoon sesame seeds
Instructions
- Step 1: Prepare the Chicken In a large bowl, combine the chicken pieces with beaten eggs, salt, and pepper, ensuring each piece is well-coated. Place the cornstarch in a separate shallow dish. Working in batches, dredge the egg-coated chicken in cornstarch, shaking off excess, and transfer to a plate. Allow the coated chicken to rest for 5 minutes before frying, which helps the coating adhere better during cooking.
- Step 2: Fry the Chicken Heat vegetable oil in a large, heavy-bottomed pot or deep skillet to 350°F (175°C). Use enough oil to submerge the chicken pieces halfway. Working in batches to avoid overcrowding, carefully add chicken pieces to the hot oil. Fry for 3-4 minutes until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate to drain excess oil. For extra crispiness, allow the chicken to rest for 5 minutes, then fry again briefly at 375°F (190°C).
- Step 3: Prepare the Orange Sauce While the chicken is resting, prepare your sauce. In a medium saucepan over medium heat, combine orange juice, sugar, rice vinegar, soy sauce, water, orange zest, minced garlic, grated ginger, and red pepper flakes. Bring to a gentle simmer and cook for about 5 minutes, allowing the flavors to meld together. The kitchen will fill with a gorgeous citrusy aroma that’s the hallmark of great orange chicken.
- Step 4: Thicken the Sauce Whisk the cornstarch and water mixture again (it settles quickly) and slowly pour it into the simmering sauce while whisking constantly. Continue to simmer and stir for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. The sauce should appear glossy and have a consistency similar to warm honey. Remove from heat once it reaches your desired thickness.
- Step 5: Combine and Serve Add the fried chicken pieces to the sauce and gently toss until each piece is thoroughly coated. If your saucepan isn’t large enough, transfer both the sauce and chicken to a larger bowl for easier mixing. Garnish with sliced green onions, sesame seeds, and additional orange zest if desired. Serve immediately while still hot and crispy, alongside steamed rice or vegetables for a complete meal.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 plate
- Calories: 450 calories
- Sugar: 20 grams
- Sodium: 800 mg
- Fat: 25 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 1 gram
- Protein: 20 grams
- Cholesterol: 120 mg