Description
Orange Chicken is a delicious takeout-style favorite featuring crispy chicken pieces coated in a sweet, tangy orange sauce with hints of garlic, ginger, and soy sauce. This homemade version delivers the perfect balance of citrus and savory flavors, making it a satisfying dinner served with steamed rice and fresh vegetables.
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 large eggs, beaten
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
For the Orange Sauce
- 3/4 cup fresh orange juice
- 2 tablespoons orange zest
- 1/4 cup soy sauce
- 1/4 cup granulated sugar
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1/4 teaspoon red pepper flakes (optional)
For Serving
- Steamed white or brown rice
- Sliced green onions
- Sesame seeds (optional)
Instructions
- Prepare the chicken: Pat the chicken pieces dry. In a shallow bowl, combine the cornstarch, flour, salt, and black pepper to form the coating mixture.
- Coat the chicken: Dip the chicken pieces into the beaten eggs to moisten, then thoroughly coat them in the flour and cornstarch mixture, ensuring an even layer for crispiness.
- Fry the chicken: Heat about 1–2 inches of vegetable oil in a deep skillet to 350°F (175°C). Working in batches to avoid overcrowding, fry the chicken pieces for 4–6 minutes until they are golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove and drain on a wire rack or paper towel-lined plate to maintain crispiness.
- Make the sauce: In a saucepan, combine the fresh orange juice, orange zest, soy sauce, granulated sugar, rice vinegar, minced garlic, grated ginger, and red pepper flakes if using.
- Simmer: Bring the sauce to a gentle simmer over medium heat, stirring occasionally until the sugar is fully dissolved and flavors meld together.
- Thicken the sauce: Mix the cornstarch with water to create a slurry. Stir this mixture into the simmering sauce and cook for 1–2 minutes until the sauce becomes glossy and thickened.
- Combine: Add the crispy fried chicken pieces to the sauce and toss carefully until each piece is evenly coated with the luscious orange sauce.
- Serve: Garnish the orange chicken with sliced green onions and sesame seeds if desired. Serve immediately accompanied by steamed white or brown rice and optionally fresh vegetables.
Notes
- Keep the chicken crispy: Fry the chicken in small batches to maintain the oil temperature and prevent soggy coating.
- Adjust sweetness: Reduce the sugar slightly if you prefer a tangier orange sauce flavor.
- Add some heat: Increase red pepper flakes or incorporate chili sauce for a spicier variation.
- Use chicken thighs for juicier results or chicken breasts for a leaner option.
- Air fryer option: Lightly spray coated chicken pieces with oil and air fry at 400°F (200°C), turning halfway through, until golden and cooked to 165°F (74°C).
- Storage: Refrigerate leftovers in an airtight container for 3–4 days; note the coating will soften over time.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course, Dinner, Chicken
- Method: Stovetop, Deep-Frying
- Cuisine: Chinese-American
