Description
This easy orange chicken recipe features crispy battered chicken pieces tossed in a tangy, sweet, and slightly spicy orange sauce. Perfect for a flavorful weeknight dinner, it combines a crunchy exterior with a vibrant sauce made from fresh orange juice, soy sauce, and ginger, creating a restaurant-style dish right at home.
Ingredients
Scale
Chicken and Batter
- 1 1/2 lbs chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil, for frying
Orange Sauce
- 1 cup fresh orange juice
- 1 tbsp orange zest
- 1/3 cup soy sauce
- 2 tbsp rice vinegar
- 1/3 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp cornstarch (for slurry)
- 2 tbsp water
Garnish (Optional)
- Sesame seeds or sliced green onions
Instructions
- Season the Chicken: Season the bite-sized chicken pieces evenly with salt and black pepper to enhance the flavor before coating.
- Prepare the Coating Mixture: In a bowl, combine the all-purpose flour and 1/2 cup cornstarch thoroughly to create a light, crispy coating for the chicken.
- Coat the Chicken: Dip each chicken piece first into the beaten eggs, then dredge them in the flour and cornstarch mixture, ensuring each piece is fully coated for maximum crispiness when fried.
- Heat the Oil: Pour vegetable oil into a skillet or deep pan and heat it over medium-high heat until hot enough for frying, around 350°F (175°C).
- Fry the Chicken: Fry the coated chicken pieces in batches to avoid overcrowding, cooking until they turn golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels to absorb excess oil.
- Make the Orange Sauce: In a saucepan, combine fresh orange juice, orange zest, soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and red pepper flakes. Bring the mixture to a simmer over medium heat, stirring occasionally.
- Thicken the Sauce: In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to make a slurry. Slowly stir this into the simmering sauce and cook until it thickens to a glossy consistency, about 2-3 minutes.
- Toss Chicken in Sauce: Add the fried chicken pieces into the thickened orange sauce, tossing gently to coat each piece evenly and infuse them with flavor.
- Garnish and Serve: Transfer the coated chicken to a serving dish, garnish with sesame seeds or sliced green onions if desired, and serve hot over steamed rice for a complete meal.
Notes
- For extra crispiness, double dredge the chicken by dipping it in egg and flour mixture twice.
- Use fresh orange juice and zest for the best vibrant flavor in the sauce.
- Adjust red pepper flakes according to your preferred spice level or omit for a milder dish.
- Make sure the oil is hot enough before frying to avoid greasy chicken.
- Serve immediately to maintain the crisp texture of the chicken.
