Description
This Orange Chicken recipe features tender, crispy fried chicken pieces coated in a tangy and sweet homemade orange sauce. Perfectly balanced with a hint of heat from red chili flakes and the freshness of ginger and garlic, this dish is an irresistible takeout favorite easily recreated at home. Served over steamed rice and garnished with green onions, it makes a satisfying family meal in under an hour.
Ingredients
Scale
Orange Sauce
- 1 ½ cups orange juice
- ¾ cup sugar
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon minced garlic
- ¾ teaspoon red chili flakes
- ½ teaspoon minced ginger
Breading and Chicken
- 9 tablespoons cornstarch, divided
- â…“ cup all-purpose flour
- 2 large eggs, whisked
- 3 boneless, skinless chicken breasts, cut into small pieces
- Vegetable oil, for frying
To Serve
- 2 green onions, sliced (optional garnish)
- Cooked rice
Instructions
- Make Orange Sauce: In a medium saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, minced garlic, red chili flakes, and minced ginger. Place over medium-high heat and cook for 3 minutes to blend the flavors.
- Thicken Sauce: In a small bowl, whisk together 3 tablespoons of cornstarch with 3 tablespoons water to make a smooth slurry. Gradually add this slurry to the saucepan, whisking constantly. Continue cooking for about 5 minutes until the sauce thickens to a glossy consistency. Remove from heat and set aside.
- Prepare Breading: In a shallow dish, mix the remaining 6 tablespoons cornstarch with the all-purpose flour. This mixture will help create a crispy coating on the chicken.
- Coat Chicken: Dip each piece of chicken into the whisked eggs, allowing excess to drip off, then dredge thoroughly in the cornstarch-flour mixture, ensuring each piece is evenly coated.
- Fry Chicken: Heat vegetable oil in a large skillet to 350°F (177°C). Fry the battered chicken pieces in batches, avoiding overcrowding, until they turn golden brown and crispy on all sides. Once cooked, transfer to a paper towel-lined plate to drain excess oil.
- Combine with Sauce: Return the fried chicken pieces to the skillet and set over low heat. Pour the prepared orange sauce over the chicken and gently toss to coat all pieces evenly. Heat through for about 8 minutes to meld flavors.
- Serve: Serve the orange chicken hot on a bed of cooked rice, garnished with sliced green onions if desired, making for a vibrant and flavorful meal.
Notes
- For extra crispiness, avoid overcrowding the pan while frying chicken pieces.
- If you prefer less heat, reduce or omit the red chili flakes.
- Use fresh orange juice for the best flavor; bottled juice can be used in a pinch but may alter taste slightly.
- This recipe can be doubled to serve a larger crowd.
- Leftover orange chicken can be refrigerated and reheated but is best enjoyed fresh for optimal crispness.
