Description
This Chinese Orange Chicken recipe features crispy, bite-sized chicken pieces coated in a tangy, sweet, and slightly spicy orange sauce. The chicken is marinated, coated in a light batter, and deep-fried to golden perfection before being tossed in a flavorful homemade orange glaze. Perfect for a quick, restaurant-style meal at home, this dish pairs wonderfully with steamed rice or stir-fried vegetables.
Ingredients
Scale
For the Chicken
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 egg white
- 1 tbsp low-sodium soy sauce
- ¼ cup cornstarch
- ½ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- Vegetable oil (for frying)
For the Orange Sauce
- ¾ cup fresh orange juice
- 1 tbsp orange zest
- ¼ cup granulated sugar
- 2 tbsp low-sodium soy sauce
- 1 tbsp white vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Marinate the Chicken: In a bowl, whisk together the egg white, soy sauce, and ¼ cup cornstarch. Add the chicken pieces and toss to coat evenly. Allow the chicken to marinate for 10-15 minutes to absorb the flavors and help the coating adhere.
- Prepare the Coating: In a separate bowl, mix all-purpose flour, the remaining ¼ cup cornstarch, baking powder, and salt. Dredge the marinated chicken pieces in this dry mixture, ensuring each piece is fully coated with an even layer of batter.
- Fry the Chicken: Heat about 2 inches of vegetable oil in a deep skillet or wok to 350°F (175°C). Carefully fry the chicken in batches to avoid overcrowding. Each batch should fry for 4-5 minutes or until the chicken is golden brown and crispy. Remove the chicken and drain on paper towels to remove excess oil.
- Make the Orange Sauce: In a saucepan, combine fresh orange juice, orange zest, granulated sugar, soy sauce, white vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes if using. Bring the mixture to a gentle simmer over medium heat. Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and cook, stirring continuously until the sauce thickens to a glossy consistency.
- Combine and Serve: Toss the crispy fried chicken pieces in the thickened orange sauce until fully coated. Serve immediately over steamed rice or alongside stir-fried vegetables for a complete meal.
Notes
- Ensure the oil temperature remains steady at 350°F for crispy chicken without absorbing too much oil.
- Do not overcrowd the frying pan to maintain oil temperature and prevent sogginess.
- Use fresh orange juice and zest for the best flavor; bottled juice may result in a less vibrant sauce.
- Adjust red pepper flakes to your preferred level of heat or omit for a milder taste.
- Leftover chicken can be reheated in a skillet to retain crispiness but is best enjoyed fresh.
