Description
Delectable chinese orange chicken brings zesty citrus magic to classic takeout comfort. Crispy golden chicken pieces glazed with tangy orange sauce create a restaurant-worthy meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
Coating and Seasoning:
- ½ cup (65 g) all-purpose flour
- ½ cup (65 g) cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs, beaten
Sauce Ingredients:
- ⅓ cup (80 ml) orange juice (freshly squeezed if possible)
- ⅓ cup (80 ml) soy sauce
- ¼ cup (60 ml) rice vinegar
- ½ cup (100 g) granulated sugar
- 1 teaspoon orange zest
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- ½ teaspoon red pepper flakes (optional, for spice)
Frying and Garnish:
- Vegetable oil, for frying
- Chopped green onions
- Sesame seeds
Instructions
- Craft a zesty coating by blending flour, cornstarch, garlic powder, salt, and black pepper in a shallow dish. Create a smooth egg wash for dipping chicken pieces, ensuring each morsel is thoroughly coated and excess mixture is gently shaken off.
- Ignite a large skillet with vegetable oil, heating to a precise 350F, creating a sizzling environment for frying. Carefully introduce chicken pieces in small batches, allowing each to transform into a golden-brown delicacy without overcrowding the cooking surface. Utilize paper towels to absorb excess oil, maintaining a crisp exterior.
- Construct a vibrant orange sauce by combining orange juice, soy sauce, rice vinegar, sugar, orange zest, minced garlic, grated ginger, and optional red pepper flakes in a saucepan. Encourage a gentle simmer, then introduce a cornstarch slurry to elevate the sauce’s complexity and consistency, stirring until it reaches a luxurious thickness.
- Reunite the crispy chicken with the aromatic orange sauce, employing a delicate tossing technique to ensure each piece is lavishly glazed and infused with explosive flavor.
- Elevate the presentation by transferring the glistening chicken to a serving plate. Sprinkle with freshly chopped green onions and a scattering of sesame seeds. Accompany the dish with steamed white rice, fragrant fried rice, or delicate noodles for a complete culinary experience.
Notes
- Prep chicken in advance by cutting into uniform bite-sized pieces for even cooking and crispy coating.
- Use a kitchen thermometer to ensure oil maintains consistent 350F temperature, preventing soggy or burned chicken.
- Substitute cornstarch with rice flour for gluten-free version, creating equally crispy exterior.
- Pat chicken dry before coating to help flour mixture adhere better and create crunchier texture.
- Can reduce sugar in sauce for less sweet profile or use honey as alternative sweetener.
- Allow chicken to rest after coating to help breading set firmly before frying.
- For lighter version, bake coated chicken at 425F for 20-25 minutes instead of deep-frying.
- Swap vegetable oil with peanut oil for more authentic Chinese restaurant-style flavor and higher smoke point.
- Add fresh orange segments at end for extra citrus burst and visual appeal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 150 mg