Description
Chinese Orange Chicken is a deliciously crispy and tender chicken dish coated in a sweet and tangy orange sauce. This homemade recipe replicates the classic takeout favorite with juicy chicken pieces fried to golden perfection and tossed in a glossy, flavorful citrus sauce enhanced with garlic, ginger, and a hint of spice. Perfect for a satisfying dinner served over steamed or fried rice.
Ingredients
Scale
Chicken Preparation
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 cup cornstarch
- 2 large eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying (about 2 to 3 inches in skillet)
Sauce
- 1/2 cup orange juice (freshly squeezed preferred)
- 1/4 cup granulated sugar
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce (use tamari or gluten-free soy sauce for gluten-free option)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon orange zest
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the chicken: In a medium bowl, season the chicken pieces with salt and black pepper. Dip each piece into the beaten eggs, then coat evenly with cornstarch to create a crispy crust when fried.
- Fry the chicken: Heat 2 to 3 inches of vegetable oil in a deep skillet or wok over medium-high heat. Fry the chicken pieces in batches until they are golden brown and crispy, about 5 to 6 minutes per batch. Use a slotted spoon to transfer the fried chicken onto a paper towel–lined plate to drain excess oil.
- Make the orange sauce: In a separate saucepan, combine the orange juice, granulated sugar, rice vinegar, soy sauce, orange zest, minced garlic, grated ginger, and red pepper flakes if using. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar fully dissolves.
- Thicken the sauce: Stir in the cornstarch slurry (cornstarch mixed with water) into the simmering sauce. Continue cooking and stirring until the sauce thickens and becomes glossy, about 2 minutes.
- Coat the chicken: Add the fried chicken pieces into the saucepan with the orange sauce. Toss them gently to ensure all pieces are evenly coated with the sauce.
- Garnish and serve: Transfer the coated chicken to a serving dish and garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately over steamed white rice or fried rice for a complete meal.
Notes
- Serve over steamed white rice or fried rice for a hearty and complete meal.
- For a lighter version, the chicken can be baked or air-fried instead of deep-fried to reduce oil content.
- Adjust the balance of sweetness and tanginess by increasing sugar or vinegar in the sauce to suit your taste preferences.
Nutrition
- Serving Size: 1 portion with sauce
- Calories: 480
- Sugar: 22 g
- Sodium: 720 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 125 mg
