Description
This Chinese Orange Chicken recipe features crispy fried chicken pieces coated in a tangy, sweet, and slightly spicy orange sauce. Perfectly balanced with fresh orange juice and zest, garlic, and ginger, this dish delivers the classic flavors of a popular Chinese takeout favorite you can easily make at home.
Ingredients
Scale
Chicken and Coating
- 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 (about 2 inches deep)
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 (slurry)
Instructions
- Marinate the Chicken: In a bowl, whisk together the egg white, 1 tbsp soy sauce, and ¼ cup cornstarch until smooth. Add the bite-sized chicken pieces and toss to coat evenly. Allow the chicken to marinate for 10-15 minutes to absorb the flavors and help the coating stick better.
- Prepare the Coating: In a separate bowl, combine the all-purpose flour, ¼ cup cornstarch, baking powder, and salt. Dredge the marinated chicken pieces in this dry mixture, ensuring each piece is fully coated for a crispy exterior.
- Fry the Chicken: Heat about 2 inches of vegetable oil in a deep skillet or wok to 350°F (175°C). Fry the coated chicken in batches, avoiding overcrowding, for 4-5 minutes or until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Make the Orange Sauce: In a saucepan over medium heat, 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 to a simmer, stirring occasionally. Once simmering, stir in the cornstarch slurry and cook until the sauce thickens to a glossy consistency, usually 2-3 minutes.
- Combine and Serve: Toss the freshly 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
- Use fresh orange juice and zest for the best citrus flavor.
- Maintain the oil temperature at 350°F for perfectly crispy chicken; too low will make it greasy, too high will burn the coating.
- Frying in batches is important to prevent the temperature from dropping and ensure even cooking.
- Adjust red pepper flakes quantity or omit for less heat.
- This recipe can be made gluten-free by substituting all-purpose flour with gluten-free flour blends.
