Description
Chinese Orange Chicken is a beloved takeout dish featuring crispy, bite-sized chicken pieces coated in a sticky, sweet, and tangy orange sauce made from real orange juice, garlic, ginger, and soy sauce. This homemade version recreates the bold flavors and crunchy texture without deep-frying, making it a perfect meal served over rice or steamed vegetables.
Ingredients
Scale
Chicken
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- ½ cup cornstarch
- 2 eggs, beaten
- ¼ cup vegetable oil, for frying
Orange Sauce
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- ¾ cup freshly squeezed orange juice
- ¼ cup sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon orange zest
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Prepare Chicken: In a bowl, coat the chicken pieces thoroughly with cornstarch, then dip each piece into the beaten eggs ensuring full coverage.
- Fry Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches, cooking each side for about 3 to 4 minutes until golden brown and crispy. Remove the fried chicken and drain on paper towels to remove excess oil.
- Sauté Aromatics: In a separate pan or the cleaned skillet, add a splash of oil and sauté grated ginger, minced garlic, and if using, red pepper flakes for 30 seconds or until fragrant.
- Make Sauce: Add freshly squeezed orange juice, sugar, soy sauce, and rice vinegar to the pan with aromatics. Bring the mixture to a simmer over medium heat.
- Thicken Sauce: Stir in the cornstarch slurry gradually, cooking the sauce while stirring continuously until it thickens, which should take about 2 to 3 minutes.
- Add Flavor: Mix in the orange zest to enhance the fresh citrus flavor in the sauce.
- Combine Chicken and Sauce: Toss the fried chicken pieces into the thickened orange sauce, making sure each piece is fully coated.
- Garnish and Serve: Sprinkle sliced green onions and sesame seeds over the dish before serving immediately, ideally with steamed rice or vegetables.
Notes
- For a lighter alternative, bake or air-fry the chicken instead of pan-frying to reduce oil usage.
- Always use fresh orange juice and zest for the best bright and natural citrus flavor.
- Adjust the sugar or rice vinegar quantities to tailor the sauce to your preferred balance of sweetness and tanginess.
