Description
This Chinese Orange Chicken recipe features crispy fried chicken pieces coated in a tangy, sweet, and slightly spicy homemade orange sauce. Perfect as a comforting main course, this dish recreates the beloved flavors of classic Chinese-American takeout with juicy chicken thighs or breasts fried to golden perfection and tossed in a glossy orange glaze. Serve it over steamed rice for a complete meal.
Ingredients
Scale
For the chicken:
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 teaspoon salt
- Vegetable oil, for frying
For the orange sauce:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup orange juice (fresh or bottled)
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 teaspoon orange zest
Instructions
- Prepare the chicken coating: In a medium bowl, toss the chicken pieces with salt to season evenly. Set up two shallow bowls—one containing the beaten eggs and the other with a mixture of cornstarch and all-purpose flour. Dip each chicken piece first into the beaten eggs, then dredge thoroughly in the flour-cornstarch mixture until evenly coated.
- Fry the chicken: Heat 1 to 2 inches of vegetable oil in a large skillet or wok over medium-high heat until it reaches approximately 350°F (175°C). Carefully fry the coated chicken pieces in batches, cooking each side for 3 to 4 minutes until golden brown and fully cooked through. Use tongs or 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 pan or wok, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic, grated ginger, and optional crushed red pepper flakes; sauté for about 30 seconds until the mixture is fragrant. Pour in fresh orange juice, sugar, soy sauce, rice vinegar, and orange zest. Bring the mixture to a gentle simmer.
- Thicken the sauce: Stir in the prepared cornstarch slurry gradually while continuously stirring. Continue cooking for 1 to 2 minutes until the sauce thickens to a glossy consistency.
- Coat the chicken: Add the fried chicken pieces to the simmering sauce. Toss well to coat each piece thoroughly with the orange glaze. Serve hot, ideally over steamed rice, and garnish with chopped green onions or sesame seeds if desired.
Notes
- For a lighter version, try baking or air-frying the chicken instead of frying.
- Use chicken thighs for juicier, more flavorful bites or chicken breasts if you prefer leaner meat.
- Add sautéed broccoli or bell peppers to the dish for extra vegetables and color.
- You can substitute fresh orange juice with bottled if needed, but fresh is preferred for the best flavor.
- Adjust the amount of crushed red pepper flakes based on your preferred spice level.
