Description
This Chinese Orange Chicken recipe features crispy battered chicken pieces tossed in a tangy, sweet, and slightly spicy orange sauce. Perfectly golden and flavorful, it’s an easy homemade take on a classic favorite that you can enjoy served over steamed rice.
Ingredients
Scale
For the Chicken:
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 cup cold water
- 1 egg, beaten
- Vegetable oil, for frying
For the Orange Sauce:
- 1/2 cup fresh orange juice
- Zest of 1 orange
- 2 tablespoons soy sauce
- 1/4 cup granulated sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes (optional for heat)
For Garnish:
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Chicken Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and garlic powder until well combined.
- Mix Wet Ingredients: In a separate bowl, mix the cold water with the beaten egg thoroughly, then pour this mixture into the dry ingredients and stir until you get a smooth batter.
- Coat Chicken Pieces: Dip the bite-sized chicken pieces into the batter, ensuring each piece is evenly coated for maximum crispiness when fried.
- Heat Oil: Heat vegetable oil in a deep pan or wok to 350°F (175°C), enough to submerge the chicken pieces for deep frying.
- Fry Chicken: Fry the battered chicken pieces in batches for 3-4 minutes each, or until they turn golden brown and crispy all over.
- Drain Chicken: Remove the fried chicken from the oil using a slotted spoon and place them on paper towels to drain excess oil.
- Prepare Orange Sauce: In a medium saucepan, combine fresh orange juice, orange zest, soy sauce, granulated sugar, rice vinegar, grated ginger, minced garlic, and red pepper flakes if using.
- Simmer Sauce: Cook the sauce mixture over medium heat for 2-3 minutes to allow the flavors to meld and the sugar to dissolve.
- Thicken Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) and cook for an additional 2-3 minutes until the sauce thickens and looks glossy.
- Combine Chicken and Sauce: Toss the crispy fried chicken in the orange sauce until each piece is evenly coated with the glossy sauce.
- Meld Flavors: Cook the chicken and sauce together for 1-2 more minutes on low heat to allow the flavors to blend nicely.
- Serve: Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice for a complete meal.
Notes
- For extra heat, increase the amount of red pepper flakes or add a dash of chili sauce to the orange sauce.
- Ensure oil temperature remains consistent at 350°F to achieve crispy chicken without absorbing too much oil.
- You can substitute chicken breast with thighs for juicier meat.
- Leftover chicken can be reheated gently to avoid sogginess.
- If you prefer a gluten-free version, use gluten-free flour and soy sauce alternatives.
