Orange Chicken

Recipe Details

Prep Time: 35

Cook Time: 25

Total Time: 1

Servings:

Calories: 381kcal

Cost: $12

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Course: main_course

Cuisine: Asian, Chinese

Keyword: Chinese Takeout, Crispy Chicken, Homemade Orange Chicken, Orange Chicken

Ingredients

Chicken:

1 ½ lbs. boneless skinless chicken breasts or thighs cut into bite-sized pieces
Salt/Pepper to taste
2 large eggs whisked until frothy
1 ¼ cups vegetable oil for frying can use peanut oil
½ cup cornstarch divided for breading
2 tablespoons cornstarch for breading
¼ cup all-purpose flour for breading
¼ teaspoon baking soda for crispy texture

Sauce:

¾ cup fresh orange juice about 2 oranges
⅓ cup chicken broth for depth of flavor
¼ cup soy sauce low-sodium preferred
¼ cup white sugar for sweetness
3 tablespoons light brown sugar for caramelized flavor
2 tablespoons rice vinegar or white vinegar as a substitute
1 tablespoon freshly minced ginger or ¼ teaspoon ground ginger
3 cloves garlic minced
1 ½ tablespoons cornstarch for thickening
1 teaspoon orange zest optional for extra orange flavor
1 teaspoon hot sauce for mild heat adjust to taste
½ teaspoon sesame oil for richness

Topping:

Green onions finely chopped for garnish

Directions

Prepare the cooling racks by placing wire racks over a baking sheet or parchment paper to keep the chicken crispy after frying.
Mix the sauce ingredients in a large saucepan, ensuring that the mixture isn’t warm before adding cornstarch.
Prepare the dry ingredients by whisking together flour, ½ cup cornstarch, and baking soda in a large bowl.
Cut the chicken into 2-inch pieces and season with salt and pepper. Lightly coat the chicken with 2 tablespoons cornstarch.
Whisk the eggs in a medium bowl until frothy and uniform in color. Add the chicken pieces and toss until fully coated in the egg wash.
Coat the chicken in the dry mixture by transferring pieces one by one from the egg wash into the cornstarch/flour mixture. Toss to coat and set aside.
Heat the oil in a large pot or deep fryer to 365°F, ensuring there’s enough oil to submerge most of the chicken. Fry the chicken in batches, turning as needed for an even golden crisp, about 2-3 minutes per side.
Transfer fried chicken to wire cooling racks to drain and maintain crispness.
Heat the sauce mixture over medium-high heat, stirring constantly until it comes to a boil and thickens. Once thickened, remove from heat.
Combine chicken with sauce by adding the fried chicken pieces to the sauce and tossing gently until fully coated.
Serve the Orange Chicken over white rice or vegetable fried rice and garnish with chopped green onions.

Notes

For a crispy and flavorful Orange Chicken, ensure the oil temperature is just right and don't overcrowd the frying pan. This dish is perfect when paired with fluffy rice.

Nutrition