Description
A delicious and crispy Chinese Orange Chicken recipe featuring bite-sized chicken pieces fried to golden perfection and coated in a tangy, sweet, and slightly spicy orange sauce. This dish is perfect for family dinners or entertaining guests, delivering authentic flavors with an easy-to-follow method.
Ingredients
Scale
Chicken and Batter
- 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
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)
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Chicken Batter: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder to combine the dry ingredients evenly.
- Mix Wet Ingredients: In a separate bowl, beat the egg and mix it with cold water. Pour this wet mixture into the bowl of dry ingredients and stir until a smooth batter forms without lumps.
- Coat the Chicken: Dip the bite-sized chicken pieces into the prepared batter, making sure each piece is fully coated for a crispy finish when fried.
- Heat the Oil: In a deep pan or wok, heat vegetable oil to 350°F (175°C) ensuring it’s hot enough for frying chicken to a crispy texture.
- Fry the Chicken: Fry the battered chicken pieces in batches to avoid overcrowding, cooking for 3-4 minutes until the chicken is golden brown and crispy on the outside.
- Drain Excess Oil: Remove the fried chicken pieces using a slotted spoon and place them on paper towels to drain any excess oil.
- Prepare the Orange Sauce: In a medium saucepan over medium heat, combine orange juice, orange zest, soy sauce, sugar, rice vinegar, grated ginger, minced garlic, and red pepper flakes if using. Let it simmer for 2-3 minutes to blend flavors.
- Thicken the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) and continue cooking for another 2-3 minutes until the sauce thickens and becomes glossy.
- Coat Chicken with Sauce: Toss the fried chicken pieces in the thickened orange sauce, ensuring each piece is evenly coated with the flavorful glaze.
- Simmer to Meld Flavors: Cook the coated chicken in the sauce for an additional 1-2 minutes to thoroughly combine flavors and heat the chicken through.
- Serve: Garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice for a complete meal.
Notes
- To add extra heat, increase the red pepper flakes according to your preference.
- Ensure the oil temperature is maintained at 350°F to get the crispiest chicken without absorbing too much oil.
- You can substitute chicken breasts with thighs for a juicier result.
- Serve with steamed rice or your choice of vegetables for a balanced meal.
- For gluten-free option, substitute all-purpose flour with a gluten-free flour blend and use tamari sauce instead of soy sauce.
