Description
This classic Orange Chicken recipe features crispy, golden-brown chicken pieces coated in a tangy, sweet, and slightly spicy orange sauce. Perfectly fried to achieve a crunchy exterior while remaining juicy inside, this dish is a delightful combination of savory and citrus flavors, making it a favorite for a satisfying dinner served over steamed or fried rice.
Ingredients
Chicken and Breading
- 1 ½ lbs. boneless skinless chicken breast or thighs
- Salt and pepper, to taste
- 2 large eggs, whisked
- ½ cup cornstarch
- 2 additional tablespoons cornstarch (divided from the total)
- ¼ cup all-purpose flour
- ¼ teaspoon baking soda
Sauce
- ¾ cup orange juice
- ⅓ cup chicken broth
- ¼ cup soy sauce
- ¼ cup white sugar
- 3 tablespoons light brown sugar
- 2 tablespoons rice vinegar (or substitute white vinegar)
- 1 tablespoon freshly minced ginger (or ¼ teaspoon ground ginger)
- 3 cloves garlic, minced
- 1 ½ tablespoons cornstarch
- 1 teaspoon orange zest (optional)
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil
Garnish
- Green onions, sliced
Cooking Oil
- 1 ¼ cups vegetable oil (plus more as needed for frying)
Instructions
- Prep Work: Set wire cooling racks over a baking sheet or line a plate with paper towels. This setup helps keep the fried chicken crispy by draining excess oil effectively.
- Prepare the Sauce: In a large saucepan, whisk together the orange juice, chicken broth, soy sauce, white sugar, brown sugar, rice vinegar, minced ginger, minced garlic, cornstarch, orange zest (if using), hot sauce, and sesame oil. Set aside without heating to prevent activating the cornstarch early.
- Mix Dry Ingredients for Breading: In a large bowl, combine the ½ cup cornstarch, flour, and baking soda until well mixed.
- Prepare the Chicken: Cut the chicken into 2-inch pieces and pat dry thoroughly. Season with salt and pepper, then sprinkle with 2 tablespoons of cornstarch for an initial dry coating.
- Egg Wash: Whisk the eggs vigorously in a medium bowl until uniform in color and slightly frothy. Toss the chicken pieces in the eggs, ensuring all sides are coated. Let excess egg drip off before breading.
- Bread the Chicken: Working in batches, transfer the egg-coated chicken pieces to the cornstarch and flour mixture. Toss well to coat each piece completely; transfer to a plate and repeat with remaining pieces.
- Heat the Oil: In a large pot or deep fryer, heat vegetable oil to 365°F. Use enough oil to submerge the chicken pieces about three-quarters of the way.
- Fry the Chicken: Carefully fry the chicken in batches, spacing pieces to avoid crowding, which helps achieve crispiness. Fry for about 2-3 minutes per side or until golden and crispy, adjusting heat as needed to maintain the temperature. Use a slotted spatula to transfer the cooked chicken onto the wire racks to drain excess oil.
- Cook the Sauce: Place the prepared sauce in a saucepan over medium-high heat. Bring to a boil and cook until the sauce thickens, then remove from heat. Transfer to a large mixing bowl if desired for easier tossing.
- Toss the Chicken in Sauce: Add the fried chicken pieces to the thickened sauce and toss thoroughly to coat all pieces evenly.
- Serve: Serve the orange chicken hot over white rice or vegetable fried rice. Garnish with sliced green onions for freshness and added flavor.
Notes
- For extra crispiness, use wire cooling racks rather than paper towels to drain fried chicken.
- If you want a spicier kick, adjust the hot sauce amount or add red pepper flakes to the sauce.
- Orange zest adds additional citrus aroma and flavor; omit if unavailable but recommended for depth.
- Using chicken thighs instead of breast can give juicier results.
- Serve with steamed rice or vegetable fried rice for a complete meal.
