Description
This vibrant Orange Chicken recipe features crispy fried chicken pieces coated in a tangy and sweet homemade orange sauce. Perfectly balanced with a hint of garlic, ginger, and a slight kick from red chili flakes, this dish is an irresistible, restaurant-style meal you can easily prepare at home. Served over steamed rice and garnished with fresh green onions, it’s a crowd-pleaser ideal for a family dinner.
Ingredients
Scale
For the Orange Sauce
- 1 ½ cups orange juice
- ¾ cup sugar
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon minced garlic
- ¾ teaspoon red chili flakes
- ½ teaspoon minced ginger
For the Chicken
- 9 tablespoons cornstarch, divided
- â…“ cup all-purpose flour
- 2 large eggs, whisked
- 3 boneless, skinless chicken breasts, cut into small pieces
- Vegetable oil, for frying
For Garnish and Serving
- 2 green onions, sliced (optional garnish)
- Cooked rice, for serving
Instructions
- Make Orange Sauce: In a medium saucepan, combine orange juice, sugar, rice vinegar, soy sauce, minced garlic, red chili flakes, and minced ginger. Cook the mixture over medium-high heat for 3 minutes to blend the flavors.
- Thicken Sauce: In a small bowl, whisk together 3 tablespoons cornstarch and 3 tablespoons water to create a slurry. Gradually add this slurry to the orange sauce while whisking continuously until smooth. Cook the sauce until it thickens, about 5 minutes, then remove it from the heat and set aside.
- Prepare Breading Mixture: In a shallow dish, mix the remaining 6 tablespoons of cornstarch with â…“ cup all-purpose flour to create the coating for the chicken.
- Coat Chicken: Dip each piece of chicken into the whisked eggs to moisten, then dredge thoroughly in the cornstarch and flour mixture, ensuring each piece is evenly coated.
- Fry Chicken: Heat vegetable oil in a large skillet to 350°F (177°C). Fry the coated chicken pieces in batches, avoiding overcrowding, until they are golden brown and crispy. This will take about 5–7 minutes per batch. Once fried, drain the chicken on paper towels to remove excess oil.
- Combine with Sauce: Return the fried chicken pieces to the skillet set over low heat. Pour the prepared orange sauce over the chicken and toss gently to coat every piece thoroughly. Heat through for approximately 8 minutes, allowing the chicken to absorb the flavors.
- Serve: Serve the orange chicken hot over cooked rice. Garnish with sliced green onions if desired for added freshness and color.
Notes
- Be careful not to overcrowd the skillet while frying to maintain the oil temperature and ensure crispiness.
- Adjust the amount of red chili flakes to make the dish more or less spicy according to your taste.
- The orange sauce can be made ahead of time and reheated when ready to use.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Use a deep-fry thermometer to maintain consistent oil temperature during frying.
