Description
This Chinese Orange Chicken recipe offers crispy battered chicken pieces tossed in a tangy, sweet, and slightly spicy orange sauce. Perfectly balanced with fresh orange juice, soy sauce, and aromatic ingredients, this dish is a crowd-pleaser served best over steamed rice and garnished with green onions and sesame seeds.
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 flour, cornstarch, baking powder, salt, black pepper, and garlic powder to evenly combine the dry ingredients.
- Mix Wet Ingredients: In a separate bowl, mix the cold water and beaten egg thoroughly before combining this mixture with the dry ingredients to form a smooth, consistent batter.
- Coat the Chicken: Dip the bite-sized chicken pieces into the batter, ensuring each piece is evenly coated for a crispy finish once fried.
- Heat the Oil: In a deep pan or wok, heat vegetable oil to 350°F (175°C), optimal for deep frying to achieve a golden crust.
- Fry the Chicken: Fry the battered chicken in batches for about 3-4 minutes each until they turn golden and crispy, managing the oil temperature to avoid sogginess.
- Drain Excess Oil: Remove the fried chicken pieces from the oil and place them on paper towels to drain excess oil and maintain crispiness.
- Prepare the Orange Sauce: In a medium saucepan, combine fresh orange juice, orange zest, soy sauce, sugar, rice vinegar, grated ginger, minced garlic, and red pepper flakes if using.
- Simmer the Sauce: Heat the sauce over medium heat, allowing it to simmer gently for 2-3 minutes to blend the flavors.
- Thicken the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water), continue cooking for 2-3 minutes until the sauce thickens and becomes glossy.
- Toss Chicken with Sauce: Add the fried chicken pieces to the thickened orange sauce, tossing until each piece is evenly coated.
- Meld Flavors: Cook the coated chicken in the sauce for an additional 1-2 minutes to allow the flavors to fully develop and infuse.
- Serve and Garnish: Transfer the orange chicken to a serving dish, garnish with sliced green onions and sesame seeds, and enjoy best over steamed rice.
Notes
- To ensure crispiness, avoid overcrowding the pan when frying the chicken; fry in small batches instead.
- For a spicier kick, increase the amount of red pepper flakes or add a dash of sriracha to the sauce.
- Use fresh orange juice and zest for the brightest and most authentic flavor.
- Leftover orange chicken can be stored in the refrigerator for up to 2 days but is best eaten fresh.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
