Description
Chinese Orange Chicken is a deliciously crispy battered chicken dish coated in a tangy and sweet orange sauce. Perfectly balanced with fresh orange juice, soy sauce, and a hint of ginger and garlic, this recipe delivers a flavorful and satisfying meal that you can easily prepare at home in about 35 minutes. Served topped with green onions and sesame seeds, it’s a crowd-pleaser ideal for weeknight dinners.
Ingredients
Scale
For the Chicken:
- 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
For the 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 (cornstarch slurry)
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes (optional for heat)
For Garnish:
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Chicken: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder until well combined.
- Make the Batter: In a separate bowl, mix cold water and the beaten egg, then combine this wet mixture with the dry ingredients to form a smooth batter that evenly coats the chicken pieces.
- Coat the Chicken: Toss the bite-sized chicken pieces in the batter, ensuring each piece is thoroughly coated.
- Heat the Oil: In a deep pan or wok, heat vegetable oil to 350°F (175°C) for frying.
- Fry the Chicken: Fry the battered chicken in batches, cooking for 3-4 minutes each batch until golden brown and crispy on the outside.
- Drain the Chicken: Remove the fried chicken pieces and drain them on paper towels to remove excess oil.
- Make the Orange Sauce: In a medium saucepan, combine fresh orange juice, orange zest, soy sauce, granulated sugar, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using). Simmer over medium heat for 2-3 minutes to blend the flavors.
- Thicken the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water), cooking the sauce until it thickens and becomes glossy, about 2-3 minutes.
- Toss Chicken in Sauce: Add the fried chicken to the saucepan and toss to coat all pieces evenly with the orange sauce.
- Simmer Together: Cook the coated chicken with the sauce for an additional 1-2 minutes to meld all flavors perfectly.
- Serve: Garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice for a complete meal.
Notes
- For best results, maintain the oil temperature at 350°F to ensure a crispy coating.
- If you prefer less heat, omit the red pepper flakes.
- Use fresh orange juice and zest for the most vibrant flavor.
- Make sure to fry the chicken in batches to avoid overcrowding and uneven cooking.
- Serve with steamed rice or your favorite Asian-style side dishes.
