Description
This easy orange chicken cooks fast and tastes bright and sweet, featuring crisp chicken coated in a sticky orange sauce.
Ingredients
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized chunks
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 egg, beaten
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup vegetable oil (for frying)
- 1 cup fresh orange juice (about 2-3 medium oranges)
- ¼ cup soy sauce (ensure it’s halal-certified)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon orange zest
- 2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)
- 2 teaspoons grated fresh ginger
- 2 garlic cloves, minced
- 1 tablespoon sesame oil (optional)
- 1 tablespoon sesame seeds (optional, for garnish)
- 2-3 green onions, chopped (optional, for garnish)
Instructions
- Prepare the Chicken Pieces: Cut the chicken into bite-sized chunks. Pat them dry with a paper towel so the coat will stick.
- Make the Coating: In a bowl, whisk the flour, cornstarch, salt, pepper, garlic powder, and onion powder.
- Dip the Chicken in Egg: Put the beaten egg in a small bowl. Dip each chicken piece in the egg and let the extra drip off. Then roll each piece in the flour mix so it coats well.
- Fry the Chicken: Heat the vegetable oil in a deep pan or skillet over medium-high heat. When the oil is hot, about 350°F (175°C), fry the chicken in batches, about 4–5 minutes per batch until the pieces are gold and crisp. Move the fried chicken to a paper towel plate to drain.
- Combine the Sauce Ingredients: In a small saucepan mix the orange juice, soy sauce, honey, rice vinegar, orange zest, ginger, garlic, and sesame oil (if you use it). Stir to mix.
- Simmer the Sauce: Bring the mix to a soft boil over medium heat. Let it simmer 3–5 minutes so the flavors combine.
- Thicken the Sauce: Mix the cornstarch and water to make a smooth slurry. Slowly pour it into the simmering sauce and stir. The sauce will thicken in about 1–2 minutes.
- Adjust the Flavor: Taste the sauce; add more honey to make it sweeter or more vinegar to make it tangier.
- Toss the Chicken in the Sauce: Put the fried chicken in a large bowl and pour the thick sauce over it. Toss the pieces gently until they are all coated.
- Garnish and Serve: Add sesame seeds and chopped green onions if you like. Serve right away with rice or vegetables.
Notes
Use breasts or thighs; thighs stay juicier. Fresh orange juice gives a bright taste. Use halal soy if needed. Honey adds a soft sweet balance to the tang.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian