Description
A quick and flavorful orange chicken recipe with a sweet and tangy sauce, perfect for a busy weeknight dinner.
Ingredients
- 1 1/2 lbs chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil, for frying
- 1 cup fresh orange juice
- 1 tbsp orange zest
- 1/3 cup soy sauce
- 2 tbsp rice vinegar
- 1/3 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp cornstarch (for slurry)
- 2 tbsp water
- Sesame seeds or sliced green onions, for garnish (optional)
Instructions
- Season chicken pieces with salt and pepper.
- Mix the flour and 1/2 cup cornstarch in a bowl. Coat the chicken in this mix.
- Dip each piece in beaten eggs, then dredge again in the flour mixture.
- Heat oil in a skillet or deep pan over medium-high heat.
- Fry chicken in batches until golden brown and crispy. Drain on paper towels.
- In a saucepan, combine orange juice, zest, soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes. Bring to a simmer.
- Whisk 1 tbsp cornstarch with 2 tbsp water to make a slurry. Stir into the sauce and cook until thickened.
- Toss fried chicken in the sauce until evenly coated.
- Garnish with sesame seeds or green onions if desired. Serve hot over rice.
Notes
Dry the chicken well before coating for extra crispiness. Fry in small batches to maintain oil temperature. Use fresh orange juice for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese