Description
A delicious orange chicken recipe featuring crispy chicken pieces coated in a sweet and tangy orange sauce.
Ingredients
- 1½ lb Boneless chicken thighs or breasts, cut into 1″ pieces
- ½ cup Cornstarch, for coating
- ½ cup All-purpose flour, for coating
- 2 large Eggs, beaten
- 1 tsp Salt, divided
- ½ tsp Black pepper, divided
- 4 cups Vegetable oil, for frying
- 1 cup Fresh orange juice (about 2 medium oranges)
- 1 tbsp Orange zest, finely grated
- ¼ cup Soy sauce
- 2 tbsp Rice vinegar (plus extra 1 tbsp for finishing)
- ¼ cup Brown sugar, packed
- 2 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- ¼ tsp Red pepper flakes, adjust to taste
- 1 tbsp Cornstarch, for slurry
- 2 tbsp Water, for slurry
- Orange slices, for garnish
- 2 stalks Green onions, sliced for garnish
- 1 tsp Sesame seeds, for garnish
Instructions
- Cut chicken into 1″ pieces, pat dry, season with salt and pepper.
- Whisk eggs; mix cornstarch, flour, salt, and pepper; dip chicken in egg then flour mix, rest 5 min.
- Heat oil to 350°F; fry chicken in batches until light golden (3–4 min), rest 5 min, then refry 2 min until deeply crispy.
- Simmer orange juice, zest, soy sauce, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes; add cornstarch slurry.
- Toss chicken in warm sauce; garnish with orange slices, green onions, sesame seeds; serve over rice.
Notes
Dry the chicken well before coating for better adhesion. Fry in small batches to maintain oil temperature. Use fresh orange juice and zest for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese