Description
This Easy Orange Chicken recipe features crispy, golden-brown chicken pieces coated in a tangy and sweet homemade orange sauce. Perfectly balanced with hints of garlic, ginger, and a subtle kick from red pepper flakes, this dish is ideal for a flavorful weeknight dinner served over steamed rice and veggies.
Ingredients
Scale
Chicken and Coating
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 large eggs, beaten
- Vegetable oil, for frying
Orange Sauce
- 1/2 cup fresh orange juice (about 2-3 oranges)
- 1/4 cup soy sauce (low-sodium recommended)
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 1 tablespoon cornstarch, mixed with 1 tablespoon water to form a slurry
- 1/2 teaspoon grated fresh ginger (optional)
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Zest of 1 orange (optional, for extra citrus flavor)
Instructions
- Prepare the Chicken: In a bowl, combine the all-purpose flour, cornstarch, salt, black pepper, garlic powder, and onion powder. Dip each bite-sized piece of chicken into the beaten eggs, then dredge it thoroughly in the flour mixture until fully coated.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat until it reaches approximately 350°F (175°C). Carefully add the coated chicken pieces in batches and fry them until they are golden brown and crispy, about 4-5 minutes per batch. Remove the fried chicken from the oil and place on paper towels to drain excess oil. Repeat with remaining chicken pieces.
- Make the Orange Sauce: In a separate saucepan, combine fresh orange juice, soy sauce, rice vinegar, sugar, honey, and grated fresh ginger if using. Bring the mixture to a simmer over medium heat while stirring occasionally. When the sauce starts bubbling, add the cornstarch slurry and continue cooking for 2-3 minutes, stirring continuously until the sauce thickens. Stir in the minced garlic and red pepper flakes if desired, cooking for an additional minute.
- Coat the Chicken in Sauce: Once the sauce has thickened, add the fried chicken pieces to the saucepan or skillet with the sauce. Toss to coat evenly and allow the chicken to simmer in the sauce for 2-3 minutes to absorb the flavors.
- Serve: Serve the orange chicken hot, garnished with orange zest if preferred. This dish pairs wonderfully with steamed rice and vegetables for a complete meal.
Notes
- To ensure extra crispiness, avoid overcrowding the pan while frying chicken pieces in batches.
- Fresh orange juice delivers the best flavor, but bottled juice can be used in a pinch.
- This recipe can be adjusted for heat by increasing or omitting the red pepper flakes.
- For a gluten-free option, use a gluten-free flour blend and tamari in place of soy sauce.
- Leftovers store well in the refrigerator for up to 3 days and are best reheated gently to maintain crispiness.
