Description
This homemade Orange Chicken recipe features crispy, battered chicken pieces smothered in a tangy and sweet orange sauce. Perfectly balanced with garlic, ginger, and a hint of chili, this dish is a delightful twist on the classic takeout favorite. Served over steamed rice and optionally garnished with green onions, it’s a flavorful family-friendly meal ready in under an hour.
Ingredients
Scale
For the Orange Sauce
- 1 ½ cups orange juice
- ¾ cup sugar
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon minced garlic
- ¾ teaspoon red chili flakes
- ½ teaspoon minced ginger
For the Chicken
- 9 tablespoons cornstarch, divided
- â…“ cup all-purpose flour
- 2 large eggs, whisked
- 3 boneless, skinless chicken breasts, cut into small pieces
- Vegetable oil, for frying
For Serving and Garnish
- 2 green onions, sliced (optional garnish)
- Cooked rice, for serving
Instructions
- Make Orange Sauce: In a medium saucepan, combine orange juice, sugar, rice vinegar, soy sauce, minced garlic, red chili flakes, and minced ginger. Cook over medium-high heat for 3 minutes until the mixture starts to warm and the flavors begin to meld.
- Thicken Sauce: In a small bowl, whisk together 3 tablespoons of cornstarch with 3 tablespoons of water to create a slurry. Slowly add this slurry to the saucepan while whisking until smooth. Continue cooking and stirring until the sauce thickens, approximately 5 minutes. Remove from heat and set aside.
- Prepare Breading: In a shallow dish, combine the remaining 6 tablespoons of cornstarch with the all-purpose flour. Mix thoroughly to create the dry breading mixture.
- Coat Chicken: Dip each piece of chicken into the whisked eggs to coat completely, then dredge in the cornstarch and flour mixture ensuring each piece is evenly coated.
- Fry Chicken: Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (177°C). Fry the chicken pieces in batches to avoid overcrowding, cooking until they are golden brown and crispy on all sides. Remove and drain the chicken on paper towels to absorb excess oil.
- Combine with Sauce: Return all the fried chicken pieces to the skillet and reduce the heat to low. Pour the prepared orange sauce over the chicken and toss gently to coat all pieces evenly. Let cook together for about 8 minutes, allowing the chicken to absorb the sauce flavors and heat through.
- Serve: Serve the orange chicken hot over cooked rice. Garnish with sliced green onions if desired for a fresh, vibrant finish.
Notes
- Ensure oil temperature stays around 350°F for optimal crispiness without burning the chicken.
- Use fresh orange juice for the best flavor; avoid concentrate or pre-sweetened juices.
- Adjust chili flakes based on preferred spice level.
- Cook chicken in small batches to maintain oil temperature and even cooking.
- Leftovers can be refrigerated for 2-3 days and reheated gently on the stovetop.
