Description

This Chinese Orange Chicken recipe features crispy battered chicken pieces tossed in a tangy, sweet, and slightly spicy orange sauce. It’s a flavorful homemade alternative to takeout, offering a perfect balance of citrus, savory, and heat. The chicken is deep-fried to golden perfection and coated with a thick, luscious orange glaze, finished with fresh green onions and orange zest for brightness.

Ingredients

Scale

Chicken

4 Boneless Skinless Chicken Breasts (cut into bite-size pieces)
3 Eggs (whisked)
1/3 cup Cornstarch
1/3 cup Flour
Salt, to taste
Oil (for frying, about 2-3 inches in a heavy pot)

Orange Sauce

1 cup Orange Juice
1/2 cup Sugar
2 Tablespoons Rice Vinegar (or White Vinegar)
2 Tablespoons Soy Sauce (use tamari for gluten-free option)
1/4 teaspoon Ground Ginger
1/4 teaspoon Garlic Powder (or 2 garlic cloves, finely diced)
1/2 teaspoon Red Chili Flakes
Orange Zest (from 1 orange)
1 Tablespoon Cornstarch (for slurry)
2 Tablespoons Water (for slurry)

Garnish

Green Onions (chopped, optional)
Orange Zest (additional for garnish, optional)

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Instructions

Prepare the Orange Sauce: In a medium pot, combine orange juice, sugar, rice vinegar, soy sauce, ground ginger, garlic powder (or garlic), and red chili flakes. Heat over medium heat and let it simmer for 3 minutes to meld flavors.
Thicken the Sauce: In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to form a smooth slurry. Gradually add this to the simmering orange sauce, whisking continuously. Continue cooking for about 5 minutes until the sauce thickens. Remove from heat and stir in the orange zest for bright citrus aroma.
Prepare Chicken Coating: In a shallow dish, mix the flour, cornstarch, and a generous pinch of salt. In another shallow dish, whisk the eggs until combined.
Coat the Chicken: Dip bite-sized chicken pieces first into the whisked eggs, then dredge thoroughly in the flour-cornstarch mixture, ensuring each piece is well-coated. Arrange coated pieces on a plate.
Heat Oil for Frying: In a heavy-bottomed pot, pour in 2-3 inches of oil and heat over medium-high until the temperature reaches 350°F (175°C). Use a thermometer for accuracy.
Fry the Chicken: Working in batches, carefully add chicken pieces to the hot oil. Fry for 2-3 minutes, turning frequently, until the chicken is golden brown and crispy. Avoid overcrowding the pot to maintain oil temperature. Drain fried chicken on paper towels.
Toss Chicken in Sauce: Place the fried chicken in a large bowl and toss with the prepared orange sauce until evenly coated. Reserve some sauce if desired to drizzle over rice or extra serving.
Serve and Garnish: Serve the orange chicken hot, garnished with chopped green onions and additional orange zest for an extra pop of flavor and color.

Notes

This homemade Chinese Orange Chicken is far superior to typical take-out, delivering fresh flavor and crispy texture.
Use tamari sauce instead of regular soy sauce to make it gluten-free.
Be sure to monitor oil temperature to achieve crispy chicken without greasy results.
You can adjust the heat by increasing or decreasing the red chili flakes.
Leftover sauce can be refrigerated and gently reheated; stir before serving.

Nutrition

Serving Size: 1 cup (about 1/4 of the recipe)
Calories: 450 kcal
Sugar: 20 g
Sodium: 700 mg
Fat: 20 g
Saturated Fat: 3.5 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 1.5 g
Protein: 30 g
Cholesterol: 110 mg