Description
Skip the takeout and make this crispy, sweet, and tangy orange chicken at home. Bite-sized chicken pieces are fried to perfection and tossed in a vibrant, fresh orange sauce.
Ingredients
Units
Scale
- 4 boneless,skinless chicken breasts (or thighs),cut into bite-size pieces
- 3 eggs,whisked
- 1/3 cup (45 g) cornstarch
- 1/3 cup (45 g) all-purpose flour
- 1 teaspoon (5 ml) salt
- Neutral oil for frying (avocado,canola,or sunflower)
- 1 cup (240 ml) freshly squeezed orange juice
- 1/2 cup (100 g) sugar (adjust to taste)
- 2 tablespoons (30 ml) rice vinegar (or white vinegar)
- 2 tablespoons (30 ml) soy sauce (or tamari for gluten-free)
- 1/4 teaspoon (1.2 ml) ground ginger (or 1 teaspoon/5 ml fresh grated)
- 1/4 teaspoon (1.2 ml) garlic powder (or 2 garlic cloves,finely chopped)
- 1/2 teaspoon (2.5 ml) red chili flakes (optional)
- Zest of 1 orange
- 1 tablespoon (8 g) cornstarch mixed with 2 tablespoons (30 ml) water
- Chopped green onions
- Extra orange zest
- Optional: chopped cilantro or thinly sliced red chili
Instructions
- Prep the chicken: Cut the chicken into small bite-size pieces. In one shallow bowl, whisk the eggs. In another, combine the cornstarch, flour, and salt.
- Dip the chicken first in the egg, then in the flour mixture. For an extra-crunchy coating, repeat the dip once more. The pieces should look evenly coated — almost powdery.
- Heat the oil: Pour about 2–3 inches (5–7 cm) of oil (such as avocado, canola, or sunflower) into a heavy-bottomed pot or deep pan. Heat to 350°F (175°C). The oil should shimmer but not smoke.
- Fry the chicken: Working in small batches, fry the chicken for 3–4 minutes, turning occasionally until golden. Do not overcrowd the pan or the temperature will drop. Transfer to a paper towel–lined plate and let rest while you make the sauce.
- Make the orange sauce: In a saucepan, combine orange juice, sugar, vinegar, soy sauce (or tamari for gluten-free), ginger, garlic, and chili flakes. Bring to a simmer over medium heat and cook for about 3 minutes.
- Whisk the cornstarch and water together, then stir it into the sauce. Continue cooking until it thickens, about 5 minutes. Remove from heat and stir in orange zest.
- Bring it all together: You have two options: Toss the chicken fully in the sauce so each piece glistens, or serve it separate by drizzling some sauce over the top and keeping the rest on the side for dipping or spooning over rice.
- Finish with chopped green onions, extra zest, and a few cilantro leaves if you like.
Notes
- For crisp chicken, ensure your oil is hot (350°F/175°C) and avoid overcrowding the pan when frying.
- If you want a thicker glaze for the orange sauce, add an extra teaspoon of cornstarch mixed with water while simmering.
- Leftovers can be stored in the fridge for up to 3 days and should be reheated in a pan or air fryer, not the microwave, to maintain crispiness.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Deep-Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: Approximately 1 cup of chicken with sauce
- Calories: 650
- Sugar: 25
- Sodium: 800
- Fat: 30
- Saturated Fat: 5
- Unsaturated Fat: 24
- Trans Fat: 1
- Carbohydrates: 60
- Fiber: 2
- Protein: 35
- Cholesterol: 150