Description
This Chinese Orange Chicken recipe features crispy, golden-brown chicken bites tossed in a tangy and sweet homemade orange sauce. Perfectly balanced with a hint of spice and zesty orange flavor, this dish is a delicious alternative to take-out and is great served over rice with a garnish of green onions and fresh orange zest.
Ingredients
Scale
Chicken and Coating
- 4 Boneless Skinless Chicken Breasts, cut into bite-size pieces
- 3 Eggs, whisked
- 1/3 cup Cornstarch
- 1/3 cup Flour
- Salt, a generous pinch
- Oil, for frying (enough to fill 2-3 inches in 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 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
- 2 Tablespoons Water
Garnish
- Green Onions, chopped
- Orange Zest, additional for sprinkling
Instructions
- Prepare the orange sauce: In a medium pot, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat the mixture over medium heat for about 3 minutes to meld the flavors.
- Thicken the sauce: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a smooth paste. Slowly whisk this paste into the simmering orange sauce and continue cooking for 5 more minutes, stirring frequently until the sauce thickens. Remove from heat and stir in the orange zest for a fresh citrusy aroma.
- Prepare the chicken coating: In a shallow dish or pie plate, mix the flour, cornstarch, and a generous pinch of salt. In another shallow dish, whisk the eggs until fully combined.
- Coat the chicken: Dip each piece of chicken first into the whisked eggs, then dredge them thoroughly in the flour and cornstarch mixture. Place the coated pieces on a plate ready for frying.
- Heat the oil: Pour 2 to 3 inches of oil into a heavy-bottomed pot and heat over medium-high until the oil reaches 350°F (175°C), monitoring with a thermometer for accuracy.
- Fry the chicken: Working in batches to avoid overcrowding, fry several pieces of chicken at a time. Cook for 2 to 3 minutes, turning frequently, until golden brown and cooked through. Remove the chicken and place it on a paper-towel-lined plate to drain excess oil. Repeat until all chicken pieces are cooked.
- Toss chicken with sauce and serve: Place the fried chicken in a large bowl and toss thoroughly with the prepared orange sauce. Optionally reserve some sauce to serve over rice. Garnish the dish with chopped green onions and additional orange zest if desired, then serve immediately.
Notes
- This homemade Chinese Orange Chicken is far superior to typical take-out versions, with a fresh and balanced flavor.
- Adjust red chili flakes to taste if you prefer less or more spiciness.
- For a gluten-free version, substitute soy sauce with tamari and ensure flour is gluten-free.
- Maintain the oil temperature at 350°F to ensure crispy, non-greasy chicken.
- Serve with steamed white rice or fried rice to complete the meal.
Nutrition
- Serving Size: 1 serving (about 1 cup chicken with sauce)
- Calories: 450
- Sugar: 18g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1.5g
- Protein: 30g
- Cholesterol: 120mg
