Description
This crispy, flavorful Orange Chicken recipe features tender chicken pieces fried to perfection and coated with a tangy, sweet orange sauce. Ideal for a delicious homemade Asian-inspired meal, served best over white rice and garnished with fresh green onions.
Ingredients
Scale
Chicken
- 1 ½ lbs. boneless skinless chicken breast, or thighs
- Salt and pepper, to taste
- 2 large eggs, whisked
- 1 ¼ cups vegetable oil, plus more as needed
- ½ cup cornstarch
- 2 tablespoons cornstarch, divided
- ¼ cup flour
- ¼ teaspoon baking soda
Sauce
- ¾ cup orange juice
- ⅓ cup chicken broth
- ¼ cup soy sauce
- ¼ cup white sugar
- 3 tablespoons light brown sugar
- 2 tablespoons rice vinegar (can substitute white vinegar)
- 1 tablespoon freshly minced ginger (or ¼ teaspoon ground ginger)
- 3 cloves garlic, minced
- 1 ½ tablespoons cornstarch
- 1 teaspoon orange zest (optional)
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil
Topping
- Green onions, sliced for garnish
Instructions
- Prep Work: Set wire cooling racks over a baking sheet or line a plate with paper towels to keep chicken crispy after frying. Whisk together all sauce ingredients in a large saucepan and set aside, ensuring the mixture is cool to prevent premature activation of cornstarch. Combine flour, ½ cup cornstarch, and baking soda in a large bowl.
- Bread the Chicken: Cut chicken into 2-inch pieces and pat dry completely. Season with salt and pepper and sprinkle with 2 tablespoons of cornstarch. Whisk eggs until smooth and uniform, add chicken, and toss to coat. Let excess egg drip off pieces before transferring them to the flour and cornstarch mixture; toss to coat evenly. Repeat until all chicken is coated.
- Fry the Chicken: Heat vegetable oil in a large pot or deep fryer to 365 degrees Fahrenheit, using enough oil to submerge chicken about three-quarters. Fry chicken in batches without crowding until golden and crispy, about 2-3 minutes per side, adjusting heat as needed. Remove chicken with a slotted spatula and place on wire racks to drain.
- Heat the Sauce: Bring the prepared sauce to a boil over medium-high heat, stirring until thickened. Remove from heat once thickened and transfer to a large mixing bowl if preferred.
- Toss and Serve: Add fried chicken to the sauce and toss gently to coat thoroughly. Serve over cooked white rice or vegetable fried rice, garnished with sliced green onions for freshness.
Notes
- Orange zest adds a vibrant citrus punch; adjust or omit based on taste preference.
- Use Frank's Hot Sauce for a flavor boost without adding heat.
- Ensure oil is fully heated before frying to achieve crispy chicken.
- Peanut oil is a flavorful alternative for frying.
- Fry chicken in batches and avoid overcrowding for optimal crispiness.
- Clean as you go for an easier cleanup post-cooking.
- Shortcut: Use store-bought popcorn chicken or nuggets and toss in orange sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven at 375 degrees Fahrenheit for 10-15 minutes, stirring halfway.
- Perfect rice tip: Boil 2 cups chicken broth, add 1 cup long grain rice, simmer covered for 15 minutes, then rest 10 minutes off heat.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 15 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
