Description
This Orange Chicken recipe features crispy fried chicken tossed in a flavorful homemade orange sauce with a perfect balance of sweet, tangy, and savoury notes. Served over tender white rice and garnished with fresh green onions, this dish is a delicious takeout-style favorite made right at home.
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 for frying
- ½ cup cornstarch, plus 2 additional tablespoons, 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, for garnish
Instructions
- Prep Work: Set wire cooling racks over a baking sheet or line a plate with paper towels to drain the fried chicken later. Whisk together all the sauce ingredients in a large saucepan and set aside, making sure they are at room temperature to prevent activating the cornstarch prematurely. In a separate large bowl, combine the flour, ½ cup cornstarch, and baking soda.
- Bread the Chicken: Cut chicken into 2-inch pieces and pat dry completely. Season with salt and pepper. Sprinkle the chicken lightly with 2 tablespoons of cornstarch. Whisk the eggs vigorously until uniform, then add the chicken and toss to coat. Remove chicken pieces a few at a time, letting excess egg drip off, then toss in the flour-cornstarch mixture until fully coated. Place coated pieces on a plate and repeat until all chicken is coated.
- Fry the Chicken: Heat vegetable oil in a deep pot or deep fryer to 365° F, enough to submerge about three-quarters of the chicken pieces. Fry the chicken in batches, leaving space so pieces don’t clump and stay crispy. Fry each side for 2-3 minutes until crisp and golden brown, adjusting heat as needed. Use a slotted spatula to transfer fried chicken to wire racks to drain excess oil and keep crispy.
- Heat the Sauce: Place the prepared sauce mixture over medium-high heat and bring to a boil, stirring until thickened. Once thick, remove from heat. Optionally transfer to a large bowl for easier tossing.
- Toss and Serve: Add the fried chicken to the sauce and toss thoroughly to coat all pieces well. Serve immediately over white rice or vegetable fried rice. Garnish with chopped green onions and enjoy hot.
Notes
- Orange Zest adds extra orange flavor but can be omitted or halved for a subtler taste.
- Hot sauce enhances flavor without adding much heat; Frank’s Hot Sauce is recommended.
- Ensure the oil is hot enough before frying; the chicken should sizzle immediately for maximum crispiness.
- Peanut oil is a great alternative for frying and adds a nice flavor.
- Fry chicken in batches and leave space between pieces for even cooking and crispy edges.
- Clean as you go to avoid a mess after frying.
- Short on time? Use store-bought popcorn chicken or tenders and toss with the prepared orange sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375° F for 10-15 minutes, stirring halfway through.
- For perfectly cooked rice: boil 2 cups chicken broth; add 1 cup white long grain rice; boil again, cover and simmer on low for 15 minutes; rest covered 10 minutes off heat.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 90 mg
