Description
Culinary enthusiasts will adore this classic orange chicken recipe from Chinese-American cuisine. Tangy sauce and crispy chicken pieces create a delightful harmony of flavors that you’ll savor with each delectable bite.
Ingredients
Scale
- 1 pound (450 grams) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- ½ cup cornstarch
- ½ cup all-purpose flour
- 1 large egg
- 2 tbsps water
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¾ cup fresh orange juice (from about 2 oranges)
- 1 tbsp orange zest
- ¼ cup soy sauce
- ¼ cup honey or brown sugar
- 2 tbsps rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes (optional, for heat)
- 1 tbsp sesame oil (for extra flavor, optional)
- 1 tbsp cornstarch + 2 tbsps water (slurry)
- Vegetable oil, for frying
- Cooked jasmine or basmati rice
- Green onions, sliced
- Sesame seeds
Instructions
- Coating Preparation: Mix beaten egg with water in a shallow vessel, creating a smooth liquid base for dredging chicken pieces.
- Dredging Station: Blend cornstarch, flour, and dry spices in a separate bowl to create a seasoned coating that ensures uniform coverage and maximum flavor.
- Chicken Dredging: Dip each chicken piece into egg wash, then thoroughly coat with seasoned flour mixture, pressing gently to secure an even layer.
- Frying Technique: Heat oil in a deep skillet to medium-high temperature, carefully introducing chicken pieces in batches to maintain consistent heat and achieve a crisp, golden-brown exterior.
- Oil Drainage: Transfer fried chicken to paper towels, allowing excess oil to drain while preserving the crispy texture.
- Sauce Creation: Sauté minced garlic and ginger in a saucepan, releasing their aromatic qualities as a flavor foundation for the orange sauce.
- Sauce Development: Combine orange juice, orange zest, soy sauce, honey, rice vinegar, and red pepper flakes, whisking in a cornstarch slurry to create a glossy, thickened sauce with balanced sweet-tangy notes.
- Final Glazing: Generously coat each crispy chicken piece with the vibrant orange sauce, ensuring complete and elegant coverage.
- Presentation: Arrange glazed chicken over steamed rice, garnishing with fresh green onion slivers and toasted sesame seeds for a visually appealing and textural finish.
Notes
- Maintain Oil Temperature: Keep oil consistently around 350-375°F for perfect golden-brown exterior without burning or undercooking chicken pieces.
- Control Coating Thickness: Apply flour mixture gently and evenly, avoiding clumpy or excessive layers that can create uneven texture and soggy results.
- Manage Sauce Consistency: Whisk cornstarch slurry carefully to prevent lumps and achieve smooth, glossy sauce that clings perfectly to crispy chicken.
- Fresh Citrus Impact: Use freshly squeezed orange juice and zest for vibrant, authentic flavor instead of pre-packaged alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg