Description
A delicious and vibrant Orange Chicken recipe featuring crispy fried chicken pieces coated in a tangy, sweet, and slightly spicy orange sauce. Perfectly paired with steamed rice and garnished with fresh green onions, this dish offers a flavorful homemade alternative to takeout favorites.
Ingredients
Scale
Orange Sauce
- 1 ½ cups orange juice
- ¾ cup sugar
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon minced garlic
- ¾ teaspoon red chili flakes
- ½ teaspoon minced ginger
Breading and Chicken
- 9 tablespoons cornstarch, divided
- ⅓ cup all-purpose flour
- 2 large eggs, whisked
- 3 boneless, skinless chicken breasts, cut into small pieces
- Vegetable oil, for frying
Garnish and Serving
- 2 green onions, sliced (optional garnish)
- Cooked rice, for serving
Instructions
- Make Orange Sauce: In a medium saucepan, combine orange juice, sugar, rice vinegar, soy sauce, minced garlic, red chili flakes, and minced ginger. Cook over medium-high heat for 3 minutes to blend the flavors.
- Thicken Sauce: Whisk together 3 tablespoons of cornstarch with 3 tablespoons of water to create a slurry. Add this slurry to the sauce mixture, whisking continuously. Continue cooking until the sauce thickens, about 5 minutes. Remove from heat and set aside.
- Prepare Breading: In a shallow dish, combine the remaining 6 tablespoons of cornstarch with the all-purpose flour to create the dry breading mixture.
- Coat Chicken: Dip the chicken pieces into the whisked egg to coat them evenly, then dredge them thoroughly in the cornstarch-flour mixture to ensure a crispy coating.
- Fry Chicken: Heat vegetable oil in a large skillet to 350°F (177°C). Fry the chicken pieces in batches until golden brown and crispy, usually about 4-5 minutes each batch. Drain the fried chicken on paper towels to remove excess oil.
- Combine with Sauce: Return the fried chicken to the same skillet and set heat to low. Pour the thickened orange sauce over the chicken and toss well to coat every piece evenly. Heat through for 8 minutes to allow the flavors to meld.
- Serve: Serve the orange chicken hot over cooked rice and garnish with sliced green onions if desired for a fresh, vibrant finish.
Notes
- Ensure the oil is at the correct temperature before frying to achieve a crispy texture without absorbing excess oil.
- Adjust red chili flakes to your preferred level of spiciness.
- Chicken pieces should be cut uniformly to ensure even cooking.
- Use freshly squeezed orange juice for the best flavor.
- This recipe can be doubled for larger gatherings.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
