Description
This delicious Orange Chicken recipe features crispy fried chicken pieces tossed in a flavorful orange sauce with a perfect balance of sweetness, tanginess, and a hint of spice. Ideal for serving over white rice or vegetable fried rice, this dish brings Chinese-American takeout style into your home kitchen with easy-to-follow steps and professional tips for best results.
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, 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 keep the fried chicken crispy. In a large saucepan, whisk together all the sauce ingredients ensuring none are warm or hot to avoid activating cornstarch. Set the sauce mixture aside. In a large bowl, combine the flour, ½ cup cornstarch, and baking soda.
- Bread the Chicken: Cut the chicken into 2-inch pieces and pat them completely dry. Season with salt and pepper, then sprinkle with 2 tablespoons cornstarch. Whisk the eggs vigorously until uniform and air pockets form, then add chicken pieces and coat thoroughly. Remove a few pieces at a time, letting excess egg drip off, then toss in the cornstarch/flour mixture until fully coated. Repeat until all pieces are coated.
- Fry the Chicken: Heat vegetable oil in a large pot or deep fryer to 365° F, using enough oil to cover the chicken about three-quarters. Fry the chicken in batches, giving enough space around pieces to crisp evenly, turning once after 2-3 minutes per side until golden and crispy. Adjust the heat as necessary between batches. Use a slotted spatula to transfer cooked chicken to the wire cooling racks to drain excess oil.
- Heat the Sauce: Place the prepared sauce on medium-high heat and bring to a boil. Once the sauce thickens, remove it from the heat. Optionally, transfer sauce to a large mixing bowl for easier tossing.
- Toss and Serve: Add the fried chicken pieces to the sauce and toss gently but thoroughly to coat all pieces. Serve immediately over white rice or vegetable fried rice, garnished with chopped green onions.
Notes
- Orange Zest adds a vibrant punch of citrus flavor; use half or omit entirely for a milder taste.
- Hot Sauce elevates flavor without adding much heat; Frank's Hot Sauce is recommended.
- Ensure oil is fully heated before frying to achieve optimum crispiness; the chicken should sizzle immediately when added.
- Peanut oil is a flavorful alternative to vegetable oil for frying.
- Maintain oil temperature throughout frying by adjusting heat as needed, especially after the first batch.
- Fry chicken in batches to avoid overcrowding; this helps each piece crisp up properly.
- Clean as you go to minimize post-cooking mess.
- For a shortcut, use store-bought popcorn chicken, nuggets, or tenders and toss in prepared orange sauce.
- This orange sauce pairs well with popcorn chicken, chicken tenders, or fried shrimp for variation.
- Leftovers should be stored in an airtight container in the refrigerator for up to 3 days and reheated by baking at 375° F for 10-15 minutes, stirring halfway through.
- Perfect white rice accompaniment: Boil 2 cups chicken broth, add 1 cup white long grain rice, return to boil, cover and simmer on low for 15 minutes. Remove from heat and let stand covered for 10 minutes. This yields 3 cups cooked rice.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 20 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 85 mg
