Description
This delicious Orange Chicken recipe features crispy fried chicken pieces coated in a tangy, sweet orange sauce. Perfectly balanced with garlic, ginger, and a hint of hot sauce, it's an irresistible dish ideal for serving over fluffy white rice or vegetable fried rice. Crispy on the outside and tender on the inside, it's a classic favorite made from scratch with easy-to-find ingredients.
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 all-purpose 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 the chicken crispy after frying. In a large saucepan, whisk together the sauce ingredients until well combined and set aside. Ensure the sauce ingredients are at room temperature so the cornstarch doesn't activate prematurely. 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 completely dry. Season with salt and pepper, then sprinkle with 2 tablespoons of cornstarch. Whisk the eggs vigorously until uniform in color with small air bubbles. Toss the chicken in the eggs to coat thoroughly, then transfer pieces a few at a time to the flour and cornstarch mixture, tossing to coat evenly. Place coated chicken on a clean plate and repeat until all chicken is coated.
- Fry the Chicken: Heat vegetable oil in a large pot or deep fryer to 365° F. Add enough oil to cover the chicken pieces about three-quarters deep. Fry the chicken in batches, leaving space around pieces for crisping. Flip the chicken after 2-3 minutes when the bottom side is crisp. Adjust heat as necessary to maintain oil temperature. Use a slotted spatula to transfer the fried chicken to wire racks to drain and keep crispy.
- Cook the Sauce: Place the sauce mixture over medium-high heat and bring to a boil. Stir continuously until it thickens, then remove from heat. For easier tossing, transfer the sauce to a large mixing bowl.
- Toss and Serve: Add the fried chicken to the sauce and toss gently but thoroughly to coat each piece well. Serve immediately over cooked white rice or vegetable fried rice, garnished with sliced green onions.
Notes
- Orange Zest adds a bright punch of orange flavor; omit or reduce for a milder taste.
- Hot Sauce enhances flavor without adding much spiciness; Frank's Hot Sauce is recommended.
- Ensure oil is well-heated before frying to keep chicken crispy.
- Peanut oil can be used as an alternative frying oil for extra flavor.
- Maintain oil temperature by adjusting heat throughout frying.
- Fry chicken in batches with enough space to avoid steaming.
- Clean as you go to avoid a big mess after cooking.
- Shortcut: Use store-bought popcorn chicken, nuggets, or tenders and toss in the sauce to save time.
- Store leftovers in an airtight container, refrigerate up to 3 days; reheat in the oven at 375° F for 10-15 minutes, stirring halfway.
- Perfect rice: Simmer 1 cup white long grain rice in 2 cups chicken broth for 15 minutes, then rest covered for 10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg
