Description
This Orange Chicken recipe features crispy fried chicken pieces tossed in a sweet and tangy orange sauce. Perfectly balanced with ginger, garlic, and a hint of heat from hot sauce, it's an irresistible dish ideal for serving over white or vegetable fried rice.
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 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, chopped
Instructions
- Prep Work: Set wire cooling racks over a baking sheet or line a plate with paper towels to keep chicken crispy after frying. Whisk together all sauce ingredients in a large saucepan and set aside, ensuring the mixture is cool so cornstarch doesn’t activate prematurely. Combine flour, ½ cup cornstarch, and baking soda in a large bowl.
- Bread the Chicken: Cut chicken into 2-inch pieces and pat dry. Season with salt and pepper, then sprinkle 2 tablespoons cornstarch over pieces. Whisk eggs vigorously until foamy and uniform, then toss chicken in eggs until fully coated. Remove chicken pieces a few at a time, letting excess egg drip off, then coat thoroughly in the flour and cornstarch mixture. Place coated chicken on a plate.
- Fry the Chicken: Heat vegetable oil in a large pot or deep fryer to 365° F, using enough oil to cover chicken three-quarters fully. Fry chicken in batches without crowding, flipping once bottom edges turn crisp, about 2-3 minutes per side. Adjust heat as needed to maintain temperature and crispiness. Remove chicken with a slotted spatula and place on wire racks to drain and maintain crispness.
- Heat the Sauce: Heat the prepared sauce over medium-high heat, bringing it to a boil. Stir frequently until thickened, then remove from heat. Transfer to a large bowl if desired for easier tossing.
- Toss and Serve: Add fried chicken pieces to the sauce and toss until well coated. Serve immediately over white rice or vegetable fried rice. Garnish with chopped green onions and enjoy.
Notes
- Orange zest adds a bright, zesty flavor to the sauce; reduce or omit for a subtler orange taste.
- Use Frank’s Hot Sauce or similar for mild heat that enhances flavor without overpowering.
- Ensure oil reaches 365° F for optimal crispiness; chicken should sizzle immediately upon frying.
- Peanut oil is an excellent alternative for frying, adding complementary flavor.
- Adjust oil temperature during frying to prevent burning and maintain crisp edges.
- Frying in batches avoids overcrowding, which helps keep chicken crispy.
- Clean as you go to keep your workspace organized and reduce cleanup time.
- Shortcut option: Use store-bought popcorn chicken or nuggets, then toss in homemade orange sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven at 375° F for 10-15 minutes, stirring halfway through.
- Perfect rice: Simmer 1 cup long grain white rice with 2 cups chicken broth, cover tightly, simmer 15 minutes, then let stand 10 minutes off heat for fluffiness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 18 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
