Description
Classic orange chicken blends Chinese-American flavors with crispy chicken pieces glazed in tangy orange sauce. Succulent protein coated in zesty citrus creates a restaurant-quality meal you can easily prepare at home.
Ingredients
Scale
- 1 ½ lbs (680 g) chicken thighs or breasts (bite-sized pieces)
- 2 large eggs (beaten)
- ½ cup cornstarch
- ½ cup all-purpose flour
- oil for frying (vegetable or canola)
- ½ cup orange juice (fresh or store-bought)
- ¼ cup soy sauce (low-sodium)
- ¼ cup granulated sugar
- 2 tbsps rice vinegar (or white vinegar)
- 1 tbsp orange zest
- 1 clove garlic (minced)
- ½ tsp fresh ginger (grated)
- ¼ tsp red chili flakes (optional)
- 1 tbsp cornstarch mixed with 2 tbsps water (for thickening)
Instructions
- Coating Preparation: Create a dual-stage dredging station with cornstarch-flour mixture and whisked eggs, meticulously coating each chicken piece for a light, uniform layer.
- Frying Process: Heat oil in a deep vessel to the ideal temperature, carefully submerging chicken pieces to achieve a crispy golden exterior while preserving internal tenderness.
- Sauce Development: Combine citrus elements and aromatic seasonings in a simmering saucepan, allowing flavors to meld and intensify into a vibrant orange base.
- Sauce Refinement: Integrate cornstarch slurry into the sauce, whisking continuously to develop a glossy, luxurious consistency that will elegantly adhere to the fried chicken.
- Final Fusion: Gently transfer crispy chicken into the bubbling sauce, rotating to ensure complete coverage, transforming each piece into a glistening, flavor-packed delicacy.
- Plating and Garnish: Arrange sauced chicken over fluffy steamed rice, garnishing with chopped green onions and toasted sesame seeds to enhance texture and visual appeal, creating a harmonious culinary presentation that promises an explosion of tangy, sweet, and savory flavors.
Notes
- Maintain Crispy Coating: Pat chicken dry before dredging to remove excess moisture, ensuring a crispier and more even golden exterior that won’t become soggy quickly.
- Temperature Control: Use a cooking thermometer to keep oil at 350-375°F, preventing undercooked chicken and guaranteeing a perfect crisp without burning the coating.
- Sauce Consistency Trick: Add cornstarch slurry gradually while whisking to avoid lumps, creating a smooth, glossy sauce that perfectly coats each chicken piece without being too thick or thin.
- Dietary Adaptation Options: Swap regular flour with gluten-free alternatives like rice flour or almond flour for celiac-friendly version, and use tamari instead of soy sauce for a gluten-free adaptation that doesn’t compromise on flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 440
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg