Description
This Orange Chicken recipe features tender pieces of chicken breast or thighs battered and fried to crispy perfection, then coated in a tangy, sweet, and savory orange sauce infused with ginger, garlic, and a touch of heat. Perfectly paired with steamed white rice, this classic Chinese-American dish is bursting with flavor and texture, ideal for a satisfying dinner or special occasion meal.
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 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, sliced for garnish
Rice (Optional)
- 1 cup white long grain rice
- 2 cups chicken broth
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 (except cornstarch) in a large saucepan and set aside, ensuring they are at room temperature so cornstarch does not activate prematurely. In a large bowl, combine flour, ½ cup cornstarch, and baking soda until well mixed.
- Breading the Chicken: Cut chicken into 2-inch pieces and pat completely dry. Season with salt and pepper, then sprinkle with 2 tablespoons cornstarch. In a separate bowl, whisk eggs vigorously until uniform with air bubbles. Toss chicken pieces in the egg mixture until fully coated. Remove pieces a few at a time, allowing excess egg to drip off, then dredge in the dry flour and cornstarch mixture. Transfer coated chicken to a plate and repeat with remaining pieces.
- Frying the Chicken: Heat vegetable oil in a large pot or deep fryer to 365 degrees Fahrenheit. Use enough oil to submerge the chicken about three-quarters. Fry chicken in batches without crowding, flipping each piece after 2-3 minutes when the bottom side is crisp. Adjust heat as needed to maintain consistent temperature. Remove fried chicken with a slotted spatula and place on wire racks to drain excess oil and keep crisp.
- Heating the Sauce: Place the prepared sauce mixture over medium-high heat and bring to a boil, stirring often. Once thickened, remove from heat. You may transfer it to a large mixing bowl for easier tossing of the chicken.
- Tossing and Serving: Add the fried chicken pieces to the sauce and toss well to coat evenly. Serve immediately over steamed white rice or vegetable fried rice. Garnish with sliced green onions and enjoy.
- Making Perfect Rice (Optional): Bring 2 cups chicken broth to a boil in a Dutch oven or pot. Add 1 cup white long grain rice and return to a boil. Cover tightly, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 10 minutes to let rice finish steaming and release from the bottom of the pot.
Notes
- Orange zest adds a brighter, more intense citrus flavor; omit or halve if a subtler taste is preferred.
- Hot sauce enhances the overall flavor without making the dish spicy. Frank's Hot Sauce is recommended.
- Ensure the oil reaches 365°F before frying to achieve maximum crispiness.
- Peanut oil can be used for frying to add a complementary nutty flavor.
- Fry chicken in batches to avoid overcrowding and ensure edges become crispy.
- Clean as you cook to minimize post-cooking mess.
- For a shortcut, use store-bought popcorn chicken or tenders and toss with prepared orange sauce.
- This sauce also pairs well with fried shrimp or other fried chicken variants.
- Leftovers can be refrigerated in an airtight container for up to 3 days; reheat in a 375°F oven for 10-15 minutes, stirring halfway for even heating.
- Cook rice with chicken broth for added flavor; adjust liquid ratios for different rice types accordingly.
Nutrition
- Serving Size: 1 serving (approximately 1 cup chicken with sauce)
- Calories: 420 kcal
- Sugar: 13 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 85 mg
