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Chinese Orange Chicken Recipe

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4.1 from 3 reviews

Chinese Orange Chicken is a delightful homemade dish featuring crispy bite-sized chicken pieces coated in a sweet and tangy orange sauce. This recipe offers a better alternative to take-out by combining a crispy fried chicken base with a flavorful, thickened orange glaze, garnished with fresh green onions and orange zest for a vibrant finish.

Ingredients

Chicken:

  • 4 Boneless Skinless Chicken Breasts, cut into bite-size pieces
  • 3 Eggs, whisked
  • 1/3 cup Cornstarch
  • 1/3 cup Flour
  • Salt, a pinch
  • Oil for frying (about 2-3 inches deep)

Orange Chicken Sauce:

  • 1 cup Orange Juice
  • 1/2 cup Sugar
  • 2 Tablespoons Rice Vinegar or White Vinegar
  • 2 Tablespoons Soy Sauce (use tamari for gluten-free option)
  • 1/4 teaspoon Ground Ginger
  • 1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced
  • 1/2 teaspoon Red Chili Flakes
  • Orange Zest from 1 orange
  • 1 Tablespoon Cornstarch
  • 2 Tablespoons Water (for cornstarch slurry)

Garnish:

  • Chopped Green Onions
  • Additional Orange Zest

Instructions

  1. Prepare the Orange Sauce: In a medium pot, combine the orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat the mixture over medium heat for about 3 minutes to allow the flavors to meld.
  2. Thicken the Sauce: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water until smooth to create a slurry. Gradually add this to the orange sauce while whisking continuously. Continue cooking the sauce for another 5 minutes, stirring frequently, until it thickens. Remove from heat and stir in the orange zest for a fragrant finish.
  3. Prepare the Chicken Coating: In a shallow dish, mix together the flour, cornstarch, and a generous pinch of salt. In another shallow dish, whisk the eggs until fully combined.
  4. Coat the Chicken: Dip each chicken piece first into the whisked eggs, then dredge it thoroughly in the flour and cornstarch mixture. Place the coated pieces on a plate, ensuring they’re well coated but not clumping together.
  5. Heat the Oil: In a heavy-bottomed pot, heat 2 to 3 inches of oil to 350°F (175°C), monitoring with a thermometer for accuracy to ensure perfect frying temperature.
  6. Fry the Chicken: Working in batches to avoid overcrowding, fry the chicken pieces for 2 to 3 minutes each. Turn frequently to ensure an even, golden-brown crisp. Remove fried chicken and drain on a paper-towel-lined plate to absorb excess oil.
  7. Toss in Orange Sauce: Once all chicken pieces are fried, toss them gently in the prepared orange sauce until evenly coated. Reserve some sauce if desired to drizzle over rice.
  8. Serve and Garnish: Plate the orange chicken and garnish with chopped green onions and additional orange zest for brightness. Serve hot with steamed rice or your choice of sides.

Notes

  • For a gluten-free version, substitute soy sauce with tamari and ensure the flour is a gluten-free blend.
  • Use a thermometer to monitor oil temperature for perfect crispiness and to avoid greasy chicken.
  • To reduce spiciness, adjust or omit red chili flakes according to preference.
  • Leftover sauce can be refrigerated and used within 3 days as a flavorful glaze or dip.
  • This recipe can be doubled easily but fry chicken in batches to maintain oil temperature and crispiness.

Find it online: https://lauracooks.com/chinese-orange-chicken-recipe/