Description
Homemade Chinese Orange Chicken combines crispy, golden chicken with a tangy, sweet orange sauce. This easy-to-make takeout classic is perfect for weeknight dinners or entertaining guests, with bold flavors and customizable options.
Ingredients
For the Chicken:
1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1/2 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 cup cold water
1 egg, beaten
Vegetable oil, for frying
For the Orange Sauce:
1/2 cup fresh orange juice
Zest of 1 orange
2 tablespoons soy sauce
1/4 cup granulated sugar
1 tablespoon rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons water
1 teaspoon grated fresh ginger
1 garlic clove, minced
1/2 teaspoon red pepper flakes (optional for heat)
For Garnish:
Sliced green onions
Sesame seeds
Instructions
- Prepare the Chicken:
- In a large bowl, whisk together flour, cornstarch, baking powder, salt, pepper, and garlic powder.
- In a separate bowl, mix cold water and beaten egg, then combine with dry ingredients to form a smooth batter.
- Coat chicken pieces evenly in the batter.
- Fry the Chicken:
- Heat vegetable oil in a deep pan or wok to 350°F (175°C).
- Fry battered chicken in batches for 3-4 minutes until golden and crispy.
- Remove and drain on paper towels.
- Make the Orange Sauce:
- In a medium saucepan, combine orange juice, orange zest, soy sauce, sugar, rice vinegar, ginger, garlic, and red pepper flakes.
- Simmer over medium heat for 2-3 minutes.
- Add cornstarch slurry, cooking until thickened and glossy (about 2-3 minutes).
- Combine Chicken and Sauce:
- Toss fried chicken in orange sauce until evenly coated.
- Cook for an additional 1-2 minutes to meld flavors.
- Serve:
- Garnish with sliced green onions and sesame seeds. Serve over steamed rice.
Notes
For extra crispiness, fry chicken in two stages: par-fry at 300°F, then refry at 375°F.
Adjust the sauce sweetness or tanginess by modifying sugar and vinegar amounts.
Fresh orange juice delivers the best flavor, but bottled juice can work.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 4 servings
- Calories: 450 kcal
