Description
Crispy Orange Chicken brings zesty restaurant flavors right to your kitchen with tender chicken pieces glazed in a tangy citrus sauce that makes weeknight dinners feel special. Serving this classic takeout favorite homemade means skipping the delivery and enjoying fresh, perfectly seasoned bites that everyone at the table will devour.
Ingredients
Scale
Primary Ingredients:
- 1 lb boneless, skinless chicken thighs or breasts
Coating Ingredients:
- ¼ cup cornstarch
- ¼ cup all-purpose flour
- 1 egg
- ½ teaspoon salt
- ½ teaspoon black pepper
- ⅔ tablespoons neutral oil
Sauce Ingredients:
- ½ cup fresh orange juice
- 2 tablespoons soy sauce
- 2 tablespoons sugar or honey
- 1 tablespoon rice vinegar
- 1 teaspoon orange zest
- 1 tablespoon cornstarch + 2 tablespoons water
- 1 garlic clove
- ½ teaspoon grated ginger
Instructions
- Whisk 1 egg with ½ teaspoon salt and ½ teaspoon black pepper in a medium bowl. Submerge 1 lb chicken pieces completely in the egg mixture, ensuring each chunk gets coated.
- Blend ¼ cup cornstarch and ¼ cup all-purpose flour in a separate shallow dish. Thoroughly dredge each egg-covered chicken piece, shaking off excess coating.
- Pour 2-3 tablespoons neutral oil into a large skillet. Heat to 350°F (175°C) over medium-high heat. Carefully place chicken pieces, avoiding overcrowding.
- Fry chicken for 3-4 minutes per side until exterior turns golden brown and crispy. Internal temperature should reach 165°F (74°C). Transfer to paper towel-lined plate to drain excess oil.
- Mince 1 garlic clove and grate ½ teaspoon fresh ginger. Sauté in a clean saucepan over medium heat for 30 seconds until fragrant.
- Add ½ cup fresh orange juice, 2 tablespoons soy sauce, 2 tablespoons sugar, 1 tablespoon rice vinegar, and 1 teaspoon orange zest to the pan.
- Whisk 1 tablespoon cornstarch with 2 tablespoons water to create a smooth slurry. Pour into simmering sauce and cook for 2-3 minutes until thickened.
- Gently fold crispy chicken into orange sauce, ensuring each piece gets evenly glazed. Simmer for 1 minute to reheat chicken.
- Transfer coated chicken to a serving platter. Sprinkle with chopped green onions or toasted sesame seeds. Serve immediately with steamed rice.
Notes
- Use fresh orange juice for the brightest, most authentic citrus flavor in the sauce.
- Cornstarch creates an incredibly crispy coating that helps the chicken stay crunchy even after adding sauce.
- Let the chicken rest on paper towels after frying to remove excess oil and keep the coating crisp.
- For a lighter version, bake the chicken at 425°F for 20 minutes instead of deep-frying, which reduces calories without sacrificing texture.
- Prep Time: 0 minutes
- Cook Time: 1 hour 31 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 4
- Calories: 360 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.2 g
- Protein: 27 g
- Cholesterol: 75 mg