Description
Crispy Orange Chicken delivers a flavor-packed punch that’ll make your taste buds dance with excitement. Bring the takeout favorite home and wow your family with this simple, delicious restaurant-style recipe that comes together faster than ordering delivery.
Ingredients
Scale
Main Protein:
- 1 pound boneless skinless chicken breasts
- 2 large eggs
Coating and Dry Ingredients:
- 1 cup all-purpose flour
- ½ cup corn starch
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
Sauce and Cooking Liquids:
- 3 cloves garlic
- ½ cup orange juice
- 1 tablespoon orange zest
- 2 tablespoons honey
- 1 tablespoon rice wine vinegar
- ¼ teaspoon chili flakes
- 2 tablespoons peanut oil
- 1 cup canola oil
- 2 tablespoons water
Instructions
- Pound your chicken breasts to an even ½-inch thickness using a meat mallet, ensuring uniform cooking and crispy texture.
- Combine 1 cup flour, 1 teaspoon ground ginger, 1 teaspoon paprika, ¼ teaspoon cayenne, 1 teaspoon salt, and 1 teaspoon black pepper in a shallow dish.
- Whisk 2 large eggs with 1 tablespoon water in a separate bowl until well blended.
- Season chicken pieces with extra pinches of salt and pepper, then thoroughly coat each piece in the seasoned flour mixture.
- Dip the floured chicken into the egg wash, allowing excess to drip off.
- Return chicken to the flour mixture, pressing gently to create a thick, even coating.
- Heat 1 cup canola oil in a large skillet over medium-high heat to 375°F for about 5-7 minutes.
- Carefully place coated chicken into hot oil, frying 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Remove chicken and drain on a wire rack or paper towels to maintain crispness.
- In a separate saucepan, sauté 3 minced garlic cloves for 30 seconds over medium heat.
- Add ½ cup orange juice, 1 tablespoon orange zest, 2 tablespoons honey, 1 tablespoon rice wine vinegar, and ¼ teaspoon chili flakes.
- Simmer sauce for 3-4 minutes, stirring occasionally.
- Mix 2 tablespoons water with ½ cup corn starch to create a smooth slurry.
- Whisk slurry into sauce and cook for additional 1-2 minutes until thickened.
- Dip each crispy chicken piece into warm orange sauce, coating completely.
- Serve immediately while chicken remains hot and crunchy.
Notes
- Tenderize chicken breasts evenly to ensure consistent cooking and prevent dry spots.
- Use a thermometer to check the chicken reaches 165°F for safe, perfectly cooked meat.
- Let the chicken rest for a few minutes after frying to keep the coating crispy and prevent soggy texture.
- For a gluten-free version, swap wheat flour with almond or rice flour and use cornstarch carefully to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 4
- Calories: 470 kcal
- Sugar: 10 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 36 g
- Cholesterol: 125 mg