Description
This Chinese Orange Chicken recipe features crispy fried chicken pieces tossed in a tangy and sweet homemade orange sauce. Perfectly balanced with fresh orange juice, garlic, ginger, and a hint of spice, this dish offers a delightful combination of textures and flavors that can be enjoyed served over steamed rice or stir-fried vegetables.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 egg white
- 1 tbsp low-sodium soy sauce
- ¼ cup cornstarch
Coating
- ½ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ¼ cup cornstarch
Frying
- Vegetable oil, for frying (about 2 inches deep)
Orange Sauce
- ¾ cup fresh orange juice
- 1 tbsp orange zest
- ¼ cup granulated sugar
- 2 tbsp low-sodium soy sauce
- 1 tbsp white vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
- Marinate the Chicken: In a bowl, whisk together the egg white, 1 tbsp soy sauce, and ¼ cup cornstarch. Add the bite-sized chicken pieces, tossing well to coat evenly. Let the chicken marinate for 10-15 minutes to absorb the flavors and help the coating adhere better.
- Prepare the Coating: In a separate bowl, combine ½ cup all-purpose flour, ¼ cup cornstarch, baking powder, and salt. Dredge each piece of marinated chicken thoroughly in this dry mixture, ensuring an even coating for maximum crispiness.
- Fry the Chicken: Heat about 2 inches of vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C). Carefully fry the coated chicken pieces in batches to avoid overcrowding, cooking each batch for 4-5 minutes or until the chicken is golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Make the Orange Sauce: In a saucepan, combine fresh orange juice, orange zest, sugar, 2 tbsp soy sauce, white vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes if using. Bring the mixture to a gentle simmer over medium heat. Stir in the cornstarch slurry and continue to cook, stirring frequently, until the sauce thickens to a glossy consistency.
- Combine and Serve: Toss the crispy fried chicken pieces thoroughly in the prepared orange sauce, making sure each piece is well coated. Serve immediately for best texture and flavor, accompanied by steamed rice or stir-fried vegetables.
Notes
- Ensure the oil temperature stays around 350°F to achieve optimum crispiness without overcooking the chicken.
- Adjust the red pepper flakes to control the spiciness according to your preference.
- Freshly squeezed orange juice and zest are key to an authentic and vibrant orange flavor.
- Serve immediately after tossing in sauce to maintain the chicken’s crisp texture.
- Can be made gluten-free by substituting all-purpose flour with a gluten-free flour blend and confirming soy sauce is gluten-free.
