Description
Sweet, tangy, and perfectly crispy, this Orange Chicken is a homemade takeout favorite! Tender chicken bites are coated in a golden, crunchy batter and tossed in a zesty orange sauce bursting with flavor. Perfect for weeknight dinners or special occasions, this dish will quickly become a family favorite.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken thighs (or 3 chicken breasts), cut into 1-inch cubes
- 1½ cups all-purpose flour
- ½ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 large egg
- 1¼ cups water
- 1 tablespoon vegetable oil
- Vegetable oil (for frying)
For the Orange Sauce:
- Juice and zest of 1 large orange
- 2 tablespoons soy sauce
- ¼ cup rice vinegar (or white vinegar)
- ½ cup brown sugar, packed
- 2 large garlic cloves, minced (or 1 teaspoon garlic powder)
- 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
Optional Garnishes:
- Sesame seeds
- Chopped green onions
- Red pepper flakes
Instructions
- Prepare the Chicken:
- In a medium bowl, whisk together the flour, cornstarch, salt, and pepper. Add the egg, water, and 1 tablespoon vegetable oil, mixing until smooth.
- Add the chicken cubes to the batter, ensuring they’re fully coated. Cover and refrigerate for at least 10 minutes (30 minutes is ideal).
- Fry the Chicken:
- Heat 2 inches of vegetable oil in a saucepan or deep fryer to 350°F (177°C).
- Working in batches, fry the chicken cubes for 2–3 minutes until golden brown, turning halfway through for even cooking.
- Remove and place on a paper towel-lined plate to drain excess oil. Cover with foil to keep warm.
- Make the Orange Sauce:
- In a medium saucepan, combine the orange juice, orange zest, soy sauce, vinegar, brown sugar, and garlic.
- Heat over medium heat until the mixture starts to boil gently. Adjust the sweetness or tanginess with additional sugar, soy sauce, or vinegar if desired.
- Stir in the cornstarch slurry, whisking continuously until the sauce thickens.
- Combine Chicken and Sauce:
- Add the fried chicken to the saucepan and toss to coat evenly in the orange sauce.
- Serve and Garnish:
- Serve immediately, garnished with sesame seeds, chopped green onions, and red pepper flakes. Pair with steamed rice or noodles for a complete meal.
Notes
- Chicken Options: Chicken thighs offer juiciness, but chicken breasts work well if you prefer leaner meat.
- Oil Temperature: Use a thermometer to maintain the oil at 350°F for perfectly fried chicken.
- Adjusting the Sauce: Add more sugar for sweetness or a splash of vinegar for extra tang.
- Spice It Up: Mix in red pepper flakes or sriracha for a spicy kick.
- Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying and Simmering
- Cuisine: Chinese-American