Description
A delightful Chinese Orange Chicken recipe featuring crispy battered chicken pieces coated in a tangy, sweet, and slightly spicy orange sauce. Perfect for a satisfying weeknight dinner or to impress guests with authentic flavors at home.
Ingredients
Scale
Chicken and Batter
- 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
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 (cornstarch slurry)
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1/2 teaspoon red pepper flakes (optional for heat)
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Chicken Batter: In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, and garlic powder until well combined to create the dry mixture.
- Make the Wet Batter: In a separate bowl, mix the cold water with the beaten egg. Gradually combine this mixture with the dry ingredients and whisk until you achieve a smooth, consistent batter.
- Coat the Chicken: Dip the bite-sized chicken pieces into the batter, ensuring they are evenly coated for a crispy finish once fried.
- Heat the Oil: Pour vegetable oil into a deep pan or wok and heat it to 350°F (175°C) for frying the chicken safely and evenly.
- Fry the Chicken: Carefully fry the battered chicken pieces in batches for 3-4 minutes each or until golden brown and crispy. Avoid overcrowding the pan to maintain oil temperature.
- Drain the Chicken: Remove the fried chicken with a slotted spoon and place on paper towels to drain excess oil and keep it crispy.
- Prepare the Orange Sauce: In a medium saucepan, combine fresh orange juice, orange zest, soy sauce, granulated sugar, rice vinegar, grated fresh ginger, minced garlic, and red pepper flakes. Bring to a simmer over medium heat.
- Simmer the Sauce: Allow the sauce to simmer gently for 2-3 minutes to meld the flavors and reduce slightly.
- Thicken the Sauce: Stir in the cornstarch slurry (cornstarch mixed with water) into the sauce and continue cooking for another 2-3 minutes until the sauce thickens to a glossy consistency.
- Toss Chicken in Sauce: Add the fried chicken pieces to the saucepan and toss thoroughly to coat each piece evenly with the orange sauce.
- Combine Flavors: Cook the coated chicken in the sauce for an additional 1-2 minutes to allow the flavors to meld together perfectly.
- Serve and Garnish: Transfer the orange chicken to a serving dish. Garnish with sliced green onions and sesame seeds. This dish is best served over steamed rice for a complete meal.
Notes
- Ensure the oil is heated to the correct temperature (350°F/175°C) for optimal crispiness and to prevent greasy chicken.
- You can use either chicken breasts or thighs depending on your preference; thighs provide a juicier result.
- For extra heat, increase the red pepper flakes, or omit them if you prefer a milder dish.
- Freshly squeezed orange juice and zest will provide the best flavor for the sauce.
- If you want to make it gluten-free, substitute all-purpose flour with your preferred gluten-free flour blend.
- Leftover orange chicken can be reheated in a skillet to maintain crispiness rather than microwaving.
