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Chinese Orange Chicken Recipe

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4 from 8 reviews

Delicious homemade Chinese Orange Chicken that rivals take-out with its crispy fried chicken bites coated in a tangy, sweet, and slightly spicy orange sauce, garnished with fresh green onions and orange zest for an extra burst of flavor.

Ingredients

Chicken:

  • 4 Boneless Skinless Chicken Breasts, cut into bite-size pieces
  • 3 Eggs, whisked
  • 1/3 cup Cornstarch
  • 1/3 cup Flour
  • Salt, to taste
  • Oil for frying (enough for 2-3 inches deep frying)

Orange Chicken Sauce:

  • 1 cup Orange Juice
  • 1/2 cup Sugar
  • 2 Tablespoons Rice Vinegar or White Vinegar
  • 2 Tablespoons Soy Sauce (use tamari for a gluten-free dish)
  • 1/4 teaspoon Ground Ginger
  • 1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced
  • 1/2 teaspoon Red Chili Flakes
  • Orange Zest from 1 orange
  • 1 Tablespoon Cornstarch
  • 2 Tablespoons Water (to mix with cornstarch)

Garnish:

  • Green Onions, sliced
  • Additional Orange Zest

Instructions

  1. Prepare the Orange Sauce: In a medium pot, combine orange juice, sugar, vinegar, soy sauce, ground ginger, garlic, and red chili flakes. Heat the mixture over medium heat for about 3 minutes to blend flavors.
  2. Thicken the Orange Sauce: In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to form a smooth paste. Gradually whisk this paste into the orange sauce and continue cooking for approximately 5 minutes until the sauce thickens. Remove from heat and stir in the orange zest.
  3. Prepare the Chicken Coating: In a shallow dish, mix together the flour, cornstarch, and a generous pinch of salt. In a separate shallow dish, whisk the eggs thoroughly.
  4. Coat the Chicken Pieces: Dip the chicken pieces first into the whisked eggs, allowing excess to drip off, then dredge them in the flour and cornstarch mixture until well coated. Place the coated chicken pieces on a plate.
  5. Heat the Oil: Pour 2 to 3 inches of oil into a heavy-bottomed pot and heat it over medium-high heat. Using a thermometer, ensure the oil reaches a temperature of 350°F (177°C) for optimal frying.
  6. Fry the Chicken: Working in batches to avoid overcrowding, fry several chicken pieces at a time for 2 to 3 minutes, turning frequently until golden brown and cooked through. Remove the fried chicken and place it on a paper-towel-lined plate to drain excess oil. Repeat until all chicken is fried.
  7. Toss Chicken in Sauce and Serve: Place the fried chicken in a large bowl and toss with the prepared orange sauce until evenly coated. Optionally, reserve some sauce to drizzle on rice. Garnish with sliced green onions and additional orange zest before serving.

Notes

  • For a gluten-free option, substitute soy sauce with tamari and confirm flour used is gluten-free.
  • Ensure oil temperature remains steady at 350°F to avoid greasy or undercooked chicken.
  • You can double the sauce ingredients for more sauce to serve on the side or with rice.
  • Use fresh orange zest for the best vibrant citrus flavor.
  • This recipe can be made with chicken thighs for a juicier result.

Find it online: https://cookedbysarah.com/chinese-orange-chicken-recipe/