Description
Chinese Orange Chicken is a popular and flavorful dish that combines crispy chicken pieces with a tangy, sweet, and slightly savory orange sauce. The chicken is battered, fried until golden and crispy, and then tossed in a sticky orange glaze made from fresh orange juice, soy sauce, ginger, and a touch of sweetness. This dish offers a delightful balance of crispy texture and citrusy zing, making it a perfect meal for both weeknights and special occasions. Whether served with rice or enjoyed on its own, Chinese Orange Chicken is sure to satisfy your cravings.
Ingredients
Scale
- 1 cup fresh orange juice (about 2–3 oranges)
- Zest of 1 orange
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup sugar (or honey)
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes (optional, for spice)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Garnish (Optional):
- 1–2 tablespoons sesame seeds
- 2–3 green onions, chopped
Ingredient Highlights
- Chicken: Boneless, skinless chicken breasts or thighs provide a tender and juicy base for this dish, while being easy to cut into bite-sized pieces.
- Cornstarch and Flour Coating: The combination of flour and cornstarch creates a light and crispy coating that perfectly complements the juicy chicken inside.
- Fresh Orange Juice and Zest: Fresh oranges provide a bright, refreshing citrus flavor, which is the signature of this dish.
- Soy Sauce and Rice Vinegar: These ingredients bring the salty and slightly tangy flavors that balance out the sweetness of the orange juice.
- Ginger and Garlic: These aromatic ingredients add depth and complexity to the sauce.
Instructions
Prepare the Chicken:
- Make the Coating: In a bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Gradually add the beaten egg and cold water, mixing until you have a smooth batter.
- Coat the Chicken: Dip the chicken pieces into the batter, ensuring each piece is fully coated.
- Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, carefully add the battered chicken pieces to the oil, making sure not to overcrowd the pan. Fry for about 4-5 minutes, or until the chicken is golden brown and crispy. Remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
Prepare the Orange Sauce:
- Cook the Sauce: In a separate saucepan, combine the orange juice, orange zest, soy sauce, rice vinegar, sugar (or honey), grated ginger, minced garlic, and red pepper flakes (if using). Bring to a simmer over medium heat, stirring occasionally.
- Thicken the Sauce: Once the sauce is simmering, mix the cornstarch with water to form a slurry. Slowly add this mixture to the sauce while stirring. Continue to cook for 2-3 minutes, or until the sauce thickens to your desired consistency.
Combine Chicken and Sauce:
- Toss the Chicken in the Sauce: Add the crispy chicken pieces to the saucepan with the orange sauce. Toss the chicken until it’s evenly coated with the sauce, allowing the sauce to adhere to the chicken.
- Serve: Once the chicken is fully coated, transfer it to a serving dish and garnish with sesame seeds and chopped green onions if desired.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 15g
- Carbohydrates: 50g
- Protein: 28g