Description

Chinese Orange Chicken is a beloved dish that combines crispy chicken pieces with a tangy and sweet orange sauce, creating a perfect balance of flavors. This dish is a staple in many Chinese-American restaurants, but with a few simple ingredients, you can make it at home and enjoy this delightful comfort food anytime. The crispy chicken coated in the luscious, flavorful orange sauce makes it a dish that’s sure to be a hit at family dinners, parties, or whenever you crave something flavorful and satisfying.

Ingredients

Scale

For the Chicken:

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
¾ cup all-purpose flour
½ cup cornstarch
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon black pepper
1 large egg, beaten
¾ cup cold water
Vegetable oil, for frying

For the Orange Sauce:

1 cup fresh orange juice (about 2–3 oranges)
2 tablespoons soy sauce
½ cup granulated sugar
1 tablespoon rice vinegar
1 tablespoon grated ginger
2 garlic cloves, minced
1 tablespoon cornstarch, mixed with 2 tablespoons water (slurry)
1 teaspoon sesame oil
Zest of 1 orange
½ teaspoon red pepper flakes (optional, for heat)

Optional Garnishes:

1 tablespoon sesame seeds
Green onions, thinly sliced
Extra orange zest

Ingredient Highlights

Boneless Chicken: Boneless, skinless chicken breasts or thighs work best for tender, bite-sized pieces of chicken.
Cornstarch: The cornstarch creates a light, crispy coating on the chicken when fried, giving it that signature crispy texture.
Fresh Orange Juice: Freshly squeezed orange juice adds vibrant flavor and freshness to the sauce, making it taste homemade and bright.
Soy Sauce: Soy sauce provides a salty, umami depth to the sauce, balancing out the sweetness.
Rice Vinegar: The rice vinegar adds a touch of acidity that helps to balance the sweetness and cuts through the richness of the fried chicken.
Ginger and Garlic: These two ingredients bring a warm, aromatic element to the sauce, enhancing the depth of flavor.
Sesame Oil: Sesame oil adds a subtle nutty flavor that makes the sauce even more fragrant and flavorful.

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Instructions

Prepare the Chicken:

Make the Batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Add the beaten egg and cold water, and stir until the batter is smooth.
Coat the Chicken: Dip the chicken pieces into the batter, making sure each piece is fully coated.
Heat the Oil: Heat vegetable oil in a large skillet or wok over medium-high heat. The oil should be about 2 inches deep and reach 350°F (175°C). If you don’t have a thermometer, drop a small amount of batter into the oil—if it sizzles immediately, the oil is ready.
Fry the Chicken: Fry the chicken in batches, making sure not to overcrowd the pan. Cook for 4-5 minutes per batch, or until golden brown and crispy. Remove the chicken with a slotted spoon and place it on a paper towel-lined plate to drain excess oil.

Make the Orange Sauce:

Combine the Sauce Ingredients: In a medium saucepan, combine the fresh orange juice, soy sauce, sugar, rice vinegar, ginger, garlic, and orange zest. Bring the mixture to a simmer over medium heat, stirring occasionally to dissolve the sugar.
Thicken the Sauce: Once the sauce comes to a simmer, add the cornstarch slurry (cornstarch mixed with water) to the pan and stir. Continue to simmer the sauce for another 2-3 minutes, until it thickens to a glossy, syrupy consistency.
Add Red Pepper Flakes (Optional): If you prefer a bit of heat, stir in red pepper flakes to taste. This adds a gentle spice that complements the sweetness of the orange sauce.

Combine and Serve:

Coat the Chicken in Sauce: Once the chicken is fried and the sauce is thickened, toss the crispy chicken pieces in the orange sauce. Make sure each piece is well-coated with the sticky, flavorful sauce.
Serve: Serve the Chinese Orange Chicken immediately, garnished with sesame seeds, green onions, and extra orange zest if desired. It pairs beautifully with steamed rice or stir-fried vegetables.

Prep Time: 20 minutes
Cook Time: 25 minutes

Nutrition

Calories: 350-400 kcal
Fat: 15g
Carbohydrates: 40g
Protein: 30g