Description
A delicious and crispy Chinese Orange Chicken recipe featuring tender chicken bites fried to golden perfection and coated in a tangy, sweet, and slightly spicy orange sauce. Perfect for a quick weeknight dinner that’s bursting with vibrant citrus flavors.
Ingredients
Scale
Chicken and Coating
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 egg white
- 1 tbsp low-sodium soy sauce
- ¼ cup cornstarch
- ½ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- Vegetable oil, for frying (about 2 inches deep)
Orange Sauce
- ¾ cup fresh orange juice
- 1 tbsp orange zest
- ¼ cup granulated sugar
- 2 tbsp low-sodium soy sauce
- 1 tbsp white vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
- Marinate the Chicken: In a bowl, whisk together the egg white, 1 tbsp low-sodium soy sauce, and ¼ cup cornstarch until smooth. Add the bite-sized chicken pieces and toss well to coat evenly. Let the chicken marinate for 10 to 15 minutes to absorb the flavors and improve texture.
- Prepare the Coating: In a separate bowl, combine the all-purpose flour, remaining ¼ cup cornstarch, baking powder, and salt. Dredge each piece of marinated chicken in this dry mixture, ensuring every piece is fully coated with the mixture for a crispy crust.
- Fry the Chicken: Heat approximately 2 inches of vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C). Fry the chicken pieces in batches to avoid overcrowding for about 4 to 5 minutes per batch, or until golden brown and crispy. Remove the chicken and drain on paper towels to remove excess oil.
- Make the Orange Sauce: In a saucepan, mix together the fresh orange juice, orange zest, granulated sugar, 2 tbsp low-sodium soy sauce, white vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes if using. Bring the mixture to a simmer over medium heat. Stir in the cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and cook, stirring constantly until the sauce thickens to a glaze-like consistency.
- Combine and Serve: Toss the crispy fried chicken pieces in the thickened orange sauce until evenly coated. Serve immediately over steamed rice or alongside stir-fried vegetables for a complete meal enjoyed hot and fresh.
Notes
- You can adjust the amount of sugar or red pepper flakes to balance the sweetness and spiciness according to your taste preference.
- For extra crispiness, double-fry the chicken pieces by frying them a second time for 1-2 minutes after the initial fry and draining them well.
- Make sure the oil is hot enough before frying to prevent greasy chicken and achieve a crisp coating.
- Use fresh orange juice and zest for the best citrus flavor, but bottled juice can be substituted in a pinch.
- Leftover sauce can be stored in the refrigerator for up to 3 days and gently reheated.
