Crispy Orange Chicken
A delightful dish featuring crispy chicken pieces coated in a sweet and tangy orange sauce, perfect for impressing guests or satisfying family cravings.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken thighs or breasts Cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 large eggs Beaten
- 1/4 cup vegetable oil For frying
For the Orange Sauce
- 1/2 cup orange juice Preferably fresh
- Zest of 1 orange
- 1/4 cup granulated sugar
- 1 tablespoon soy sauce Or tamari for gluten-free
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch Mixed with 2 tablespoons water to thicken
For Garnishing
- Sesame seeds For garnish
- Green onions, sliced For garnish
Instructions
Preparation
- Cut the chicken into bite-sized pieces.
- In a large bowl, combine flour, cornstarch, salt, black pepper, garlic powder, and onion powder.
- In another bowl, beat the eggs.
- Dip each piece of chicken into the egg, then coat it in the flour mixture, ensuring even coverage.
Cooking
- Heat the vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, carefully add the coated chicken pieces in batches.
- Fry them until golden brown and crispy, about 4-5 minutes.
- Remove the chicken and place it on a plate lined with paper towels to absorb excess oil.
Making the Sauce
- In a separate saucepan, combine the orange juice, orange zest, sugar, soy sauce, rice vinegar, and grated ginger.
- Bring the mixture to a simmer over medium heat.
- Once it bubbles, stir in the cornstarch slurry to thicken the sauce, continuing to stir until it reaches your desired consistency.
Serving
- Add the crispy chicken pieces to the sauce and toss to coat well.
- Serve immediately, garnished with sesame seeds and sliced green onions.
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Notes
For a complete meal, pair with steamed jasmine or brown rice and stir-fried vegetables like broccoli or bell peppers. Adjust sweetness and acidity of the sauce to taste.