Orange Chicken
A beloved dish featuring crispy chicken pieces coated in a tangy and sweet orange sauce, reminiscent of your favorite Chinese restaurant.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 2 large eggs, beaten
- Oil for frying (vegetable or canola)
- Salt and pepper to taste
For the Sauce
- 1 cup orange juice (freshly squeezed is best)
- 1/3 cup sugar (or less for a less sweet option)
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch for slurry
- 2 tablespoons cold water for slurry
For Garnish
- to taste sliced green onions optional
- to taste sesame seeds optional
Instructions
Preparation
- In a bowl, mix the flour, cornstarch, baking powder, salt, and pepper.
- In another bowl, whisk the eggs.
- Dip each piece of chicken in the egg mixture first, then coat it with the flour mixture. Shake off any excess and set aside.
Frying
- Heat oil in a deep pan or a pot over medium-high heat.
- Once the oil is hot, carefully add the coated chicken pieces in small batches. Fry until golden brown and crispy, about 4-6 minutes. Remove the chicken and drain on paper towels.
Sauce Preparation
- In a separate pan, combine orange juice, orange zest, sugar, soy sauce, rice vinegar, sesame oil, garlic powder, and ground ginger. Bring it to a simmer over medium heat, stirring occasionally until the sugar dissolves.
- In a small bowl, mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Slowly pour the slurry into the sauce while stirring. Cook until the sauce thickens, about 1-2 minutes.
Combining
- Once the sauce is ready, add the crispy chicken pieces into the pan. Toss well to coat each piece evenly with the sauce. Remove from heat.
Serving
- Serve hot, garnished with sliced green onions and sesame seeds if desired.
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Notes
For added freshness, serve over rice and pair with steamed vegetables. Store leftovers in an airtight container for up to three days in the refrigerator.