Description
A crispy and flavorful Chinese Orange Chicken recipe featuring golden fried chicken tossed in a sweet, tangy, and savory orange sauce made with fresh orange juice, garlic, ginger, and soy sauce. Perfect for a homemade takeout-style dinner.
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Vegetable oil for frying
- 1 cup fresh orange juice
- 2 tablespoons orange zest
- 1/3 cup soy sauce
- 1/2 cup brown sugar
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
- 3 tablespoons water
- 1/2 teaspoon red pepper flakes
- Cooked white rice for serving
- Sliced green onions for garnish
- Sesame seeds for garnish
Instructions
- Whisk together the cornstarch, flour, salt, black pepper, and garlic powder in a large bowl.
- Beat the eggs in a separate bowl until smooth.
- Dip each chicken piece into the eggs, then coat thoroughly in the flour mixture.
- Heat vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry the chicken in batches for 4 to 5 minutes until crispy and golden brown. Transfer to a paper towel-lined plate.
- In a saucepan, combine the orange juice, orange zest, soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, and red pepper flakes.
- Bring the sauce to a gentle simmer over medium heat.
- Mix the cornstarch and water in a small bowl to create a slurry, then stir it into the sauce.
- Cook the sauce for 2 to 3 minutes until thickened and glossy.
- Toss the crispy chicken in the sauce until evenly coated.
- Serve hot over cooked rice and garnish with sliced green onions and sesame seeds.
Notes
- Fresh orange juice provides the best flavor, but bottled juice can be used if necessary.
- Chicken breast can be substituted for chicken thighs for a leaner option.
- For extra spice, add more red pepper flakes or a drizzle of sriracha.
- The chicken can be baked or air fried for a lighter version.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze leftovers for up to 2 months and thaw overnight before reheating.
- To keep the chicken crispy, toss it in the sauce right before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 22g
- Sodium: 980mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 145mg
