Description
Savory orange chicken delights palates with its perfect balance of tangy and sweet flavors from Chinese-American cuisine. Crispy chicken pieces glazed in zesty orange sauce promise a restaurant-quality meal you can easily craft at home.
Ingredients
- 1.5 lbs (680 g) chicken thighs or breasts (bite-sized pieces)
- 2 large eggs (beaten)
- 0.5 cup cornstarch
- 0.5 cup all-purpose flour
- 0.5 cup orange juice (fresh or store-bought)
- 0.25 cup soy sauce (low-sodium)
- 0.25 cup granulated sugar
- 2 tbsps rice vinegar (or white vinegar)
- 1 tbsp orange zest
- 1 clove garlic (minced)
- 0.5 tsp fresh ginger (grated)
- 0.25 tsp red chili flakes (optional)
- 1 tbsp cornstarch mixed with 2 tbsps water (for thickening)
- Oil for frying (vegetable or canola)
Instructions
- Breading Preparation: Establish two separate containers – one with cornstarch-flour blend and another with whisked eggs for coating chicken pieces thoroughly.
- Chicken Coating: Dip each chicken piece into beaten eggs, then generously roll in cornstarch mixture, meticulously shaking off excess coating.
- Oil Heating: Warm cooking oil in a deep skillet to 350F, creating an ideal frying environment with consistent temperature.
- Frying Process: Introduce chicken pieces into hot oil in controlled batches, ensuring each segment achieves a crisp, golden-brown exterior through strategic rotation.
- Oil Drainage: Extract fried chicken pieces onto a wire rack or paper towels, allowing excess oil to drip and maintaining their crunchy texture.
- Sauce Creation: Combine orange juice, soy sauce, sugar, rice vinegar, orange zest, garlic, ginger, and optional red chili flakes in a saucepan, bringing to a gentle simmer.
- Sauce Thickening: Integrate cornstarch slurry into simmering sauce, stirring continuously to develop a smooth, glossy consistency that clings perfectly to chicken.
- Final Fusion: Transfer crisp chicken into a large skillet, generously coating with vibrant orange sauce through gentle tossing.
- Serving Presentation: Arrange sauced chicken over steamed rice or alongside stir-fried vegetables, garnishing with sesame seeds and chopped green onions for an elegant finish.
Notes
Master Oil Temperature Control: Maintain consistent 350F oil temperature for crispy, evenly cooked chicken pieces without burning or undercooking.
Prevent Soggy Coating: Shake off excess cornstarch mixture after breading to ensure a light, crisp exterior that adheres perfectly to chicken.
Batch Frying Strategy: Cook chicken in small, manageable batches to preserve oil temperature and prevent pieces from sticking together or becoming greasy.
Sauce Consistency Hack: Whisk cornstarch slurry thoroughly and add gradually to sauce, stirring continuously to create a smooth, glossy finish without lumps.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 10 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg