Description
This Orange Chicken recipe delivers crispy, golden-brown chicken pieces coated in a tangy, sweet, and slightly spicy homemade orange sauce made from fresh orange juice, soy sauce, and chili flakes. Perfectly paired with steamed rice and garnished with green onions, this dish offers a delightful balance of flavors and textures for a satisfying meal.
Ingredients
Scale
Sauce Ingredients
- 1 ½ cups orange juice
- ¾ cup sugar
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon minced garlic
- ¾ teaspoon red chili flakes
- ½ teaspoon minced ginger
- 3 tablespoons cornstarch (for slurry)
- 3 tablespoons water (for slurry)
Chicken Coating
- 6 tablespoons cornstarch (divided from the total 9 tablespoons)
- â…“ cup all-purpose flour
- 2 large eggs, whisked
- 3 boneless, skinless chicken breasts, cut into small pieces
For Frying and Serving
- Vegetable oil, for frying
- 2 green onions, sliced (optional garnish)
- Cooked rice, for serving
Instructions
- Prepare the Orange Sauce: In a medium saucepan, combine orange juice, sugar, rice vinegar, soy sauce, minced garlic, red chili flakes, and minced ginger. Cook over medium-high heat for 3 minutes to blend the flavors.
- Thicken the Sauce: In a small bowl, whisk together 3 tablespoons cornstarch and 3 tablespoons water to form a slurry. Gradually add this slurry into the simmering sauce while whisking continuously. Cook until the sauce thickens, about 5 minutes. Remove from heat and set aside.
- Prepare the Coating Mix: In a shallow dish, mix the remaining 6 tablespoons of cornstarch with the all-purpose flour thoroughly to create the dry coating for the chicken.
- Coat the Chicken: Dip the chicken pieces into the whisked eggs, ensuring each piece is fully coated, then dredge them in the cornstarch and flour mixture, pressing lightly to adhere the coating evenly.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat to 350°F (177°C). Fry the coated chicken pieces in batches, avoiding overcrowding, until they are golden brown and crispy. Drain the fried chicken on paper towels to remove excess oil.
- Combine Chicken and Sauce: Return the fried chicken to the skillet over low heat. Pour the thickened orange sauce over the chicken and toss gently to coat all pieces. Heat through for about 8 minutes to allow the flavors to meld.
- Serve: Serve the orange chicken hot over cooked rice, garnished with sliced green onions if desired for a fresh, crisp contrast.
Notes
- The oil temperature should be maintained around 350°F to ensure crispy chicken without excessive oil absorption.
- The sauce thickening process is important for the glaze to properly adhere to the chicken.
- Adjust red chili flakes to taste if you prefer less or more heat in the sauce.
- Cut chicken into small uniform pieces to ensure even cooking.
- Use fresh orange juice for the best flavor impact.
- Green onions as garnish add color and mild onion flavor but are optional.
