Description
This Orange Chicken recipe features tender, bite-sized pieces of chicken breast coated in a crispy cornstarch and egg batter, then fried to golden perfection and tossed in a tangy, sweet orange sauce made with fresh orange juice, soy sauce, garlic, and ginger. A perfect balance of savory and citrus flavors makes this a delightful dish to enjoy over steamed rice, garnished with sesame seeds and green onions for added texture and taste.
Ingredients
Scale
Chicken and Coating
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
Orange Sauce
- 1 cup orange juice (freshly squeezed is best)
- Zest of 1 orange
- 1/3 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Garnish (optional)
- Sesame seeds
- Sliced green onions
Instructions
- Season the Chicken: In a bowl, season the bite-sized chicken pieces with salt and pepper to taste, ensuring the chicken is evenly coated.
- Prepare the Coatings: Place the cornstarch in one bowl and the beaten eggs in another. Dip each chicken piece first into the cornstarch, coating it well, then into the beaten eggs for a complete, crispy coating.
- Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken pieces in batches, cooking each side for about 3-4 minutes until golden brown and cooked through. Remove the chicken and drain on a paper towel-lined plate to absorb excess oil.
- Make the Orange Sauce: In a separate saucepan, combine the orange juice, orange zest, low-sodium soy sauce, rice vinegar, honey, minced garlic, and minced ginger. Bring the mixture to a simmer over medium heat to blend the flavors.
- Thicken the Sauce: Once simmering, add the cornstarch-water slurry to the saucepan. Stir continuously until the sauce thickens, which should take about 2-3 minutes.
- Combine Chicken and Sauce: Add the fried chicken pieces to the thickened orange sauce, tossing gently to evenly coat all pieces with the flavorful sauce.
- Serve: Plate the orange chicken over steamed rice and garnish with sesame seeds and sliced green onions if desired for extra texture and taste.
Notes
- For extra crispiness, fry the chicken in small batches without crowding the pan.
- Freshly squeezed orange juice and zest provide the best citrus flavor; however, bottled juice can be used in a pinch.
- Adjust honey quantity to make the sauce sweeter or less sweet according to your preference.
- This dish pairs well with steamed rice or stir-fried vegetables.
- Use low-sodium soy sauce to control sodium levels in the dish.
