Description
This classic Orange Chicken recipe features crispy fried chicken pieces coated in a tangy, sweet, and savory homemade orange sauce. Perfectly balanced with fresh orange juice, ginger, garlic, and a hint of honey, this dish is a deliciously vibrant take on a popular Chinese-American favorite. Serve over steamed rice for a satisfying meal that’s sure to please the whole family.
Ingredients
Scale
For the Chicken
- 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
For the 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)
For 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 even coating for enhanced flavor.
- Coat the Chicken: Place the cornstarch and beaten eggs in separate bowls. Dip each chicken piece first into the cornstarch, then into the beaten eggs, making sure each piece is well coated for a crispy finish.
- 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 and place on a paper towel-lined plate to drain excess oil.
- Prepare the Sauce: In a separate saucepan, combine orange juice, orange zest, low-sodium soy sauce, rice vinegar, honey, minced garlic, and minced ginger. Bring this mixture to a simmer over medium heat, allowing the flavors to meld.
- Thicken the Sauce: Stir the cornstarch-water mixture into the simmering sauce. Continue stirring continuously for 2-3 minutes until the sauce thickens to a glossy consistency.
- Toss Chicken in Sauce: Add the fried chicken pieces to the thickened sauce, tossing gently to coat all pieces evenly with the flavorful orange glaze.
- Serve: Serve the orange chicken hot over steamed rice, garnished with optional sesame seeds and sliced green onions for added texture and flavor.
Notes
- Use freshly squeezed orange juice for the best flavor and natural sweetness.
- Maintain the oil temperature during frying to ensure the chicken pieces get crispy but not greasy.
- For a spicier twist, add a pinch of red pepper flakes to the sauce while simmering.
- Leftover orange chicken can be stored in the refrigerator and reheated gently in a skillet to maintain crispiness.
- To make this recipe gluten-free, substitute soy sauce with tamari or a gluten-free soy sauce alternative.
