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Chinese Orange Chicken

A flavorful and comforting dish featuring crispy chicken coated in a sweet and tangy orange sauce, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless Skinless Chicken Breasts, cut into bite-size pieces Feel free to use thighs for moister meat.
  • 3 pieces Eggs, whisked Enhances the crispiness; substitute with cornstarch mixed with water if needed.
  • 1/3 cup Cornstarch For a lighter, crunchier batter; replace with potato starch for gluten-free options.
  • 1/3 cup Flour Helps in forming a crispy coating; can be substituted with gluten-free flour.
  • Salt to taste Salt Essential for flavor; consider using soy sauce for added umami.
  • Oil for frying High-heat oil like canola or peanut oil is recommended.
For the Orange Sauce
  • 1 cup Orange Juice, preferably fresh Fresh juice provides the best taste.
  • 1/2 cup Sugar Balances the acidity of the orange; brown sugar can be used for a deeper flavor.
  • 2 tablespoons Rice Vinegar or White Vinegar Adds tanginess; can swap with apple cider vinegar.
  • 2 tablespoons Soy Sauce Tamari works for a gluten-free version.
  • 1/4 teaspoon Ginger Fresh ginger enhances flavor even more.
  • 1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced Fresh is preferred for depth.
  • 1/2 teaspoon Red Chili Flakes For a tickle of heat; adjust according to spice preference.
  • 1 tablespoon Cornstarch for thickening the sauce Ensures a glossy finish.
  • Zest from 1 orange Orange Zest Important for bright flavor; don't skip this.
For Garnish
  • Green Onions For garnish and fresh crunch.

Method
 

Preparation
  1. In a medium pot, combine orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for about three minutes until fragrant.
  2. Mix in one tablespoon of cornstarch mixed with two tablespoons of water until smooth. Cook for an additional five minutes until thickened, then stir in the zest of orange.
Breading
  1. In a shallow dish, combine flour and cornstarch, adding salt. In another dish, whisk the eggs.
  2. Dip each piece of chicken in the whisked egg, then roll in the flour mixture.
Frying
  1. Heat oil to 350°F and fry chicken in batches for 2-3 minutes until golden brown; drain on paper towels.
Coating and Serving
  1. Toss the warm chicken pieces in the orange sauce until fully coated.
  2. Garnish with chopped green onions and extra orange zest, serving over rice or with steamed broccoli.

Notes

For extra crunch, double-dip the chicken before frying. Let cooked chicken rest on a wire rack instead of paper towels to maintain crispiness. Consider adding sesame seeds for a nutty flavor.