Description
A crispy homemade orange chicken recipe featuring tender fried chicken bites coated in a flavorful, tangy orange sauce. Perfectly paired with fluffy white rice and garnished with fresh green onions, this dish delivers a balance of sweet, savory, and slightly spicy flavors for a delicious and satisfying meal.
Ingredients
Scale
Chicken
- 1 ½ lbs. boneless skinless chicken breast or thighs
- Salt and pepper to taste
- 2 large eggs, whisked
- 1 ¼ cups vegetable oil, plus more as needed for frying
- ½ cup cornstarch, plus 2 additional tablespoons, divided
- ¼ cup flour
- ¼ teaspoon baking soda
Sauce
- ¾ cup orange juice
- ⅓ cup chicken broth
- ¼ cup soy sauce
- ¼ cup white sugar
- 3 tablespoons light brown sugar
- 2 tablespoons rice vinegar (can substitute white vinegar)
- 1 tablespoon freshly minced ginger or ¼ teaspoon ground ginger
- 3 cloves garlic, minced
- 1 ½ tablespoons cornstarch
- 1 teaspoon orange zest (optional)
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil
Topping
- Green onions, sliced
Instructions
- Prep Work: Set wire cooling racks over a baking sheet or parchment paper to keep the chicken crispy after frying. Whisk together all the sauce ingredients in a large saucepan and set aside, making sure they are not warm to avoid activating the cornstarch. Combine the flour, ½ cup cornstarch, and baking soda in a large bowl.
- Bread the Chicken: Cut chicken into 2-inch pieces and pat dry. Season with salt and pepper, then sprinkle with 2 tablespoons of cornstarch. Whisk eggs vigorously until uniform in color with air pockets, add chicken and toss to coat. Remove pieces one at a time, letting excess egg drip off, then dredge in the cornstarch/flour mixture until fully coated. Repeat for all pieces.
- Fry the Chicken: Heat oil in a large pot or deep fryer to 365° F, using enough oil to cover the chicken by about three-quarters. Fry chicken in batches without overcrowding, flipping after 2-3 minutes when the bottom is crispy. Adjust heat as needed. Transfer fried chicken to wire racks to drain.
- Heat the Sauce: Bring the prepared sauce mixture to a boil over medium-high heat and cook until thickened. Remove from heat. For easier tossing, transfer sauce to a mixing bowl if desired.
- Toss and Serve: Add fried chicken to the sauce and toss until fully coated. Serve hot over white rice or vegetable fried rice. Garnish with sliced green onions and enjoy!
Notes
- Orange zest adds a bright, citrus punch to the sauce but can be omitted or halved for a subtler flavor.
- Using hot sauce like Frank's adds depth without significant spiciness.
- Ensure oil is at the correct temperature before frying for maximum crispiness; chicken should sizzle immediately when placed in oil.
- Peanut oil can be used as an alternative frying oil for added flavor.
- Fry chicken in batches with enough space to ensure crisp edges.
- Clean as you go to minimize post-cooking mess.
- Shortcut option: Use store-bought popcorn chicken, nuggets, or tenders; toss with prepared orange sauce.
- Try the sauce with other fried proteins like popcorn chicken, tenders, or fried shrimp.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat at 375° F for 10-15 minutes, stirring halfway through.
- For perfect rice, cook 1 cup long grain white rice with 2 cups chicken broth: bring broth to boil, add rice, simmer covered for 15 minutes, then let stand 10 minutes off heat.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 15 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 75 mg
