Orange Chicken Recipe
Ingredients:
For the Chicken:
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1 1/2 lbs (680g) boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
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1/2 cup all-purpose flour (for dredging)
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1/4 cup cornstarch
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1/2 tsp baking powder (helps make the chicken crispy)
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1/2 tsp salt
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1/4 tsp pepper
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1/4 tsp garlic powder (optional)
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1 egg (beaten)
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1/2 cup water or chicken broth (for batter)
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Vegetable oil (for frying)
For the Orange Sauce:
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1 cup fresh orange juice (about 2-3 oranges)
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2 tbsp soy sauce (low sodium preferred)
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1/4 cup sugar (adjust to your sweetness preference)
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1 tbsp rice vinegar (or apple cider vinegar)
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1 tbsp orange zest (optional, for extra citrus flavor)
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2 cloves garlic, minced
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1-inch piece of ginger, grated or minced
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1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
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1 tbsp sesame oil (optional, for extra depth of flavor)
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1/4 tsp crushed red pepper flakes (optional, for a little heat)
Garnish (optional):
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Sesame seeds
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Sliced green onions
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Extra orange zest
Instructions:
1. Prepare the Chicken:
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Cut the chicken into bite-sized pieces. Pat the pieces dry with a paper towel to remove excess moisture (this helps the batter stick better).
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In a bowl, combine the flour, cornstarch, baking powder, salt, pepper, and garlic powder.
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In a separate small bowl, whisk the egg and water (or chicken broth) together to make a thin batter.
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Heat about 2 inches of vegetable oil in a deep frying pan or wok over medium-high heat.
2. Fry the Chicken:
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Dip each chicken piece into the egg mixture, then coat it in the flour mixture, making sure it’s fully coated.
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Carefully add the coated chicken pieces into the hot oil, one at a time. Fry in batches, ensuring not to overcrowd the pan.
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Fry for 4-5 minutes per batch until the chicken is golden brown and crispy. Remove the chicken from the oil and drain it on paper towels. Continue with the remaining chicken.
3. Make the Orange Sauce:
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In a small saucepan, combine the orange juice, soy sauce, sugar, rice vinegar, orange zest (optional), garlic, ginger, and sesame oil (if using). Stir well.
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Bring the mixture to a simmer over medium heat. Allow it to cook for about 4-5 minutes, stirring occasionally, until it slightly thickens and the flavors blend.
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Stir in the cornstarch slurry (the cornstarch and water mixture) and cook for an additional 1-2 minutes until the sauce thickens to your desired consistency. If the sauce is too thick, add a little water to thin it out.
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If you like a bit of spice, add crushed red pepper flakes to the sauce.
4. Combine Chicken and Sauce:
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Once the sauce has thickened, add the fried chicken pieces to the sauce and toss to coat them evenly in the sticky orange sauce. Cook for another 1-2 minutes, allowing the chicken to absorb some of the sauce.
5. Serve:
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Serve your homemade Orange Chicken over a bed of steamed rice or stir-fried vegetables. Garnish with sesame seeds, sliced green onions, and extra orange zest for a pop of color and extra flavor.
Tips:
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Crispiness: If you want the chicken to stay crispy longer, serve the sauce on the side and dip the chicken into it just before eating. This will help maintain the crunchiness.
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Sauce Adjustments: Taste the sauce as it cooks, and adjust the sweetness or tanginess by adding more sugar or vinegar if needed. You can also increase the garlic or ginger for a stronger flavor.
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Chicken Cut: While chicken breasts can be used for a leaner option, chicken thighs will give you juicier, more flavorful results.
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Meal Prep: The chicken can be made ahead of time and reheated, though it’s best to keep the sauce separate until serving to preserve the crispiness of the chicken.
Orange Chicken is a crowd-pleaser that brings a balance of sweet, savory, and citrusy flavors. It’s easy to make at home and rivals the flavors of your favorite Chinese takeout!
Let me know if you need any more tips or variations on this recipe!