Description
This classic Orange Chicken recipe features crispy fried chicken pieces coated in a tangy, sweet, and savory orange sauce. Perfectly balanced with fresh orange juice, ginger, garlic, and honey, this dish is a crowd-pleaser best served over steamed rice and garnished with sesame seeds and green onions for added flavor and texture.
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
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 an even coating for flavor.
- Coat the Chicken: Set up two bowls, one with cornstarch and the other with beaten eggs. Dip each chicken piece first into the cornstarch, then into the beaten eggs, making sure each piece is fully coated to achieve a crispy texture when fried.
- 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 each batch and drain on paper towels to remove 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 the mixture to a gentle simmer over medium heat, allowing the flavors to meld.
- Thicken the Sauce: Once simmering, gradually stir in the cornstarch-water mixture, continuing to stir until the sauce thickens, which should take about 2-3 minutes, resulting in a glossy consistency.
- Coat the Chicken in Sauce: Add the fried chicken pieces to the thickened sauce, tossing gently to ensure every piece is evenly coated with the flavorful orange glaze.
- Serve: Plate the orange chicken over steamed rice. Optionally, garnish with sesame seeds and sliced green onions for extra flavor and presentation appeal.
Notes
- Use freshly squeezed orange juice for the best flavor and natural sweetness.
- Fry chicken in batches to avoid overcrowding the pan, ensuring crispy pieces.
- The cornstarch-water slurry is essential for thickening the sauce without lumps.
- Leftover orange chicken tastes great reheated but may lose some crispiness.
- For a healthier option, consider baking the chicken instead of frying, though texture will vary.
