Description
This Orange Chicken recipe features crispy fried chicken pieces tossed in a flavorful homemade orange sauce, perfect for serving over white or vegetable fried rice. The dish combines a tangy, slightly sweet sauce with a hint of heat and bright citrus notes to create a deliciously 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, chopped
Instructions
- Prep Work: Set wire cooling racks over a baking sheet or line a plate with paper towels to keep the fried chicken crispy. Whisk together all the sauce ingredients in a large saucepan, ensuring the ingredients are at room temperature so the cornstarch does not activate prematurely. Combine the flour, ½ cup cornstarch, and baking soda in a large bowl until well mixed.
- Bread the Chicken: Cut the chicken into 2-inch pieces and pat them completely dry. Season with salt and pepper, then sprinkle with 2 tablespoons cornstarch. Whisk eggs vigorously until uniform and frothy. Dip chicken pieces into the egg, allowing excess to drip off, then coat thoroughly in the cornstarch and flour mixture. Place coated pieces on a plate and repeat for all chicken.
- Fry the Chicken: Heat vegetable oil in a deep pot or fryer to 365° F, using enough oil to submerge the chicken about three-quarters. Fry the chicken in batches, leaving space between pieces. Cook for about 2-3 minutes per side until golden and crispy. Adjust the heat as needed to maintain oil temperature. Transfer fried chicken to wire racks to drain and maintain crispiness.
- Heat the Sauce: Bring the prepared sauce mixture to a boil over medium-high heat, stirring frequently until the sauce thickens. Remove from heat once thickened. For easier tossing, transfer the sauce to a large mixing bowl.
- Toss and Serve: Add the fried chicken pieces to the hot sauce and toss until all pieces are evenly coated. Serve immediately over steamed white rice or vegetable fried rice. Garnish with chopped green onions.
Notes
- Orange zest adds a strong citrus punch; reduce amount or omit for a subtler flavor.
- Use Frank’s Hot Sauce for a flavor boost without making the dish spicy.
- Ensure the oil is hot enough before frying to guarantee a crispy texture.
- Peanut oil can be used as an alternative frying oil for added flavor.
- Fry chicken in batches with enough space to allow crisp edges.
- Clean as you go to reduce mess post-cooking.
- Shortcut: Use store-bought popcorn chicken or tenders and toss in homemade orange sauce.
- Leftovers can be refrigerated in airtight containers for up to 3 days; reheat in oven at 375° F for 10-15 minutes.
- To make perfect rice, simmer 1 cup long grain white rice in 2 cups chicken broth, covered and on low heat for 15 minutes, then let stand 10 minutes off heat.
