Chinese Orange Chicken Recipe
A quick and delicious Chinese Orange Chicken recipe featuring crispy bite-sized chicken pieces coated in a tangy and sweet orange sauce, perfect for busy weeknights or family dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner, Main Course
- Method: Frying
- Cuisine: Chinese
Ingredients
Scale
For the chicken
- 4 pieces Boneless Skinless Chicken Breasts, cut into bite-size pieces
- 3 pieces Eggs, whisked
- 1/3 cup Cornstarch (for dredging)
- 1/3 cup Flour (for dredging)
- Salt, generous pinch
- Oil, for frying
For the sauce
- 1 cup Orange Juice (freshly squeezed recommended)
- 1/2 cup Sugar (adjust to taste)
- 2 tablespoons Rice Vinegar (or white vinegar)
- 2 tablespoons Soy Sauce (use tamari for gluten-free)
- 1/4 teaspoon Ginger
- 1/4 teaspoon Garlic Powder (or 2 garlic cloves, finely diced)
- 1/2 teaspoon Red Chili Flakes (increase for more heat)
- 1 tablespoon Cornstarch (for thickening the sauce)
- 1 piece Orange Zest (from 1 orange)
Garnish
- Green Onions (for topping)
- Orange Zest (for garnishing)
Instructions
- Prepare the sauce: In a medium pot, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat and bring the mixture to a gentle simmer for about 3 minutes.
- Thicken the sauce: In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water to form a smooth paste. Add this paste to the simmering orange sauce and whisk continuously. Continue to cook for 5 minutes until the sauce begins to thicken.
- Finish the sauce: Remove the pot from heat and stir in the orange zest for fresh citrus flavor.
- Prepare the chicken coating: In a shallow dish, combine flour, cornstarch, and a generous pinch of salt. In another shallow dish, whisk the eggs thoroughly.
- Coat the chicken: Dip each bite-sized piece of chicken first into the whisked eggs, then dredge in the flour and cornstarch mixture until evenly coated. Place coated pieces on a plate ready for frying.
- Fry the chicken: Heat 2-3 inches of oil in a heavy-bottomed pot over medium-high heat until the temperature reaches 350°F. Working in batches, fry the chicken pieces for 2 to 3 minutes, turning often until golden brown and cooked through.
- Drain excess oil: Remove the fried chicken pieces and place them on a paper-towel-lined plate to absorb excess oil. Repeat with all chicken pieces.
- Toss with sauce: Transfer the crispy chicken to a large bowl and toss gently with the prepared orange sauce until well coated. Reserve extra sauce if desired for serving over rice.
- Garnish and serve: Top with chopped green onions and additional orange zest for garnish. Serve immediately with steamed rice or vegetables.
Notes
- Serve with steamed rice or your favorite vegetables for a complete meal.
- Store leftover chicken in the fridge for up to 3 days; reheat gently to preserve the coating’s crispiness.
- The orange sauce can be stored separately in the fridge for 4-5 days.
- Adjust sugar and chili flakes in the sauce to suit your taste preferences.
- Using tamari instead of soy sauce makes the dish gluten-free.
Keywords: Chinese Orange Chicken, Orange Chicken recipe, Crispy chicken, Sweet and tangy chicken, Fried chicken recipe, Chinese dinner, Easy weeknight dinner
Find it online: https://foodbylina.com/chinese-orange-chicken-recipe/
