Crispy Orange Chicken Recipe
This classic Orange Chicken recipe features crispy, bite-sized chicken pieces coated in a deliciously tangy and sweet orange sauce. Perfect for a homemade takeout-style dinner, the chicken is double-coated and fried to golden perfection before being tossed in a fragrant orange glaze infused with garlic, ginger, and subtle heat from red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Ingredients
Scale
Chicken and Coating
- 4 boneless chicken breasts, chopped into bite-sized chunks
- 3 large eggs
- ⅓ cup cornstarch
- ⅓ cup all-purpose flour
- 1 tsp salt
- ½ tsp ground black pepper
- Cooking oil for frying (enough for 2-3 inches deep in pot)
Orange Sauce
- 1 cup orange juice (freshly squeezed or store-bought)
- ½ cup honey
- 2 Tbsp white vinegar
- 2 Tbsp soy sauce
- 1 Tbsp orange zest (from 1 orange)
- ½ tsp garlic powder
- ½ tsp ginger powder
- ½ tsp paprika
- ¼ tsp red pepper flakes
- ½ Tbsp cornstarch mixed with 1 Tbsp warm water (slurry)
Optional Garnish
- Pinch of red pepper flakes
- Chopped green onions
Instructions
- Prepare Chicken and Orange Zest: Chop the boneless chicken breasts into bite-sized chunks. Zest one orange to obtain about 1 tablespoon of zest. Juice 2-3 oranges or use an equivalent amount of store-bought orange juice.
- Coat the Chicken: In one bowl, beat the eggs thoroughly. In a separate bowl, combine cornstarch, all-purpose flour, salt, and black pepper. Dip the chicken chunks into the beaten eggs, then toss them in the flour and cornstarch mixture until well coated. Shake off excess coating and place the coated chicken on a plate. Repeat until all chicken pieces are coated.
- Heat Oil and Fry Chicken: Pour 2 to 3 inches of cooking oil into a heavy-bottomed pot and heat over medium-high until the oil reaches 350°F (use a thermometer to check). Fry the chicken pieces in small batches for 2-3 minutes each until golden brown and crispy. Remove the cooked chicken and place on paper towels to drain excess oil. Repeat for all batches.
- Prepare Cornstarch Slurry: Mix ½ tablespoon of cornstarch with 1 tablespoon of warm water in a small bowl to create a slurry. This will thicken the sauce later.
- Make the Orange Sauce: In a medium saucepan, combine the orange juice, honey, white vinegar, soy sauce, orange zest, garlic powder, ginger powder, paprika, red pepper flakes, and the prepared cornstarch slurry. Heat gently over medium heat, stirring continuously until the sauce thickens, about 2-3 minutes.
- Toss Chicken in Sauce: Place all the fried chicken pieces in a large bowl. Pour the thickened orange sauce over the chicken and mix well to coat each piece evenly.
- Serve and Garnish: Optionally sprinkle additional red pepper flakes and chopped green onions on top for extra flavor and color. Serve immediately with steamed rice and enjoy your homemade orange chicken!
Notes
- Use a heavy-bottomed pot for frying to maintain consistent oil temperature.
- Maintain oil temperature at 350°F to ensure chicken cooks evenly and gets crispy without absorbing too much oil.
- Make sure to fry chicken in small batches to avoid overcrowding, which can lower oil temperature and result in soggy chicken.
- The sauce thickens quickly; stir constantly when adding the cornstarch slurry to avoid lumps.
- For a spicier kick, increase the amount of red pepper flakes according to your preference.
- Leftover chicken can be stored refrigerated and reheated in a skillet for best texture.
Keywords: Orange chicken, crispy chicken, homemade orange chicken, Chinese-American recipe, fried chicken bite recipe, sweet and tangy chicken
Find it online: https://nayabaker.com/crispy-orange-chicken-recipe/
