Description
This Crispy Orange Chicken recipe features tender chunks of chicken fried to golden perfection and coated in a tangy, sweet, and slightly spicy homemade orange sauce. Perfectly balanced with garlic and ginger, it’s garnished with green onions and sesame seeds for added flavor and crunch. A deliciously satisfying dish ideal for a weeknight dinner, served best over rice or noodles.
Ingredients
Scale
Chicken and Coating
- 1.5 lbs chicken thighs or breasts, cut into bite-sized pieces
- 2 large eggs
- 1 cup cornstarch
- 1 cup all-purpose flour
- Vegetable oil, for frying
Orange Sauce
- 1 cup orange juice
- 1/4 cup soy sauce
- 1/3 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 teaspoon red chili flakes (optional)
Garnish
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- Prepare the chicken: Cut the chicken into bite-sized chunks and set aside for coating.
- Mix egg and coating: In one bowl, whisk the eggs until smooth. In another bowl, combine the cornstarch and all-purpose flour thoroughly.
- Coat the chicken: Dip each chicken piece first into the egg mixture, then dredge it in the flour-cornstarch mix until well coated, ensuring an even crust.
- Fry the chicken: Heat vegetable oil in a deep skillet over medium-high heat. Carefully fry the coated chicken pieces in batches until they are golden brown and crispy. Remove the chicken and drain on paper towels to remove excess oil.
- Make the orange sauce: In a separate saucepan, combine orange juice, soy sauce, brown sugar, rice vinegar, minced garlic, minced ginger, sesame oil, and red chili flakes if using. Simmer this mixture over medium heat, stirring occasionally, until the sauce thickens and becomes glossy.
- Combine chicken and sauce: Add the crispy fried chicken pieces to the simmering orange sauce. Toss carefully to coat each piece evenly with the sauce.
- Finish cooking: Continue to cook the chicken and sauce together on low heat for 2 to 3 minutes to allow the flavors to meld, then remove the pan from heat.
- Garnish: Sprinkle chopped green onions and sesame seeds over the coated chicken for added flavor and presentation.
- Serve: Serve the crispy orange chicken hot, ideally over steamed rice or noodles for a complete meal.
Notes
- For extra crispiness, double coat the chicken by dipping twice in egg and flour mixture.
- Adjust the amount of red chili flakes to control the spiciness of the sauce.
- Use fresh orange juice for the best flavor in the sauce; bottled juice will work but may alter the taste slightly.
- This dish pairs well with steamed jasmine rice, brown rice, or noodles.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a skillet to retain crispiness.
