Description
A delicious and crispy Chinese Orange Chicken recipe featuring tender bite-sized chicken pieces fried to golden perfection and coated in a tangy, sweet, and slightly spicy orange sauce. This dish is perfect for a quick weeknight dinner or to impress guests with authentic flavors in under 30 minutes.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
- 1 egg white
- 1 tbsp low-sodium soy sauce
- ¼ cup cornstarch
Coating
- ½ cup all-purpose flour
- ½ tbsp cornstarch
- ½ tsp baking powder
- ½ tsp salt
Frying
- Vegetable oil (for frying, about 2 inches deep)
Orange Sauce
- ¾ cup fresh orange juice
- 1 tbsp orange zest
- ¼ cup granulated sugar
- 2 tbsp low-sodium soy sauce
- 1 tbsp white vinegar
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together the egg white, 1 tablespoon soy sauce, and ¼ cup cornstarch until smooth. Add the bite-sized chicken pieces and toss well to coat evenly. Let the chicken marinate for 10 to 15 minutes to absorb the flavors and help the coating stick.
- Prepare the Coating: In a separate bowl, combine the all-purpose flour, ½ tablespoon cornstarch, baking powder, and salt. Dredge each piece of marinated chicken in this dry mixture, making sure each piece is thoroughly coated to ensure a crispy texture after frying.
- Fry the Chicken: Heat about 2 inches of vegetable oil in a deep skillet or wok to 350°F (175°C). Fry the coated chicken pieces in batches, avoiding overcrowding, for 4 to 5 minutes or until they turn golden brown and crispy on the outside. Remove and drain on paper towels to remove excess oil.
- Make the Orange Sauce: In a saucepan, combine fresh orange juice, orange zest, granulated sugar, 2 tablespoons soy sauce, white vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes if using. Bring the mixture to a gentle simmer over medium heat. Stir in the cornstarch slurry and cook while stirring continuously until the sauce thickens to a glossy consistency.
- Combine and Serve: Toss the crispy fried chicken pieces in the warm orange sauce until fully coated. Serve immediately for best texture and flavor, ideally over steamed rice or alongside stir-fried vegetables.
Notes
- For extra crispiness, double fry the chicken pieces by frying them a second time for 1-2 minutes after draining.
- You can adjust the sugar and red pepper flakes in the sauce to balance sweetness and heat according to taste.
- Use fresh orange juice for the best authentic flavor; bottled juice may alter the taste.
- Make sure the oil temperature is steady at 350°F to avoid greasy or undercooked chicken.
- Serve immediately to enjoy the chicken while still crispy.
