Description
Sizzling Chinese orange chicken brings together tangy citrus and crispy chicken in a classic takeout-inspired dish. Homemade sauce and perfectly fried chicken pieces promise a restaurant-quality meal that satisfies cravings for bold, zesty flavors you’ll love.
Ingredients
Scale
- 1 lb (450 g) chicken thighs or breasts, boneless, skinless, cut into bite-sized pieces
- 2 large eggs, beaten
- ½ cup (65 g) all-purpose flour
- ½ cup (65 g) cornstarch
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ⅓ cup (80 ml) orange juice, freshly squeezed if possible
- ⅓ cup (80 ml) soy sauce
- ¼ cup (60 ml) rice vinegar
- ½ cup (100 g) granulated sugar
- 1 tsp orange zest
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tbsp cornstarch mixed with 2 tbsps water (slurry)
- ½ tsp red pepper flakes (optional, for spice)
- vegetable oil, for frying
- chopped green onions
- sesame seeds
Instructions
- Coating Preparation: Whisk flour, cornstarch, garlic powder, salt, and black pepper in a shallow dish. Dip chicken pieces into egg wash, ensuring thorough coverage and gently shaking off excess mixture.
- Frying Process: Heat vegetable oil in a large skillet to 350F. Fry chicken in small batches until golden-brown and crispy, rotating to ensure even cooking. Transfer to paper towels to drain excess oil, maintaining a crunchy texture.
- Sauce Creation: Combine orange juice, soy sauce, rice vinegar, sugar, orange zest, minced garlic, grated ginger, and red pepper flakes in a saucepan. Simmer and incorporate cornstarch slurry, stirring until sauce thickens and develops a glossy consistency.
- Final Assembly: Gently toss crispy chicken pieces in the vibrant orange sauce, ensuring each morsel is thoroughly coated and infused with rich, tangy flavors.
- Presentation: Plate the glazed chicken, garnishing with chopped green onions and sesame seeds. Serve alongside steamed white rice, fried rice, or noodles for a complete and satisfying meal.
Notes
- Optimize Oil Temperature: Maintain consistent 350F oil heat for achieving perfectly crispy chicken without burning or undercooking. Use a reliable thermometer to monitor temperature throughout frying process.
- Prevent Soggy Coating: Pat chicken pieces completely dry before coating to ensure flour mixture adheres properly and creates a crisp, golden exterior. Extra moisture can cause breading to slide off during cooking.
- Sauce Consistency Control: Whisk cornstarch slurry thoroughly to avoid lumps and achieve smooth, glossy sauce texture. Add slurry gradually while stirring constantly to prevent over-thickening and maintain desired sauce consistency.
- Dietary Adaptation Options: Transform recipe gluten-free by substituting wheat flour with rice flour or gluten-free blend. For lower-carb version, replace traditional coating with almond flour or crushed pork rinds, creating lighter alternative without compromising crispy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 3
- Calories: 487
- Sugar: 22 g
- Sodium: 800 mg
- Fat: 16 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 144 mg