Description
Orange Chicken is a crispy, juicy, and tangy-sweet dish that combines a crunchy double-coated fried chicken with a vibrant, zesty orange sauce. Perfectly balanced with sweetness, acidity, and umami, this easy and quick recipe delivers a flavorful and family-friendly meal that can be customized for gluten-free diets, spiciness, or extra veggies.
Ingredients
Scale
Chicken and Coating
- 1 lb boneless chicken thighs or breasts, cut into bite-sized chunks
- 1 cup all-purpose flour (or rice flour for gluten-free version)
- 1/2 cup cornstarch
- 2 large eggs
- Vegetable oil, for deep frying
Orange Sauce
- 1 cup fresh orange juice
- 2 tablespoons soy sauce (use gluten-free soy sauce if needed)
- 1 tablespoon rice vinegar or white vinegar
- 2 tablespoons brown sugar or honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 to 1/2 teaspoon red pepper flakes or 1 teaspoon chili sauce (optional)
Garnish
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized chunks and season lightly with salt and pepper. Set aside while preparing the coating and sauce.
- Make the Crispy Coating: In a bowl, whisk the eggs until smooth. In another bowl, combine the flour and cornstarch. Dip each piece of chicken first into the egg wash, then dredge thoroughly in the flour-cornstarch mix to create a double coating that locks in moisture and ensures crispiness.
- Deep Fry the Chicken: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the chicken pieces in small batches for 4-6 minutes until golden brown and cooked through. Drain on paper towels to remove excess oil and prevent sogginess.
- Prepare the Orange Sauce: In a saucepan over medium heat, combine fresh orange juice, soy sauce, rice vinegar, brown sugar, minced garlic, and grated ginger. Stir frequently and bring to a simmer. Cook for 5-7 minutes until the sauce thickens slightly. Add red pepper flakes or chili sauce if using for a spicy kick.
- Toss Chicken in Sauce: Transfer the fried chicken pieces into the saucepan with the sauce. Gently toss to coat every piece evenly with the glossy orange glaze.
- Garnish and Serve: Sprinkle with thinly sliced green onions and toasted sesame seeds for added flavor, color, and crunch. Serve hot.
Notes
- Double dredging with egg wash and flour-cornstarch mix is essential for achieving the iconic crispy texture.
- Fry chicken in small batches to maintain oil temperature and cook evenly.
- Use fresh orange juice for the best, brightest citrus flavor; avoid bottled juice.
- Simmer the sauce gently over medium heat to prevent burning and keep a silky consistency.
- Drain fried chicken well before tossing in sauce to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 110 mg
Keywords: Orange Chicken, Crispy Chicken, Chinese-American, Fried Chicken, Orange Sauce, Sweet and Tangy, Gluten Free Option
