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Chinese Orange Chicken Recipe

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4.2 from 3 reviews

This homemade Chinese Orange Chicken recipe delivers crispy, golden fried chicken bites coated in a sweet, tangy orange sauce that’s bursting with flavor. Perfectly balanced with hints of ginger, garlic, and a touch of spice, this dish is a deliciously better alternative to take-out favorites that can be whipped up in under 40 minutes.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Chicken:

  • 4 Boneless Skinless Chicken Breasts cut into bite-size pieces
  • 3 Eggs, whisked
  • 1/3 cup Cornstarch
  • 1/3 cup Flour
  • Salt to taste
  • Oil for frying (about 2-3 inches deep)

Orange Chicken Sauce:

  • 1 cup Orange Juice
  • 1/2 cup Sugar
  • 2 Tablespoons Rice Vinegar or White Vinegar
  • 2 Tablespoons Soy Sauce (use tamari for gluten-free)
  • 1/4 teaspoon Ground Ginger
  • 1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced
  • 1/2 teaspoon Red Chili Flakes
  • Orange Zest from 1 orange
  • 1 Tablespoon Cornstarch
  • 2 Tablespoons Water (to mix with cornstarch)

Garnish:

  • Chopped Green Onions
  • Additional Orange Zest

Instructions

  1. Prepare the Orange Sauce: In a medium pot, combine orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat the mixture over medium heat for about 3 minutes to meld the flavors. In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons water until smooth, then add this slurry to the pot. Continue cooking and whisking for another 5 minutes until the sauce thickens. Remove from heat and stir in the orange zest for a fresh citrus aroma.
  2. Prepare the Chicken Coating: In a shallow dish or pie plate, mix together the flour, cornstarch, and a generous pinch of salt. In a separate shallow dish, whisk the eggs thoroughly.
  3. Coat the Chicken: Dip the bite-sized chicken pieces first into the egg mixture, allowing excess to drip off, then dredge them thoroughly in the flour and cornstarch mixture. Place the coated pieces on a plate, ready for frying.
  4. Fry the Chicken: Heat 2 to 3 inches of oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Working in batches to avoid overcrowding, fry the chicken pieces for 2 to 3 minutes each, turning frequently until they turn golden brown and crispy. Remove the chicken with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil. Repeat until all chicken is cooked.
  5. Toss Chicken with Sauce and Serve: Place the fried chicken in a large bowl and pour the prepared orange sauce over it. Toss gently to evenly coat the chicken pieces. Optionally, reserve some sauce to drizzle over rice. Garnish with chopped green onions and extra orange zest before serving for an added fresh touch.

Notes

  • Use tamari soy sauce to make this recipe gluten-free.
  • Ensure the oil temperature stays at 350°F for crispy, non-greasy chicken.
  • For a spicier kick, increase the red chili flakes according to taste.
  • Work in batches when frying to prevent chicken from clumping and ensure even cooking.
  • This recipe is best served immediately for the crispiest texture.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Chinese-American

Find it online: https://monicarecipes.com/chinese-orange-chicken-recipe/