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Chinese Orange Chicken Recipe

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★★★★★

4.4 from 128 reviews

This Chinese Orange Chicken recipe features crispy, deep-fried chicken cubes coated in a flavorful, tangy orange sauce made from fresh orange juice, soy sauce, vinegar, and brown sugar. Garnished with sesame seeds, green onions, and a hint of red pepper flakes, it’s a deliciously crunchy and sweet dish perfect for a homemade takeout experience.

Ingredients

Scale

Chicken and Batter

  • 1 pound boneless skinless chicken thighs (about 6 thighs, or 3 chicken breasts)
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1 ¼ cups water
  • 1 tablespoon vegetable oil (canola, sunflower, etc.)
  • Vegetable oil for frying (enough to fill pan 2 inches deep)

Orange Sauce

  • 1 large orange (juice and zest)
  • 2 tablespoons soy sauce
  • ¼ cup rice vinegar (or white vinegar)
  • ½ cup brown sugar (packed)
  • 2 large garlic cloves (minced, or 1 teaspoon garlic powder)
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)

Garnish

  • Sesame seeds
  • Chopped green onions
  • Red pepper flakes

Instructions

  1. Prepare Chicken: Cut the chicken into 1-inch cubes, ensuring uniform size for even cooking.
  2. Make Batter: In a medium bowl, whisk together the flour, cornstarch, salt, and pepper. Add the egg, vegetable oil, and water, whisking until smooth and lump-free.
  3. Coat Chicken: Add the chicken cubes into the batter, stirring gently to coat them thoroughly. Cover and chill in the refrigerator for at least 30 minutes to allow the batter to set. If short on time, 10 minutes will suffice.
  4. Heat Oil: In a medium saucepan or deep fryer, pour enough vegetable oil to reach 2 inches in depth and heat to 350˚F (177˚C). Prepare a plate lined with paper towels for draining the fried chicken.
  5. Deep Fry Chicken: Fry the battered chicken in batches of 10-15 pieces, shaking off excess batter if necessary. Fry for 2-3 minutes until golden and cooked through, turning halfway with a slotted spoon to ensure even browning.
  6. Keep Warm: Remove fried chicken from oil and place on the paper towel-lined plate. Cover with foil to keep warm while preparing the sauce.
  7. Make Orange Sauce: In a medium saucepan, combine fresh orange juice, orange zest, soy sauce, vinegar, brown sugar, and minced garlic. Bring the mixture to a low boil over medium heat. Taste and adjust sugar, soy sauce, and vinegar to your preference.
  8. Thicken Sauce: Mix the cornstarch slurry (cornstarch and water) and gradually add it to the simmering sauce, stirring constantly until the sauce thickens enough to coat the back of a spoon. This usually takes between 30 seconds and a few minutes.
  9. Toss Chicken in Sauce: Add the fried chicken pieces to the sauce, tossing them gently but thoroughly to ensure each piece is fully coated in the glossy orange sauce.
  10. Garnish and Serve: Sprinkle sesame seeds, chopped green onions, and red pepper flakes on top for added flavor and presentation. Serve immediately for best texture and taste.

Notes

  • For a lighter option, chicken breasts can be used instead of thighs; however, thighs provide better juiciness and flavor.
  • Ensure oil temperature remains steady for crispier chicken; use a thermometer to maintain 350˚F.
  • Adjust the sweetness and tanginess in the sauce according to your taste by tweaking the amounts of sugar and vinegar.
  • Leftovers can be refrigerated for up to 3 days but the chicken may lose its crispness; reheat in an oven or air fryer to restore texture.
  • For a spicier version, increase red pepper flakes or add a dash of chili paste to the sauce.

Keywords: Orange Chicken, Chinese Chicken, Crispy Chicken, Sweet and Tangy Sauce, Fried Chicken, Asian Cuisine, Homemade Takeout

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