Description
Succulent Chinese classic orange chicken promises a tantalizing journey through bold, zesty flavors that dance across palates. Crispy golden bites glazed with sweet-tangy sauce invite you to savor an authentic culinary experience straight from traditional kitchens.
Ingredients
Scale
Protein:
- 1 pound (450 grams) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
Coating Ingredients:
- ½ cup cornstarch
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 large egg
- 2 tablespoons water
Sauce and Seasoning Ingredients:
- ¾ cup fresh orange juice (from about 2 oranges)
- 1 tablespoon orange zest
- ¼ cup soy sauce
- ¼ cup honey or brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch + 2 tablespoons water (slurry)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon sesame oil (for extra flavor, optional)
- Vegetable oil, for frying
Garnish and Serving:
- Cooked jasmine or basmati rice
- Green onions, sliced
- Sesame seeds
Instructions
- Prepare a whisking station by combining beaten egg with water in one shallow vessel, creating a smooth liquid base for coating.
- Create a seasoned dredging mixture in a separate bowl, blending cornstarch, flour, and dry spices to ensure even and flavorful chicken coverage.
- Individually immerse each chicken piece first into the egg wash, then thoroughly coat with the seasoned flour mixture, ensuring complete and uniform coverage.
- Warm cooking oil in a deep skillet, reaching a medium-high temperature that will facilitate crisp exterior and thorough internal cooking.
- Carefully lower chicken pieces into hot oil, working in batches to maintain optimal cooking temperature, frying until each side achieves a rich golden-brown crust.
- Transfer crispy chicken to an absorbent paper towel to drain excess oil and preserve crunchiness.
- In a separate saucepan, gently sauté minced garlic and ginger, releasing their aromatic essence and creating a fragrant base for the sauce.
- Introduce citrusy elements including orange juice and zest, complemented by savory soy sauce, sweet honey, tangy rice vinegar, and a hint of heat from red pepper flakes.
- Incorporate a cornstarch slurry to develop sauce’s desired consistency, simmering until the mixture thickens and becomes glossy.
- Delicately enrobe each crispy chicken piece with the vibrant orange sauce, ensuring complete and even coating.
- Present the glazed chicken atop steamed rice, garnishing with fresh green onion slivers and a sprinkle of toasted sesame seeds for added texture and visual appeal.
Notes
- Swap cornstarch with gluten-free flour blend for a celiac-friendly version, ensuring crispy coating without wheat.
- Control oil temperature around 350°F for consistent golden-brown chicken without absorbing excess grease.
- Marinate chicken in buttermilk beforehand for extra tenderness and deeper flavor penetration.
- Create spicier variation by increasing red pepper flakes or adding sriracha to orange sauce for heat lovers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 440
- Sugar: 16g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 90mg