Description
This homemade orange chicken features tender, crispy chicken pieces coated in a sweet and tangy orange sauce. It’s a delightful take on a Chinese-American favorite that you can enjoy at home.
Ingredients
Units
Scale
For the Chicken:
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 large egg
- 1 tablespoon soy sauce
- 1/2 teaspoon light brown sugar
- 1 cup cornstarch
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- Vegetable oil, for frying
For the Orange Sauce:
- 1/4 cup soy sauce
- 1/2 cup light brown sugar, packed
- 1/4 cup distilled white vinegar
- 1/4 cup fresh orange juice (from about 1 orange)
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 1.5 teaspoons sesame oil
- 3/4 teaspoon crushed red pepper flakes (adjust to taste)
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- Zest from 1 orange
Instructions
- Marinate the Chicken:
- In a large bowl, whisk together the egg, 1 tablespoon soy sauce, and 1/2 teaspoon brown sugar.
- Add the chicken pieces and toss to coat. Let marinate at room temperature for 30 minutes.
- Prepare the Coating:
- In a separate bowl, combine 1 cup cornstarch, 1/3 cup flour, and 1/4 teaspoon baking soda.
- Coat the Chicken:
- Sprinkle the cornstarch mixture over the marinated chicken, tossing to ensure each piece is well coated.
- Fry the Chicken:
- In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering.
- Working in batches, fry the chicken pieces until golden brown and crispy, about 4-5 minutes per side.
- Transfer to a paper towel-lined plate to drain excess oil.
- Make the Sauce:
- In a bowl, whisk together 1/4 cup soy sauce, 1/2 cup brown sugar, 1/4 cup vinegar, orange juice, chicken broth, 2 tablespoons cornstarch, sesame oil, and red pepper flakes.
- Cook the Sauce:
- In a clean skillet, heat a tablespoon of vegetable oil over medium heat.
- Sauté the minced ginger and garlic until fragrant, about 30 seconds.
- Pour in the sauce mixture and bring to a boil, stirring constantly until it thickens and becomes glossy, about 2-3 minutes.
- Combine Chicken and Sauce:
- Add the fried chicken pieces to the sauce, tossing to coat evenly.
- Cook for an additional 1-2 minutes to ensure the chicken is heated through and well-glazed.
- Serve:
- Garnish with orange zest and serve hot over steamed rice.
Notes
- For a spicier kick, increase the amount of crushed red pepper flakes.
- Freshly squeezed orange juice provides the best flavor, but store-bought can be used in a pinch.
- Ensure the oil is hot enough before frying to achieve a crispy texture.