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Chinese-Style Orange Chicken

Chinese-Style Orange Chicken
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This Chinese-Style Orange Chicken recipe delivers crispy, tender chicken pieces coated in a vibrant sweet and tangy orange glaze. Made with simple ingredients and quick preparation, it’s perfect for a flavorful homemade meal that rivals takeout, ideal for family dinners and busy weeknights.

Ingredients

Scale

Chicken and Coating

  • 1 lb chicken breast or thighs, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour (or gluten-free alternative like rice flour)
  • Oil for frying (vegetable or canola oil)

Orange Sauce

  • 1 cup fresh orange juice
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1/4 teaspoon red chili flakes (optional)

Garnish

  • 2 green onions, sliced into rings
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Prepare the Chicken: Cut the chicken into bite-sized chunks. In a shallow bowl, mix the cornstarch and flour together. Coat each chicken piece evenly with this mixture to ensure a light and crispy outer shell after frying.
  2. Fry the Chicken: Heat oil in a deep pan or wok to about 350°F (175°C). Fry the chicken pieces in batches, avoiding overcrowding, until golden brown and crispy. Drain on paper towels to remove excess oil.
  3. Make the Orange Sauce: In a separate saucepan, combine fresh orange juice, soy sauce, rice vinegar, brown sugar, minced garlic, minced ginger, and red chili flakes if using. Simmer over medium heat while stirring frequently until the sauce thickens into a glossy glaze.
  4. Combine and Coat: Add the fried chicken pieces to the saucepan. Toss thoroughly to coat each piece evenly with the warm, sticky orange sauce. Let it simmer together for about a minute to meld the flavors perfectly.
  5. Garnish and Serve: Transfer the coated chicken to a serving dish. Sprinkle with sliced green onions and toasted sesame seeds for a final burst of flavor and crunch. Serve immediately to enjoy the best texture.

Notes

  • Pat chicken dry before coating to ensure crispiness and prevent soggy batter.
  • Maintain the oil temperature around 350°F (175°C) to fry the chicken properly without burning.
  • Make the orange sauce ahead of time and gently reheat to save time during serving.
  • Use fresh-squeezed orange juice for the brightest, most authentic flavor; bottled juice may lack freshness.
  • Fry chicken in small batches to avoid overcrowding, which ensures consistent oil temperature and crisp results.

Nutrition

Keywords: Chinese orange chicken, crispy orange chicken, homemade orange chicken, Chinese takeout recipe, easy orange chicken

Find it online: https://sophiespace.com/chinese-style-orange-chicken/