Homemade Chinese Orange Chicken (Print Version)
# Ingredients:
→ Chicken Coating
01 -
4 boneless skinless chicken breasts, cut into bite-size pieces
02 -
3 fresh eggs
03 -
1/3 cup cornstarch
04 -
1/3 cup all-purpose flour
05 -
A generous pinch of salt
06 -
Vegetable oil for frying
→ Orange Sauce
07 -
1 cup fresh orange juice
08 -
1/2 cup granulated sugar
09 -
2 tablespoons rice vinegar or white vinegar
10 -
2 tablespoons soy sauce
11 -
1/4 teaspoon ground ginger
12 -
1/4 teaspoon garlic powder or 2 fresh garlic cloves, minced
13 -
1/2 teaspoon red chili flakes
14 -
Zest of 1 fresh orange
15 -
1 tablespoon cornstarch mixed with 2 tablespoons water
→ For Garnish
16 -
Fresh green onions, sliced
17 -
Extra orange zest for sprinkling
# Instructions:
01 -
Combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes in a medium pot. Let it simmer for 3 minutes to meld the flavors.
02 -
Whisk together cornstarch and water to create a smooth paste. Stir this into your simmering sauce and cook for 5 more minutes until it becomes thick and glossy. Take it off the heat and stir in that fresh orange zest for an extra burst of citrus.
03 -
Mix flour, cornstarch, and a generous pinch of salt in a shallow dish. In another dish, beat the eggs until well combined.
04 -
Dip each piece of chicken first in the beaten egg, then coat it thoroughly in the flour mixture. Set aside on a plate.
05 -
Heat oil to 350°F (about 2-3 inches deep) in a heavy-bottomed pot. Fry the chicken in batches for 2-3 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
06 -
Toss the crispy chicken pieces in your warm orange sauce. Sprinkle with sliced green onions and extra orange zest. Serve hot, with extra sauce on the side for drizzling over rice if desired.
# Notes:
01 -
This homemade version of Chinese Orange Chicken brings restaurant-quality flavors right to your kitchen, with a perfect balance of crispy chicken and sweet-tangy orange sauce.
02 -
Save any leftover sauce to serve over rice or vegetables.