Orange Chicken
Orange Chicken is a popular Chinese-American dish known for its crispy chicken pieces coated in a tangy and sweet orange sauce. This homemade version allows you to enjoy the classic flavors of orange chicken right in your own kitchen.
Tender chicken, crispy coating, and a flavorful orange sauce come together to create a dish that is both comforting and satisfying, perfect for a weeknight dinner or special occasions.
Ingredients:
For the Chicken:
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 egg, beaten
- Vegetable oil, for frying
For the Orange Sauce:
- 1/2 cup orange juice (freshly squeezed recommended)
- Zest of 1 orange
- 1/4 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- Thinly sliced green onions, for garnish
- Sesame seeds, for garnish (optional)
How to Make Orange Chicken:
Prepare the Chicken:
Season chicken pieces with salt and pepper.
In a shallow dish, combine cornstarch and all-purpose flour.
Dip each piece of chicken into the beaten egg, then dredge in the cornstarch-flour mixture, shaking off excess.
Fry the Chicken:
Heat vegetable oil in a large skillet or wok over medium-high heat.
Working in batches, carefully add coated chicken pieces to the hot oil. Fry for 3-4 minutes per side, or until golden brown and crispy. Remove chicken to a plate lined with paper towels to drain excess oil. Repeat until all chicken is fried.
Make the Orange Sauce:
In a small saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, brown sugar, minced garlic, and minced ginger.
Bring the mixture to a simmer over medium heat, stirring occasionally.
Thicken the Sauce:
In a small bowl, whisk together cornstarch and water to make a slurry.
Slowly pour the cornstarch slurry into the simmering sauce, stirring continuously until the sauce thickens to your desired consistency. Remove from heat.
Combine Chicken and Sauce:
Add the fried chicken pieces to the saucepan with the orange sauce. Toss gently until each piece of chicken is evenly coated with the sauce.
Serve:
Transfer the Orange Chicken to a serving platter or plate. Garnish with thinly sliced green onions and sesame seeds, if desired.
Chef’s Note:
Crispy Chicken: For extra crispy chicken, ensure the oil is hot enough before adding the chicken pieces. Fry in batches to avoid overcrowding the skillet.
Orange Flavor: Adjust the sweetness and tanginess of the sauce by varying the amount of brown sugar and orange juice according to your taste.
Garnish: Fresh cilantro or chopped peanuts can also be used as garnishes for added flavor and texture.
Nutrition Information (per serving, based on 4 servings):
- Calories: 400 kcal
- Protein: 30g
- Carbohydrates: 45g
- Fat: 12g
- Sodium: 800mg
- Fiber: 2g
Enjoy this homemade Orange Chicken recipe, where crispy chicken meets a tangy orange sauce, creating a delightful blend of flavors that’s sure to satisfy your cravings for Chinese takeout right at home!
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