Description
Crispy and flavorful Orange Chicken with a tangy homemade orange sauce, perfect for a delicious dinner served over white rice and garnished with fresh green onions.
Ingredients
Scale
Chicken
- 1 ½ lbs. boneless skinless chicken breast or thighs
- Salt and pepper to taste
- 2 large eggs, whisked
- 1 ¼ cups vegetable oil, plus more as needed
- ½ cup cornstarch, plus 2 additional tablespoons, divided
- ¼ cup flour
- ¼ teaspoon baking soda
Sauce
- ¾ cup orange juice
- ⅓ cup chicken broth
- ¼ cup soy sauce
- ¼ cup white sugar
- 3 tablespoons light brown sugar
- 2 tablespoons rice vinegar (can substitute white vinegar)
- 1 tablespoon freshly minced ginger or ¼ teaspoon ground ginger
- 3 cloves garlic, minced
- 1 ½ tablespoons cornstarch
- 1 teaspoon orange zest (optional)
- 1 teaspoon hot sauce (e.g., Frank's Hot Sauce)
- ½ teaspoon sesame oil
Topping
- Green onions, sliced for garnish
Instructions
- Prep Work: Set wire cooling racks over a baking sheet or parchment/wax paper to keep the chicken crispy after frying. Alternatively, use a paper towel lined plate. Whisk together the sauce ingredients in a large saucepan and set aside, ensuring they are not warm or hot. In a large bowl, combine flour, ½ cup cornstarch, and baking soda.
- Bread the Chicken: Cut chicken into 2-inch pieces and pat dry thoroughly. Season with salt and pepper and sprinkle with 2 tablespoons cornstarch. Vigorously whisk eggs until uniform with small air pockets, add chicken and toss to coat. Remove pieces a few at a time, letting excess egg drip off, then coat thoroughly in the flour-cornstarch mixture. Place coated chicken on a plate until all pieces are prepared.
- Fry the Chicken: Heat oil in a large pot or deep fryer to 365° F, using enough oil to submerge chicken three-quarters. Fry chicken in batches, allowing space for crisping, flipping after 2-3 minutes once the bottom is crisp. Adjust heat as needed throughout frying. Transfer fried chicken to wire cooling racks to drain and maintain crispiness.
- Heat the Sauce: Bring the prepared sauce mixture to a boil over medium-high heat, stirring frequently until thickened. Remove from heat and optionally transfer to a large bowl for easier tossing.
- Toss and Serve: Add the fried chicken pieces to the sauce and toss gently to coat evenly. Serve immediately over white rice or vegetable fried rice, garnished generously with sliced green onions.
Notes
- Orange zest adds extra punch to the sauce but can be omitted or reduced for a subtler flavor.
- Hot sauce enhances flavor without adding significant spiciness; Frank's Hot Sauce is recommended.
- Ensure oil is hot (365° F) before frying for crispy chicken.
- Peanut oil is a good alternative for frying, adding a complementary flavor.
- Adjust heat during frying to maintain consistent oil temperature and prevent burning.
- Fry chicken in batches with space between pieces to ensure crisp edges.
- Clean work surfaces and dishes as you go for easier cleanup.
- Shortcut: Use store-bought popcorn chicken or nuggets and toss in homemade sauce for faster preparation.
- This orange sauce pairs well with other fried proteins like shrimp and chicken tenders.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in oven at 375° F for 10-15 minutes, stirring halfway through.
- For perfect white rice: boil 2 cups chicken broth, add 1 cup long grain white rice, cover, and simmer on low for 15 minutes. Let stand 10 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 15 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 85 mg
