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Orange Chicken

Orange Chicken
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This quick and easy Orange Chicken recipe features tender, bite-sized pieces of chicken breast coated in a crispy double layer of cornstarch and egg, fried to golden perfection, and tossed in a tangy, sweet, and zesty orange sauce. Perfect for a family-friendly weeknight dinner, this flavorful dish combines crunchy chicken with a bright citrus glaze that balances sweet, savory, and slightly spicy notes, with options to customize for dietary needs or preferences.

Ingredients

Scale

Chicken and Coating

  • 1 lb skinless, boneless chicken breast, cut into bite-sized pieces
  • 1 cup cornstarch (or gluten-free alternative like rice flour)
  • 1 large egg
  • Vegetable oil, for frying

Orange Sauce

  • 1/2 cup fresh orange juice
  • 2 tablespoons soy sauce (use gluten-free tamari if desired)
  • 2 tablespoons sugar or honey
  • 1 teaspoon minced garlic (fresh preferred)
  • 1 teaspoon grated fresh ginger (or ground ginger powder, reduced amount)
  • 1 tablespoon rice vinegar
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
  • Red pepper flakes, to taste (optional)

Instructions

  1. Prepare the Chicken: Cut the chicken breast into bite-sized pieces to ensure even cooking. In a bowl, whisk the egg. Coat the chicken pieces evenly with cornstarch, then dip them into the egg wash, and back into cornstarch for a double coating to achieve maximum crispiness.
  2. Fry the Chicken: Heat vegetable oil in a deep skillet or wok over medium-high heat (about 350°F/175°C). Fry the coated chicken in batches for 4-5 minutes until golden brown and crispy. Remove and drain on paper towels to eliminate excess oil while keeping the coating crunchy.
  3. Make the Orange Sauce: In a separate saucepan, whisk together fresh orange juice, soy sauce, sugar or honey, minced garlic, grated ginger, and rice vinegar. Bring to a gentle simmer over medium heat. For a thicker sauce, stir in a cornstarch slurry and cook until the sauce becomes a glossy glaze.
  4. Combine and Serve: Toss the crispy fried chicken pieces in the warm orange sauce quickly to coat evenly. Serve immediately to maintain the crispy texture and enjoy the full burst of flavors.

Notes

  • Double coating the chicken with cornstarch and egg provides the best crispy texture.
  • Maintain oil temperature at 350°F (175°C) to prevent sogginess.
  • Fresh orange juice is recommended for a vibrant citrus flavor.
  • Simmer the sauce gently; avoid boiling hard to prevent over-thickening or burning.
  • Toss chicken in the sauce just before serving to keep the crust crispy.

Nutrition

Keywords: orange chicken, crispy chicken, quick dinner, family friendly, sweet and tangy sauce, Asian-inspired, gluten free

Find it online: https://linacorner.com/orange-chicken/