Orange Chicken
Juicy pieces of chicken coated in a crisp, golden crust and tossed in a sweet-tangy orange sauce.
Servings: 4 servings
Equipment
- Deep Frying Pan
- Mixing Bowls
Ingredients
Chicken
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Breading
- 1 cup cornstarch
- 2 large eggs, beaten
Sauce
- 1/4 cup soy sauce
- 1/4 cup orange juice, preferably fresh-squeezed
- 1/4 cup sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 cups vegetable oil, for frying
Instructions
- Cut chicken breasts into bite-sized pieces and pat them dry with a paper towel. Set up two bowls: one with your beaten eggs, the other with the cornstarch.
- Dip the chicken pieces first in the egg, then toss them in the cornstarch until well coated. Shake off any excess.
- Heat the vegetable oil in a deep frying pan or wok over medium-high heat (about 350°F if you have a thermometer). Fry the chicken pieces in batches, turning occasionally, until golden brown and crispy—about 4–5 minutes per batch. Transfer to a paper towel-lined plate to drain.
- Discard the frying oil and wipe out the pan. On medium heat, add a small splash of fresh oil, followed by garlic and ginger. Sauté until fragrant, about 30 seconds. Stir in the soy sauce, orange juice, sugar, and rice vinegar, bringing it to a gentle simmer.
- Add the cornstarch slurry, stirring rapidly. Cook for 1–2 minutes until the sauce thickens and turns glossy.
- Return the fried chicken pieces to the pan, tossing well to ensure every piece is coated in sauce.
- Serve hot, garnished with extra orange zest, sliced green onions, or sesame seeds if desired.
Notes
For best results, reheat in a skillet over medium heat to help the chicken stay crisp. You can also reheat in the oven at 350°F for about 10 minutes.