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Orange Chicken

Orange Chicken
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Learn how to make crispy Orange Chicken at home with this easy recipe! This dish perfectly balances a golden, double-coated crispy chicken and a luscious, flavorful orange sauce bursting with sweet, tangy, and subtle spicy notes. Ideal for replicating restaurant-quality texture and taste right in your kitchen, this family-friendly and customizable recipe uses simple ingredients and step-by-step instructions for a delicious homemade Chinese-American classic.

Ingredients

Scale

Chicken and Coating

  • Boneless chicken thighs or breasts, cut into bite-sized pieces
  • 2 large eggs
  • All-purpose flour
  • Cornstarch
  • Salt and pepper, to taste
  • Vegetable oil, for frying

Orange Sauce

  • Fresh orange juice
  • Orange zest
  • Soy sauce (or tamari for gluten-free)
  • Rice vinegar or white vinegar
  • Sugar or honey
  • Minced garlic
  • Minced ginger
  • Red pepper flakes or chili paste (optional)

Instructions

  1. Prepare the chicken: Cut the boneless chicken into bite-sized pieces and pat dry to ensure the coating sticks well. Season lightly with salt and pepper before dipping into the wet and dry ingredients.
  2. Coat the chicken: Whisk eggs in one bowl. In another, mix all-purpose flour and cornstarch equally. Dip each piece of chicken into the eggs, then thoroughly coat in the flour mixture. Double coating is key for that crispy, crunchy texture.
  3. Fry the chicken: Heat vegetable oil in a deep pan to around 350°F (175°C). Fry the chicken pieces in batches to avoid overcrowding until they’re golden brown and crispy, about 5-7 minutes. Drain on paper towels to remove excess oil.
  4. Make the orange sauce: In a saucepan, combine fresh orange juice, zest, soy sauce, vinegar, sugar, minced garlic, and ginger. Bring to a simmer and stir occasionally until slightly thickened. Add red pepper flakes or chili paste if desired for heat.
  5. Toss chicken in sauce: Once the sauce is thickened, add the fried chicken pieces to the pan and toss to coat evenly. Cook together for a couple of minutes so each piece soaks up that vibrant orange flavor.

Notes

  • Double coating the chicken is crucial to ensure an extra-crispy exterior that holds up well in the sauce.
  • Maintain oil temperature around 350°F (175°C) using a thermometer to avoid undercooking or burning the chicken.
  • Use fresh orange juice and zest for the brightest and freshest flavor.
  • Fry chicken in small batches to prevent overcrowding and maintain crispiness.
  • Adjust sauce thickness using a cornstarch slurry if needed.

Nutrition

Keywords: Orange Chicken, Crispy Orange Chicken, Chinese-American, Asian-inspired, Fried Chicken, Sweet and Tangy Sauce

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