Crispy Orange Chicken is an irresistible dish with a perfect balance of sweet and savory flavors, featuring a crunchy texture and a tangy glaze.
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Crispy Orange Chicken: A Flavorful Takeout Classic
Crispy Orange Chicken is an irresistible dish with a perfect balance of sweet and savory flavors, featuring a crunchy texture and a tangy glaze.
Ingredients
Scale
- 1.5lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cupcornstarch
- 2large eggs, beaten
- 1/2 teaspoonsalt
- 1/2 teaspoonground black pepper
- 1/4 teaspoongarlic powder
- Vegetable oil for deep frying
- 3/4 cuporange juice
- 1 tablespoonorange zest
- 1/4 cupsoy sauce
- 1/3 cupbrown sugar
- 1 tablespoonrice vinegar
- 2 tablespoonshoisin sauce
- 1 teaspoonsesame oil
- 2garlic cloves, minced
- 1 tablespoongrated fresh ginger
- 1/4 teaspoonred pepper flakes
- 1 tablespooncornstarch mixed with 2 tablespoons water
- Chopped chives or green onions for garnish
- Red pepper flakes or sesame seeds for topping (optional)
Instructions
- Start by seasoning the bite-sized pieces of chicken with salt, pepper, and garlic powder. Dredge the seasoned chicken pieces in cornstarch, then dip into the beaten eggs, and dredge again in cornstarch.
- Heat vegetable oil to 350°F (175°C) in a large frying pan or wok. Carefully add the coated chicken in batches and fry for about 4 to 5 minutes or until golden brown and fully cooked.
- In a medium saucepan, combine orange juice, zest, soy sauce, brown sugar, rice vinegar, hoisin sauce, sesame oil, minced garlic, grated ginger, and red pepper flakes. Bring to a gentle simmer.
- Stir in the cornstarch slurry and cook for 2 to 3 minutes until the sauce thickens.
- Toss the fried chicken in the thickened orange sauce until well coated.
- Serve immediately, garnished with chopped chives or green onions, and enjoy!
Notes
Ensure the oil is hot enough before adding the chicken to prevent sogginess. You can air-fry the chicken for a healthier alternative.
Nutrition
- Calories: 570 kcal
- Protein: 35 g
