Chinese Orange Chicken
A bright and tangy take on a classic favorite featuring crispy battered chicken tossed in a glossy orange sauce with a perfect balance of sweet, salty, and heat.
Ingredients
For the Base
- 27 oz boneless skinless chicken breast, cut into bite-sized pieces Can substitute with boneless skinless thighs for more fat and flavor.
- 3 Tbsp cornstarch Helps to create a crisp batter.
- 1 large egg white Helps the batter bind.
- 1/2 cup all-purpose flour Can substitute with rice flour for gluten-free option.
- 1/2 tsp salt
- 1/2 tsp baking powder
For the Sauce
- 1/2 cup orange juice Fresh is best for bright flavor.
- 1 Tbsp orange zest
- 2 Tbsp soy sauce Use low-sodium to control salt.
- 1/4 cup sugar Can substitute with honey or maple syrup.
- 2 Tbsp white vinegar
- 1/2 Tbsp sesame oil Adds aroma.
- 1/4 tsp chili flakes
- 2 cloves garlic, minced
- 0.2 oz ginger, grated
- 1 tsp cornstarch mixed with 1 Tbsp cold water To thicken the sauce.
To Serve
- Steamed rice or noodles For serving.
- Optional garnish: green onions or sesame seeds
Instructions
Preparation
- Pat the chicken pieces dry. In a bowl, combine cornstarch, egg white, all-purpose flour, salt, and baking powder. Mix into a smooth batter. Toss the chicken in the batter until each piece is evenly coated.
- Pour enough vegetable oil into a large frying pan so it’s a couple inches deep. Heat over medium-high until suitable for frying — about 350–375°F (175–190°C).
Frying
- Fry the chicken in batches until golden brown, about 5–6 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Sauce Preparation
- In a clean pan, whisk together orange juice, orange zest, soy sauce, sugar, white vinegar, sesame oil, chili flakes, minced garlic, and grated ginger. Heat over medium until the sugar dissolves.
- Stir the cornstarch slurry into the warm sauce. Cook for 1–2 minutes until the sauce is glossy and thick enough to coat the back of a spoon.
Serving
- Add the fried chicken to the sauce and toss until well coated. Serve hot over steamed rice or noodles, garnished with green onions or sesame seeds if desired.
Notes
Dry chicken well before battering; moisture ruins the batter. Keep batter cold and fry in batches to maintain crispiness. Adjust sweetness and heat of sauce to taste.