Classic Orange Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
1 lb (450g) chicken thighs or breasts, without bones or skin, cut into small pieces (about 1 inch each)
02 -
1/2 cup cornstarch
03 -
1/2 cup all-purpose flour
04 -
1/2 tsp salt
05 -
1/2 tsp ground black pepper
06 -
1/2 tsp garlic powder
07 -
1 large egg
08 -
2 tbsp water
09 -
Vegetable oil for frying
→ For the Orange Sauce
10 -
3/4 cup freshly squeezed orange juice (from around 2 oranges)
11 -
1 tbsp orange zest
12 -
1/4 cup soy sauce
13 -
1/4 cup honey or brown sugar
14 -
2 tbsp rice vinegar
15 -
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
16 -
2 cloves garlic, minced
17 -
1 tsp freshly grated ginger
18 -
1/2 tsp red pepper flakes (optional, for heat)
19 -
1 tbsp sesame oil (optional for added flavor)
→ For Serving and Garnish
20 -
Cooked jasmine or basmati rice
21 -
Chopped green onions
22 -
Sesame seeds
# Instructions:
01 -
Combine the egg and water in a bowl and whisk until blended. In a separate bowl, stir together cornstarch, flour, salt, black pepper, and garlic powder. Dip the chicken pieces into the egg mixture, followed by coating them in the flour mixture. Heat enough oil in a pan to create about 1 inch of depth. Fry the chicken pieces in batches for approximately 4-5 minutes per side, ensuring they are golden brown and crispy. Place them on paper towels to drain any excess oil.
02 -
In a saucepan set over medium heat, cook the garlic and ginger until their aroma is released, about 30 seconds. Add the orange juice, zest, soy sauce, honey, rice vinegar, and red pepper flakes (if desired) to the pan and stir well. Let the mixture come to a simmer. Mix in the cornstarch slurry and keep stirring for 2-3 minutes, or until the sauce thickens nicely.
03 -
Add the fried chicken pieces to the skillet with your prepared orange sauce. Toss until all the chicken is thoroughly coated with the sauce. Arrange the chicken over steamed rice and garnish with green onions and sesame seeds before serving.
# Notes:
01 -
For a lighter option, you can bake or air-fry the chicken at 400°F (200°C) for 18-20 minutes.
02 -
If you like more heat, increase the red pepper flakes or try a dash of Sriracha sauce in the orange sauce.
03 -
Want extra crispiness? Fry the chicken a second time by letting it rest for 5 minutes after the first fry, then frying again for 1-2 minutes.