Description
A quick and delicious homemade recipe for crispy orange chicken, complete with a sweet and tangy glaze.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
- 1/4 cup water
- Cooking oil for pan-frying (about 1/2 cup)
- 1/2 cup fresh orange juice
- 1/4 cup granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
- Zest of 1 large orange
- Optional: Sliced green onions and sesame seeds for garnish
Instructions
- Combine the flour, cornstarch, salt, and pepper in a medium bowl.
- Toss the cut chicken pieces in this dry mixture until lightly coated.
- Whisk together the egg and water in a separate bowl.
- Dip the coated chicken pieces into the egg wash, allowing excess to drip off.
- Heat about 1/2 inch of cooking oil in a large skillet over medium-high heat.
- Add the chicken in a single layer, frying in batches if necessary.
- Pan-fry the chicken for about 3-4 minutes per side until golden brown.
- Transfer the crispy chicken to a plate lined with paper towels to drain excess oil.
- Prepare the sauce by whisking together orange juice, granulated sugar, brown sugar, rice vinegar, soy sauce, sesame oil, ginger, and garlic in a saucepan.
- Bring the sauce mixture to a simmer, stirring constantly until the sugar dissolves.
- Pour the cornstarch slurry into the simmering sauce, stirring constantly until thickened.
- Stir in the orange zest, then remove from heat.
- Return the crispy chicken to the skillet or a bowl and pour the sauce over it, tossing to coat.
- Serve immediately over white rice, garnished with green onions and sesame seeds.
Notes
If you have leftovers, store them in an airtight container in the fridge for up to three days or freeze for up to three months. Reheat in a skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 22g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
Keywords: orange chicken, homemade orange chicken, crispy chicken, Chinese recipe, quick dinner