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Chinese Orange Chicken

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A classic weeknight favorite featuring crispy chicken in a bright, sticky orange glaze. This dish is a harmonious blend of sweet and tangy flavors, perfect for busy evenings.

Ingredients

Scale
  • 4 pieces boneless skinless chicken breasts, cut into bite-size pieces
  • 3 eggs, whisked
  • 1/3 cup cornstarch, for dredging
  • 1/3 cup flour, for dredging
  • Salt, a generous pinch
  • Oil, for frying (neutral oil with a high smoke point)
  • 1 cup orange juice, freshly squeezed recommended
  • 1/2 cup sugar, adjust to taste
  • 2 tablespoons rice vinegar, or white vinegar
  • 2 tablespoons soy sauce, use tamari for a gluten-free dish
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon garlic powder, or 2 garlic cloves finely diced
  • 1/2 teaspoon red chili flakes, increase for more heat
  • 1 tablespoon cornstarch, for thickening the sauce
  • 1 piece orange zest from 1 orange
  • Green onions, for topping
  • Orange zest, for garnishing

Instructions

  1. Pat chicken pieces dry and season lightly with salt.
  2. Set up a dredging station with whisked eggs in one bowl and a mix of cornstarch and flour in another.
  3. Dip each piece of chicken in the egg, then dredge in the dry mix, shaking off excess.
  4. Heat oil in a skillet to about 350°F.
  5. Fry chicken in batches until golden and cooked through.
  6. In a separate saucepan, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes and bring to a simmer.
  7. Mix 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry and add it to the simmering sauce.
  8. Add orange zest to the sauce off heat for flavor.
  9. Toss fried chicken in the sauce just before serving and garnish with green onions and extra orange zest.

Notes

You can swap white vinegar for rice vinegar for a milder tang. Mixing cornstarch and flour gives a crispier coating.

Nutrition

Find it online: https://www.simplefamilydishes.com/chinese-orange-chicken-orange-chicken/