Chinese Orange Chicken
Orange Chicken is a Chinese inspired dish, made with crispy fried chicken coated in an easy, homemade, sweet orange sauce. Serve with jasmine rice or chow mein.
Ingredients
For The Chicken
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon salt
- 2 eggs
- 1 cup vegetable oil or canola oil, for frying
- 4 boneless, skinless chicken thighs or 2 boneless, skinless chicken breasts (weighing about 1.25 pounds), cut into bite size pieces
For The Sauce
- ⅔ cup orange juice
- ⅓ cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons rice wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- ½ teaspoon red pepper flakes, leave out if you don't like the heat
- 1 tablespoon cornstarch
Instructions
Make The Sauce
- Stir all the sauce ingredients (except cornstarch) together in a medium skillet over medium heat. Cook for 5 minutes.
- Whisk 1 tablespoon of cornstarch with 2-3 tablespoons of water in a small dish to make a cornstarch slurry. Add the cornstarch slurry to the pan with the sauce. Continue cooking for 1-2 more minutes until sauce thickens. Set aside.
Cook The Chicken
- Place flour, cornstarch, and salt in a shallow dish. Stir to combine.
- Beat the eggs in another bowl.
- Dip chicken pieces in egg mixture and then flour mixture. Shake off remaining loose flour from chicken and place onto a plate.
- Heat the vegetable oil in a medium-sized pot over medium heat. Once the oil is sizzling hot, cook chicken, about 2-3 minutes on each side, until golden crisp and cooked through. Work in batches so they don’t overlap one another. Place chicken on a paper towel lined plate. Repeat with remaining chicken. Add additional oil to the pot if needed.
- Transfer chicken to the skillet with the sauce and toss until it is coated well. Garnish with scallions. Serve over a bed of rice or chow mein.