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Orange Chicken

Orange Chicken
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Crispy Orange Chicken features tender bite-sized pieces of chicken coated in a crunchy cornstarch crust, then tossed in a vibrant, sweet, tangy, and slightly spicy orange glaze. This quick and customizable Asian-inspired dish uses simple pantry staples and takes under 30 minutes, delivering the beloved takeout experience right from your kitchen.

Ingredients

Scale

Chicken

  • 1 lb boneless chicken thighs, cut into bite-sized pieces (chicken breasts can be used as alternative)
  • 1 large egg
  • 1 cup cornstarch (or potato starch/arrowroot powder for gluten-free)
  • Vegetable oil, for frying

Orange Sauce

  • 1/2 cup fresh orange juice
  • 3 tablespoons soy sauce (use gluten-free soy sauce if needed)
  • 1 tablespoon rice vinegar
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1/4 teaspoon red pepper flakes (optional, for heat)

Garnishes

  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Prepare the Chicken: Cut the boneless chicken thighs into bite-sized pieces. In a bowl, whisk the egg and lightly coat each chicken piece. Toss the chicken in cornstarch, ensuring every piece is evenly covered for that ultra-crispy finish.
  2. Fry the Chicken: Heat vegetable oil in a skillet over medium-high heat. Add the coated chicken pieces carefully in batches. Fry until golden brown and crispy on all sides, about 4-5 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
  3. Make the Orange Sauce: In a separate pan, combine fresh orange juice, soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, and red pepper flakes. Bring to a gentle simmer, stirring frequently until the sauce thickens slightly into a glossy glaze.
  4. Combine Chicken and Sauce: Return the crispy chicken to the pan with the orange sauce. Toss thoroughly to coat each piece with the flavorful glaze. Let the chicken soak in the sauce for 1-2 minutes on low heat.
  5. Garnish and Serve: Sprinkle sliced green onions and toasted sesame seeds on top for added color and crunch. Serve hot over steamed jasmine rice or your preferred side dishes.

Notes

  • Pat chicken dry before coating to ensure the coating sticks well and fries crispier.
  • Don’t overcrowd the pan while frying; cook chicken in batches for even crispiness.
  • Use fresh orange juice for best flavor; bottled juice will alter the taste.
  • If sauce is too thin, simmer longer; if too thick, add a splash of orange juice.
  • Keep cooked chicken warm in a low-temperature oven to maintain crispiness while frying remaining batches.

Nutrition

Keywords: Orange Chicken, Crispy Chicken, Asian Chicken Recipe, Sweet and Tangy Chicken, Gluten-Free Orange Chicken, Homemade Takeout

Find it online: https://emillycooks.com/orange-chicken/