Chinese Orange Chicken

Quick Info

Prep: 15m | Cook: 20m | Servings: 4

🛒 Ingredients

Chicken

• 4 boneless skinless chicken breasts, cut into bite-size pieces
• 3 eggs, whisked
• 1/3 cup cornstarch
• 1/3 cup all-purpose flour
• Pinch of salt
• Oil for frying

Orange Chicken Sauce

• 1 cup orange juice
• 1/2 cup sugar
• 2 tbsp rice vinegar (or white vinegar)
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1/4 tsp ground ginger
• 1/4 tsp garlic powder (or 2 garlic cloves, finely diced)
• 1/2 tsp red chili flakes
• Zest of 1 orange
• 1 tbsp cornstarch
• 2 tbsp water

Garnish

• Green onions, sliced
• Extra orange zest

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🍳 Equipment

• Deep heavy-bottomed pot or Dutch oven (for frying)
• Medium sauce pot
• Deep-fry / candy thermometer
• Shallow dredging bowls
• Paper-towel-lined plate

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📋 Instructions

1. Prepare Sauce: In a medium pot, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
2. Whisk 1 tbsp cornstarch with 2 tbsp water to create a slurry. Stir into the sauce and simmer for 5 minutes until thickened. Remove from heat and stir in orange zest.
3. Coat Chicken: In a shallow dish, mix flour, 1/3 cup cornstarch, and a pinch of salt. Whisk eggs in a second shallow dish. Dip chicken pieces into egg mixture, then coat in flour mixture.
4. Fry Chicken: Heat 2–3 inches of oil in a heavy-bottomed pot to 350°F (175°C).
5. Fry chicken in batches for 2–3 minutes, turning frequently until golden brown and cooked through. Drain on paper towels.
6. Toss fried chicken in orange sauce until evenly coated. Garnish with sliced green onions and orange zest.

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💡 Notes & Variations

• Reserve some sauce before tossing if you prefer extra sauce over steamed rice.

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