Crispy Orange Chicken for Cozy Winter Dinners
Crispy Orange Chicken is a delicious homemade alternative to takeout, featuring tender chicken pieces fried to golden perfection and coated in a tangy, sweet, and slightly spicy orange sauce. This easy recipe is perfect for cozy winter dinners and brings a bright burst of flavor to your table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
Ingredients
Scale
Chicken:
- 4 Boneless Skinless Chicken Breasts, cut into bite-size pieces
- 3 Eggs, whisked
- 1/3 cup Cornstarch
- 1/3 cup Flour
- Salt, to taste
- Oil for frying (about 2-3 inches, vegetable or canola oil recommended)
Orange Chicken Sauce:
- 1 cup Orange Juice
- 1/2 cup Sugar
- 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
- Orange Zest from 1 orange
- 1 Tablespoon Cornstarch
- 2 Tablespoons Water (for cornstarch slurry)
Garnish:
- Green Onions, sliced
- Orange Zest
Instructions
- Make the Orange Sauce: In a medium pot, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat the mixture over medium heat for about 3 minutes until it starts warming through. In a small bowl, whisk 1 tablespoon cornstarch with 2 tablespoons water to create a smooth slurry. Slowly whisk this paste into the orange sauce and continue cooking for 5 minutes, stirring frequently, until the sauce thickens. Remove from heat and stir in the orange zest for added fragrance.
- Prepare the Chicken Coating: In a shallow dish or pie plate, mix together the flour, cornstarch, and a generous pinch of salt. In another shallow dish, whisk the eggs until smooth. This setup will allow easy dipping of chicken pieces.
- Coat the Chicken: Dip each piece of chicken first into the whisked eggs, ensuring it is fully coated, then dredge it in the flour-cornstarch-salt mixture. Place each coated piece on a plate, ready for frying.
- Heat the Oil: Pour about 2-3 inches of oil into a heavy-bottomed pot and heat over medium-high heat. Use a thermometer to monitor; the oil should reach 350°F (175°C) to fry properly. Proper temperature ensures the chicken crisps up without absorbing excess oil.
- Fry the Chicken in Batches: Carefully place several pieces of chicken into the hot oil, avoiding overcrowding. Fry each batch for 2-3 minutes, turning frequently so all sides become golden brown and crispy. Use a slotted spoon to transfer cooked chicken onto a paper-towel-lined plate to drain excess oil. Repeat until all chicken is cooked.
- Toss Chicken in Sauce and Serve: Place the fried chicken in a large bowl and toss with the prepared orange sauce, coating each piece evenly. Reserve some sauce if you’d like to drizzle on rice. Garnish with sliced green onions and additional orange zest for a fresh, vibrant touch. Serve immediately for best texture and flavor.
Notes
- For a gluten-free version, substitute soy sauce with tamari and ensure all other ingredients are gluten-free certified.
- Use fresh orange juice and zest for best flavor in the sauce.
- Maintain oil temperature at 350°F to achieve a crispy coating without greasy chicken.
- Do not overcrowd the fryer; frying in batches ensures even cooking and crispiness.
- Leftovers are best reheated in an oven or air fryer to retain crispiness.