Description
A beloved dish combining crispy chicken pieces with a sweet and tangy orange sauce, perfect for a delightful home-cooked meal.
Ingredients
Scale
- 1.5 lbs boneless chicken thighs or breasts, cut into chunks
- 1/2 cup cornstarch
- 1/2 cup flour
- 2 eggs, beaten
- Salt & pepper, to taste
- Vegetable oil for frying
- 2 tbsp green onions, chopped (for garnish)
- Sesame seeds (optional)
- 1/2 cup orange juice (fresh is best)
- 1/4 cup sugar
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tsp orange zest
- 1/2 tsp grated ginger
- 1 clove garlic, minced
Instructions
- Season the chicken with salt and pepper. Dredge the pieces in a mix of flour and cornstarch, dip them in beaten eggs, and then coat again in the flour/cornstarch mix.
- Heat vegetable oil in a pan. Fry the chicken until it becomes crispy and golden brown. Drain the fried chicken on paper towels to remove excess oil.
- In a saucepan, whisk together the orange juice, sugar, soy sauce, rice vinegar, minced garlic, grated ginger, and orange zest. Bring the mixture to a simmer.
- Stir in the cornstarch slurry and cook until the sauce is thickened and glossy.
- Coat the crispy fried chicken in the warm orange sauce until well covered.
- Garnish with chopped green onions and sesame seeds, if desired.
Notes
Use fresh orange juice for the best flavor. Make sure the oil is hot enough before frying the chicken for a crispy coating. Adjust the sweetness of the sauce by adding more or less sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 22g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 100mg
Keywords: orange chicken, Asian cuisine, homemade chicken, crispy chicken, takeout alternative