Description
Savory Orange Chicken blends zesty citrus with tender meat in a classic Chinese-American dish. Crispy, glazed chunks offer a perfect balance of sweet and tangy flavors you’ll crave again and again.
Ingredients
Scale
Protein:
- 6–8 boneless chicken thighs, cut into bite-sized pieces
Batter Ingredients:
- 3/4 cup (180 milliliters) flour
- 1 egg
- 2 tablespoons cornstarch
- 1/3 cup (80 milliliters) cold water
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Sauce Ingredients:
- Juice from 2 oranges
- Orange zest
- 5 tablespoons sugar
- 5 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 4 tablespoons cold water
- 1 teaspoon ginger
- 1 clove garlic, minced
- Oil for frying
Instructions
- Craft a smooth, lump-free batter by whisking flour, cornstarch, salt, pepper, garlic powder, and water until achieving a silky, consistent texture. Adjust liquid carefully to prevent excessive thinning.
- Thoroughly coat chicken pieces in the prepared batter, ensuring complete and even coverage with no bare spots visible.
- Heat oil to precisely 350F and carefully lower battered chicken into the hot oil, maintaining consistent temperature. Fry until golden brown and internal temperature reaches 165F, approximately 4-6 minutes.
- Create vibrant orange sauce by combining ingredients in a saucepan over medium heat, stirring constantly to prevent burning and achieve perfect consistency.
- Transfer crispy fried chicken directly into the simmering orange sauce, gently tossing to ensure each piece is generously glazed and heated through.
- Plate the glazed orange chicken immediately, garnishing with optional sliced green onions or sesame seeds for added visual appeal and texture. Serve hot alongside steamed rice for a complete meal.
Notes
- Choose a neutral-flavored oil like vegetable or canola for deep-frying to ensure crispy, golden chicken without overpowering the orange sauce’s delicate flavor.
- Maintain consistent oil temperature around 350F to prevent soggy or greasy chicken, using a thermometer for precise monitoring.
- Pat chicken pieces dry before battering to help the coating adhere better and create a crunchier exterior that traps the tangy orange sauce perfectly.
- Consider using boneless, skinless chicken thighs instead of breasts for juicier, more tender meat that remains moist even after frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 480
- Sugar: 14 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 100 mg