Orange Chicken
A restaurant-style orange chicken recipe that combines sweet and tangy flavors with a crispy texture, perfect for meal prep and family dinners.
Ingredients
For the Chicken
- 1 pound Chicken breast Lean protein source, cubed.
- 1 cup All-purpose flour For coating.
- 2 large Eggs Beaten for egg wash.
- 1/2 cup Cornstarch For a light and crispy finish.
- 2 cups Oil for frying
For the Sauce
- 1/2 cup Orange juice Freshly squeezed for best flavor.
- 1/4 cup Sugar Balances acidity.
- 1/4 cup Soy sauce For savory depth.
- 1 tablespoon Vinegar Enhances flavor.
- 2 cloves Garlic Minced.
- 1 teaspoon Ginger Minced for warmth and flavor.
- Salt and pepper to taste Essential seasoning.
Instructions
Preparation
- Cube the chicken breast into bite-sized pieces, ensuring uniform size for even cooking.
- Combine all-purpose flour and cornstarch in a bowl for the coating mixture.
- Beat the eggs in another bowl to create a wash for the chicken.
- In a separate bowl, mix the orange juice, sugar, soy sauce, vinegar, minced garlic, and minced ginger for the sauce.
Cooking
- Heat oil in a deep skillet over medium-high heat (about 350°F or 175°C).
- Dip each piece of chicken into the egg wash, then coat in the flour-cornstarch mixture, ensuring each piece is well-covered.
- Fry the chicken in batches until golden brown and crispy, about 5-7 minutes each batch. Drain on paper towels.
- In the same skillet, lower the heat and pour in the orange sauce. Allow it to simmer for 1-2 minutes until it thickens slightly.
- Add the fried chicken to the skillet, tossing to coat each piece in the tangy sauce.
Serving
- Once well-coated, remove from heat and let it sit for a minute.
- Transfer the orange chicken to a serving platter, garnishing with sesame seeds or green onions if desired.
- Serve hot alongside steamed rice or your favorite veggies.
Notes
Use a thermometer to check the oil's temperature for perfectly crispy chicken. For a healthier option, bake the coated chicken in the air fryer instead of frying. Refrigerate the chicken in the coating mixture for about 30 minutes before frying for added crunch.