Description
A delicious and tangy Orange Chicken recipe featuring crispy fried chicken pieces coated in a flavorful, homemade orange sauce. Perfect for a satisfying meal served over steamed rice and garnished with sesame seeds and green onions.
Ingredients
Scale
Chicken
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
Orange Sauce
- 1 cup orange juice (freshly squeezed is best)
- Zest of 1 orange
- 1/3 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Garnish (optional)
- Sesame seeds
- Sliced green onions
Instructions
- Season Chicken: In a bowl, season the chicken pieces with salt and pepper to taste to enhance their flavor before coating.
- Coat Chicken: Place the cornstarch and beaten eggs in separate bowls. Dip each piece of chicken first into the cornstarch, then into the beaten eggs, ensuring they are thoroughly coated for a crispy texture when fried.
- Fry Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per side. Remove and drain excess oil on paper towels.
- Prepare Sauce: In a separate saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, honey, minced garlic, and minced ginger. Bring the mixture to a simmer over medium heat to meld the flavors.
- Thicken Sauce: Slowly add the cornstarch-water mixture to the simmering sauce, stirring continuously until the sauce thickens, which takes about 2-3 minutes.
- Combine Chicken and Sauce: Add the fried chicken pieces to the thickened sauce, tossing them well to ensure each piece is fully coated with the flavorful orange glaze.
- Serve: Serve the orange chicken hot over steamed rice and garnish with sesame seeds and sliced green onions if desired for added texture and presentation.
Notes
- For extra crispiness, fry chicken in small batches to avoid overcrowding the pan.
- Freshly squeezed orange juice and zest provide the best flavor but bottled juice can be used in a pinch.
- Adjust the sweetness by varying the amount of honey according to your taste.
- Use low-sodium soy sauce to control salt content in the dish.
- This recipe pairs well with steamed broccoli or snap peas for a complete meal.
