Chinese Orange Chicken

Skip the takeout and make this Chinese Orange Chicken at home! Crispy chicken pieces coated in a sweet, tangy, and slightly spicy orange sauce make the perfect quick and flavorful meal.

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Ingredients

For the 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

For the Orange Sauce:

• 1 cup orange juice
• 1/2 cup sugar
• 2 tablespoons rice vinegar (or white vinegar)
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder (or 2 garlic cloves, finely diced)
• 1/2 teaspoon red chili flakes
• Zest from 1 orange
• 1 tablespoon cornstarch
• 2 tablespoons water (to mix with cornstarch)

Garnish:

• Green onions
• Additional orange zest

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Instructions

To Make the Orange Sauce:

1. In a medium pot, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat over medium for 3 minutes.
2. In a small bowl, whisk together the cornstarch and water to form a smooth paste. Gradually add this to the orange sauce while whisking.
3. Cook for another 5 minutes, or until the sauce thickens.
4. Remove from heat and stir in orange zest.

To Make the Chicken:

1. In a shallow dish, combine flour, cornstarch, and a pinch of salt.
2. Whisk eggs in a separate shallow dish.
3. Dip chicken pieces into the egg mixture, then coat them in the flour mixture. Place on a plate.
4. Heat 2–3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, heat oil to 350°F.
5. Fry the chicken in batches, cooking for 2–3 minutes per batch, or until golden brown, turning as needed. Remove to a paper towel-lined plate to drain.

To Assemble:

1. Toss the fried chicken with the prepared orange sauce until evenly coated.
2. Optionally, reserve some sauce to drizzle over rice.
3. Garnish with chopped green onions and additional orange zest before serving.

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Notes

• Make It Gluten-Free: Use tamari instead of soy sauce and gluten-free flour for dredging.
• Adjust Spice Level: For a spicier kick, increase the amount of red chili flakes.
• Crispy Tip: Don’t overcrowd the pot while frying; this keeps the oil temperature stable for crispy chicken.
• Reheating: To maintain crispiness, reheat leftovers in the oven at 375°F for 10–15 minutes.

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Nutrition (Per Serving)

• Calories: 480
• Carbohydrates: 45g
• Protein: 30g
• Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 120mg
• Sodium: 670mg
• Sugar: 18g