Orange Chicken is a delightful dish that perfectly balances the tangy sweetness of orange with savory and spicy undertones. The tender chicken pieces are coated in a crispy batter and enveloped in a luscious orange glaze. This recipe promises an explosion of flavors and textures, making it a crowd-pleaser for any occasion.

Remember it later

Like this recipe? Pin it to your favorite board NOW!

Ingredients and Preparation

To embark on this culinary journey, gather the following ingredients: 2 pounds of boneless, skinless chicken breasts cut into 1-inch pieces, 2 large eggs, 1/4 cup all-purpose flour, 1/2 cup plus 1 tablespoon cornstarch, kosher salt, freshly ground black pepper, canola oil for frying, 2 cloves of finely chopped garlic, 1/2 teaspoon of finely chopped peeled ginger, 1/2 teaspoon of crushed red pepper flakes, 2/3 cup fresh orange juice, 2 tablespoons hoisin sauce, 2 tablespoons reduced-sodium soy sauce, 2 tablespoons sweet chili sauce, 1 tablespoon apple cider vinegar, 1 tablespoon brown sugar, juice of 1/2 lemon, 2 thinly sliced scallions, and cooked white rice for serving.

Begin by preparing the chicken. Cut the chicken breasts into uniform 1-inch pieces to ensure even cooking. Whisk the eggs in a shallow dish until well blended. In another shallow dish, combine the flour and 1/2 cup of cornstarch, seasoning generously with kosher salt and freshly ground black pepper. Dip each chicken piece into the beaten eggs, coating thoroughly, then dredge in the flour mixture, shaking off any excess.
Handling and prepping the spices and sauces are crucial for maximizing flavor. Finely chop the garlic and peeled ginger to ensure they integrate seamlessly into the sauce. Measure out the sauces and other liquid ingredients ahead of time for smooth and efficient cooking.

Step-by-Step Cooking Instructions

Follow these detailed steps to create the perfect Orange Chicken:

First, prepare the chicken coating. Crack the eggs into a shallow dish and whisk until thoroughly mixed. In a separate shallow dish, combine the flour and 1/2 cup cornstarch, seasoning generously with salt and freshly ground black pepper. Dip each piece of chicken into the beaten eggs, ensuring it is fully coated, then dredge in the flour mixture, shaking off any excess.

Next, focus on frying the chicken to perfection. In a large, deep skillet, pour enough canola oil to reach a depth of 1/4 inch. Heat the oil over medium-high heat until it shimmers and a small piece of chicken sizzles when added. Fry the chicken in batches, ensuring not to overcrowd the skillet, until each piece is golden brown and crispy, approximately 4 to 5 minutes. Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.

Now, create the flavorful orange sauce. In a medium-sized saucepan, heat 1 tablespoon of canola oil over medium heat. Add the finely chopped garlic, ginger, and crushed red pepper flakes, cooking until the mixture becomes aromatic, about 2 minutes. Pour in the fresh orange juice, hoisin sauce, soy sauce, sweet chili sauce, apple cider vinegar, brown sugar, and lemon juice, whisking to combine. Bring the sauce to a gentle simmer.

Finally, combine the chicken and sauce. In a small bowl, mix the remaining 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually whisk this slurry into the simmering sauce, allowing it to thicken. Continue to cook, stirring occasionally, until the sauce achieves a syrupy consistency, about 5 minutes. Arrange the fried chicken pieces on a serving platter. Pour the thickened orange sauce over the chicken, tossing gently to ensure each piece is well-coated. Garnish with the thinly sliced scallions. Serve the orange chicken over a bed of cooked white rice for a complete and satisfying meal.

Recipe Tips & Frequently Asked Questions

How to achieve the perfect crispiness:
Ensure the oil is hot enough before adding the chicken.
Fry the chicken in batches to prevent overcrowding, which can lower the oil temperature and result in soggy chicken.

Tips for balancing the flavors in the sauce:
Taste the sauce as you go and adjust the sweetness or acidity with additional brown sugar or lemon juice as needed.
If the sauce is too thick, add a splash of water or more orange juice to reach the desired consistency.

Suggestions for substituting ingredients if needed:
Use rice vinegar if you don’t have apple cider vinegar.
Substitute tamari or coconut aminos for soy sauce for a gluten-free option.

Storage and reheating tips:
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat in a skillet over medium heat to maintain the chicken’s crispiness.

Can I use a different type of meat?
Yes, you can use boneless, skinless thighs or even shrimp for a different take on this recipe.

How can I make the sauce spicier or milder?
Adjust the amount of crushed red pepper flakes to control the heat level.

What can I use as a substitute for hoisin sauce?
A mixture of soy sauce, peanut butter, and a bit of honey can mimic hoisin sauce’s flavor.

Can I bake the chicken instead of frying it?
Yes, bake the coated chicken pieces at 400°F (200°C) for 20-25 minutes, turning halfway through.

What to Serve with This Recipe

Ideal side dishes that complement Orange Chicken include steamed broccoli, snow peas, or a simple cucumber salad to add a fresh, crunchy element to the meal. For beverage pairings, consider a light white wine like Sauvignon Blanc or a refreshing iced green tea. Garnish the dish with additional sliced scallions or sesame seeds for an extra touch of flavor and presentation.

Variations and Additions

Adding vegetables to the dish can enhance its nutritional value and add more texture. Try incorporating bell peppers, snap peas, or carrots. For different sauce variations, experiment with adding pineapple juice for a tropical twist or a splash of sriracha for extra heat. This recipe can be easily adapted for various occasions, from a weeknight family dinner to a special gathering with friends.

Orange Chicken offers a tantalizing combination of flavors and textures that is sure to satisfy. The crispy, tender chicken, enveloped in a vibrant orange sauce, makes for an unforgettable dish. Whether you’re cooking for your family or entertaining guests, this recipe is a surefire hit. Enjoy the process, and don’t forget to share your culinary creations with others!

Ingredients:

2 lb. boneless, skinless chicken breasts, cut into 1″ pieces
2 large eggs
1/4 c. all-purpose flour
1/2 c. plus 1 tbsp. cornstarch, divided
Kosher salt
Freshly ground black pepper
Canola oil, for frying, plus 1 tbsp. for cooking
2 cloves garlic, finely chopped
1/2 tsp. finely chopped peeled ginger
1/2 tsp. crushed red pepper flakes
2/3 c. fresh orange juice
2 tbsp. hoisin sauce
2 tbsp. reduced-sodium soy sauce
2 tbsp. sweet chili sauce
1 tbsp. apple cider vinegar
1 tbsp. brown sugar
Juice of 1/2 lemon
2 scallions, thinly sliced
Cooked white rice, for serving

Instructions:

Crack the eggs into a shallow dish and whisk until thoroughly mixed. In a separate shallow dish, combine the flour and 1/2 cup cornstarch, seasoning generously with salt and freshly ground black pepper. Dip each piece of chicken into the beaten eggs, ensuring it’s fully coated, then dredge in the flour mixture, shaking off any excess.

In a large, deep skillet, pour enough canola oil to reach a depth of 1/4 inch. Heat the oil over medium-high heat until it shimmers and a small piece of chicken sizzles when added. Fry the chicken in batches, ensuring not to overcrowd the skillet, until each piece is golden brown and crispy, approximately 4 to 5 minutes. Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.

In a medium-sized saucepan, heat 1 tablespoon of canola oil over medium heat. Add the finely chopped garlic, ginger, and crushed red pepper flakes, cooking until the mixture becomes aromatic, about 2 minutes. Pour in the fresh orange juice, hoisin sauce, soy sauce, sweet chili sauce, apple cider vinegar, brown sugar, and lemon juice, whisking to combine. Bring the sauce to a gentle simmer.

In a small bowl, mix the remaining 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually whisk this slurry into the simmering sauce, allowing it to thicken. Continue to cook, stirring occasionally, until the sauce achieves a syrupy consistency, about 5 minutes.

Arrange the fried chicken pieces on a serving platter. Pour the thickened orange sauce over the chicken, tossing gently to ensure each piece is well-coated. Garnish with the thinly sliced scallions. Serve the orange chicken over a bed of cooked white rice for a complete and satisfying meal.