Orange Chicken
This mouthwatering recipe for orange chicken features crispy, pan-fried chicken in a sweet and tangy citrus sauce. Ready in 30 minutes!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 oranges (zest and segments)
- 2 lbs chicken breast (boneless, skinless) (or thigh meat)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 3/4 cup water
- 1 egg
- 4 green onions (chopped thin)
- vegetable oil for frying
- 1 tbsp vegetable oil
- 3 cloves garlic (minced)
- 2 tsp fresh ginger (minced (1-inch piece))
- 1/2 tsp red pepper flakes ((add more for heat, optional))
- 1/2 cup sugar
- 1/4 cup orange juice
- 1/4 cup white vinegar
- 1/4 cup water + 2 tbsp
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp cornstarch
Instructions
- 1
Zest one of the oranges and then juice it. Set aside. Cut the other orange into several slices and cut each slice into 6 pieces. Set aside.
- 2
Cut the chicken into 1-inch pieces, set aside. In a bowl mix together the flour, cornstarch, salt and pepper. Make a well in the center and pour in the water and egg. Whisk together to form a pancake like better. Add the orange zest and stir through to mix thoroughly. Add the chicken, tossing to coat. Set aside.
- 3
In a saucepan or wok over medium heat add the oil. Saute the garlic, ginger and red pepper flakes for a minute. Add the sugar, orange juice, white vinegar, 1/4 cup of water, soy sauce and sesame oil. Stir and cook until sugar has dissolved and sauce is boiling.
- 4
In a small bowl mix the cornstarch with remaining 2 tablespoons of water and stir into boiling sauce mixture. Stir and cook on low until sauce has thickened, 1-2 minutes. Turn off heat.
- 5
Preheat oven to 250°F. Heat a Dutch oven, deep pot or wok with 2-inches of vegetable oil. Heat to 350°F, and working in batches, carefully drop each piece of chicken in hot oil, cooking for 5 minutes and golden brown in color. Transfer to a paper towel lined baking tray with wire rack. Keep warm in 250°F oven while frying remaining chicken.
- 6
Once all chicken has fried, add all back to the hot oil and fry 1 minute, tossing carefully. Remove from oil, drain on wire lined tray and then transfer to large bowl.
- 7
Pour sauce over chicken, add orange pieces and toss to coat. Serve with green onion sprinkled on top.