Crispy Orange Chicken Recipe

Crispy Orange Chicken Recipe

Orange chicken is a popular American Chinese dish that features crispy fried chicken coated in a sweet and tangy orange sauce. While it may not be a traditional Chinese recipe, the technique of frying and tossing meat in a flavorful sauce is widely used in many Chinese dishes, such as sweet and sour pork, shrimp, tofu, and fish.

This recipe will guide you through the steps to achieve crispy, golden-brown chicken with a perfectly balanced sweet and sour orange sauce.

Ingredients

For the Chicken:

2 chicken breasts

½ teaspoon salt

Black pepper to taste

2 tablespoons freshly squeezed orange juice (for tenderizing)

2 eggs

100g cornstarch

Oil for frying

For the Sauce:

1 tablespoon oil

1 teaspoon minced ginger

1 teaspoon minced garlic

½ teaspoon chili powder (optional)

¼ cup freshly squeezed orange juice

3.5 tablespoons light soy sauce

¼ cup brown sugar

1 ½ teaspoons orange zest

1 tablespoon honey (optional)

3 tablespoons white vinegar

2 teaspoons cornstarch mixed with 2 tablespoons water

Garnish:

Diced green onions

Red chili powder

Orange slices

Instructions

1. Prepare the Chicken

Trim excess fat from the chicken breasts and cut them into ¼-inch thick slices at a 45-degree angle.

In a bowl, combine the chicken with salt, black pepper, and freshly squeezed orange juice. Mix well until the liquid is absorbed. Cover and refrigerate for at least 30 minutes.

2. Make the Batter

Crack two eggs into a bowl and beat them well.

Add cornstarch and stir continuously with a fork until you get a smooth batter.

Add the marinated chicken to the batter, ensuring each piece is well coated.

3. Fry the Chicken

Heat oil to 360°F (180°C). If you don’t have a thermometer, drop a small amount of batter into the oil—if it bubbles and floats immediately, it's ready.

Carefully add the chicken pieces without crowding the pan. Stir gently to prevent sticking.

Fry until the surface becomes firm but not golden brown. Remove and drain excess oil.

Heat the oil to 390°F (200°C) and fry the chicken a second time until golden and crispy. This double frying ensures maximum crunch.

4. Make the Sauce

Heat a wok or pan over medium heat and add oil. Sauté minced ginger, garlic, and chili powder until fragrant.

Pour in freshly squeezed orange juice, soy sauce, brown sugar, and orange zest. Stir until the sugar dissolves.

Add honey if desired. Stir well.

Add white vinegar to lower the temperature before adding the cornstarch mixture. Stir continuously until the sauce thickens to a syrup-like consistency.

5. Coat the Chicken

Turn off the heat and add the fried chicken to the sauce. Toss quickly to coat all pieces evenly.

6. Serve

Garnish with diced green onions, red chili powder, and orange slices for a vibrant presentation.

Serve hot with steamed rice for a delicious meal.

Final Thoughts

This crispy orange chicken is packed with flavor, combining a crunchy texture with a tangy, citrusy glaze. The secret to juicy chicken is marinating it with fresh orange juice, while double frying ensures a crisp coating. Adjust the sweetness and sourness of the sauce to your liking and experiment with different proteins to make your own variations.

Give this recipe a try, and let us know how it turns out!