Description
Experience a homemade twist on a Chinese-American takeout favorite! This recipe delivers bite‑sized, crispy chicken smothered in a tangy, sweet, and sticky orange sauce bursting with bright citrus notes. Perfect for a family dinner or a festive gathering, it’s the ultimate dish for those craving bold, zesty flavors in a simple, satisfying meal.
Ingredients
Units
Scale
For the Chicken:
- 500 g Chicken thighs or breasts (Cut into bite‑sized pieces; season with salt and pepper)
To taste: Ground black pepper For seasoning the chicken
- 1 cup Cornstarch (For coating the chicken double-dredge for extra crispiness is optional)
- Vegetable oil (For deep-frying enough to cover the chicken)
For the Orange Sauce:
- 1 cup Fresh orange juice (Freshly squeezed for bright citrus flavor)
- 2 tbsp Orange zest (From 1-2 oranges)
- 3 tbsp Low-sodium soy sauce
- 2 tbsp Rice vinegar
- 1/3 cup Granulated sugar (Adjust based on desired sweetness)
- 2 cloves Garlic (minced)
- 1 tbsp Fresh ginger (minced)
- 1/2 cup Chicken broth (Or water to adjust sauce consistency)
- 1 tsp Cornstarch (Dissolved in 1 tbsp water optional, for extra thickening)
- 1/4 tsp Red chili flakes (Optional for a slight kick)
- 1 tsp Sesame oil (For finishing the sauce)
Instructions
Prepare and Dredge the Chicken:
- Season the chicken pieces with salt and pepper.
- Place the chicken in a mixing bowl and toss with the cornstarch until evenly coated.
- (Optional: For extra crispiness, dip the chicken in a beaten egg before coating with cornstarch.)
Fry the Chicken:
- Heat vegetable oil in a deep fryer or large skillet/wok to 350°F (175°C).
- Fry the chicken in batches for 5–7 minutes until golden and crispy.
- Use tongs to transfer the fried chicken onto paper towels to drain excess oil.
Make the Orange Sauce:
- In a saucepan over medium heat, combine the orange juice, orange zest, soy sauce, rice vinegar, granulated sugar, minced garlic, minced ginger, and chicken broth.
- Bring the mixture to a simmer and let it cook for 3–4 minutes until the sugar dissolves and the flavors meld.
- Stir in the dissolved cornstarch (if using) and simmer for another 1–2 minutes until the sauce thickens to a sticky consistency.
- Finish by stirring in the sesame oil.
Toss and Serve:
- Place the crispy chicken pieces in a large bowl and pour the hot orange sauce over them.
- Toss gently until each piece is well coated with the sticky glaze.
- Garnish with sliced green onions and toasted sesame seeds. Serve immediately with steamed rice or your favorite side.
Notes
- For even crispier chicken, consider double-dredging (dip in egg, then cornstarch, then repeat).
- Adjust the sweetness and tanginess of the sauce by modifying the sugar or vinegar to suit your taste.
- Serve immediately for optimal crispiness, as the sauce may cause the chicken to soften over time.
- This dish pairs wonderfully with steamed jasmine rice or a light stir-fried vegetable medley.
Enjoy your Chinese Orange Chicken—a delicious, zesty, and indulgently sticky dish that brings restaurant-quality Chinese flavors to your home!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 450
