Description
A homemade takeout-style orange chicken with crispy fried chicken pieces tossed in a glossy, sweet-and-savory orange sauce that’s bright, comforting, and full of flavor.
Ingredients
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- 0.75 tsp salt
- 0.5 tsp black pepper
- 0.5 cup cornstarch
- 1 large egg, beaten
- vegetable oil, for frying
- 1 cup orange juice
- 1 tbsp orange zest
- 0.25 cup soy sauce
- 2 tbsp rice vinegar
- 0.33 cup brown sugar or honey
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp cornstarch
- 0.25 cup water
Instructions
- Season the chicken pieces with salt and black pepper.
- Coat the chicken in cornstarch, dip into the beaten egg, then lightly coat again with cornstarch.
- Heat vegetable oil in a skillet over medium-high heat.
- Fry the chicken in batches until golden brown and fully cooked. Remove and drain on paper towels.
- In a saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, brown sugar, garlic, and ginger.
- Bring the sauce to a gentle simmer over medium heat.
- Mix cornstarch with water to form a slurry and stir it into the sauce.
- Cook until the sauce thickens and becomes glossy.
- Add the fried chicken to the sauce and toss until evenly coated.
- Remove from heat and serve immediately.
Notes
- Freshly squeezed orange juice gives the best flavor.
- Do not overcrowd the pan when frying to keep chicken crispy.
- Chicken thighs can be used for a juicier texture.
- Serve immediately for maximum crispiness.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 22g
- Sodium: 880mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
