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Crispy Orange Chicken Recipe

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4.9 from 104 reviews

This Crispy Orange Chicken recipe features tender chicken breasts coated in a light, crispy batter and tossed in a tangy, sweet, and savory orange sauce. Perfectly balanced with fresh orange juice, soy sauce, garlic, and ginger, this dish brings vibrant flavors to your table. It’s an excellent homemade alternative to takeout, with simple ingredients and straightforward frying and stovetop cooking methods.

Ingredients

Units Scale

For the Chicken:

  • 2 large chicken breasts, boneless and skinless
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup cold water
  • Vegetable oil (for frying)

For the Sauce:

  • 1 cup fresh orange juice (about 2 oranges)
  • 1/2 cup soy sauce
  • 1/4 cup sugar
  • 2 tablespoons rice vinegar
  • 1 teaspoon garlic, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1 tablespoon sesame oil (optional, for extra flavor)

Instructions

  1. Prepare the Chicken Batter: In a large bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually add the cold water while stirring until you achieve a smooth, lump-free batter.
  2. Coat the Chicken: Cut the chicken breasts into bite-sized pieces and add them to the batter, making sure each piece is fully coated with the batter.
  3. Fry the Chicken: Heat vegetable oil in a frying pan or wok over medium-high heat. Once the oil is hot (around 350°F/175°C), fry the battered chicken pieces in batches, cooking for approximately 5 to 6 minutes or until they are golden brown and crispy. Remove the chicken and drain on paper towels to remove excess oil.
  4. Make the Sauce: In a separate pan, heat the sesame oil (if using) over medium heat. Add the minced garlic and grated ginger and sauté until fragrant, about 1 minute. Stir in fresh orange juice, soy sauce, sugar, and rice vinegar. Bring the mixture to a simmer.
  5. Thicken the Sauce: Stir the cornstarch slurry (cornstarch mixed with water) into the simmering sauce. Continue cooking and stirring for about 3 minutes until the sauce thickens to a glossy consistency.
  6. Combine Chicken and Sauce: Gently toss the fried chicken pieces in the thickened orange sauce, ensuring all pieces are evenly coated.
  7. Serve: Serve the crispy orange chicken hot over steamed rice or with your favorite vegetables for a complete meal.

Notes

  • Use fresh orange juice rather than bottled for the best flavor.
  • Maintain the oil temperature to ensure crispy chicken without greasiness.
  • Adjust sugar in the sauce to taste based on sweetness preference.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and check soy sauce labels.
  • Double the sauce ingredients if you prefer extra saucy chicken.

Find it online: https://queenrecipe.com/crispy-orange-chicken-recipe/