Description
A vibrant and delicious Zesty Chinese Orange Chicken recipe featuring tender chicken thighs coated in a crispy batter and tossed in a sweet and tangy orange sauce. Perfectly balanced with fresh garlic, ginger, and a hint of heat, this homemade favorite delivers restaurant-quality flavor right at home.
Ingredients
Scale
Chicken and Batter
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- Vegetable oil, for frying
Sauce
- 1 tablespoon vegetable oil (for sauce)
- 2 teaspoons fresh garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup orange juice (fresh or bottled)
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 tablespoon orange zest
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Prepare the Chicken: Toss the chicken pieces in cornstarch thoroughly to coat evenly. This first layer will help create a crispy exterior.
- Make the Batter: In a separate bowl, whisk together the beaten eggs and all-purpose flour until smooth and light. This batter will add an extra crisp coating.
- Coat the Chicken: Dip each cornstarch-coated chicken piece into the egg-flour batter, ensuring they are fully covered. Set aside on a plate.
- Fry the Chicken: Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the chicken pieces in batches, avoiding overcrowding, until golden brown and crispy, approximately 4–5 minutes per batch. Remove and drain on paper towels to remove excess oil.
- Prepare the Sauce: In a clean pan, heat 1 tablespoon of vegetable oil over medium heat. Sauté minced garlic, ginger, and red pepper flakes for about 30 seconds until fragrant.
- Simmer the Sauce: Add the orange juice, granulated sugar, soy sauce, rice vinegar, and orange zest to the pan. Bring the mixture to a gentle simmer.
- Thicken the Sauce: Stir in the cornstarch slurry and continue cooking the sauce for 1–2 minutes until it thickens to a glossy consistency.
- Combine Chicken and Sauce: Add the fried chicken pieces to the pan and toss thoroughly to coat each piece evenly with the orange sauce.
- Serve: Plate the sauced chicken over steamed rice and garnish with sliced green onions and sesame seeds. Serve immediately while hot.
Notes
- Use freshly squeezed orange juice and zest for the brightest, most authentic flavor.
- For a healthier alternative, bake or air-fry the chicken pieces instead of deep-frying.
- The red pepper flakes are optional but add a nice subtle heat that complements the sweetness.
- Ensure the oil is hot enough before frying to achieve maximum crispiness and prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
