Crispy Orange Chicken (Printable Version)
# What You'll Need:
→ Orange Sauce
01 -
1 cup orange juice
02 -
⅓ cup sugar
03 -
2 tablespoon rice vinegar
04 -
2 tablespoon low sodium soy sauce
05 -
1 teaspoon fresh minced ginger
06 -
2 cloves minced garlic
07 -
1 teaspoon red pepper flakes
08 -
1 tablespoon cornstarch
09 -
1 tablespoon water
10 -
1 tablespoon orange zest
→ Chicken
11 -
2 pounds boneless skinless chicken breast, cut into small pieces
12 -
2 eggs
13 -
⅓ cup cornstarch
14 -
⅓ cup all-purpose flour
15 -
Oil for frying
→ Garnish
16 -
1 tablespoon sesame seeds
17 -
2 green onions, finely chopped
# Step-by-Step Directions:
01 -
In a medium saucepan, combine orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, and red pepper flakes. Cook for 3 minutes over medium heat.
02 -
Whisk 1 tablespoon of cornstarch with 1 tablespoon of water to form a paste. Add to the orange sauce and continue cooking for another 3 minutes until thickened. Remove from heat and stir in orange zest.
03 -
In a shallow dish, whisk flour and cornstarch together. In another shallow dish, beat the eggs. Dip chicken pieces in egg first, then dredge through the flour mixture. Set aside on a plate.
04 -
Heat about 2 inches of oil in a heavy-bottomed pot to 350°F. Working in batches, fry a few pieces of chicken at a time for 2-3 minutes, turning occasionally until golden brown. Transfer to paper towel-lined plate.
05 -
Transfer the fried chicken to a bowl, pour the orange sauce over, and toss well until all chicken pieces are fully coated in the orange glaze.
06 -
Garnish with sesame seeds and chopped green onions. Serve over rice.
# Helpful Notes:
01 -
Use fresh orange juice and zest for the best flavor.
02 -
Fry the chicken in batches to keep it crispy and prevent sogginess.
03 -
If you prefer a thicker sauce, let it simmer for an extra minute or two after adding the cornstarch mixture.
04 -
Leftovers can be stored in the fridge for up to 3 days, or freeze the chicken and sauce separately.
05 -
Reheat the chicken in the oven to maintain its crispiness, and heat the sauce separately.