Homemade Orange Chicken
A deliciously tangy delight featuring crispy chicken pieces coated in a sweet and zesty orange glaze.
Ingredients
Main Ingredients
- 1 pound Chicken Breast, cut into bite-sized pieces Use fresh chicken for best results.
- ¾ cup Cornstarch, for coating Helps to create a crispy texture.
- ½ cup Oil, for frying Peanut or vegetable oil can be used.
- 1 cup Fresh Orange Juice Freshly squeezed gives the best flavor.
- ½ cup Sugar Adjust to taste.
- ¼ cup Soy Sauce Use low sodium for a healthier option.
- 2 tablespoons Rice Vinegar Adds a tangy flavor.
- 2 cloves Garlic, minced For added flavor.
- 1 teaspoon Ginger, minced Fresh ginger is recommended.
- ½ teaspoon Red Pepper Flakes, optional for heat Adjust to taste.
- 2 Green Onions, sliced, for garnish Adds color and flavor.
Instructions
Preparation
- In a bowl, coat the chicken pieces with cornstarch, ensuring even coverage. Let it sit for about 10 minutes while you prepare the sauce.
Making the Sauce
- In a separate saucepan, mix the orange juice, sugar, soy sauce, rice vinegar, minced garlic, minced ginger, and red pepper flakes. Cook over medium heat until the sugar dissolves and the sauce thickens slightly, about 5 minutes.
Cooking the Chicken
- In a large skillet or frying pan, heat the oil over medium-high heat. Add the coated chicken pieces in batches, frying them until golden brown and crispy, about 5-7 minutes. Drain on paper towels.
Combining
- Once all the chicken is cooked, return it to the pan and pour the orange sauce over the crispy chicken. Toss everything together until the chicken is coated in that irresistible orange glaze.
Serving
- Plate the orange chicken and garnish with sliced green onions before serving it hot over rice or your favorite side.
Notes
For extra crispiness, double-dip the chicken pieces in cornstarch by dipping in egg wash before the final coating. Adjust the sugar in the sauce to achieve your desired level of sweetness. If fresh orange juice is not available, store-bought can be used, but flavor may vary.