Amazing Crispy Homemade Orange Chicken
Amazing Crispy Homemade Orange Chicken
Introduction
Get ready to ditch the takeout menu because this Amazing Crispy Homemade Orange Chicken is about to become your new favorite! We're talking perfectly bite-sized pieces of chicken, fried to golden, crispy perfection, then tossed in a ridiculously flavorful sauce that’s the ideal balance of sweet, tangy, and just a touch sticky. This recipe delivers a restaurant-quality experience right in your own kitchen, proving that making your favorite Chinese-American dishes at home is not only possible but incredibly rewarding. Prepare for a delicious feast that everyone will love!
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 large egg
- 1/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3-4 cups vegetable oil, for frying
Instructions
- Prepare the Orange Sauce: In a medium saucepan, whisk together the orange juice, orange zest, sugar, soy sauce, rice vinegar, grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat, stirring occasionally. In a small bowl, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water to create a slurry. Pour the slurry into the simmering sauce, whisking constantly until the sauce thickens to your desired consistency. Remove from heat and set aside.
- Prepare the Chicken: Pat the chicken pieces dry with paper towels. In a medium bowl, whisk the egg. In another shallow bowl, combine the flour, cornstarch, salt, and pepper.
- Dredge the Chicken: Dip each chicken piece into the beaten egg, allowing excess to drip off, then dredge thoroughly in the flour-cornstarch mixture, ensuring it's fully coated. Place the coated chicken on a clean plate or wire rack while you prepare the remaining pieces.
- Fry the Chicken: Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat to about 350-375°F (175-190°C). Carefully add chicken pieces in batches, making sure not to overcrowd the pan. Fry for 4-6 minutes per batch, turning occasionally, until golden brown and cooked through, with an internal temperature of 165°F (74°C).
- Drain Excess Oil: Using a slotted spoon, remove the cooked chicken from the oil and place it on a wire rack set over a paper towel-lined baking sheet to drain any excess oil. Repeat with remaining chicken.
- Combine Chicken and Sauce: In a large clean bowl, add the crispy fried chicken. Pour the prepared orange sauce over the chicken and toss gently until all the pieces are evenly coated.
- Serve: Transfer the orange chicken to a serving platter. Garnish with sliced green onions and a sprinkle of sesame seeds. Serve immediately with warm cooked white rice.
Pro Tips & Notes
- Fresh Orange Juice & Zest: Using fresh orange juice and zest makes a significant difference in the flavor depth and brightness of the sauce. Don't skip it!
- Don't Crowd the Pan: Frying chicken in batches ensures the oil temperature remains consistent, leading to crispier chicken. Crowding lowers the oil temperature and can result in soggy chicken.
- Double Dredging (Optional): For an even crispier coating, you can double dredge the chicken: egg, flour mixture, egg, then flour mixture again.
- Make Ahead Sauce: The orange sauce can be made a day in advance and stored in an airtight container in the refrigerator. Reheat gently before tossing with the chicken.
- Pat Chicken Dry: Ensure your chicken pieces are thoroughly patted dry before dredging. This helps the coating adhere better and promotes crispiness.
Nutrition Facts (per serving)
Frequently Asked Questions
- Q: Can I use chicken breasts instead of thighs? A: Yes, absolutely! Chicken breasts work well, but thighs tend to stay juicier and are more forgiving if overcooked slightly.
- Q: How can I make this dish spicier? A: For a touch of heat, add 1/2 teaspoon (or more, to taste) of red pepper flakes to the orange sauce while it simmers.
- Q: Is there an alternative to deep frying the chicken? A: You can try baking or air frying the chicken for a lighter version, but deep frying generally yields the crispiest results. If baking, toss coated chicken with a little oil and bake at 400°F (200°C) until cooked through and golden.
- Q: How long will leftovers last? A: Leftover orange chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.