Amazing Easy Homemade Chinese Orange Chicken
Amazing Easy Homemade Crispy Orange Chicken
Introduction
Craving that irresistible sweet, tangy, and crispy orange chicken but want to enjoy it from the comfort of your home? Look no further! This "Amazing Easy Homemade Crispy Orange Chicken" recipe brings the restaurant experience right into your kitchen. We’ve perfected the balance of tender, incredibly crispy chicken pieces coated in a wonderfully zesty, sticky, and flavorful orange sauce. It's surprisingly simple to make, yet delivers a truly authentic taste that will make it a new favorite for your family's weeknight meals. Get ready to impress yourself with this ultimate homemade delight!
Ingredients
- For the Crispy Chicken:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 large egg, beaten
- 1/2 cup cornstarch (plus 1 tablespoon for sauce)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable oil (or other high-heat oil) for frying
- For the Orange Sauce:
- 1 cup freshly squeezed orange juice
- 2 tablespoons orange zest (from about 2 oranges)
- 1/4 cup soy sauce (use low-sodium for less salt)
- 2 tablespoons rice vinegar
- 1/2 cup granulated sugar (or brown sugar for a deeper flavor)
- 1 tablespoon freshly grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch, dissolved in 2 tablespoons cold water (cornstarch slurry)
- For Serving (Optional):
- Cooked white rice or brown rice
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the Chicken: In a medium bowl, combine the cut chicken pieces with the beaten egg. Stir to ensure all chicken is coated.
- In a separate shallow dish, whisk together the 1/2 cup cornstarch, flour, salt, and pepper. Add the egg-coated chicken pieces to the dry mixture, tossing well until each piece is fully coated.
- 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 the chicken pieces in batches, making sure not to overcrowd the pan. Fry for 3-5 minutes per batch, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
- Make the Orange Sauce: While the chicken fries (or immediately after), combine the orange juice, orange zest, soy sauce, rice vinegar, sugar, grated ginger, and minced garlic in a medium saucepan. Whisk well and bring to a simmer over medium heat.
- Once simmering, slowly whisk in the cornstarch slurry. Continue to whisk and cook for 1-2 minutes until the sauce thickens to your desired consistency. Remove from heat.
- Combine Chicken and Sauce: In a large bowl, or directly in the saucepan (if it's large enough), add the fried crispy chicken pieces to the orange sauce. Toss gently but thoroughly until all the chicken is evenly coated.
- Serve: Serve immediately over cooked rice, garnished with a sprinkle of sesame seeds and sliced green onions, if desired. Enjoy your amazing homemade crispy orange chicken!
Pro Tips & Notes
- Achieving Extra Crispy Chicken: For restaurant-level crispiness, consider double-frying the chicken. After the first fry, let the chicken rest for a few minutes, then fry again for 1-2 minutes until deeply golden and extra crispy.
- Fresh is Best for Orange Juice: Using freshly squeezed orange juice makes a significant difference in the flavor of the sauce compared to store-bought concentrate. The zest also adds a vibrant aroma and taste.
- Don't Overcrowd the Pan: Frying chicken in batches ensures the oil temperature doesn't drop too much, which can lead to soggy chicken. Give the pieces space to cook evenly.
- Adjust Sweetness/Tanginess: Feel free to adjust the amount of sugar or rice vinegar in the sauce to suit your personal preference for sweetness or tanginess.
- Sauce Consistency: If your sauce isn't thick enough, make another small cornstarch slurry and whisk it in, simmering for another minute. If it's too thick, add a tablespoon of water or orange juice until it reaches the desired consistency.
Nutrition Facts (per serving)
- Calories: 680-720
- Protein: 45-50g
- Fat: 35-40g
- Carbohydrates: 50-55g
- Sodium: 800-900mg
- Fiber: 2-3g
Frequently Asked Questions
- Q: Can I use chicken breast instead of thighs? A: Yes, absolutely! Chicken breast will work well, just be mindful that it can dry out more easily, so cook until just done. Thighs tend to stay juicier.
- Q: Can I make this gluten-free? A: Yes, simply substitute the all-purpose flour with an equal amount of cornstarch or a gluten-free all-purpose flour blend, and use tamari or a certified gluten-free soy sauce.
- Q: How do I store leftovers? A: Store any leftover orange chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a microwave or a skillet on the stovetop.
- Q: Can I make the sauce ahead of time? A: Yes, the orange sauce can be made 1-2 days in advance and stored in the refrigerator. Reheat gently before tossing with freshly fried chicken.
- Q: How can I make it spicier? A: To add a kick, incorporate 1/2 to 1 teaspoon of red pepper flakes into the sauce while it simmers, or add a dash of sriracha to taste.