Easy Homemade Asian Glazed Orange Chicken
Easy Homemade Asian Glazed Orange Chicken
Introduction
Tired of ordering takeout? Get ready to create an incredible meal right in your own kitchen with our Easy Homemade Asian Glazed Orange Chicken recipe! This dish perfectly balances sweet and tangy notes, creating a vibrant sauce that coats tender, crispy chicken. It's surprisingly simple to prepare, yet tastes like it came from your favorite restaurant. Forget the fuss and embrace the flavor – this will quickly become a family favorite weeknight dinner!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1/4 cup cornstarch, plus 2 tbsp for coating
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, lightly beaten
- 1/2 cup all-purpose flour
- 2-3 cups vegetable oil, for frying
Instructions
- Prepare the Chicken: In a medium bowl, toss the chicken pieces with 2 tablespoons of cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated. In a separate shallow bowl, whisk the eggs. In a third shallow bowl, combine the 1/2 cup all-purpose flour. Dip each chicken piece first into the beaten egg, then into the flour mixture, ensuring it's fully coated. Set the coated chicken pieces aside on a clean plate.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully add chicken pieces in batches, making sure not to overcrowd the pan. Fry for 4-6 minutes per batch, or until golden brown and cooked through. Remove the fried chicken with a slotted spoon and place it on a wire rack set over paper towels to drain excess oil. Repeat with the remaining chicken.
- Make the Orange Sauce: While the chicken fries, whisk together the orange juice, orange zest, soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, and red pepper flakes (if using) in a medium saucepan.
- Thicken the Sauce: In a small separate bowl, whisk the remaining 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a smooth slurry. Bring the orange sauce mixture in the saucepan to a gentle simmer over medium heat. Slowly whisk in the cornstarch slurry. Continue to simmer and stir for 2-3 minutes, until the sauce thickens to your desired consistency.
- Combine and Serve: Add the fried chicken pieces to the thickened orange sauce and gently toss until all the chicken is thoroughly coated. Serve immediately over steamed white or brown rice, garnished with sliced green onions and sesame seeds, if desired.
Pro Tips & Notes
- Crispy Chicken Secret: For extra crispy chicken, ensure your oil is hot enough (350-375°F is ideal). Don't overcrowd the pan, as this lowers the oil temperature and can lead to soggy chicken. Frying in batches is crucial for the best results.
- Fresh is Best: Using freshly squeezed orange juice and fresh orange zest makes a significant difference in the vibrancy and depth of flavor of the sauce. Avoid using pre-packaged orange juice concentrate for the best possible taste.
- Make Ahead Sauce: The orange sauce can be made a day in advance and stored in an airtight container in the refrigerator. Reheat it gently over low heat before adding the freshly fried chicken.
- Adjust Sweetness/Heat: Feel free to adjust the amount of brown sugar to your taste; some prefer a sweeter sauce, others less so. For more heat, add an extra pinch of red pepper flakes. For a milder flavor, omit them entirely.
Nutrition Facts (per serving)
- Calories: 480-520 kcal
- Protein: 38-42g
- Carbohydrates: 45-50g
- Fat: 18-22g
- Sodium: 850-1050mg (can be reduced with low-sodium soy sauce)
Frequently Asked Questions
- Q: Can I bake or air fry the chicken instead of deep frying? A: Yes! For a healthier option, you can coat the chicken as instructed, then bake at 400°F (200°C) for 20-25 minutes, or air fry at 375°F (190°C) for 15-18 minutes, flipping halfway, until golden and cooked through. The texture won't be quite as crispy as deep-fried, but it will still be delicious.
- Q: How long does homemade orange chicken last? A: Leftovers 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. Please note that the chicken may lose some of its crispness upon reheating.