Go Back
–+ servings
Orange Chicken
Print Recipe Add to Collection
5 from 1 vote

Orange Chicken

This fabulous Orange Chicken dish is one of the most popular Chinese takeout items but with this recipe, you can now make it at home!
Prep Time15 minutes
Cook Time15 minutes
Passive Time0 minutes
Servings: 4
Author: Francine Lizotte
Course: Main Course
Cuisine: American, Chinese, Fusion
Keyword Chicken, Comfort Food, Dairy Free, Easy Recipe, Fried Food, Poultry

Ingredients

ORANGE SAUCE

  • 1/2 cup orange juice tips & tricks
  • 3 tbsp. brown sugar
  • 1 tbsp. honey tips & tricks
  • 2 tbsp. rice vinegar
  • 1 1/2 tbsp. low-sodium soy sauce
  • 1/2 tsp. sesame oil tips & tricks
  • 1/4 tsp. red pepper flakes, or to taste
  • 1/2 tbsp. canola oil
  • 1 tbsp. ginger, minced
  • 2 large cloves garlic, pressed
  • 1/2 tbsp. orange zest
  • 1 tbsp. cornstarch (mixed with 1/2 cup cold water)

BATTER

  • 1 cup unbleached all-purpose flour
  • 1/3 cup cornstarch
  • 1 tsp. ground Himalayan pink salt, or to taste
  • 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)
  • 1 large free-range egg
  • 1 tbsp. vegetable oil such as canola tips & tricks
  • 1 lb. chicken breasts (substitute boneless, skinless chicken breasts), cut into bite-sized pieces

FRYING

TOPPINGS

  • 1/2 tbsp. sesame seeds
  • 1 large green onion, finely sliced

Directions

  • In a measuring cup, add orange juice, brown sugar, honey, rice vinegar, soy sauce, sesame oil and red pepper flakes. Whisk until blended and set aside.
  • In a bowl, add flour, cornstarch, salt and pepper; whisk well and set aside.
  • In a medium bowl, whisk together egg and canola oil. Add chicken pieces and toss to coat.
  • Dredge meat in the flour mixture, shaking off any excess flour, and place them on a baking sheet lined with parchment paper.
  • In a heavy-bottom skillet, add 4 cups oil and bring the temperature between 350-355ºF.
  • Working in batches, add floured chicken pieces and fry until light golden and crispy, about 2 minutes, tossing often.
  • Using a spider strainer, transfer the fried pieces to a wire rack sitting on a baking sheet lined with paper towels. Set aside while frying another batch.
  • Increase the oil temperature to 385ºF and, working in batches, fry the pieces again until golden brown and crispier. Set aside while double frying the others.
  • In a large deep skillet over medium heat, add ½ tbsp. canola oil. When hot, add ginger and garlic; sauté for 1 minute.
  • Pour in the orange sauce, increase the heat to medium-high, add orange zest and whisk to blend; bring the mixture to a boil. .
  • Pour in cornstarch mixture; stir until sauce thickens, about 45 seconds
  • Add fried chicken pieces and toss them until nicely coated.
  • Serve immediately with a side of rice. Sprinkle on sesame seeds and green onions.