Not only is this dish beautiful to look at, but the chicken is juicy, crispy, and full of flavour from its tangy-sweet sauce. If you’re an orange chicken fan, this recipe is a must-try.
What is Orange Chicken?
Orange chicken is a Chinese-American takeout classic made with bite-sized fried chicken pieces tossed in a sweet, tangy orange sauce.
The sauce combines orange juice, soy sauce, vinegar, sugar, and aromatics, thickened with cornstarch to coat the chicken perfectly.
Ingredients
Chicken:
4 boneless, skinless chicken breasts, cut into bite-sized pieces (or thighs for extra juiciness)
3 eggs, whisked
⅓ cup cornstarch
⅓ cup all-purpose flour
Salt, to taste
Oil, for frying
Orange sauce:
1 cup orange juice (freshly squeezed for best flavour)
½ cup sugar
2 tablespoons rice vinegar (or white vinegar)
2 tablespoons soy sauce (use tamari for gluten-free)
¼ teaspoon ground ginger
¼ teaspoon garlic powder or 2 garlic cloves, finely minced
½ tsp red chilli flakes (adjust to taste)
Zest of 1 orange
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Garnish:
Sliced green onions
Extra orange zest
Instructions
Cut chicken into bite-sized pieces. Season lightly with salt. Dredge in whisked eggs, then coat in the cornstarch-flour mixture until evenly covered.
In a small saucepan, combine orange juice, sugar, vinegar, soy sauce, garlic, ginger, and chilli flakes. Bring to a simmer over medium-high heat. Stir in the cornstarch slurry and cook until thickened. Add orange zest and set aside.
Heat oil in a heavy-bottomed pot over medium-high heat to 175°C / 350°F (use a thermometer for accuracy). Fry chicken in batches for about 2 minutes, or until light golden brown. Avoid overcrowding the pot. Transfer to a paper towel-lined plate to drain.
Toss the fried chicken in the orange sauce until well coated. Garnish with extra orange zest and green onions. Serve immediately.
Serving suggestions
- Orange chicken pairs well with:
- Steamed white rice topped with green onions and sesame seeds
- Cauliflower rice for a low-carb option
- Baby arugula with cucumber and grated carrot for a fresh twist
