Orange chicken is a classic favorite that never fails to impress. With its sweet and tangy flavors, crispy chicken, and vibrant orange sauce, this dish is a surefire crowd-pleaser. Whether you’re looking for a quick weeknight meal or a dish to impress your guests, orange chicken is the perfect choice.
Why You’ll Love This Recipe?
- Bursting with Flavor: The combination of orange juice, zest, and a hint of garlic creates a deliciously bold flavor profile.
- Easy to Make: With simple ingredients and straightforward instructions, this recipe is perfect for beginners and seasoned cooks alike.
- Versatile: Orange chicken can be enjoyed on its own, with rice, or paired with your favorite veggies for a complete meal.
Ingredient Notes:
For the chicken:
- Boneless, skinless chicken thighs
- Water
- Kosher salt
- Baking soda
- Eggs
- Cornstarch
- Oil
For the orange chicken sauce:
- Orange juice
- Orange zest
- Ketchup
- Granulated sugar
- White vinegar
- Cornstarch
Additional ingredients:
- Garlic
- Chinese chili pepper flakes or crushed red pepper
- Green onion
- Dry chili pepper
- Oil for cooking
Step-by-Step Instructions:
- Start by marinating the chicken in a mixture of water, salt, and baking soda.
- Coat the chicken in a mixture of eggs and cornstarch before frying until crispy.
- In a separate pan, combine the orange juice, zest, ketchup, sugar, vinegar, and cornstarch to make the sauce.
- Add garlic, chili pepper flakes, green onion, and dry chili pepper for extra flavor.
- Toss the crispy chicken in the orange sauce until evenly coated.
- Serve hot and garnish with sliced green onions.
Helpful Tips:
- For a spicier kick, add more chili pepper flakes or crushed red pepper.
- To make this dish gluten-free, use a gluten-free soy sauce or tamari.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Expert Tips for the Best Results:
- Fry the chicken in batches to ensure each piece gets crispy.
- Use fresh orange juice for the best flavor.
- Adjust the amount of sugar in the sauce based on the sweetness of your oranges.
Serving Suggestions:
Orange chicken pairs perfectly with steamed rice, fried rice, or noodles. Add a side of stir-fried vegetables for a complete meal. For drinks, try serving with a cold glass of iced tea or a fruity cocktail.
Storage and Reheating Tips:
To store leftovers, place them in an airtight container in the refrigerator. Reheat in the oven or on the stovetop to maintain the crispy texture of the chicken.
Frequently Asked Questions:
- Can I use chicken breast instead of thighs? Yes, you can use chicken breast if you prefer.
- Can I make this dish ahead of time? While it’s best served fresh, you can prepare the components ahead of time and assemble when ready to eat.
- How can I make the sauce less sweet? Adjust the amount of sugar to taste or add a splash of soy sauce for a savory balance.
Conclusion:
Orange chicken is a delightful dish that is sure to become a favorite in your household. With its irresistible flavors and crispy texture, it’s the perfect meal for any occasion. Give this recipe a try and let us know how it turns out!
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Orange Chicken
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Frying
- Cuisine: Asian
Description
This Orange Chicken recipe features crispy chicken coated in a flavorful orange sauce, with a hint of garlic and chili pepper for a delicious balance of sweet and spicy flavors.
Ingredients
For the chicken:
- 2 pounds boneless, skinless chicken thighs trimmed and cut into 1 inch pieces
- ¼ cup water
- ½ teaspoon Kosher salt (fine salt is okay too)
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup cornstarch
- 1 tablespoon oil (any neutral oil is fine)
For the orange chicken sauce:
- 1 cup orange juice (about 2 to 3 oranges juiced)
- 1 tablespoon orange zest (use less if you prefer it less ‘orange-y’)
- ¼ cup ketchup
- 2 tablespoons granulated sugar (use more if your oranges are not as sweet)
- 1½ tablespoons white vinegar
- 1 tablespoon cornstarch
- ½ tablespoon garlic minced (about 1 clove)
- ½ teaspoon Chinese chili pepper flakes or 1 teaspoon crushed red pepper
- 1 stalk green onion thinly sliced (white and green separated)
- Whole dry chili pepper (optional)
- Oil as needed for cooking
Instructions
- Prepare the chicken: In a bowl, mix water, salt, and baking soda. Add chicken pieces, coat well, and let sit for 15 minutes. Rinse the chicken thoroughly. Pat dry with paper towels.
- Coat the chicken: In a separate bowl, whisk eggs. Dip chicken pieces in eggs, then coat with cornstarch.
- Fry the chicken: Heat oil in a pan, fry chicken until golden and crispy. Remove and set aside.
- Make the sauce: In the same pan, combine orange juice, zest, ketchup, sugar, vinegar, and cornstarch. Cook until thickened.
- Combine: Add garlic, chili pepper, green onion (white part), and chili pepper (if using) to the sauce. Mix well.
- Finish the dish: Add fried chicken to the sauce. Toss to coat. Garnish with green onion (green part) and serve hot.
Notes
- Adjust the sweetness of the sauce according to your preference by adding more or less sugar.
- For a spicier kick, increase the amount of chili pepper flakes or add fresh chili peppers.
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 150 mg