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Skip the takeout wait and whip up orange chicken at home in about an hour. Crispy chicken bites catch a sticky sweet and tart orange sauce that’s tough to beat—especially on a speedy weeknight.
The first time I tried this at home after a trip to our local Chinese spot, I was shocked how simply it came together. Now my crew gets excited when I haul out the oranges.
Tasty Ingredients
- Green onions, sliced (garnish): Adds color and freshness. Toss them on right before you dig in!
- Sesame seeds, for topping: Toast gently for that warm nutty bite.
- Ginger, finely chopped: Brings a lovely warmth that joins perfectly with citrusy flavors. Choose ginger that’s firm and smooth.
- Red pepper paste or sambal oelek: For a bit of a kick. Add extra if you like things spicy and check for brands without weird extras.
- Garlic, minced: Adds a punch of sharpness and lots of savory bite. Go with fresh cloves for best taste.
- Rice vinegar: Brings the sauce to life with tang. Use the plain kind for a purer flavor.
- Soy sauce: Adds plenty of depth and saltiness. Need gluten free? Choose a bottle labeled for that.
- Honey: Lends a gentle sweetness and makes the chicken glossy. Local honey gives extra richness if you have some.
- Orange zest: Pops the citrus up and adds great scent. Choose unwaxed oranges and avoid zesting the bitter white part.
- Fresh orange juice: This is what shines in the sauce—strain well for the smoothest texture.
- Vegetable oil for frying: Pick a neutral oil like canola or peanut, both stand up to high heat.
- Corn flour: Gives chicken a shatteringly crisp outside. Look for a fine grind.
- Egg: Holds that crunchy coating on. Go for the freshest eggs possible for richer color and crispier bite.
- Cornstarch: Coats for crispiness and thickens the sauce, too. Ensure it’s pure—no added stuff.
- Salt and pepper: Gives the chicken a tasty boost. Fine sea salt coats best.
- Chicken breasts, diced: Juicy, tender bites are best with organic if you can get it.
Simple Step-by-Step
- Finish in the Sauce:
- Once your fried chicken is ready, toss it all in a pan with the glossy orange sauce. Stir gently so every piece gets covered. Sprinkle on green onions and sesame seeds just before serving for a fresh crunch.
- Simmer the Sauce:
- Pour orange juice, zest, honey, soy sauce, vinegar, minced garlic, ginger, and red pepper paste into a saucepan. Heat over medium until it starts to bubble. Add in a cornstarch-water mix and keep stirring until the sauce thickens up and looks shiny.
- Fry Up the Chicken:
- Heat your oil in a deep skillet to about 350°F. Check with a small piece of bread to see bubbles pop up. Drop chicken pieces in carefully—don’t add a ton at once so the oil stays hot. Fry until everything’s golden, crispy, and cooked through, about five to seven minutes. Lay out on paper towels to drain extra oil.
- Coat the Chicken:
- Crack an egg and beat it in one bowl. Dip the cornstarch-coated chicken in the egg, then roll the pieces in corn flour and press so the whole surface’s covered real well. Extra layers here mean max crunch after frying.
- Season Chicken First:
- Toss chicken pieces with salt and pepper until everything’s evenly covered. Sprinkle on cornstarch and toss again so the chicken gets a nice dusty look. Let it rest for a few minutes so the coating sits tight.
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There’s nothing like the sharp hit of fresh orange zest in that sauce. The first time my family realized the meal was straight from our stove—and not a delivery bag—everyone was seriously surprised. It’s now our go-to celebration dinner for Fridays.
Keeping It Fresh
Store leftovers in a tight-sealing container in the fridge up to three days. To reheat, toss in a pan with a splash of water to loosen things up. Skip the microwave, which makes that crispy coating turn soggy.
Easy Ingredient Swaps
No corn flour? Swap in rice flour or all-purpose instead. For a plant-based version, use tofu chunks and swap honey for maple syrup. For a tangier finish, add a bit of lemon juice to your sauce.
Serving Ideas
Pile it on white rice, brown rice, or even quick stir-fried veggies. Craving something lighter? Go for cauliflower rice. A sprinkle of extra green onions and toasted sesame seeds adds that awesome finishing touch.
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Culture Insider
Orange chicken popped up in Chinese-American kitchens and quickly became a takeout classic. You usually won’t see it in traditional Chinese cooking, but it hits a comfort-food sweet spot for lots of families in the US.
Frequently Asked Questions About Recipes
- → What's the best kind of chicken to go with?
Boneless, skinless breast works great since it cooks up fast and stays bite-sized and tender.
- → Is bottled orange juice okay for this?
Fresh squeezed gives you brighter flavor, but bottled does the trick if that's all you have. You might want to taste and tweak the sweetness.
- → How do I make sure the chicken stays crunchy?
Fry pieces until they're just golden, shake off any oil, then coat with sauce only right before eating to keep things crispy.
- → Does this stay gluten free?
Yep, just swap in gluten free corn flour and tamari, and you're good to go.
- → Need some side ideas?
Fluffy rice, some quick veggie stir fry, or even a fresh salad all work great and help mop up extra sauce.
- → Can I change up the heat level?
No problem. Just use more or less chili paste or sambal, totally up to you.