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–+ servings
Chinese Orange Chicken

Crispy Chinese Orange Chicken: Homemade and So Flavorful

Homemade Chinese Orange Chicken with crispy chicken and a sweet spicy orange sauce. A healthier alternative to takeout.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Chinese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Breasts Cut into bite-size pieces; chicken thighs can also be used.
  • 2 large Eggs Acts as a binder; for vegan version, use a flax egg.
  • 1/2 cup Cornstarch Can be omitted for gluten-free version.
  • 1/2 cup Flour Use gluten-free all-purpose flour if needed.
For the Sauce
  • 1 cup Orange Juice Freshly squeezed is best.
  • 1/2 cup Sugar Consider substituting with honey.
  • 1 tablespoon Rice Vinegar or White Vinegar No direct substitutions recommended.
  • 1/4 cup Soy Sauce Opt for tamari for a gluten-free dish.
  • 1 teaspoon Ginger Use fresh or powdered.
  • 1 teaspoon Garlic Powder or Fresh Garlic Fresh garlic will pack more flavor.
  • 1/2 teaspoon Red Chili Flakes Adjust according to your heat preference.
  • 1 teaspoon Orange Zest Use from the same orange as juice.
For Garnishing
  • 2 tablespoons Green Onions Chopped.
  • 1 teaspoon Extra Orange Zest Optional.

Equipment

  • Medium pot
  • Shallow dish
  • Heavy pot or deep skillet
  • whisk

Method
 

Step-by-Step Instructions
  1. Prepare Sauce: In a medium pot over medium heat, combine orange juice, sugar, rice vinegar, soy sauce, ginger, garlic powder, and red chili flakes. Stir well and bring to a gentle simmer for about 3 minutes.
  2. Thicken Sauce: Mix cornstarch with a couple of tablespoons of cold water until smooth, then gradually add to the simmering sauce while whisking continuously. Cook for an additional 5 minutes until thick.
  3. Dredge Chicken: In a shallow dish, whisk together flour, cornstarch, and a pinch of salt. In another dish, beat eggs until frothy. Dip each chicken piece in egg and then coat with flour mixture.
  4. Fry Chicken: Heat oil in a heavy pot until it reaches 350°F. Carefully drop the coated chicken in batches, frying for 2-3 minutes until golden brown and crispy.
  5. Combine: Once all chicken is fried, return to pot and pour the orange sauce over. Toss to coat evenly.
  6. Serve: Transfer to a serving platter and garnish with chopped green onions and extra orange zest.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 180mgSodium: 650mgPotassium: 400mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 40mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days, keeping extra sauce separate.

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