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Crispy Orange Chicken

This Crispy Orange Chicken is a quick and delicious dish that combines crispy chicken with a vibrant homemade orange sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless, skinless chicken thighs (or breasts) Chicken thighs are preferred for extra juiciness.
  • 1 cup cornstarch For coating the chicken.
  • 2 large eggs, lightly beaten For the egg wash.
  • oil for frying (canola or vegetable oil works well) Enough to fill the pan about an inch deep.
For the Orange Sauce
  • 1 cup fresh orange juice Fresh juice is recommended for the best flavor.
  • 1 zest of 1 orange
  • 1/3 cup soy sauce
  • 1/4 cup sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water Used for thickening the sauce.

Method
 

Preparation
  1. Cut the chicken into bite-sized pieces.
  2. Dip each piece in the beaten eggs and then roll in cornstarch until fully coated.
Cooking
  1. Heat about an inch of oil in a large frying pan over medium-high heat.
  2. Fry the coated chicken pieces in batches for 4-5 minutes on each side, or until golden brown and crispy. Place on a paper towel-lined plate to soak up excess grease.
Making the Orange Sauce
  1. In a saucepan, combine the orange juice, zest, soy sauce, sugar, rice vinegar, garlic, and ginger. Bring it to a simmer and let it bubble for 3-5 minutes.
  2. Whisk in the cornstarch mixture until glossy and thickened.
Combine and Serve
  1. Toss the crispy chicken in the sauce until well-coated.
  2. Serve over rice or with steamed veggies.

Notes

Make the sauce a day ahead to save time. For a lighter version, you can bake the chicken instead of frying.