Description

This Crispy Orange Chicken features golden fried chicken tossed in a glossy sweet and tangy orange sauce. It delivers restaurant-style flavor with fresh citrus taste and crunchy texture in every bite.

Ingredients

2 boneless skinless chicken breasts, cut into bite-sized pieces

1/2 cup cornstarch

2 eggs, beaten

1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon black pepper

Oil for frying

3/4 cup orange juice

1/4 cup sugar

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon cornstarch

1 teaspoon orange zest

2 cloves garlic, minced

1/2 teaspoon ginger, minced

1 tablespoon ketchup

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Instructions

Season the chicken pieces with salt and black pepper in a medium bowl.
Coat each chicken piece in cornstarch, dip into the beaten eggs, then coat evenly with flour.
Heat oil in a deep pan over medium-high heat and fry the chicken in batches for 4 to 5 minutes until golden brown and crispy. Transfer to paper towels to drain excess oil.
In a saucepan, combine the orange juice, sugar, soy sauce, rice vinegar, ketchup, garlic, ginger, and orange zest. Bring to a gentle simmer over medium heat.
Mix the remaining cornstarch with a small amount of water to create a slurry, then stir it into the sauce. Cook until the sauce thickens and becomes glossy.
Add the crispy chicken to the sauce and toss until evenly coated.
Serve immediately over rice or alongside steamed vegetables.

Notes

Add red pepper flakes or sriracha for a spicy variation.

For a lighter option, bake or air-fry the chicken instead of deep frying.

Broccoli, snap peas, or bell peppers can be added for extra vegetables.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in a skillet, oven, or air fryer to help maintain crispiness.

Reduce the sugar or add extra rice vinegar for a tangier sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Chinese-American

Nutrition

Serving Size: 1 serving
Calories: 420 kcal
Sugar: 18 g
Sodium: 720 mg
Fat: 18 g
Saturated Fat: 3 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 1 g
Protein: 28 g
Cholesterol: 135 mg