Crispy Orange Chicken
Crispy orange chicken is a delightful dish with a sweet and tangy sauce, crunchy golden-brown chicken pieces, perfect for casual dinners or impressing guests.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 2 whole eggs beaten
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
For the Orange Sauce
- 1 cup fresh orange juice
- 1/2 cup sugar
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water for thickening
- 1 whole Zest of 1 orange
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- Sesame seeds for garnish
- Green onions, sliced for garnish
Instructions
Preparation
- Begin by cutting the chicken breasts into bite-sized pieces.
- In a bowl, mix flour, cornstarch, garlic powder, onion powder, salt, and black pepper. Set aside.
- In another bowl, beat the eggs. Place the breadcrumbs in a separate bowl.
- Take each piece of chicken, dip it in the flour mixture, then the eggs, and finally coat with breadcrumbs, ensuring each piece is well-covered.
Cooking
- In a large skillet, heat vegetable oil over medium-high heat.
- Once hot, fry the chicken pieces in batches until they are golden brown and crispy, about 5-7 minutes each. Remove and place on paper towels to drain excess oil.
- In a separate saucepan, combine orange juice, sugar, soy sauce, rice vinegar, ginger, garlic, and orange zest. Bring to a boil over medium heat.
- Stir in the cornstarch mixture into the boiling sauce and cook until it thickens, reaching your desired consistency.
- Add the crispy chicken pieces into the sauce, tossing gently to coat each piece well with the sauce.
- Remove from heat and let it cool slightly before serving.
Notes
To keep crispy chicken, store it separately from the sauce. Reheat in the oven for best texture. Adjust spice level by adding red pepper flakes or sriracha.