Orange Chicken
Orange chicken is a delightful dish featuring tender pieces of chicken enveloped in a luscious orange sauce, perfectly balanced between tangy and sweet, making it a favorite for weeknight dinners and gatherings.
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 2 eggs beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons vegetable oil (for frying)
For the Orange Sauce
- ½ cup orange juice Freshly squeezed preferred
- 1 teaspoon zest of 1 orange
- ½ cup sugar Adjust to taste
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
For Garnish
- 2 green onions sliced (for garnish)
- Sesame seeds (optional) (for garnish)
Instructions
Preparation
- Marinate the chicken pieces with salt, black pepper, and garlic powder for about 15 to 20 minutes.
- In a shallow bowl, combine flour and cornstarch.
- In another bowl, add the beaten eggs.
- Dip each chicken piece into the egg, allowing excess to drip off, then coat thoroughly in the flour mixture.
Cooking
- Heat vegetable oil in a large skillet over medium-high heat.
- Carefully add the coated chicken pieces in batches, frying until golden brown and crispy, about 4-5 minutes per side.
- Transfer fried chicken to a plate lined with paper towels to drain excess oil.
- In a separate saucepan, combine orange juice, orange zest, sugar, soy sauce, rice vinegar, and sesame oil. Bring to a simmer over medium heat, stirring to dissolve the sugar.
- Once the sauce thickens, add the fried chicken pieces and toss to coat, cooking for an additional few minutes.
Serving
- Garnish with sliced green onions and sesame seeds before serving.
Notes
For extra crispy texture, ensure oil temperature is high before frying. Consider marinating chicken in orange juice and zest for enhanced flavor. Store leftovers in an airtight container for up to three days in the refrigerator or freeze for up to three months.