Crispy, Flavor-Packed orange chicken recipe

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Ingredients

• 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

• 2 large eggs, beaten

• ¾ cup cornstarch

• ½ cup all-purpose flour

• 1 teaspoon salt

• ½ teaspoon black pepper

• Vegetable oil for frying (about 2-3 cups)

• 2 tablespoons sesame seeds (optional garnish)

• 3 green onions, sliced (optional garnish)

• ¾ cup freshly squeezed orange juice (about 2-3 oranges)

• Zest of 1 orange

• ⅓ cup granulated sugar

• ¼ cup rice vinegar or white vinegar

• 3 tablespoons soy sauce

• 2 tablespoons hoisin sauce

• 3 cloves garlic, minced

• 1 teaspoon fresh ginger, grated

• ½ teaspoon red pepper flakes (adjust to taste)

• 2 tablespoons water

• 1 tablespoon cornstarch (for thickening)

Instructions

1. Step 1: Prepare the Chicken Pat the chicken pieces completely dry with paper towels—moisture is the enemy of crispiness. In one bowl, beat the eggs. In another, combine cornstarch, flour, salt, and pepper. This double coating creates that signature restaurant crunch.
2. Step 2: Coat the Chicken Dip each chicken piece first into the egg wash, letting excess drip off, then dredge thoroughly in the flour-cornstarch mixture. Press the coating firmly onto each piece and shake off excess. For extra crunch, let coated pieces rest on a wire rack for 10 minutes before frying—this helps the coating adhere better.
3. Step 3: Fry the Chicken Heat oil in a deep skillet or wok to 350°F (use a thermometer for accuracy). Working in batches to avoid overcrowding, fry chicken pieces for 3-4 minutes until golden brown and cooked through (internal temperature 165°F). Drain on paper towels. Pro tip: Maintaining oil temperature is crucial for crispy orange chicken homemade success—too low and it becomes greasy, too high and it burns.
4. Step 4: Make the Sauce While chicken rests, combine orange juice, zest, sugar, vinegar, soy sauce, hoisin, garlic, ginger, and red pepper flakes in a saucepan over medium heat. Bring to a simmer. Mix cornstarch with water to create a slurry, then stir into the sauce. Cook for 2-3 minutes until it thickens to a glossy glaze that coats the back of a spoon.
5. Step 5: Combine and Serve Add fried chicken to the sauce (or drizzle sauce over chicken if you prefer extra-crispy coating) and toss gently to coat. The orange chicken recipe is best served immediately over steamed rice or noodles, garnished with sesame seeds and green onions for visual appeal and added flavor.

Nutrition

Calories: ' + d.