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Chinese Orange Chicken Recipe Easy Authentic Crispy

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This Chinese orange chicken recipe delivers authentic Chinese crispy orange chicken takeout style with a homemade sweet tangy sauce. It is an easy dish with options for no frying baked versions and air fryer healthy crispy results.

Ingredients

Scale
  • 1 pound boneless skinless chicken thighs or about 6 thighs or 3 chicken breasts
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1 1/4 cups water
  • 1 tablespoon vegetable oil (canola or sunflower or etc.)
  • vegetable oil for frying (amount depends on pan size)
  • 1 large orange (juice and zest)
  • 2 tablespoons soy sauce
  • 1/4 cup rice vinegar or white vinegar
  • 1/2 cup packed brown sugar
  • 2 large garlic cloves minced or 1 teaspoon garlic powder
  • 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
  • Sesame seeds
  • Chopped green onions
  • Red pepper flakes

Instructions

  1. Cut the chicken into 1 inch cubes and prepare a batter by mixing flour, cornstarch, salt, and pepper in a bowl. Whisk in egg, vegetable oil, and water until smooth.
  2. Coat the chicken pieces evenly with the batter, then cover and refrigerate for at least 10 minutes or up to 30 minutes to let the batter firm up.
  3. Heat about 2 inches of vegetable oil in a deep pan or fryer to 350°F (177°C) and ready a paper towel lined plate for draining.
  4. Fry the battered chicken in batches to avoid crowding, cooking each batch for 2 to 3 minutes until golden brown. Turn pieces halfway through frying for even cooking, then transfer to the paper towel plate and keep warm.
  5. In a saucepan, combine orange juice and zest, soy sauce, vinegar, brown sugar, and minced garlic, then bring to a gentle boil over medium heat.
  6. Stir the cornstarch slurry well and slowly add it to the sauce while stirring until it thickens enough to coat the back of a spoon, usually a few minutes.
  7. Toss the fried chicken pieces in the thickened orange sauce until fully coated.
  8. Serve immediately garnished with sesame seeds, chopped green onions, and red pepper flakes if desired.

Notes

  • Chicken thighs yield juicier, more flavorful results compared to breasts, which can dry quickly
  • Keep oil temperature around 350°F to maintain crispiness and avoid greasiness
  • Do not overcrowd fryer to preserve even cooking and temperature
  • This dish reheats well for meal prep
  • Use gluten-free flour and gluten-free soy sauce or coconut aminos for a gluten-free version

Nutrition

Find it online: https://www.amgroyal.com/chinese-orange-chicken-recipe/