Ingredients
Chicken
- 1 ½ lbs. boneless skinless chicken breast (or thighs), cut into 2-inch pieces
- Salt and Pepper, to taste
- 2 tablespoons cornstarch (for seasoning chicken)
- 2 large eggs (whisked)
- ½ cup cornstarch
- ¼ cup all-purpose flour
- ¼ teaspoon baking soda
- 1 ¼ cups vegetable oil (plus more as needed for frying)
Sauce
- ¾ cup orange juice
- ⅓ cup chicken broth
- ¼ cup soy sauce
- ¼ cup white sugar
- 3 tablespoons light brown sugar
- 2 tablespoons rice vinegar (can substitute white vinegar)
- 1 tablespoon freshly minced ginger (or ¼ teaspoon ground ginger)
- 3 cloves garlic, minced
- 1 ½ tablespoons cornstarch
- 1 teaspoon orange zest (optional)
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil
Garnish
- Green onions, chopped
Instructions
- Prep Work: Set wire cooling racks over a baking sheet or line a plate with parchment or wax paper to drain the fried chicken, ensuring it stays crispy after frying.
- Make the Sauce: In a large saucepan, whisk together orange juice, chicken broth, soy sauce, white sugar, brown sugar, rice vinegar, minced ginger, garlic, cornstarch, orange zest, hot sauce, and sesame oil. Set aside ensuring ingredients are not warm or hot to prevent premature thickening of cornstarch.
- Prepare the Breading: In a large bowl, combine flour, ½ cup cornstarch, and baking soda until well mixed.
- Season the Chicken: Pat the chicken pieces completely dry. Season with salt and pepper, then sprinkle with 2 tablespoons cornstarch to help the egg coating adhere.
- Coat with Egg: Whisk eggs vigorously until air pockets appear and the mixture is uniform in color. Add chicken pieces and toss to coat thoroughly.
- Bread the Chicken: Working in batches, remove chicken pieces from the egg, let excess drip off, then toss in the cornstarch/flour mixture. Place coated pieces on a plate.
- Heat Oil: In a large pot or deep fryer, heat vegetable oil to 365°F (185°C), using enough oil to submerge the chicken pieces about three-quarters of the way.
- Fry the Chicken: Fry chicken in batches without overcrowding, allowing space for crispy edges. Cook for 2-3 minutes per side, flipping once the bottom is crisp. Adjust heat as necessary to maintain temperature and prevent burning.
- Drain and Cool: Use a slotted spatula to transfer fried chicken to wire racks to drain excess oil and keep crisp.
- Cook the Sauce: Place the prepared sauce mixture over medium-high heat and bring to a boil, stirring until thickened. Remove from heat once the desired consistency is reached to avoid over-thickening.
- Toss Chicken in Sauce: Transfer hot sauce to a large mixing bowl if desired for easier mixing, then add fried chicken and toss until each piece is well coated in the orange sauce.
- Serve: Plate the orange chicken over steamed white rice or vegetable fried rice. Garnish generously with chopped green onions and serve immediately for best texture and flavor.
Notes
- Use wire cooling racks instead of paper towels to keep chicken crispy after frying.
- Orange zest is optional but adds a brighter citrus flavor to the sauce.
- For a spicier kick, adjust the amount of hot sauce to taste.
- Leftover orange chicken reheats well but may lose some crispiness.
- Serve with white rice or vegetable fried rice for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
