Easy Homemade Orange Chicken
This unbelievably easy orange chicken recipe will have you saying goodbye to those little orange chicken take-out cartons! In just 5 simple steps, you will have a homemade orange chicken with a sweet and tangy orange sauce!
Equipment
- Duct Oven or Deep Fryer
- Large Sauce Pan
Ingredients
Chicken Mix
- 1.5 lbs boneless skinless chicken breast cut into bite-sized pieces
- 3 cloves garlic minced
- 1 tbsp sesame oil
- 2 eggs
- 1/2 cup cornstarch
- 1/4 tsp salt
- 1/4 tsp black pepper
- Vegetable oil for frying
Orange Chicken Sauce
- 1/2 cup fresh orange juice from approximately 2 oranges
- 1/4 cup soy sauce
- 3 tablespoons sugar
- 2 tablespoons rice vinegar
- 1 tablespoon grated orange zest
- 2 cloves garlic minced
- 1/2 teaspoon ginger grated
- 1/4 teaspoon red pepper flakes optional
- Green onions sliced (optional garnish)
- Sesame seeds (optional garnish)
Instructions
Making the Chicken
- In a bowl, combine minced garlic and sesame oil. Add the chicken pieces to the bowl and toss them in the garlic and sesame oil mixture until evenly coated.
- If you have time, Allow the chicken to marinate for at least 30 minutes to enhance the flavors.
- In a shallow bowl, combine cornstarch, salt, and black pepper.
- Add eggs to marinated chicken and toss until evenly coated. Add cornstarch mix and toss again until evenly coated.
- In a large, duct oven or deep pot, heat vegetable oil to 350°F for deep frying. Working in batches, carefully add the coated chicken pieces to the hot oil and fry for 5-6 minutes, or until golden brown and crispy. Remove the chicken using a slotted spoon and transfer it to a wire rack or paper towel-lined plate to drain excess oil.
Making the Orange Sauce
- In the meantime, prepare the orange sauce. In a saucepan, combine garlic, ginger, orange juice, soy sauce, sugar, rice vinegar, orange zest, and red pepper flakes (if using). Stir well and bring the mixture to a simmer over medium heat. Cook for 2-3 minutes, or until the sauce slightly thickens. Add a tsp of cornstarch slurry for a thicker consistancy.
- Once the chicken is fried and the sauce is ready, toss the chicken in the orange sauce until evenly coated.
- And enjoy!
Notes
- For a thicker sauce, add a cornstarch slurry. 1 to 2 ratio of cornstarch to water = 1 tablespoon of cornstarch and 2 tablespoons of water.
- Make sure the chicken pieces are evenly coated in cornstarch to achieve a crispy texture.
- Fry the chicken in batches to avoid overcrowding the pan and ensure even cooking.
- Use freshly squeezed orange juice for the best flavor.
- Adjust the sweetness and tanginess of the sauce by adding more or less sugar and orange juice according to your preference.
- Garnish the finished dish with sesame seeds, green onions, or orange zest for an extra pop of flavor and visual appeal.
- Double frying the chicken creates an extra crispy texture.