Chinese · Free
Orange Chicken
Crispy battered chicken bites glazed in a bright, sticky orange sauce that balances sweet, tangy, and citrusy in every bite.
****+
Prep 25 min · Cook 20 min
Method
Beat the egg in a bowl, add the chicken, and toss to coat, then mix in the 1/2 cup cornstarch and the flour until each piece wears a thick, craggy batter.
In a separate bowl, stir together the orange juice, orange zest, sugar, rice vinegar, soy sauce, garlic, ginger, optional pepper flakes, and the 1 tablespoon cornstarch until smooth. Set this sauce aside.
Heat the frying oil in a deep pot to 350 F (175 C); a chopstick tip dipped in should bubble steadily.
Fry the chicken in three batches for 4 to 5 minutes each until golden and crisp, draining on a wire rack. Small batches keep the oil hot for a crunchy crust.
For extra crispiness, raise the oil to 375 F (190 C) and fry all the chicken together for 1 minute more, then drain again.
Pour the sauce into a clean wok or wide skillet and bring it to a simmer over medium heat, stirring.
Cook the sauce for 2 to 3 minutes until it thickens into a glossy, syrupy glaze that coats the back of a spoon.
Add the fried chicken and toss quickly for about 30 seconds so every piece is coated but stays crisp.
Turn off the heat and serve immediately over steamed rice, with extra orange zest on top if you like.
Chef's tips
- Fresh orange juice and real zest give a brighter, cleaner flavor than bottled juice.
- Toss the chicken in the glaze at the last moment so the coating stays crunchy.
- If the sauce gets too thick, loosen it with a tablespoon of water; too thin, simmer it a little longer.
Cooking times vary by equipment -- cook to temperature and to taste.
