Orange Chicken Recipe

Orange Chicken is a beloved dish that epitomizes the fusion of tangy citrus zest with savory, crispy-fried chicken, creating a harmonious blend of sweet, sour, and umami flavors. This classic recipe, often found in both Chinese-American restaurants and home kitchens, features succulent pieces of chicken enveloped in a light, crunchy batter, then tossed in a glossy, vibrant orange sauce. The sauce is a tantalizing mixture of fresh orange juice, sugars, and hints of soy and ginger, offering a balanced profile that is both refreshing and comforting. Each bite delivers a satisfying crunch followed by the burst of aromatic citrus and subtle heat from red pepper flakes, making it an irresistible treat for those craving a dynamic flavor experience. The dish not only highlights the art of combining contrasting tastes and textures but also brings a sense of warmth and nostalgia to the table, reminiscent of family gatherings and celebratory meals. Whether served over a bed of steamed rice or enjoyed on its own, Orange Chicken promises a delightful culinary journey that celebrates the zest and heartiness of this timeless favorite.

Ingredients:

• Chicken:

  • 1 pound (about 450 grams) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 1 cup cornstarch
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1/4 cup water
  • Vegetable oil, for frying

• Sauce:

  • 1/4 cup fresh orange juice
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar (or light corn syrup)
  • 1/4 cup white vinegar (distilled or rice vinegar)
  • 2 tablespoons soy sauce
  • 1/4 teaspoon garlic powder (or 2 cloves garlic, minced)
  • 1/4 teaspoon ginger powder (or 1 tablespoon ginger, minced)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)

• Garnish:

  • 1 teaspoon sesame oil
  • 1 tablespoon chopped green onions or scallions
  • 1 teaspoon sesame seeds (optional)

Instructions:

1. Prepare the Chicken:

   • Season the chicken pieces with salt and pepper.
   • In a large bowl, combine the cornstarch, flour, beaten eggs, and water. Mix well to form a thick batter.
   • Add the chicken pieces to the batter and toss to coat evenly. Let the chicken marinate in the batter for at least 15 minutes.

2. Fry the Chicken:

   • Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
   • Working in batches, carefully add the coated chicken pieces to the hot oil and fry until golden brown and crispy, about 3-4 minutes per batch.
   • Use a slotted spoon to remove the chicken from the oil and drain on paper towels.

3. Make the Sauce:

   • In a medium saucepan, combine the orange juice, granulated sugar, brown sugar, vinegar, soy sauce, garlic powder, ginger powder, and red pepper flakes (if using). Bring the mixture to a boil over medium heat, stirring occasionally.
   • In a small bowl, mix the cornstarch and water to form a slurry. Gradually add the slurry to the boiling sauce, stirring constantly, until the sauce thickens to your desired consistency.

4. Combine Chicken and Sauce:

   • Add the fried chicken pieces to the saucepan with the thickened orange sauce. Stir gently to coat the chicken evenly with the sauce.
   • Cook over low heat for 1-2 minutes, until the chicken is heated through and the sauce has adhered to the chicken.

5. Serve:

   • Remove the orange chicken from the heat and stir in the sesame oil.
   • Garnish with chopped green onions or scallions and sesame seeds (if using).
   • Serve immediately with rice or your favorite side dish.

Enjoy your homemade Orange Chicken!