Description
This Crispy Orange Chicken recipe features tender bite-sized chicken pieces coated in a crunchy flour and egg breading, then fried to a golden perfection and tossed in a zesty, sweet orange sauce infused with garlic and ginger. Ready in just 30 minutes, this flavorful dish is perfect for a quick weeknight dinner and pairs beautifully with rice or noodles.
Ingredients
Chicken and Breading
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 2 large eggs, beaten
- Pinch of salt (for flour mixture)
- 1/4 cup vegetable oil (for frying)
Orange Sauce
- 1/2 cup fresh orange juice
- 3 tbsp low-sodium soy sauce
- 2 tbsp sugar
- 3 garlic cloves, minced
- 1/2 tsp ginger powder
Instructions
- Prepare the chicken: Cut the chicken breasts into bite-sized pieces, ensuring they are uniform for even cooking.
- Set up breading station: In one bowl, mix all-purpose flour with a pinch of salt. In another bowl, beat the eggs thoroughly.
- Bread the chicken: Dip each chicken piece into the beaten eggs, letting excess drip off. Then coat each piece thoroughly with the flour mixture, pressing lightly to adhere.
- Heat the oil: Pour the vegetable oil into a large skillet and heat over medium-high heat until shimmering and around 350°F (175°C).
- Fry the chicken: Add the breaded chicken pieces in batches to avoid overcrowding. Fry each side for 4-5 minutes or until golden brown and cooked through. Transfer onto paper towels to drain excess oil.
- Make the orange sauce: In a saucepan, combine fresh orange juice, low-sodium soy sauce, sugar, minced garlic, and ginger powder. Simmer over medium heat for about 5 minutes until the sauce thickens slightly.
- Toss chicken with sauce: Place the fried chicken pieces in a bowl and pour the warm orange sauce over them. Toss gently to ensure every piece is well coated.
- Serve: Serve the crispy orange chicken immediately over steamed rice or noodles for a complete meal.
Notes
- For extra crispiness, double-dip the chicken pieces by repeating the egg and flour coating before frying.
- You can substitute vegetable oil with canola or peanut oil for frying.
- If fresh orange juice is unavailable, use refrigerated pre-packaged orange juice, but avoid the concentrate for best flavor.
- Adjust sugar amount in the sauce to balance sweetness to your preference.
- Serve immediately to maintain crispiness; leftovers can be reheated in an oven rather than microwave to retain texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American-Chinese
