BEST Orange Chicken
Ingredients
- 1 ½ lbboneless skinless chicken breast
- Salt/Pepper
- 2 largeeggs
whisked
- 1 ¼ cvegetable oil (plus more
- ½ ccornstarch
+ 2 additional tablespoons, divided
- ¼ cflour
- ¼ tspbaking soda
- ¾ corange juice
- ⅓ cchicken broth
- ¼ csoy sauce
- ¼ cwhite sugar
- 3 tbsplight brown sugar
- 2 tbsprice vinegar
- 1 tbspginger
- 3 clovegarlic
minced
- 1 ½ tbspcornstarch
- 1 tsporange zest
- 1 tsphot sauce
- ½ tspsesame oil
- Green onions
Directions
Prep work
- 1
Set wire cooling racks over a baking sheet or parchment/wax paper. This will keep the chicken crispy after it’s fried. You can also use a paper towel lined plate if needed.
- 2
Whisk together the sauce ingredients in a large saucepan and set aside. (Make sure the ingredients aren’t warm/hot so the cornstarch isn’t activated.)
- 3
Combine the flour, ½ cup cornstarch, and baking soda in a large bowl until well combined.
Bread the chicken
- 1
Cut the chicken into 2-inch pieces and pat completely dry. Season with salt and pepper and sprinkle with 2 tablespoons of cornstarch.
- 2
Whisk the eggs vigorously in a medium bowl until small air pockets form and it’s very uniform in color. Add the chicken and toss to coat until no sides are dry.
- 3
Remove a few pieces at a time, letting excess egg drip off. Transfer to the cornstarch/flour mixture and toss to coat. Transfer to a plate and repeat until all the chicken is coated.
Fry the chicken
- 1
Heat oil in a large pot or deep fryer to 365° F. Use enough oil to cover the chicken by about three-quarters.
- 2
Ensure the oil is sufficiently heated, then fry the chicken in batches, leaving room around each to ensure the edges get crispy. Flip once the bottom of the chicken is crisp, about 2-3 minutes per side. Make small adjustments to the heat (up or down) throughout cooking as needed.
- 3
Use a slotted spatula to transfer the chicken to wire cooling racks.
Heat the sauce
- 1
Heat the sauce mixture over medium-high heat and bring to a boil. Once thickened, remove from heat. If desired, transfer to a large mixing bowl to make it easier to toss the chicken.
Toss and serve
- 1
Add the chicken to the sauce and toss to coat well.
- 2
Serve over white rice (see notes) or vegetable fried rice. Garnish with green onions and serve!
BEST Orange Chicken
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About this Recipe
Unlock the Secret to the BEST Homemade Orange Chicken
Craving that irresistible, restaurant-style Orange Chicken but want to make it at home? Look no further! This recipe delivers a truly exceptional homemade version that's even better than takeout, featuring an incredibly flavorful and perfectly balanced sauce. Say goodbye to soggy, bland imitations and prepare for a dish that will become a family favorite.
Our recipe focuses on achieving that perfect crispy texture for your chicken while bathing it in a vibrant, sweet, and tangy orange sauce with orange juice that truly stands out. We use boneless skinless chicken, lightly coated and fried to golden perfection, creating a delightful crunch with every bite. This isn't just an easy Orange Chicken recipe; it's a culinary experience designed to impress.
What truly makes this the BEST Orange Chicken is its homemade sauce. Crafted with fresh orange juice, a hint of zest, savory soy sauce, tangy rice vinegar, aromatic garlic and ginger, and a touch of sweetness from both white and brown sugar, this sauce is the star of the show. The combination creates a glossy, rich coating that clings beautifully to the crispy chicken, offering a burst of flavor in every mouthful. It’s a perfect balance of sweet, savory, and citrusy notes that will have everyone asking for seconds.
Serve this magnificent Orange Chicken hot over a bed of fluffy white rice, garnished with fresh green onions for an authentic presentation. It’s a fantastic main course that's fun to make and incredibly rewarding to eat. Get ready to elevate your weeknight meals with this amazing dish!