Chinese Orange Chicken
User Reviews
5
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Prep Time
40 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Asian
Chinese Orange Chicken
Description
This Chinese Orange Chicken recipe starts by marinating chicken chunks in a mixture of chicken broth, orange juice, garlic, soy sauce, and spices to infuse flavor. After marinating, the chicken is dredged in cornstarch and fried until golden brown, creating a crisp exterior. Meanwhile, the reserved marinade is cooked with cornstarch slurry until thickened into a glaze.
The combination results in tender chicken pieces coated with a sticky orange sauce highlighting sweet, spicy, and savory notes. The sesame seeds and sliced green onions used as garnish add subtle nutty flavor and freshness. Cooking in batches preserves the crispiness of the fried chicken pieces before coating them with the heated sauce.
Serve the orange chicken immediately while crisp and coated, ideally accompanied by steamed rice and steamed or stir-fried vegetables. The dish is well suited to a flavorful main course that offers both crunchy texture and a vibrant citrus glaze, providing a satisfying contrast in each bite.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch chunks
- 1 cup corn starch divided, plus 2 tablespoons
- 2 egg beaten, large
- 1 cup vegetable oil
- ½ teaspoon sesame seeds
- 1 green onion thinly sliced
For the marinade
- 1 cup chicken broth
- ½ cup orange juice freshly squeezed
- ½ cup sugar
- ⅓ cup white vinegar distilled
- ¼ cup soy sauce
- 2 cloves garlic minced
- 1 tablespoon orange zest
- 1 teaspoon sriracha or more, to taste
- ¼ teaspoon ground ginger
- ¼ teaspoon white pepper
Instructions
- To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in a large bowl.
- In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
- Heat remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.
- Working one at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.
- Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
- Serve chicken immediately, tossed or drizzled with the marinade, garnished with sesame seeds and green onion, if desired.
User Reviews
Overall Rating
5
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