Orange Chicken
A delightful dish featuring tender, crispy chicken coated in a sweet and tangy orange sauce, perfect for any family meal or special occasion.
Ingredients
For the chicken
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup breadcrumbs or panko
- 1 tablespoon vegetable oil for frying
- 1 cup orange juice freshly squeezed is best
- 1 unit Zest of 1 orange
- 1/2 cup sugar
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1/4 teaspoon red pepper flakes optional
- 2 unit green onions, chopped for garnish
- Sesame seeds for garnish
Instructions
Preparation
- Marinate the chicken pieces in soy sauce, ginger, and garlic for about 15-20 minutes.
- Set up a breading station with flour, beaten eggs, and breadcrumbs in separate shallow dishes.
Breading
- Dredge each marinated chicken piece in flour, dip it in beaten eggs, and coat with breadcrumbs, pressing down to ensure coating.
Cooking
- Heat vegetable oil in a skillet or deep frying pan over medium heat. Add the breaded chicken pieces in batches, avoiding overcrowding.
- Fry the chicken until golden brown and crispy, about 4-5 minutes on each side. Remove and let drain on paper towels.
- In a separate saucepan, combine orange juice, orange zest, sugar, cornstarch, and red pepper flakes. Bring to a simmer, stirring until thickened, about 5-7 minutes.
- Add the crispy chicken to the sauce, tossing to coat evenly, and cook for an additional 2-3 minutes.
Serving
- Serve immediately, garnished with green onions and sesame seeds.
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Notes
For optimal crispiness, consider double-dredging the chicken. Store leftovers in an airtight container; separate the chicken and sauce to maintain crispness.