Crispy Orange Chicken!

Crispy Orange Chicken

This Crispy Orange Chicken is a popular takeout-inspired dish with a perfect balance of sweet and tangy orange sauce and crispy chicken. It’s easy to make at home and can be served with steamed rice or your favorite veggies for a complete meal. The crispy chicken coated in that vibrant, flavorful orange sauce is sure to impress!

Ingredients:

For the Chicken:

• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 1/2 cup all-purpose flour

• 1/4 cup cornstarch

• 1/2 tsp baking powder (for extra crispiness)

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 egg

• 1/4 cup water

• Vegetable oil, for frying (about 1-2 cups)

For the Orange Sauce:

• 1/2 cup fresh orange juice (about 2 medium oranges)

• 1/4 cup soy sauce

• 2 tbsp rice vinegar (or white vinegar)

• 1/4 cup brown sugar

• 1 tbsp honey

• 2 tsp cornstarch (to thicken the sauce)

• 1 tbsp water (for the cornstarch slurry)

• 1 tsp grated orange zest

• 2 garlic cloves, minced

• 1/2 tsp ginger, minced or grated

• 1-2 tsp red pepper flakes (optional, for some heat)

• 1 tsp sesame oil (optional, for added flavor)

Garnish (optional):

• Sesame seeds

• Chopped green onions

• Extra orange zest

Instructions:

1. Prepare the Chicken:

• In a medium bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, salt, and pepper.

• In a separate small bowl, whisk the egg and water together.

• Dip the chicken pieces into the egg wash, allowing excess to drip off, then coat them in the flour mixture. Make sure each piece is evenly coated for extra crispiness.

2. Fry the Chicken:

• Heat vegetable oil in a large pan or wok over medium-high heat. You want enough oil to cover the bottom of the pan and fry the chicken pieces evenly.

• Once the oil is hot (about 350°F/175°C), carefully fry the chicken in batches for about 3-4 minutes per side, or until golden brown and crispy. Don’t overcrowd the pan.

• Remove the fried chicken pieces and place them on a paper towel-lined plate to drain any excess oil.

3. Make the Orange Sauce:

• In a small bowl, mix 1 tbsp of water with 2 tsp of cornstarch to create a cornstarch slurry, and set it aside.

• In a separate saucepan, combine the orange juice, soy sauce, rice vinegar, brown sugar, honey, orange zest, garlic, ginger, and red pepper flakes (if using).

• Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves. Let it cook for 2-3 minutes to let the flavors blend.

• Stir in the cornstarch slurry and continue simmering for an additional 1-2 minutes, until the sauce thickens to a syrupy consistency.

• Once the sauce has thickened, remove from heat and stir in the sesame oil (if using).

4. Coat the Chicken:

• Add the crispy fried chicken pieces into the pan with the orange sauce. Toss them gently to coat all the chicken in the delicious sauce. Be careful not to make the chicken soggy by letting it sit in the sauce too long.

5. Garnish and Serve:

• Transfer the chicken to a serving platter and garnish with sesame seeds, chopped green onions, and extra orange zest for a fresh, vibrant look.

• Serve immediately with steamed rice or your favorite vegetables like broccoli or bell peppers.

Q&A:

Q: Can I make the sauce ahead of time?
A: Yes, you can prepare the orange sauce ahead of time. Just store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to use it, heat it in a pan and then toss the fried chicken in the sauce.

Q: Can I use chicken thighs instead of chicken breasts?
A: Yes! Chicken thighs will give the dish a juicier and more tender result, making it even more flavorful. Just cut them into bite-sized pieces and follow the same cooking instructions.

Q: How can I make this dish less greasy?
A: To reduce the amount of oil, you can bake the coated chicken pieces in the oven at 400°F (200°C) for 20-25 minutes, flipping halfway through. This will give you a crisp texture without frying.

Q: Can I make this dish spicy?
A: Yes, you can increase the heat by adding more red pepper flakes to the sauce or even a dash of sriracha. Adjust to your spice preference.

Q: Can I make this dish gluten-free?
A: Yes, you can substitute the all-purpose flour with rice flour or a gluten-free flour blend. Make sure to use gluten-free soy sauce (tamari) as well for the sauce.

Tips for Success:

• Frying Tip: Make sure the oil is hot enough before frying to ensure the chicken gets crispy. If the oil is too cool, the chicken will absorb excess oil and become soggy.

• Crispier Chicken: For extra crispy chicken, you can double-coat the pieces by dipping them back into the egg wash and flour mixture a second time before frying.

• Keep it Hot: Serve this dish immediately after coating the chicken in the sauce for the best crispy texture. If you let it sit too long in the sauce, the chicken will lose its crispiness.

• Customizing the Sauce: You can make the orange sauce sweeter by adding more brown sugar or honey, or tangier by increasing the vinegar. Play around with the flavors to match your preferences!

This Crispy Orange Chicken is sure to satisfy your craving for takeout-style Chinese food, but with the bonus of being homemade and full of fresh ingredients. It’s crispy, sweet, tangy, and just plain irresistible! Enjoy!