What ingredients do I need to make crispy orange chicken at home?

To make crispy orange chicken, you will need boneless skinless chicken breasts or thighs cut into bite-size pieces, eggs, cornstarch, all-purpose flour, salt, and oil for frying. For the orange sauce, gather fresh orange juice, sugar, rice vinegar, soy sauce or tamari for gluten-free, garlic, ginger, red chili flakes, cornstarch for thickening, and orange zest for added flavor.

How do I make the orange sauce for crispy orange chicken?

To prepare the orange sauce, combine orange juice, sugar, rice vinegar, soy sauce, minced garlic, grated ginger, and red chili flakes in a saucepan. Heat the mixture until it simmers. Then mix cornstarch with cold water to create a slurry and stir it into the sauce to thicken. Once thickened, add fresh orange zest for a bright, citrusy aroma. Stir and remove from heat before tossing with the fried chicken.

What is the best method and temperature for frying chicken to get it crispy?

Heat oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Dip the chicken pieces first in beaten eggs, then coat them evenly in a mix of flour and cornstarch with a pinch of salt. Fry the chicken in batches to avoid overcrowding, cooking each piece for 2 to 3 minutes until golden and crispy. Drain on paper towels to remove excess oil before adding the sauce.

Can I make gluten-free crispy orange chicken?

Yes, you can make a gluten-free version of crispy orange chicken by using tamari instead of regular soy sauce in the sauce. Ensure the cornstarch and flour used for coating do not contain gluten; substitute all-purpose flour with a gluten-free flour blend for best results. This swap keeps the dish safe for gluten-sensitive diets without compromising taste or texture.

What are good garnishes or sides to serve with crispy orange chicken?

Crispy orange chicken pairs well with steamed white rice or fried rice to complement its bold flavors. Garnish the dish with chopped green onions and extra orange zest for freshness and color. Adding sesame seeds can provide a nice crunch and visual appeal. For a balanced meal, serve alongside steamed or stir-fried vegetables like broccoli, snap peas, or bell peppers.

Crispy Orange Chicken Recipe With Tangy Sauce 2024

Ingredients

– 4 boneless skinless chicken breasts cut into bite-size pieces

– 3 eggs whisked

– 1/3 cup cornstarch for coating

– 1/3 cup flour for coating

– Salt to taste

– Oil for frying

– 1 cup orange juice

– 1/2 cup sugar

– 2 tablespoons rice vinegar or white vinegar

– 2 tablespoons soy sauce tamari can be used for gluten-free

– 1/4 teaspoon ground ginger

– 1/4 teaspoon garlic powder or 2 garlic cloves finely diced

– 1/2 teaspoon red chili flakes

– Zest of 1 orange

– 1 tablespoon cornstarch for sauce

– Green onions garnish

– Additional orange zest optional garnish

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Instructions

1-Combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes in a medium pot and heat for about 3 minutes.

2-Mix 1 tablespoon cornstarch with water to create a paste, add to the sauce, and cook until thickened (approximately 5 minutes). Remove from heat and stir in orange zest.

3-Mix flour, cornstarch, and salt in a shallow dish. Whisk eggs in another dish.

4-Dip chicken pieces first in the egg mixture, then coat with the flour mixture.

5-Heat oil to 350°F (175°C) and fry chicken in batches for 2-3 minutes until golden brown. Drain on paper towels.

6-Toss fried chicken with the orange sauce, garnish with green onions and extra orange zest, and serve immediately.

Notes

🌡️ Use a thermometer to keep oil temperature steady at 350°F for perfectly fried chicken.
🍊 Fresh orange zest not only boosts flavor but adds vibrant color to the dish.
🌶️ Adjust red chili flakes based on your preferred spice level.

Author: Brandi Oshea
Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Frying
Cuisine: Chinese
Diet: Gluten Free option available with tamari, dairy free

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 25 g
Sodium: 700 mg
Fat: 20 g
Saturated Fat: 4 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 30 g
Cholesterol: 110 mg