Let’s dive into a dish that’s bursting with flavor and fun! This Oriental Orange Chicken recipe is a perfect blend of sweet and tangy, with a crispy texture that’ll have you coming back for seconds. It’s a crowd-pleaser that’s surprisingly easy to whip up in your own kitchen.
Why This Recipe Works
- The combination of fresh orange juice and zest gives the sauce a vibrant, citrusy punch that’s balanced with the right amount of sweetness.
- Double frying the chicken ensures it’s crispy on the outside and juicy on the inside, making every bite irresistible.
- Using cornstarch in the batter creates a lighter, crispier coating than flour, allowing the sauce to cling perfectly without making the chicken soggy.
- This recipe is versatile; serve it over rice, noodles, or even as a standalone appetizer for any occasion.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup orange juice, freshly squeezed
- 2 tbsp orange zest
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 cup cornstarch
- 2 eggs, beaten
- Vegetable oil, for frying
Equipment Needed
- Large mixing bowl
- Whisk
- Deep fryer or large heavy-bottomed pot
- Slotted spoon
- Paper towels
Instructions
Step 1: Prepare the Sauce
In a medium saucepan over medium heat, combine orange juice, orange zest, soy sauce, brown sugar, rice vinegar, ginger, garlic, and red pepper flakes. Bring to a simmer and let it cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside. This sauce is the heart of the dish, so don’t rush it!
Step 2: Coat the Chicken
Place the cornstarch in a large bowl. In another bowl, beat the eggs. Dip each piece of chicken first in the egg, then in the cornstarch, ensuring it’s fully coated. Let the coated chicken sit for a few minutes to allow the coating to adhere better. This step is crucial for that perfect crispy texture.
Step 3: First Fry
Heat oil in your deep fryer or pot to 350°F. Fry the chicken in batches for about 3-4 minutes, until lightly golden but not fully cooked. Remove with a slotted spoon and drain on paper towels. This first fry ensures the chicken cooks through without burning during the second fry.
Step 4: Second Fry
Increase the oil temperature to 375°F. Fry the chicken again in batches for another 2-3 minutes, until golden brown and crispy. Drain on fresh paper towels. The double frying method is the secret to achieving that irresistible crunch.
Step 5: Toss with Sauce
Once all the chicken is fried, toss it in the prepared orange sauce until evenly coated. Serve immediately over rice or noodles for a delicious meal that’s sure to impress.
Tips and Tricks
For an extra crispy texture, let the coated chicken sit in the refrigerator for 30 minutes before frying. This helps the coating stick better and results in a crunchier exterior. If you’re not a fan of spicy food, you can reduce or omit the red pepper flakes in the sauce. To keep the chicken warm and crispy while frying in batches, place it on a wire rack in a 200°F oven. This prevents the chicken from getting soggy as you finish frying the rest.
Recipe Variations
- For a healthier version, bake the chicken at 400°F for 20-25 minutes instead of frying, then toss with the sauce.
- Add vegetables like bell peppers, broccoli, or snap peas to the sauce for a more colorful and nutritious dish.
- Swap the orange juice for pineapple juice for a tropical twist on the classic recipe.
- Use tofu instead of chicken for a vegetarian option, ensuring to press the tofu well to remove excess moisture before coating.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts if you prefer. However, thighs are more forgiving and stay juicier during the frying process. If using breasts, be careful not to overcook them to prevent dryness.
How can I make the sauce thicker?
If you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the simmering sauce. Let it cook for an additional minute until it reaches your desired consistency.
Can I make this dish ahead of time?
While it’s best served fresh, you can prepare the sauce and coat the chicken ahead of time. Store them separately in the refrigerator and fry the chicken just before serving to maintain its crispiness.
Summary
This Oriental Orange Chicken recipe is a delightful mix of crispy, juicy chicken coated in a sweet and tangy orange sauce. It’s a versatile dish that’s perfect for any meal, whether you’re serving it over rice, noodles, or enjoying it as an appetizer. With these tips and variations, you can customize it to suit your taste preferences.