Description
Crispy, golden bites of tender chicken coated in a sticky, sweet, and tangy orange glaze with a hint of heat—just like your favorite takeout, but better made at home!
Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts, cut into bite-sized pieces
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3 eggs, whisked
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⅓ cup cornstarch
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⅓ cup all-purpose flour
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Salt, to taste
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Oil for frying
For the Orange Sauce:
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1 cup orange juice
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½ cup sugar
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2 tablespoons rice vinegar or white vinegar
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2 tablespoons soy sauce (use tamari for gluten-free)
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¼ teaspoon ground ginger
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¼ teaspoon garlic powder (or 2 garlic cloves, finely diced)
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½ teaspoon red chili flakes (adjust to taste)
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Zest from 1 orange
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1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
For Garnish:
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Sliced green onions
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Extra orange zest (optional)
Instructions
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Prep the chicken: Whisk the eggs in a bowl. In another bowl, mix the cornstarch, flour, and a pinch of salt. Dip chicken pieces into the egg, then dredge in the flour mixture.
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Fry the chicken: Heat oil in a deep skillet or wok over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 4–6 minutes. Remove and drain on paper towels.
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Make the sauce: In a saucepan, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, chili flakes, and orange zest. Bring to a simmer over medium heat. Stir in the cornstarch slurry and simmer until thickened.
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Combine: Add the fried chicken to the sauce and toss to coat evenly.
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Serve: Garnish with green onions and extra zest. Serve hot over rice.
Notes
Double-fry the chicken for extra crunch.
Add steamed broccoli or snap peas to make it a complete meal.
For a milder sauce, reduce or omit chili flakes.
Sauce thickens as it cools—add a splash of water if reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish, Chicken
- Method: Frying, Simmering
- Cuisine: Chinese-American