Description
This Crispy Orange Chicken recipe features tender chicken pieces coated in a flavorful batter, fried to golden perfection, and tossed in a tangy, sweet orange sauce. Garnished with toasted sesame seeds and fresh spring onions, this dish offers a perfect balance of crispy texture and vibrant citrus flavor, ideal for a satisfying homemade meal.
Ingredients
Scale
Chicken and Marinade
- 250 g Boneless chicken thigh or breast, cut into small bite-size pieces
- ¼ tsp Baking soda
- ¼ tsp White pepper
- 1 tsp Garlic paste (finely grated)
- ½ tsp Grated ginger
- 1 tsp Grated garlic
- ½ tsp Crushed chilli flakes (optional)
Batter
- 1 cup Corn flour (corn starch)
- 1 egg
- 2–3 tbsp Water
Orange Sauce
- 3 tbsp Freshly squeezed orange juice
- 2 tbsp Light soy sauce
- 2 tbsp Brown sugar (or white sugar or honey)
- ½ cup Chicken or vegetable stock (or water)
- 1 tsp Corn starch (flour)
- 1 tbsp Light soy sauce
- 1 tsp Sesame oil
- 1 tsp Grated ginger
- 1 tsp Grated garlic
- ½ tsp Crushed chilli flakes (optional)
- 1 tsp Orange zest
Cooking and Garnish
- 1 tbsp Vegetable oil
- Oil for frying (Peanut, Canola, Sunflower, or any neutral-flavored vegetable oil)
- Spring onion, chopped for garnish
- Toasted sesame seeds for garnish
- Orange wedges for garnish
Instructions
- Prepare the Chicken: Cut the boneless chicken into small bite-sized pieces to ensure even cooking and a crisp texture when fried.
- Marinate the Chicken: In a mixing bowl, combine the chicken pieces with baking soda, white pepper, garlic paste, grated ginger, grated garlic, and crushed chilli flakes if using. Mix well and set aside to marinate, allowing the flavors to infuse the meat.
- Make the Orange Sauce: In a small bowl, mix freshly squeezed orange juice, light soy sauce, brown sugar, chicken or vegetable stock, corn starch, additional light soy sauce, sesame oil, grated ginger, grated garlic, and crushed chilli flakes. Stir well and set aside, ready to cook later.
- Prepare the Batter: Beat one egg in a large mixing bowl, add one cup of corn flour and 2 to 3 tablespoons of water. Whisk thoroughly to create a thick, smooth batter that will coat the chicken evenly.
- Coat the Chicken: Pour the marinated chicken pieces into the batter bowl. Mix well to ensure each piece is fully coated with the batter, which will provide a crispy crunch when fried.
- Heat the Oil: Heat vegetable oil in a deep pan or fryer to approximately 350°F (175°C). You can test the temperature by dipping a wooden chopstick into the oil; if bubbles form steadily around it, the oil is ready.
- Fry the Chicken: Carefully drop the battered chicken pieces into the hot oil in small batches, frying until they turn a crispy golden brown. Remove the cooked chicken and place on a cooling rack or paper towels to drain excess oil.
- Sauté Aromatics: In a large wok or pan, heat one tablespoon of vegetable oil over medium heat. Add chopped ginger and garlic, stir for a few seconds, then add crushed chilli flakes and continue stirring for 10-15 seconds to release their flavors.
- Cook the Sauce: Pour the prepared orange sauce mixture into the wok. Stir continuously until the sauce thickens and reduces by half, developing a glossy texture.
- Combine Chicken and Sauce: Add the fried chicken pieces into the wok with the thickened sauce. Toss thoroughly to coat each piece evenly. Sprinkle one teaspoon of orange zest over the dish and toss again to incorporate the fresh citrus flavor.
- Garnish and Serve: Transfer the glazed orange chicken to a serving plate. Garnish with chopped spring onions, toasted sesame seeds, and orange wedges for an added burst of freshness. Serve immediately and enjoy!
Notes
- Ensure oil temperature is consistent during frying for crispy chicken; too low will make it soggy, too high will burn the exterior.
- Use fresh orange juice and zest for the best vibrant citrus flavor in the sauce.
- The batter should be thick enough to cling to the chicken; adjust water quantity accordingly.
- You can substitute chicken stock with vegetable stock or water if preferred.
- For a less spicy version, omit crushed chilli flakes from marinade and sauce.
- To make this recipe gluten-free, use gluten-free soy sauce and corn starch verified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Deep Frying and Stir-frying
- Cuisine: Asian - Chinese-inspired
Nutrition
- Serving Size: 1 cup (approx. 150g)
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1.5 g
- Protein: 25 g
- Cholesterol: 75 mg
Keywords: Crispy Orange Chicken, Fried Chicken, Orange Chicken Recipe, Asian Chicken Dish, Sweet and Tangy Chicken
