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Chinese Orange Chicken

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FAQs for Chinese Orange Chicken

1. Can I use chicken breasts instead of chicken thighs for this recipe?

Yes, you can definitely use chicken breasts instead of thighs. Chicken breasts will work just as well, although they tend to be leaner and may be slightly less tender. Be sure to cut the chicken into bite-sized pieces for even cooking.

2. Can I make the sauce ahead of time?

Absolutely! You can make the orange sauce ahead of time and store it in an airtight container in the refrigerator for up to 3 days. When ready to use, simply reheat it on the stovetop before tossing it with the fried chicken.

3. How can I make this dish spicier?

If you like some heat, you can add red pepper flakes, chili paste, or sriracha sauce to the orange sauce. Start with a small amount and adjust according to your spice preference. Adding a few sliced fresh chilies to the sauce will also give it an extra kick.

4. Can I make this dish gluten-free?

 

Yes, you can make Chinese Orange Chicken gluten-free by using gluten-free soy sauce (tamari) and substituting the all-purpose flour with a gluten-free flour blend or cornstarch. Ensure the cornstarch is also gluten-free, as some varieties may contain wheat.

Ingredients

Scale

For the chicken:

  • 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/2 cup (65 g) all-purpose flour
  • 1/2 cup (65 g) cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten
  • Vegetable oil, for frying

For the orange sauce:

  • 1/3 cup (80 ml) orange juice (freshly squeezed if possible)
  • 1/3 cup (80 ml) soy sauce
  • 1/4 cup (60 ml) rice vinegar
  • 1/2 cup (100 g) granulated sugar
  • 1 teaspoon orange zest
  • 2 garlic cloves, minced
  • 1 teaspoon grated ginger
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 1/2 teaspoon red pepper flakes (optional, for spice)

For garnish:

  • Chopped green onions
  • Sesame seeds

Instructions

1. Prepare the chicken

  1. In a shallow bowl, mix the flour, cornstarch, garlic powder, salt, and black pepper.
  2. Dip each piece of chicken into the beaten eggs, then coat in the flour mixture. Shake off any excess coating.

2. Fry the chicken

  1. Heat about 2 inches of vegetable oil in a large skillet or wok over medium-high heat to 350°F (175°C).
  2. Fry the chicken in batches, ensuring not to overcrowd the pan, for 4–5 minutes per batch or until golden brown and cooked through.
  3. Transfer the chicken to a paper towel-lined plate to drain.

3. Make the orange sauce

  1. In a saucepan over medium heat, combine the orange juice, soy sauce, rice vinegar, sugar, orange zest, garlic, ginger, and red pepper flakes (if using). Stir to combine.
  2. Bring the mixture to a gentle simmer.
  3. Add the cornstarch slurry and stir until the sauce thickens, about 1–2 minutes.

4. Toss the chicken

  1. Place the fried chicken in a large bowl.
  2. Pour the orange sauce over the chicken and toss gently until all pieces are evenly coated.

5. Serve

  • Transfer the chicken to a serving plate and garnish with chopped green onions and sesame seeds.
  • Serve immediately with steamed white rice, fried rice, or noodles.

Notes

  • Crispiness tip: For extra crispy chicken, double-fry the pieces by frying them a second time for 1–2 minutes after the first batch cools.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or skillet for best results.
  • Orange variation: Add orange marmalade to the sauce for an even sweeter, stickier glaze.

Find it online: https://ukfinda.com/chinese-orange-chicken/