⏤ The Recipe
Orange Chicken.
Move over Panda Express! Even better than takeout, thiseasy orange chicken recipeis sweet, tangy, subtly spicy, perfectly crisp, and simple to make.
Prep
25m
Cook
25m
Total
50m
Serves
6
⏤ The Story
Move over Panda Express! Even better than takeout, thiseasy orange chicken recipeis sweet, tangy, subtly spicy, perfectly crisp, and simple to make.
Orange chicken is admittedly one of the hardest dishes to perfect, but believe it or not, you don’t have to order takeout to enjoy delicious orange chicken at home. My recipe provides the perfect balance of sweet and tangy flavors without being overpowering.
Plus, thanks to my frying tips, the chicken stays crisp even after adding the sauce. I’ll walk you through the same steps I’ve shared with thousands of others to guarantee you always have success. In fact, you may never order orange chicken out again!
See the recipe card below for the complete ingredients list and instructions.
⏤ The Method
Step by step.
For the Chicken Dredge
- 1
In a medium mixing bowl, add the oil, egg and a pinch of salt. Whisk well to combine. Set aside.
- 2
In another medium mixing bowl, add the flour and cornstarch and whisk well to combine. Set aside.
For the Orange Chicken Sauce
- 1
In a small mixing bowl, whisk together the orange juice, rice wine vinegar, brown sugar, citrus zest, white pepper, MSG, and cornstarch. Set aside.
For Cooking
- 1
Add 1 ½ inch (3.8 centimete) of vegetable oil to a Dutch oven over medium-high heat and preheat the oven to 350°F (176°C).
- 2
Line a sheet tray with a wire rack.
- 3
Add the chicken to the egg mixture, and stir to combine.
- 4
Transfer the chicken, one piece at a time, into the flour and press firmly into the mixture. Pick it up and shake off any excess, then press firmly back into the flour mixture to create a craggly texture.
- 5
Drop each piece of chicken in individually and fry for about five to six minutes, or until lightly golden brown. Usually, 10-15 pieces will fit in one batch.
- 6
Remove the chicken pieces with a spider or slotted spoon, and transfer to the prepared sheet tray.
- 7
Repeat the process with the remaining chicken.
- 8
In a large stainless steel skillet over medium-high heat, add one teaspoon of vegetable oil. Once the oil is shimmering, add the garlic, ginger, red pepper flakes, and salt to taste. Cook for one to two minutes, stirring constantly to prevent any burning. Once the aromatics are fragrant, re-whisk the sauce and add it to the skillet.
- 9
Bring the sauce to a simmer and cook for one to three minutes, stirring frequently. Add one to two tablespoons of cold water to create a silky sauce.
- 10
Add the fried chicken pieces and gently stir to combine. Cook the chicken in the sauce for two to three minutes, tossing to combine, or until it has absorbed some of the sauce but is still crispy.
For Serving
- 1
Serve the chicken over steamed rice and garnish with scallion greens.
⏤ Chef's Notes
*Nutrition information does not include rice.Storage:Once cool, transfer leftovers to an airtight container and store them in the refrigeratorfor three to four days.
⏤ Cook Next
