Ingredients
Chicken and Marinade
- 27 oz boneless skinless chicken breast (3 medium-big pieces; chicken thighs also work)
- 1 egg white
- 1 Tbsp soy sauce (or gluten-free tamari/coconut aminos)
- 3 Tbsp cornstarch
Coating
- 1/2 cup all-purpose flour (or gluten-free all-purpose blend)
- 1/2 cup cornstarch
- 1/2 tsp salt
- 1/2 tsp baking powder
Oil for frying
- 8 cups vegetable oil (or other oil suitable for frying, more or less depending on pan size)
Orange Sauce
- 1/2 cup fresh orange juice (from 2 medium oranges)
- 1 Tbsp orange zest (from 1 orange)
- 2 Tbsp soy sauce
- 1 Tbsp cornstarch
- 1/4 cup sugar (regular or alternative like erythritol, adjust to taste)
- 2 Tbsp white vinegar (or white wine vinegar/rice vinegar)
- 1/2 Tbsp sesame oil
- 1/4 tsp chili flakes
- 1/2 Tbsp vegetable oil (for pan-frying)
- 2 cloves garlic, minced (about 2 tsp)
- 0.2 oz ginger, minced (about 2 tsp)
Instructions
- Prepare the chicken: If the chicken is not pre-cut, slice it into bite-sized pieces about ½ to ¾ inch each.
- Make the marinade: Whisk the egg white until foamy, then add soy sauce and cornstarch. Whisk again to combine. Add the chicken pieces and stir well to coat. Set aside for at least 15 minutes or refrigerate covered overnight for more flavor.
- Prepare the sauce ingredients: Zest and juice the oranges, making sure not to include the white pith. Mince the garlic and ginger.
- Mix the sauce base: In a bowl, combine cornstarch and soy sauce, stirring well until smooth. Add orange juice, orange zest, sugar, vinegar, sesame oil, and chili flakes. Stir to combine thoroughly.
- Cook the sauce: Heat vegetable oil in a small pan over medium-high heat. Add garlic and ginger and stir-fry for 2 minutes until fragrant. Pour in the sauce mixture, scraping the bowl to add any cornstarch or sugar residue. Bring to a boil, then reduce heat and simmer for about 5 minutes, stirring constantly until the sauce thickens. Adjust thickness by adding more cornstarch slurry to thicken or orange juice/water to thin. Set aside.
- Prepare the coating: In a large bowl or plate, mix together flour, cornstarch, baking powder, and salt. Coat each piece of marinated chicken evenly with the dry mixture, shaking off any excess.
- Heat oil for frying: In a wok or large deep skillet, heat at least 1 inch of vegetable oil to 375ºF (175ºC). Test readiness with a wooden skewer that should bubble immediately when dipped.
- Fry the chicken: Gently add chicken pieces in batches without overcrowding. Fry for about 4 minutes, turning occasionally, until golden brown, crispy, and cooked through.
- Drain the chicken: Remove chicken with a slotted spoon and transfer to paper towels to drain excess oil.
- Toss chicken in sauce: Add the fried chicken to the pan with the orange sauce and toss to coat thoroughly. Simmer together for 1-2 minutes if needed to heat through and allow coating.
- Serve: Serve the orange chicken garnished with optional scallions and sesame seeds. Pair with fluffy white rice, fried rice, or noodles, and steamed vegetables like broccoli, bok choy, or green beans.
Notes
- The recipe works well with chicken thighs for a juicier result.
- Adjust sugar amount in the sauce to your taste or use sugar alternatives like erythritol for a lower-calorie version.
- Maintain oil temperature carefully when frying to ensure crispy chicken without greasy coating.
- For gluten-free option, substitute soy sauce with tamari and use gluten-free flour blends.
- Orange zest is key to adding vibrant citrus flavor; avoid the white pith which is bitter.
- Make sure the chicken pieces are coated well and shake off excess to achieve a crispier texture.
- Leftover sauce can be refrigerated and reheated; add some water if it thickens too much.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
