Orange Chicken: A delicious blend of sweet, sour, and mildly spicy flavors, this dish features crispy fried chicken coated in a tangy orange sauce. Easy to make in under 30 minutes, it's perfect over rice or noodles, offering a taste akin to Asian takeout favorites. Ideal for a quick, flavorful meal!
Combine chicken breast pieces, garlic, ginger, black pepper powder, orange juice, salt, cornstarch, and egg whites in a bowl. (Note: Using whole eggs with yolks is also an option.)
Mix well, cover the bowl with a lid, and let it rest for 10 minutes to allow the flavors to meld.
Pan Fry the Chicken
Heat oil in a pan over medium heat. Gently add the marinated chicken breast pieces one by one, taking care not to overcrowd the pan. This ensures even cooking and a crispy texture.
Fry the chicken pieces, turning them occasionally, until each side turns a golden brown. This usually takes a few minutes per side, depending on the thickness of the chicken.
Once the chicken is evenly golden and cooked through, carefully remove the pieces from the oil with a slotted spoon or tongs. Set the fried chicken aside on a plate lined with paper towels to absorb any remaining oil, keeping it ready for the next steps in the recipe.
Prepare the Sauce
In the same pan used for frying chicken, retain the remaining oil. Add ginger and garlic, sautéing until they become aromatic and release their fragrances.
Stir in chili flakes, orange zest, soy sauce, brown sugar, pepper powder, vinegar, and orange juice. Mix well to combine all the flavors.
Allow the mixture to come to a boil, simmering for 2 to 3 minutes. This helps to meld the flavors and reduce the sauce slightly.
Gradually add the cornstarch slurry (dilute the specified amount of cornstarch in water mentioned in the ingredients) to the boiling sauce, stirring continuously. Continue to stir until the sauce thickens to the desired consistency, achieving a glossy and smooth texture.
Making Orange Chicken
After the orange sauce has thickened, add the fried chicken breast pieces to the pan. Toss them well in the sauce, ensuring each piece is evenly coated with the flavorful mixture.
To finish, sprinkle sesame seeds and chopped spring onions over the chicken as a garnish. Then, remove the pan from the heat. This final touch adds both visual appeal and a burst of fresh, aromatic flavor to the dish.
To Serve
Enjoy this delectable Orange Chicken over steamed rice or alongside your favorite noodles for a classic pairing. For additional creative and complementary side dishes, refer to our serving suggestions section.
Notes
Here are some tips for making your delicious Orange Chicken:
Fresh Ingredients for Sauce: For the best flavor, use fresh orange juice and zest. The freshness significantly enhances the overall taste of the sauce.
Proper Frying Temperature: Ensure the oil is hot enough for frying (around 350°F or 175°C) to prevent the chicken from absorbing too much oil and ensure a crispy exterior.
Avoid Overcrowding the Pan: Fry the chicken in batches if necessary. Overcrowding can lower the oil's temperature, resulting in soggy, not crispy, chicken.
Juicy Chicken: Marinate the chicken for at least 10 minutes, or longer if time permits, to enhance its juiciness. Using boneless chicken thighs instead of breast can also contribute to a more succulent result.
Dark Color Option: While Orange Chicken is famous for its golden hue, adding dark soy sauce can create a more vibrant, darker color for added visual appeal.
Balance the Sauce Consistency: If your orange sauce is too thick, thin it with a little water. If it's too thin, simmer it to reduce and thicken. The sauce should coat the back of a spoon but still be pourable.
Adjust Spices to Taste: Add more chili flakes or a splash of hot sauce for a spicier dish. For a milder version, reduce or omit the chili flakes.