Skip the takeout and make this delicious crispy orange chicken quickly and easily at home. Simple to make and bursting with flavor, it's wonderfully tangy and vibrant.
2poundschicken breasts or thighschopped into bite size pieces
½cupall purpose flour
½cupcorn starch
1½cupsvegetable oil
Instructions
Heat sesame oil in a large saucepan over medium heat. Add onion and sauté for 1-2 minutes until softened. Add garlic and ginger, cooking for another minute.
Add soy sauce, rice vinegar, sriracha, orange juice, orange zest, and honey. Whisk together well and bring to a low boil.
¼ cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon sriracha, 1 cup orange juice, Zest of 1 orange, ¼ cup honey
Combine cornstarch and water to a make a slurry, and add to the sauce.
1½ tablespoons corn starch, 2 tablespoons water
Reduce heat to a simmer and whisk well until the sauce thickens. Remove the sauce from heat.
In a large bowl, add eggs and salt. Beat the eggs. Add chicken pieces to the eggs, stirring well to coat.
2 eggs, ½ teaspoon salt, 2 pounds chicken breasts or thighs
In a separate large bowl, whisk together the flour and cornstarch.
½ cup all purpose flour, ½ cup corn starch
Add chicken pieces to the flour mixture, tossing until well coated. Rinse out the bowl used for the egg mixture (it will be used later to toss the fried chicken in the orange sauce).
Heat vegetable oil in a large skillet over medium-high heat. Working in batches, add a portion of the chicken pieces to the oil. Fry the chicken for 2-3 minutes, flipping the pieces halfway through, until golden brown and crispy on all sides. Place the chicken on a sheet pan or plate lined with paper towel.
1½ cups vegetable oil
Add fried chicken to a large bowl. Pour the orange sauce over the chicken and toss well to coat each piece in the sauce.
Serve with rice and garnish with chopped green onion if desired.
Video
Notes
Cut the chicken into small, bite-sized pieces so they cook evenly.
Ensure that the chicken pieces are throughly coated in the egg and flour before frying, so that they get crispy all over.
This crispy orange chicken is fairly mild, but you can omit the sriracha if you are particularly sensitive to spicy foods.
Storage: Store crispy orange chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.