Easy Crispy Orange Chicken
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This easy Orange Chicken recipe tastes just like the one you get from a proper Chinese takeaway, and it's a breeze to make at home! Yes, we'll need to deep-fry the chicken, but honestly, anyone can manage it.
A Bit About This Recipe
Orange Chicken is one of those classic Chinese-American dishes, right up there with Sweet and Sour Chicken. It's no surprise, really—they've both got that lovely sweet and tangy flavour profile. The main difference is that Orange Chicken uses orange juice, while Sweet and Sour Chicken gets its tang from ketchup.
I remember getting this from the food courts as a kid. Some places did it better than others, but it was usually a safe bet. You always hoped you wouldn't get a stingy stall that gave you more fried batter than actual chicken!
When you make it at home, you can be generous with the good stuff. I've used chicken breasts in this recipe because I know a lot of you prefer them, but to be completely honest, I think chicken thighs are the way to go. They just stay so much juicier!
What You'll Need
Chicken Breasts: As I said, I prefer thighs, but this recipe works perfectly with breasts, too.
Egg Whites: Make sure you only use the whites and not the yolks. I found the yolks can make the coating less crispy.
Salt: To properly season the chicken itself.
Cornflour: I only use cornflour for the coating. It gives you the best, crispiest result.
Orange Juice: Freshly squeezed orange juice makes all the difference! If you're using a carton, go for a good quality one. You can even add a bit of frozen orange juice concentrate for an extra zingy flavour.
Rice Vinegar + Lemon Juice: I love this combination of acids. The lemon juice adds a lovely fruity tang.
Sugar: You can use either white or brown sugar here.
Ginger: Use a bit of freshly grated ginger for a fantastic, fresh flavour.
Step-by-Step Instructions
In a medium bowl, pop in the chicken, egg whites, and salt. Give it a good mix with your hands and let it sit for a few minutes.
While that’s marinating, mix all the ingredients for the orange sauce in a small bowl and set it aside.
Add one cup of cornflour to the chicken and toss it with your hands until every piece is completely coated.
Heat your oil in a pot and fry the chicken for about 3-4 minutes until it's golden, crispy, and cooked through.
In a large frying pan, add the oil and the orange sauce. Bring it to a boil, then let it bubble away over a medium heat for 3-4 minutes until it thickens up.
Finally, add your chicken to the pan and toss it until it's beautifully coated in that sticky, sweet sauce. Serve it up straight away!
Orange Chicken
This Orange Chicken is crispy, sticky, sweet, and tangy! It's easy to make at home and tastes just like the best takeaway.
5 from 1 vote
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Prep Time: 10 mins Cook Time: 15 mins Total Time: 25 mins
Course: Main Course Cuisine: American, Chinese
Servings: 4 people
Ingredients
2 large chicken breasts (or chicken thighs, cut into 1-inch chunks)
2 large egg whites
½ teaspoon salt
1 cup cornflour
1 tablespoon oil
For the Orange Sauce
¾ cup orange juice (from 2 large oranges)
5 tablespoons brown sugar
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon lemon juice
½ teaspoon grated fresh ginger
1 teaspoon cornflour
½ teaspoon salt
Instructions
In a medium bowl, combine the chicken, egg whites, and salt. Use your hands to massage the egg whites over the chicken, then set it aside for a few minutes.
In the meantime, add all the orange sauce ingredients to a small bowl and mix them together well. Set this aside.
Add the cornflour to the chicken and use your hands to toss the chicken until each piece is completely coated. Transfer the coated chicken to a baking sheet dusted with cornflour.
Heat about 1 ½ inches of oil to 350°F (175°C). Fry half of the chicken for 3-4 minutes until it's golden, crispy, and cooked through. Transfer to a paper towel-lined plate to drain, and repeat with the remaining chicken.
Heat 1 tablespoon of oil in a large nonstick pan over medium heat. Add the orange sauce and bring it to a boil. Reduce to a simmer and let it bubble away for 3-4 minutes until it thickens.
Add the chicken and toss to coat. Serve immediately.
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