Classic Orange Chicken

Skip the takeout and create a culinary masterpiece at home with this irresistible Orange Chicken recipe. Featuring perfectly crispy chicken coated in a vibrant, balanced sauce that’s sweet, tangy, and subtly savory, this dish brings an explosion of flavor to your table. Crafted for a smaller batch, it's an ideal choice for a delicious weeknight dinner that rivals your favorite restaurant.

Ingredients:

Chicken Marinade:

• 1 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 2 tsp soy sauce
• 2 tsp rice vinegar
• 1/2 tsp sesame oil
• 1/4 tsp ground ginger
• Pinch of white pepper (optional)

Chicken Coating:

• 1/3 cup cornstarch
• 2 Tbsp all-purpose flour
• 1/4 tsp salt
• Pinch of black pepper
• 1 small egg, lightly beaten
• Vegetable oil or other neutral oil, for frying

Orange Sauce:

• 1 Tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, minced
• 1/2 cup orange juice (freshly squeezed is best)
• 1/4 cup rice vinegar
• 3 Tbsp soy sauce
• 2 Tbsp granulated sugar
• 1 Tbsp brown sugar
• 1 Tbsp cornstarch mixed with 2 Tbsp cold water (slurry)
• 1 tsp orange zest
• 1/2 tsp red pepper flakes (optional, for heat)

For Garnish (Optional):

• Sesame seeds
• Chopped green onions

Instructions:

Marinate the Chicken:

• In a medium bowl, combine the chicken pieces, 2 tsp soy sauce, 2 tsp rice vinegar, 1/2 tsp sesame oil, 1/4 tsp ground ginger, and a pinch of white pepper (if using).
• Toss to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 30 minutes.

Prepare the Chicken Coating:

• In a shallow dish, whisk together 1/3 cup cornstarch, 2 Tbsp all-purpose flour, 1/4 tsp salt, and a pinch of black pepper.
• In another shallow dish, lightly beat 1 small egg.

Coat the Chicken:

• Remove the chicken from the marinade and let any excess drip off.
• Dip each piece of chicken into the beaten egg, then dredge it thoroughly in the cornstarch mixture, ensuring it's fully coated.

Fry the Chicken:

• Heat about 2-3 inches of vegetable oil in a large, heavy-bottomed skillet or wok over medium-high heat until it reaches 350°F (175°C).
• Working in batches (do not overcrowd the pan), carefully add the coated chicken pieces to the hot oil.
• Fry for 3-5 minutes per side, or until the chicken is golden brown and cooked through.
• Remove the cooked chicken with a slotted spoon and drain on a wire rack or paper towels to keep it crispy.

Make the Orange Sauce:

• Heat 1 Tbsp vegetable oil in a large skillet or wok over medium heat.
• Add 2 minced garlic cloves and 1 tsp minced fresh ginger and sauté for about 30 seconds until fragrant.
• Pour in 1/2 cup orange juice, 1/4 cup rice vinegar, 3 Tbsp soy sauce, 2 Tbsp granulated sugar, and 1 Tbsp brown sugar. Bring the mixture to a simmer, stirring until the sugars are dissolved.
• In a small bowl, whisk together 1 Tbsp cornstarch and 2 Tbsp cold water to create a smooth slurry.
• Pour the cornstarch slurry into the simmering sauce and stir continuously until the sauce thickens.
• Stir in 1 tsp orange zest and 1/2 tsp red pepper flakes (if using). Taste the sauce and adjust sweetness, tanginess, or saltiness as needed.

Combine Chicken and Sauce:

• Add the fried chicken pieces to the thickened orange sauce in the skillet or wok.
• Toss gently to coat the chicken evenly with the sauce.
• Heat through for another 1-2 minutes, allowing the sauce to cling to the chicken.

Serve:

• Transfer the orange chicken to a serving platter or individual bowls.
• Garnish with sesame seeds and chopped green onions, if desired.
• Serve hot with steamed rice or your favorite side dish.