Way Better Chinese Chicken

This hearty Chinese Orange Chicken has transformed my weeknight dinner routine with its irresistible sweet and tangy flavors that truly outshine any restaurant version. The crispy chicken pieces coated in that glossy orange sauce create a perfect balance that will make you forget about takeout menus altogether.

I first created this recipe after spending too much money on mediocre takeout. My family now requests this dish weekly, and my children who normally shy away from new foods ask for seconds every time we make it.

Ingredients

• Boneless skinless chicken breasts: cut into bite size pieces perfect for quick cooking and even coating with sauce
• Eggs: provide the essential binding layer that helps the coating stick to each piece of chicken
• Cornstarch: creates that signature light and crispy exterior characteristic of Chinese restaurant dishes
• Flour: works with cornstarch for the perfect crunchy coating texture that holds up to the sauce
• Orange juice: freshly squeezed provides the vibrant citrus base for our sauce nothing compares to fresh
• Sugar: balances the acidity of the orange juice and creates the sticky glaze texture
• Rice vinegar: adds the subtle tangy note that gives dimension to the sauce
• Soy sauce: brings the essential umami depth that grounds all the flavors together
• Ginger and garlic powder: provide aromatic warmth that complements the orange beautifully
• Red chili flakes: add customizable heat that wakes up your taste buds
• Orange zest: intensifies the citrus flavor with essential oils that make the dish truly special

Step-by-Step Instructions

Prepare the Orange Sauce:

Combine orange juice, sugar, vinegar, soy sauce, ginger, garlic powder, and red chili flakes in a medium pot and heat for 3 minutes to begin melding the flavors. Create a cornstarch slurry in a separate bowl by whisking cornstarch with water until completely smooth. Add this mixture to the warming sauce and continue cooking for 5 minutes, whisking continuously until the sauce visibly thickens and coats the back of a spoon. Remove from heat and add fresh orange zest to brighten the flavors.

Create the Crispy Coating:

Mix the flour, cornstarch, and a generous pinch of salt in a shallow dish until well combined. This mixture creates the perfect crispy exterior that will stand up to the sauce without becoming soggy. Whisk eggs thoroughly in a separate shallow dish until no streaks remain. The egg wash serves as the essential glue that helps your coating adhere properly to each piece of chicken.

Dredge the Chicken:

Working with a few pieces at a time, dip chicken first into the egg mixture, allowing excess to drip off, then coat thoroughly in the flour mixture, pressing gently to ensure even coverage. Place coated pieces on a plate without overlapping to maintain their coating. This double dipping method ensures a substantial crispy crust that will remain crunchy even after saucing.

Fry to Golden Perfection:

Heat oil to exactly 350 degrees using a thermometer for accuracy. The precise temperature ensures the chicken cooks quickly with a golden exterior while remaining juicy inside. Working in small batches to avoid overcrowding, fry chicken pieces for 2 to 3 minutes, turning frequently with a slotted spoon until deeply golden brown. Transfer to paper towel lined plates to absorb excess oil.

Combine and Garnish:

Gently toss the fried chicken pieces with the warm orange sauce, ensuring each piece gets evenly coated while preserving the crispy texture. Reserve some sauce for drizzling over rice if desired. Garnish with freshly sliced green onions and additional orange zest to add color, freshness, and an extra layer of flavor.

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I discovered the secret to this recipe's intense flavor is in the fresh orange zest. My grandmother always said the oils in citrus peels contain the most concentrated flavor, and she was right. The first time I made this for my family gathering, my uncle who claimed to dislike Chinese food had three servings and asked for the recipe.

Frequently Asked Questions

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and add a slightly richer flavor, but ensure they are cut into bite-sized pieces for even cooking.

→ How do I make the dish gluten-free?

Replace soy sauce with tamari and use gluten-free flour for the coating. Double-check other ingredients for gluten-free certification.

→ Can I bake the chicken instead of frying?

Yes, you can bake the coated chicken in a preheated oven at 400°F (200°C) for 20 minutes, flipping halfway, for a healthier alternative.

→ What can I use as a garnish?

Green onions and freshly grated orange zest add a burst of flavor and vibrant color to the dish.

→ How do I thicken the orange sauce?

Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry, then whisk it into the sauce as it cooks to thicken.