Description
A fast, weeknight-friendly homemade version of orange chicken that is crispier and healthier than takeout. Using a cornstarch double-fry method and fresh orange juice, this recipe delivers restaurant-quality flavor in under 30 minutes.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch pieces
- 1 large egg white, whisked until frothy
- Salt and black pepper, to taste
- 1/2 cup cornstarch
- Vegetable, canola, or peanut oil (for frying)
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Pat chicken pieces completely dry with paper towels. In a large bowl, whisk egg white with salt and pepper. Add chicken and toss to coat.
- Sprinkle cornstarch over the chicken a little at a time, tossing until each piece has a thin, dusty coating. Set aside.
- In a small bowl, whisk together orange juice, orange zest, soy sauce, rice vinegar, brown sugar, ginger, and garlic. Set aside.
- Heat about 1 inch of oil in a large skillet or wok over medium-high heat to 350°F (175°C).
- Fry chicken pieces in batches to avoid overcrowding, cooking for 3-4 minutes per side until golden brown and crispy. Remove to a wire rack set over a baking sheet.
- Pour off all but 1 tablespoon of oil from the skillet. Add the sauce mixture and bring to a simmer over medium heat.
- Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and becomes glossy.
- Turn off the heat and add the fried chicken to the sauce. Toss gently to coat evenly.
- Serve immediately with steamed rice and vegetables.
Notes
For extra crispiness, use the double-fry method: fry at 325°F until cooked through, cool for 5 minutes, then fry again at 375°F until golden. Ensure chicken is patted dry before coating to prevent soggy breading. Serve immediately to maintain crispiness. Leftovers can be reheated in the oven or air fryer at 400°F to restore crunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 20
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 40
- Fiber: 1
- Protein: 35
Keywords: orange chicken, crispy chicken, quick dinner, weeknight meals, better than takeout, cornstarch fried chicken, homemade orange chicken