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Plate of crispy orange chicken garnished with green onions and sesame seeds

Crispy Orange Chicken

A delightful sweet and tangy dish featuring crispy chicken coated in a luscious orange sauce, perfect for family dinners or casual gatherings.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 250 g Boneless chicken thigh/breast Tender and juicy, forms the heart of this recipe.
  • 1 cup Corn flour (starch) Key for achieving that crispy coating.
  • 1 ea Egg Helps bind the coating.
  • 2-3 tbsp Water For achieving the right batter consistency.
  • ½ tsp Grated ginger Adds warmth and depth of flavor.
  • 1 tsp Grated garlic For flavor.
  • ½ tsp Crushed chili flakes (optional) For those who like a little heat.
  • ¼ tsp Baking soda Helps aerate the batter.
  • ¼ tsp White pepper Adds subtle spice without overpowering.
For the Orange Sauce
  • 1 tsp Orange zest Brightens the sauce.
  • 3 tbsp Orange juice (fresh squeezed) The soul of the sauce.
  • 2 tbsp Light soy sauce Adds savory depth.
  • 2 tbsp Brown sugar (or white sugar/honey) Balances the tanginess.
  • ½ cup Chicken/vegetable stock (or water) Thins out the sauce and adds richness.
  • 1 tsp Corn starch (flour) Acts as a thickener.
  • 1 tbsp Light soy sauce Another layer of savory flavor.
  • 1 tsp Sesame oil Adds a fragrant note.
  • 1 tsp Garlic paste (finely grated) For extra garlic flavor.
For Frying and Garnish
  • 1 tbsp Vegetable oil Used for stir-frying in the sauce.
  • Oil to taste (Peanut/Canola/Sunflower) For frying the chicken.

Method
 

Preparation
  1. Cut the boneless chicken into small, bite-sized pieces for even cooking and maximum crispiness.
  2. In a mixing bowl, combine the chicken with the marinade ingredients: grated ginger, garlic, and optional chili flakes. Mix well and set aside to marinate.
  3. For the orange sauce, mix orange juice, orange zest, soy sauce, brown sugar, stock, corn starch, sesame oil, garlic paste, baking soda, and white pepper in a small bowl. Set aside.
  4. In a large bowl, beat the egg and add corn flour and 2-3 tbsp of water. Whisk vigorously to create a thick, lump-free batter.
  5. Gently fold the marinated chicken pieces into the batter, ensuring they are evenly coated.
Frying
  1. Heat frying oil to 350°F (175°C). Test temperature with a wooden chopstick; bubbles should form steadily.
  2. Carefully drop in the battered chicken pieces and fry until golden brown and crispy. Remove and place on a cooling rack or paper towel.
Sauce Preparation
  1. In a large wok, heat 1 tbsp of vegetable oil over medium heat. Add chopped ginger and garlic, sauté until fragrant.
  2. Pour in the prepared orange sauce and stir continuously until it reduces by half and thickens.
  3. Add the crispy chicken pieces into the sauce, gently tossing to coat.
Serving
  1. Transfer the chicken to a serving plate, garnishing with chopped spring onions, toasted sesame seeds, and orange wedges.
  2. Enjoy immediately for the best texture!

Notes

For extra crispiness, let coated chicken sit for a few minutes before frying. Marinating for a few hours can enhance flavor. Fresh orange juice is preferred over bottled. Monitor frying temperature to avoid burning.