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Crispy Orange Chicken Recipe

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Liza is a homemaker who loves baking and cooking. She also enjoys collecting postcards from friends all over the world.

Crispy on the outside, juicy and tender in the inside. This crispy orange chicken is delicious.

Crispy on the outside, juicy and tender in the inside. This crispy orange chicken is delicious.

Best Home-Cooked Meal for Dinner

Are you out of ideas for what to cook for your family? Are you tired of making the same few recipes over and over? I have the answer for you: crispy orange chicken. It's easy to prepare and absolutely delicious to eat.

Orange chicken is a popular dish in Chinese restaurants all over the world. I first tasted this dish in Malaysia, where I grew up. Quickly, it became one of my favorite dishes to order when going out for Chinese food.

This particular recipe requires a marinating step, which adds a bit of extra time to the preparation. The results, however, are worth it.

This dish is perfect when served with steamed rice as well as a side dish such as stir-fried vegetables. If you have leftovers, save them in a container and store them in the fridge.

It's a perfect dinner for your family.

It's a perfect dinner for your family.

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Ingredients

For the chicken and marinade:

  • 1 pound chicken breast, cut into small pieces
  • 5 tablespoons cornflour
  • 1 cup all-purpose flour
  • 1/2 cup water (add more if the batter is very thick)
  • 2 tablespoons vegetable oil
  • 1 large egg
  • 1 teaspoon salt
  • 1 teaspoon pepper

For the sauce:

  • 1 teaspoon ginger, minced
  • 1 teaspoon garlic, minced
  • 1/2 cup orange juice (add more if you want more sauce)
  • 2 tablespoons distilled vinegar
  • 1/2 cup brown sugar
  • 1 teaspoon chili flakes
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 5 tablespoons water

Directions

  1. In a large bowl, combine the salt, pepper, cornflour, egg, and water. Stir to combine.
  2. Add oil to the mixture and stir to combine.
  3. Combine the chicken with the mixture. Coat the chicken evenly. Cover the bowl with cling wrap and let it sit in the fridge for 1 hour before frying.
  4. Heat the oil in a pan over medium heat.
  5. Place coated chicken pieces into the pan gently, using tongs, to avoid splashing oil.
  6. Fry the chicken, flipping each piece every 2 minutes. Cook until the pieces turn golden brown. Continue frying the chicken until it's all done. Set aside.
  7. Heat another pan over low heat.
  8. In a small bowl, combine the cornstarch and water. Stir well. Set aside.
  9. Fry the minced ginger, garlic, and chili flakes for a few minutes.
  10. Add the brown sugar, soy sauce, orange juice, and cornstarch mixture.
  11. Add the vinegar into the pan and stir to combine.
  12. Add the fried chicken into the pan. Coat the chicken with the sauce.
  13. Remove the chicken from the pan.
  14. Place the chicken in serving bowl or plate. Garnish with chopped cilantro and sesame seeds.
  15. Serve immediately with steamed white rice.

© 2020 Liza

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