Description
A delightful balance of crispy chicken coated in a sticky-sweet orange glaze, perfect for weeknight dinners or festive gatherings.
Ingredients
Scale
- 1 pound chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Vegetable oil for frying (~2 cups for shallow frying)
- 1/2 cup orange juice (preferably fresh)
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)
- Green onions, chopped (for garnish)
Instructions
- Whisk together the cornstarch, flour, salt, and pepper in a bowl. Place the beaten egg in a separate shallow bowl.
- Pat the chicken pieces dry, dip each in the egg, and coat evenly with the cornstarch-flour mixture. Shake off excess coating.
- Heat oil in a skillet over medium-high heat until it reaches about 350°F (175°C).
- Fry chicken in batches for 5–7 minutes per batch until golden brown and cooked through, then drain on a paper towel.
- For the glaze, combine orange juice, sugar, soy sauce, rice vinegar, ginger, and garlic in a small saucepan. Bring to a simmer.
- Stir in the cornstarch slurry and whisk until the sauce is glossy and thickens, about 1–2 minutes.
- Toss the fried chicken in the orange glaze until coated. Serve immediately on a warmed platter, garnished with green onions.
Notes
For extra crunch, double-coat the chicken. Adjust sauce thickness by simmering longer or adding a splash of liquid if too thick.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 455
- Sugar: 20g
- Sodium: 740mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 0mg