Description
Rich, tangy Chinese orange chicken brings together crispy battered chicken with a zesty citrus glaze. Homemade sauce and perfectly fried pieces create restaurant-quality comfort without leaving home.
Ingredients
Scale
- 1.5 lbs (680 g) boneless chicken breasts or thighs, cut into 1-inch pieces
- 1 cup white rice (instant recommended)
- 0.33 cup cornstarch (for chicken)
- 1 tbsp cornstarch (for sauce)
- 0.5 cup low-sodium chicken broth
- 0.5 cup freshly squeezed orange juice
- 0.25 cup white wine vinegar
- 3 tbsps soy sauce
- 0.33 cup packed brown sugar (dark preferred)
- 2 tsps finely grated orange zest
- 3 cloves garlic, minced
- 1 tbsp fresh grated or finely minced ginger
- 0.25 tsp ground cayenne
- Salt and pepper
- 1 handful sliced almonds
Instructions
- Rice Preparation: Cook rice according to package instructions, aiming for fluffy, perfectly tender grains that will complement the zesty chicken.
- Oven Preheating and Baking Surface: Preheat oven to 400°F (204°C) and lightly grease a large non-stick baking sheet to prevent adherence.
- Chicken Seasoning and Coating: Toss chicken pieces with salt, black pepper, and cornstarch in two phases, ensuring a uniform, crispy exterior that will develop a golden crust during baking.
- Baking Process: Arrange chicken pieces on the prepared baking sheet with slight separation, allowing hot air circulation for even cooking and achieving a crisp texture, bake for 8-10 minutes until golden brown and thoroughly cooked.
- Orange Sauce Creation: Combine chicken broth, orange juice, rice vinegar, soy sauce, brown sugar, orange zest, garlic, ginger, and cayenne pepper in a pan, heating over medium-high temperature to develop a robust, tangy flavor profile.
- Sauce Thickening: Dissolve additional cornstarch with water to create a smooth slurry, whisk into simmering sauce until it transforms into a glossy, velvety consistency that will elegantly coat the chicken.
- Final Assembly: Gently fold baked chicken into the thickened orange sauce, ensuring complete and even coverage, then plate over prepared rice and garnish with toasted sliced almonds for textural contrast and visual intrigue.
Notes
- Cornstarch Coating Technique: Thoroughly coat chicken in two stages for an extra crispy, golden-brown exterior that locks in moisture and creates a restaurant-quality crunch.
- Sauce Thickening Tip: Dissolve cornstarch completely in cold water before adding to prevent lumps and ensure a smooth, glossy sauce that clings perfectly to the chicken.
- Baking Sheet Spacing: Keep chicken pieces separated during baking to allow hot air circulation, guaranteeing even cooking and maximum crispiness on all sides.
- Orange Sauce Balance: Whisk sauce ingredients thoroughly to blend sweet, tangy, and spicy flavors, creating a harmonious and vibrant coating that elevates the entire dish.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking, Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 500
- Sugar: 15 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg