Crispy Orange Chicken with Ginger Glaze

Name: Crispy Orange Chicken with Ginger Glaze
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 2 lb boneless chicken thighs (cut into bite-sized pieces); 1 cup cornstarch; 2 large eggs (beaten); 1 cup all-purpose flour; 1 tsp baking powder; 1 tsp salt; 1/4 cup water; 1 cup fresh orange juice; 1/2 cup sugar; 1/4 cup rice vinegar; 2 tbsp soy sauce; 1 tbsp grated fresh ginger; 1 tbsp cornstarch (mixed with 2 tbsp water); 1 tbsp orange zest; 4 cups vegetable oil

50 min 4 servings Medium

All Recipes

Crispy Orange Chicken with Ginger Glaze

Crispy battered chicken with a tangy orange-ginger glaze, better than takeout.

Prep

20 min

Cook

25 min

Total

50 min

Servings

Difficulty

Medium

Orange chicken is a beloved dish that beautifully balances sweetness with a hint of spice. This homemade version is inspired by the popular takeout favourite, offering you a deliciously crispy exterior wrapped in a tangy, ginger-infused orange glaze. This recipe is perfect for those who love a little bit of zest in their meals. By using fresh ingredients and a homemade sauce, you can elevate this dish beyond what you'd find at your local restaurant.

Ingredients

Servings

Chicken and Batter

Orange-Ginger Sauce

For Frying

Instructions

Prepare the batter

In a large bowl, whisk together cornstarch, flour, baking powder, and salt. Gradually add beaten eggs and water, mixing until smooth.

Pro tip: The batter should be thick enough to coat the back of a spoon.

Coat the chicken

Dip chicken pieces into the batter, ensuring each piece is well-coated.

Pro tip: Shake off excess batter before frying.

Heat the oil

In a large pot, heat vegetable oil to 350°F (175°C).

Pro tip: Use a thermometer to maintain a consistent temperature.

Fry the chicken

Carefully place chicken pieces in the hot oil, frying in batches for 5-7 minutes or until golden brown and cooked through.

Pro tip: Ensure chicken reaches an internal temperature of 165°F (74°C). Probe the thickest part.

Drain the chicken

Remove chicken from oil and let drain on a wire rack over a baking sheet.

Pro tip: This helps maintain crispiness.

Make the sauce

In a saucepan, combine orange juice, sugar, rice vinegar, soy sauce, and ginger. Bring to a simmer over medium heat.

Pro tip: Stir frequently to prevent burning.

Thicken the sauce

Add the cornstarch slurry to the sauce, stirring until thickened, about 2-3 minutes. Stir in orange zest.

Combine chicken and sauce

Toss the fried chicken in the thickened sauce until evenly coated.

Pro tip: Serve immediately for best flavour.

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Tips & Tricks

<ul><li>Use freshly squeezed orange juice for the best flavour.</li><li>Ensure the oil is hot enough for crispy chicken.</li><li>Let the cooked chicken rest on a rack to maintain crispiness.</li></ul>

Serving Suggestions

Serve this crispy orange chicken with steamed rice or a side of stir-fried vegetables for a complete meal. The dish pairs well with a light white wine or a refreshing iced tea. You can prepare the sauce a day ahead and store it in the refrigerator. Store any leftover cooked chicken in an airtight container in the refrigerator for up to three days. Reheat in the oven to retain its crispiness.