Description
This Crispy Sweet Glazed Orange Chicken recipe features tender bite-sized chicken pieces coated in a crispy batter and tossed in a flavorful, sweet orange glaze. Perfectly balanced with zesty orange juice, fresh ginger, and a hint of garlic, this dish offers a delightful combination of textures and bright, tangy flavors that are sure to impress at any meal.
Ingredients
Scale
Chicken and Coating
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 eggs, beaten
- Vegetable oil, for frying
Orange Glaze
- 1 tablespoon soy sauce
- 1/2 cup fresh orange juice
- 1/4 cup orange zest
- 1/2 cup sugar
- 1/4 cup rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
Garnish
- 2 green onions, sliced
- Sesame seeds, for garnish (optional)
Instructions
- Prepare the coating mix: In a large bowl, thoroughly combine the all-purpose flour, cornstarch, salt, black pepper, and garlic powder. This dry mixture will create a crispy outer layer for the chicken.
- Coat the chicken: Dip each bite-sized piece of chicken into the beaten eggs, allowing excess to drip off, then dredge them in the flour mixture until fully coated. Arrange the coated chicken pieces on a plate to prepare for frying.
- Fry the chicken: Heat vegetable oil in a deep pan or wok over medium-high heat until hot enough for frying. Cook the chicken pieces in batches for about 5 to 6 minutes each, or until they turn golden brown and crispy. Remove from oil and drain on paper towels to remove excess oil.
- Make the orange glaze base: In a small saucepan over medium heat, combine soy sauce, fresh orange juice, orange zest, sugar, rice vinegar, grated ginger, and minced garlic. Stir to mix ingredients evenly.
- Simmer the glaze: Bring the mixture to a gentle simmer, stirring occasionally to dissolve the sugar completely and blend the flavors.
- Thicken the glaze: Stir in the cornstarch and water slurry, then continue to cook the sauce until it thickens slightly, becoming a glossy glaze.
- Coat the chicken with glaze: Transfer the fried chicken pieces into a large bowl, pour the warm orange glaze over them, and toss carefully to ensure all pieces are evenly coated with the sweet, sticky sauce.
- Garnish: Sprinkle sliced green onions and optional sesame seeds over the glazed chicken for added flavor and visual appeal.
- Serve: Serve the crispy sweet glazed orange chicken hot, ideally over steamed rice or your favorite side dishes for a complete meal.
Notes
- For extra crispiness, double coat the chicken by dipping back into egg and flour mixture before frying.
- If fresh orange juice is unavailable, use high-quality bottled orange juice for best flavor.
- Adjust sugar quantity in the glaze depending on desired sweetness.
- Use a thermometer to maintain oil temperature around 350°F (175°C) for best frying results.
- Chicken breasts yield leaner pieces, while thighs provide juicier and more flavorful results.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a skillet to retain crispiness.
