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Crispy Chinese Orange Chicken Copycat Recipe Easy Sweet Tangy Sauce

crispy Chinese orange chicken - featured image
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A quick and easy crispy Chinese orange chicken recipe with a perfectly balanced sweet tangy sauce that stays crunchy and flavorful, perfect for family dinners and gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), cut into bite-sized pieces
  • ½ cup all-purpose flour (60 g)
  • ½ cup cornstarch (60 g)
  • 1 teaspoon baking powder
  • 1 large egg, room temperature
  • ½ cup cold water (120 ml)
  • Salt and pepper to taste
  • Vegetable oil for frying (about 4 cups / 1 L)
  • 1 cup fresh orange juice (240 ml)
  • 2 tablespoons soy sauce (30 ml)
  • ¼ cup granulated sugar (50 g)
  • 2 tablespoons rice vinegar (30 ml)
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for slurry)
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • Zest of one medium orange
  • 1 teaspoon sesame oil (optional)

Instructions

  1. Pat the chicken pieces dry with paper towels and season lightly with salt and pepper. Set aside.
  2. In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, and a pinch of salt.
  3. In another small bowl, beat the egg with cold water. Slowly pour the wet mixture into the dry ingredients, whisking until smooth but not overmixed.
  4. Pour vegetable oil into a frying pan or wok to a depth of about 2 inches (5 cm). Heat over medium-high heat to 350°F (175°C).
  5. Dip each chicken piece into the batter, letting excess drip off, then carefully place into the hot oil. Fry in batches for about 4-5 minutes per batch, turning occasionally, until golden and crispy. Remove and drain on a wire rack or paper towel-lined plate.
  6. While frying, combine orange juice, soy sauce, sugar, rice vinegar, grated ginger, minced garlic, and orange zest in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally.
  7. Stir in the cornstarch slurry and keep stirring until the sauce thickens to a glossy, syrupy consistency (about 2-3 minutes). Remove from heat and stir in sesame oil if using.
  8. Place the fried chicken in a large bowl, pour the warm orange sauce over, and gently toss to coat evenly.
  9. Serve immediately over steamed rice or with stir-fried vegetables. Garnish with sliced green onions or sesame seeds if desired.

Notes

Keep the batter cold to maintain crispiness. Do not overcrowd the pan to keep oil temperature steady. Toss chicken in sauce just before serving to keep it crispy. Use a thermometer to maintain oil at 350°F (175°C). If sauce thickens too much, whisk in a little water to loosen.

Nutrition

Keywords: orange chicken, crispy chicken, Chinese recipe, sweet tangy sauce, copycat recipe, easy dinner, fried chicken, family meal

Find it online: https://bitefuljoy.com/crispy-chinese-orange-chicken-copycat-recipe-easy-sweet-tangy-sauce/