Orange Chicken Takeout Delight (Print-Friendly Version)
Juicy fried chicken coated in sweet-spicy orange sauce. Easy, fast, and perfect for weeknight dinners.
# What You'll Need:
→ Chicken
01 -
2 boneless, skinless chicken breasts, cut into 2 cm cubes
02 -
Salt, to taste
03 -
Freshly ground black pepper, to taste
→ Batter and Frying
04 -
60 millilitres cornstarch
05 -
1 large egg, beaten
06 -
60 millilitres corn flour
07 -
Vegetable oil, for deep frying
→ Sauce
08 -
15 millilitres cornstarch
09 -
30 millilitres water
10 -
240 millilitres fresh orange juice
11 -
Zest of 0.5 orange
12 -
60 millilitres honey
13 -
60 millilitres gluten-free soy sauce
14 -
15 millilitres rice vinegar
15 -
2 garlic cloves, finely minced
16 -
15 millilitres red pepper paste or sambal oelek
17 -
5 millilitres fresh ginger, minced
→ Garnish
18 -
Green onions, sliced
19 -
Sesame seeds
# How to Make It:
01 -
Season cubed chicken breasts with salt and black pepper. Add cornstarch and combine thoroughly. Let stand briefly. Dip pieces into beaten egg, then coat evenly with corn flour.
02 -
Heat vegetable oil in a deep pan to 180°C. Gently add coated chicken and fry in batches until all sides are crisp and golden, about 5–6 minutes. Remove with a slotted spoon; drain on kitchen paper to remove excess oil.
03 -
Dissolve cornstarch in water. In a saucepan, combine orange juice, orange zest, honey, soy sauce, rice vinegar, minced garlic, red pepper paste, and ginger. Bring to a gentle simmer over medium heat. Stir in cornstarch slurry and cook until sauce thickens, about 2 minutes.
04 -
Add fried chicken to the sauce, stirring to coat evenly. Serve immediately, garnished with sliced green onions and sesame seeds.
# Additional Tips:
01 -
For best results, fry the chicken in small batches to ensure even cooking and crispiness.