Serves 6
75 min
Better Than Takeout Orange Chicken
Recipe GLPR7f8b3cb0c9434b
Crispy-fried chicken chunks coated in a vibrant, tangy-sweet orange sauce with hints of ginger, garlic, and a touch of heat from Sriracha and red pepper flakes. The chicken is first breaded and fried until golden, then combined with a bright citrus sauce and finished in the oven, creating a restaurant-quality dish that rivals any takeout version.
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Ingredients
1 cup low-sodium chicken broth
½ cup freshly squeezed orange juice
½ cup sugar
⅓ cup distilled white vinegar
¼ cup soy sauce
2 cloves garlic, minced
1 tablespoon fresh orange zest
1½ teaspoons Sriracha
¼ teaspoon freshly grated ginger
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
1½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes
¾ cup cornstarch or tapioca flour, for dredging
2 large eggs, lightly beaten
2 cups vegetable oil, for frying
1 tablespoon cornstarch or tapioca flour, for slurry
1 tablespoon water
Directions
Preheat your oven to 325°F. Lightly spray a 9×13-inch glass baking dish with cooking spray and set it aside.
In a medium mixing bowl, whisk together the chicken broth, orange juice, sugar, vinegar, soy sauce, minced garlic, orange zest, Sriracha, ginger, black pepper, and red pepper flakes. Set the sauce mixture aside.
Place the chicken cubes into a bowl with the beaten eggs and toss gently to coat. Working in small batches, transfer the egg-coated chicken to a large zip-top bag containing the cornstarch. Seal the bag and shake vigorously until all chicken pieces are evenly coated with the cornstarch mixture.
Heat the vegetable oil in a large saucepan or Dutch oven over medium-high heat. Working in 3–4 batches to avoid overcrowding, carefully add the coated chicken and fry for 1–2 minutes until the coating is golden brown and crispy. The internal temperature of the chicken must reach 165°F. Transfer the fried chicken to a paper towel-lined plate to drain.
Transfer all the fried chicken to the prepared baking dish.
In a small bowl, whisk together 1 tablespoon of cornstarch and 1 tablespoon of water to create a smooth slurry. Stir the slurry into the reserved orange sauce, then pour the entire sauce over the chicken in the baking dish, making sure all pieces are well coated.
Place the baking dish in the preheated oven and bake uncovered for about 50 minutes, stirring gently every 15 minutes or so to ensure the sauce coats the chicken evenly.
Remove from the oven and serve immediately while hot.
