Description
This recipe delivers a quick and flavorful crispy orange chicken, perfect for a weeknight meal. You’ll achieve a satisfying crunch and a balance of sweet and tangy citrus notes in under 30 minutes, bringing a taste of takeout to your home.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Oil for frying
- For the Orange Sauce:
- 1 cup orange juice (freshly squeezed is best)
- 1 tablespoon soy sauce
- ½ cup granulated sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Zest of one orange
- 1 teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare the chicken by cutting it into bite-sized pieces.
- In a bowl, whisk together the flour, garlic powder, salt, and black pepper.
- Set up a breading station with beaten eggs in one dish and panko breadcrumbs in another.
- Coat each piece of chicken first in the flour mixture, then in the eggs, and finally in the panko breadcrumbs.
- Heat oil in a large skillet over medium-high heat.
- Fry the breaded chicken pieces in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
- In a saucepan, combine orange juice, soy sauce, and sugar. Bring to a boil.
- Stir in the cornstarch mixture and cook until the sauce thickens, about 2-3 minutes. Add orange zest and optional red pepper flakes.
- Toss the fried chicken pieces in the orange sauce until evenly coated.
- Serve the crispy orange chicken, garnished with additional orange zest or green onions if desired.
Notes
- Use freshly squeezed orange juice for the best flavor.
- For extra crispiness, double-dip the chicken in egg and panko before frying.
- Serve immediately to maintain the chicken’s crispiness.
- Spicy Orange Chicken: Add more red pepper flakes or sriracha to the sauce.
- Add Veggies: Stir-fry bell peppers, carrots, or snap peas in the sauce before adding chicken.
- Orange Ginger Twist: Add minced fresh ginger to the sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: Freeze cooled chicken in a freezer-safe container for up to 3 months. Reheat in the oven.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Method: Frying and Saucing
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 450 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 15g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 30g
- Cholesterol: N/A