Ingredients
Scale
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized chunks
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 egg, beaten
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup vegetable oil (for frying)
For the Orange Sauce:
- 1 cup fresh orange juice (about 2–3 medium oranges)
- ¼ cup soy sauce (ensure it’s halal-certified)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon orange zest
- 2 teaspoons cornstarch mixed with 2 tablespoons water (for thickening)
- 2 teaspoons grated fresh ginger
- 2 garlic cloves, minced
- 1 tablespoon sesame oil (optional)
- 1 tablespoon sesame seeds (optional, for garnish)
- 2–3 green onions, chopped (optional, for garnish)
Ingredient Highlights
- Chicken: Boneless, skinless chicken breasts or thighs work best for this dish. Chicken thighs provide extra juiciness, while chicken breasts create a lighter texture.
- Cornstarch: Cornstarch helps create a crispy, light batter that fries up perfectly.
- Fresh Orange Juice: Fresh orange juice adds the vibrant, citrusy flavor that makes this dish stand out. It also helps create a smooth and tangy sauce.
- Soy Sauce: The soy sauce gives the orange sauce a savory base and adds depth to the flavor. Choose halal-certified soy sauce to ensure the dish is compliant with dietary restrictions.
- Honey: The honey enhances the sweetness of the sauce and provides a touch of natural sweetness to balance the tanginess from the orange juice.
Instructions
Prepare the Chicken:
- Prepare the Chicken Pieces: Start by cutting the chicken into bite-sized chunks. Pat them dry with a paper towel to ensure the batter sticks well.
- Make the Coating: In a bowl, whisk together the flour, cornstarch, salt, pepper, garlic powder, and onion powder.
- Dip the Chicken in Egg: Dip each piece of chicken into the beaten egg, allowing any excess egg to drip off before coating it in the flour mixture. Ensure each piece is evenly coated.
- Fry the Chicken: Heat the vegetable oil in a deep pan or skillet over medium-high heat. Once the oil is hot (about 350°F or 175°C), fry the chicken in batches, ensuring not to overcrowd the pan. Fry for 4-5 minutes per batch, or until golden brown and crispy. Remove the chicken and place it on a paper towel-lined plate to drain excess oil.
Prepare the Orange Sauce:
- Combine the Sauce Ingredients: In a small saucepan, combine the fresh orange juice, soy sauce, honey, rice vinegar, orange zest, ginger, garlic, and sesame oil (if using). Stir well to combine.
- Simmer the Sauce: Bring the mixture to a gentle boil over medium heat. Allow it to simmer for 3-5 minutes to allow the flavors to meld together.
- Thicken the Sauce: Mix the cornstarch with water to create a slurry, then slowly pour it into the simmering sauce. Stir constantly as the sauce thickens, which should take about 1-2 minutes.
- Adjust the Flavor: Taste the sauce and adjust the sweetness or tanginess to your preference by adding more honey for sweetness or more vinegar for tanginess.
Combine the Chicken with Sauce:
- Toss the Chicken in the Sauce: Once the chicken is fried and the sauce has thickened, pour the sauce over the crispy chicken in a large bowl. Toss gently until the chicken is well-coated with the orange sauce.
- Garnish and Serve: Garnish the orange chicken with sesame seeds and chopped green onions if desired. Serve immediately over steamed rice or alongside vegetables.
- Prep Time: 10minutes
- Cook Time: 35minutes
Nutrition
- Serving Size: 4
- Calories: 450
- Fat: 20g
- Carbohydrates: 40g
- Protein: 30g