Description
Inspired by Cheesecake Factory’s signature dish, this Orange Chicken features crispy fried chicken coated in a sweet and tangy orange glaze. It’s the perfect balance of citrusy flavor and savory crunch, ideal for a delicious homemade dinner.
Ingredients
Scale
For the Chicken:
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 large eggs, beaten
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
For the Orange Sauce:
- 1/2 cup orange juice (freshly squeezed for best flavor)
- 1/4 cup soy sauce
- 1/4 cup honey or sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 1 garlic clove, minced
- 1 teaspoon ginger, grated
- Zest of 1 orange
Instructions
Prepare the Chicken:
- In a bowl, combine flour, cornstarch, garlic powder, salt, and pepper.
- Dip chicken pieces into the beaten eggs, then coat in the flour mixture.
- Heat about 1 inch of oil in a large skillet over medium-high heat. Fry the chicken in batches for 3-4 minutes per side or until golden brown and cooked through. Drain on paper towels.
Make the Orange Sauce:
- In a small saucepan, combine orange juice, soy sauce, honey (or sugar), rice vinegar, garlic, ginger, and orange zest. Bring to a simmer over medium heat.
- Stir in the cornstarch slurry and cook for 2-3 minutes, or until the sauce thickens.
Combine Chicken and Sauce:
- Toss the fried chicken pieces in the orange sauce until evenly coated.
Serve:
- Serve over steamed white rice or fried rice. Garnish with sesame seeds and sliced green onions if desired.
Notes
- Crispier Chicken: Double fry the chicken for an extra-crispy coating. Fry once at medium heat and then again at high heat for 1-2 minutes.
- Spicy Option: Add a teaspoon of chili flakes or sriracha to the sauce for a spicy kick.
- Make-Ahead Sauce: The orange sauce can be prepared in advance and stored in the refrigerator for up to 3 days.
- Healthier Version: Bake the chicken at 400°F for 20 minutes instead of frying, flipping halfway through.