Crispy Orange Chicken

My current hyperfixation dinner

If you’re trying to cut back on ordering takeout, this orange chicken recipe is seriously one of my favorite things to make at home. The sauce is sweet, sticky, and packed with fresh orange flavor that makes it taste SO much better than anything you can get at a restaurant. Honestly such a good dinner for a cozy night in or date night at home.

Tini’s Tips

• Roll the orange on the counter before juicing it so you get way more juice out of it.

• Slowly add the cornstarch slurry into the sauce while mixing so it stays smooth.

• If you don’t have black truffle seasoning, you can sub in a few pinches of garlic powder and salt.

What You’ll Need

For the Orange Sauce

Zest of 1 orange

1 cup fresh orange juice (juice from about 4 to 5 large oranges)

1/3 cup sugar

2 tablespoons rice vinegar

2 tablespoons soy sauce

2 to 3 teaspoons grated ginger

A few pinches of red pepper chili flakes

¼ teaspoon onion powder

A few pinches of black truffle garlic seasoning

For the Chicken

2 boneless, skinless chicken breasts (about 1 pound)

Citrus salt (or regular kosher salt)

Onion powder

Black truffle garlic seasoning

3 eggs

1/2 cup all-purpose flour

1/2 cup cornstarch

One quart neutral oil, such as vegetable, for frying

For Serving

A few cups of white rice

2 to 3 green onions

🍊 Step 1: Make the Orange Sauce

Roll the orange on the counter before juicing or zesting it so it gets extra juicy.

In a small saucepan, stir together half of the orange zest, the orange juice, sugar, rice vinegar, soy sauce, ginger, chili flakes, onion powder, and black truffle garlic seasoning. Set aside.

🥚 Step 2: Prep the Chicken

Cube the chicken breasts and season with salt, onion powder, and black truffle garlic seasoning.

In another bowl, beat the eggs and add the chicken into the egg mixture. Toss until coated.

🍗 Step 3: Coat the Chicken

In a separate bowl, combine the flour and cornstarch. Dip the chicken pieces into the flour mixture until fully coated.

🔥 Step 4: Fry the Chicken

In a high-sided skillet or Dutch oven, heat the oil to 350°F. Using a spider or tongs, carefully lower the chicken into the oil and fry until golden brown and crispy, about 5 minutes.

Transfer to a plate or wire rack while you finish the sauce.

🍯 Step 5: Finish the Sauce

Cook the orange sauce over medium heat.

In a small bowl, combine 1 tablespoon cornstarch and 1 tablespoon water. Slowly pour the mixture into the sauce while continuously stirring (a whisk works well).

Let the sauce simmer for about 2 minutes until thickened.

🍚 Step 6: Toss & Serve

Add the crispy chicken into the sauce and toss until coated.

Serve over white rice. Slice the green parts of the green onions on the bias (at a diagonal) and sprinkle over the top along with the rest of the orange zest. Enjoy!

Xo,