Why you’ll love this recipe
- You get that iconic “takeout” flavor at home without the heavy MSG or low-quality frying oils.
- The double-batter technique (egg + flour mix) creates a thick, puffy crust that absorbs the orange glaze beautifully.
- Fresh orange juice provides a natural, bright acidity that balanced the sugar and soy much better than bottled juice.
Key Ingredients
- Orange Juice: Use freshly squeezed for a bright, citrusy punch that bottled versions can’t replicate.
- Rice Vinegar: Adds a sharp tang that cuts through the sweetness of the sugar and the richness of the fried chicken.
- Baking Powder: The secret to a puffy, airy batter that stays crispy even after being tossed in the sticky sauce.
✅Quick Tips: Add the fried chicken to the sauce at the very last second and toss quickly to keep the coating from becoming soggy.
Key Steps
- #1: Marinate the chicken cubes overnight to ensure the seasoning isn’t just on the crust, but inside the meat.
- #2: Whisk the batter until smooth to avoid flour clumps, which can lead to uneven frying.
- #3: Use real orange for the sauce
#4: Simmer the orange sauce until it reaches a syrupy “glaze” consistency before tossing in the chicken.
Easy Orange Chicken (No MSG)
Crispy battered chicken breast is tossed in a glossy, sweet-and-sour orange glaze for a perfect balance of flavors. Serve it over fluffy white rice for a crowd-pleasing dinner.
Ingredients:
Dry mix:
Sauce:
Instructions
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Cut the chicken breast into bite-size cubes. Season with garlic powder, white pepper, and salt. Marinate for at least 2 hours or overnight.
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In a bowl, combine all-purpose flour, cornstarch, baking powder, and salt. Whisk in water until a smooth batter forms.
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Add one egg to the marinated chicken and mix well. Transfer the chicken into the batter and coat evenly.
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Heat oil in a pan over medium-high heat. Fry the chicken until golden and crisp. Remove and set aside.
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In a separate pan, combine orange juice, minced ginger, minced garlic, sugar, white vinegar, soy sauce, and cornstarch. Cook over medium heat, stirring, until the sauce lightly thickens.
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Add the fried chicken to the sauce and toss until evenly coated. Cook briefly, just until glazed.
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Finish with white sesame seeds and serve immediately..
Orange Chicken, Homemade, Crispy, 30-min
