Crispy Orange Chicken
Tender chicken breast scored in a decorative comb pattern, lightly fried until golden, then tossed in a glossy orange glaze. This classic Chinese-American favorite balances bright citrus notes with a touch of sweetness.
Story
This dish features chicken breast sliced in a comb or crosshatch pattern, which creates an eye-catching appearance and allows the flavorful sauce to cling to every piece. The technique of scoring the meat before cooking is traditional and adds visual interest to the final dish.
Ingredients
chicken breast
1 pound, boneless and skinless
orange juice concentrate
1/2 cup
sugar
1/4 cup
vegetable oil
3 cups for frying
cornstarch
1/2 cup for coating
egg
1, beaten
salt
1/2 teaspoon
garlic powder
1/4 teaspoon
rice vinegar
2 tablespoons
soy sauce
1 tablespoon
ginger
1/2 teaspoon, minced
green onion
2 stalks, sliced for garnish
Instructions
1
Score the chicken
Lay the chicken breast flat on a cutting board. Using a sharp knife, make diagonal cuts across the surface about 1/4 inch apart, cutting about three-quarters of the way through the meat. Rotate the chicken and make parallel cuts in the opposite direction to create a decorative comb or diamond pattern. This technique allows the sauce to penetrate the meat and gives the dish its characteristic appearance. Cut the scored chicken into serving-sized pieces.
2
Coat and fry the chicken
Set up a breading station with beaten egg in one bowl and cornstarch mixed with salt and garlic powder in another. Dip each chicken piece into the egg, then coat thoroughly with the cornstarch mixture. Heat oil in a deep pan or wok to 350°F (175°C). Carefully add the chicken pieces and fry for 4-5 minutes until golden brown and cooked through. Remove and drain on paper towels.
3
Make the orange sauce
In a clean saucepan, combine the orange juice concentrate, sugar, rice vinegar, soy sauce, and ginger. Bring the mixture to a simmer over medium heat, stirring occasionally. Cook for 3-4 minutes until the sauce thickens slightly and becomes glossy. The sauce should coat the back of a spoon.
4
Combine and serve
Add the fried chicken pieces to the saucepan with the sauce. Gently toss until each piece is evenly coated with the glossy orange glaze. Cook for another minute to let the flavors meld. Transfer to a serving plate and garnish with sliced green onions. Serve immediately over steamed rice.
