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Crispy, bite-sized chicken pieces tossed in a glossy, tangy, and sweet orange sauce with a hint of spice. This popular Chinese-American takeout classic is surprisingly easy to make at home and is perfect served over steamed rice.
Marinate the Chicken
Prepare Sauce and Cornstarch Slurry
Dredge and Fry the Chicken
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Crispy, bite-sized chicken pieces tossed in a glossy, tangy, and sweet orange sauce with a hint of spice. This popular Chinese-American takeout classic is surprisingly easy to make at home and is perfect served over steamed rice.
This chinese_american recipe takes 40 minutes to prepare and yields 4 servings. At 496.76 calories per serving with 37.25g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Create the Orange Sauce
Combine and Serve
This recipe works well with boneless skinless chicken breast (cut into smaller pieces to prevent drying out), pork loin, or firm tofu. For tofu, press it well and coat and fry just like the chicken.
For a numbing, tingling heat characteristic of Szechuan cuisine, add 1/2 teaspoon of ground Szechuan peppercorns along with the ginger and garlic.
Blanch or stir-fry some broccoli florets or sliced bell peppers and toss them in with the chicken at the end for added nutrition and color.
Sprinkle with toasted sesame seeds along with the scallions for extra texture and nutty flavor.
Chicken thighs are rich in high-quality protein, which is crucial for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
The use of fresh orange juice and peel provides a good dose of Vitamin C, a powerful antioxidant that helps protect cells from damage and supports a healthy immune system.
Ginger and garlic, key aromatics in the sauce, contain potent compounds like gingerol and allicin, which are known for their natural anti-inflammatory and antioxidant properties.
As a deep-fried dish, Orange Peel Chicken is more of an indulgent treat than a daily healthy meal. It's typically high in calories, fat, and sodium. However, making it at home allows you to control the ingredients, such as using less oil, less sugar, and low-sodium soy sauce. For a healthier version, you can try pan-frying or air-frying the chicken.
A typical serving of this homemade Orange Peel Chicken contains approximately 550-650 calories, primarily from the chicken, oil used for frying, and sugar in the sauce. This does not include side dishes like rice.
Yes, you can easily adapt this recipe to be gluten-free. Use tamari or a gluten-free soy sauce instead of regular soy sauce. Substitute the Shaoxing wine with a dry sherry, and ensure your chicken broth is certified gluten-free.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The coating will soften over time. For the best results when reheating, use an air fryer or a conventional oven at 375°F (190°C) for 5-10 minutes to help the chicken regain some of its crispiness.
There are a few common reasons for soggy chicken: 1) The oil was not hot enough (use a thermometer to ensure it's at 350°F/175°C). 2) The pan was overcrowded, which drops the oil temperature. 3) The chicken sat in the sauce for too long before serving. The final toss should be quick, just enough to coat.