Description
Crispy Orange Chicken with Noodles
Ingredients:
1 lb boneless, skinless chicken breast (cut into bite-sized pieces)
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 egg
1/2 cup water
2 cups vegetable oil (for frying)
2 cups cooked noodles
For the Orange Sauce:
1 cup orange juice
1/4 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 teaspoon grated ginger
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes (optional)
1 tablespoon sesame oil
1/4 cup chopped green onions (for garnish)
Instructions:
In a bowl, whisk together flour, cornstarch, garlic powder, salt, and black pepper. In another bowl, whisk the egg with water. Dip the chicken pieces into the egg mixture, then coat with the flour mixture. Heat oil in a deep pan over medium heat and fry the chicken until golden brown and crispy. Remove and drain on paper towels.
In a separate pan, combine orange juice, soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes. Bring to a simmer, then add the cornstarch slurry. Stir until thickened. Toss the fried chicken in the sauce until well coated. Serve over cooked noodles, drizzle with sesame oil, and garnish with green onions. Enjoy!
Step-by-Step Guide
1. Prep the Chicken: Cut chicken into uniform 1-inch pieces for even cooking. Pat them completely dry with paper towels; this is crucial for the coating to stick.
2. Create the Dredging Station: In one shallow bowl, whisk together the flour, cornstarch, garlic powder, salt, and pepper. In a second bowl, whisk the egg and water until fully combined.
3. Coat the Chicken: Working in batches, dip chicken pieces into the egg wash, letting excess drip off. Immediately transfer to the flour mixture, pressing and tossing to ensure a complete, shaggy coating. Place on a wire rack while you heat the oil.
4. Fry to Crispy Perfection: Heat vegetable oil in a heavy-bottomed pot or deep skillet to 350°F (175°C). Fry chicken in batches for 4-5 minutes, until deeply golden and internal temperature reaches 165°F. Avoid crowding the pan. Drain on a wire rack over a baking sheet.
5. Make the Sauce: While chicken fries, combine all sauce ingredients except the cornstarch slurry and sesame oil in a saucepan. Simmer for 3 minutes. Whisk in the slurry and cook, stirring constantly, until glossy and thickened, about 1-2 minutes. Remove from heat and stir in sesame oil.
6. Combine and Serve: Toss the crispy fried chicken in the warm orange sauce until evenly coated. Serve immediately over hot cooked noodles.
Serving Suggestions
Serve this vibrant dish over a bed of steamed jasmine rice, lo mein noodles, or even zucchini noodles for a lighter option. For a complete meal, add simple steamed broccoli, snap peas, or bok choy on the side. Garnish with extra green onions, toasted sesame seeds, or a sprinkle of fresh orange zest to enhance the citrus aroma.
How-to Summary
Cut and dry chicken. Dredge in seasoned flour after an egg wash. Fry at 350°F until golden and cooked through. Separately, simmer orange juice, soy sauce, honey, vinegar, ginger, and garlic. Thicken with a cornstarch slurry, finish with sesame oil, and toss with the crispy chicken. Serve over noodles.
Frequently Asked Questions
Can I bake the chicken instead of frying? Yes. For a baked version, place breaded chicken on a parchment-lined baking sheet, spray generously with oil, and bake at 425°F for 15-20 minutes, flipping halfway, until crispy. Toss in sauce as directed.
How do I store and reheat leftovers? Store chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat chicken in an air fryer or oven to restore crispiness, then toss with reheated sauce.
What can I use instead of honey? Maple syrup, agave nectar, or brown sugar are excellent substitutes. Adjust to taste, as sweetness levels vary.
Is there a way to make this gluten-free? Absolutely. Use tamari instead of soy sauce and ensure your cornstarch is certified gluten-free. For the coating, replace all-purpose flour with a gluten-free 1:1 baking flour blend.
My sauce didn’t thicken. What went wrong? The cornstarch slurry must be added to a simmering liquid. If your sauce didn’t bubble, the starch won’t activate. Also, ensure you used correct proportions (1 tbsp cornstarch to 2 tbsp water).
Common Mistakes to Avoid
- Not Drying the Chicken: Wet chicken leads to a gummy, falling-off coating.
- Crowding the Pan While Frying: This drops the oil temperature, resulting in soggy, greasy chicken.
- Adding the Slurry to a Cold Sauce: The sauce will not thicken properly.
- Tossing All the Chicken in Sauce at Once: To keep it crispy, toss just before serving and only the portion you plan to eat immediately.
Conclusion
This Crispy Orange Chicken with Noodles delivers a perfect balance of sweet, tangy, and savory flavors paired with an irresistibly crunchy texture. By following the detailed steps and avoiding common pitfalls, you can easily recreate a restaurant-quality favorite at home. The versatility of the dish allows for easy customization to suit dietary needs and preferences. Master this recipe for a guaranteed crowd-pleaser that’s both impressive and deeply satisfying.