Crispy Orange Chicken - Bravabod
Recipes

Crispy Orange Chicken

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 25" (plus marinating)

The homemade Orange Chicken is tart, saucy, and full of orange flavor. First, chicken is marinated in a simple blend of soy and orange juice. Then, it's lightly coated in a blend of starch and flour and cooked until golden brown. The starch ratio here keeps the chicken crispy and far lighter than your typical fast food joint. Then comes the star: a delicious orange sauce that clings to the chicken and makes the whole dish sing. If you love citrus, you'll really love this better-than-takeout meal.

How To MakeDiet Type: Classic

liked this

Freeze For 4-6 months

Best by 3-4 days


Shopping List
    Marinade
  • 2 large chicken breasts, diced into 1" inch pieces
  • 2 tablespoons orange juice
  • 2 tablespoons tamari Batter
  • 1/4 cup corn starch
  • 1/4 cup all purpose flour (I used gluten-free)
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper (or black pepper)
  • cooking oil, for frying Orange Sauce
  • 1 1/4 cups orange juice
  • 1 orange, zested (only the zest)
  • 2 tablespoons neutral cooking oil (grapeseed, avocado, safflower, etc)
  • 2 tablespoons honey
  • 1 1/2 tablespoons sesame oil
  • 4 cloves garlic, chopped
  • 2 teaspoons fresh ginger, minced
  • 2 teaspoons corn starch
  • 2 teaspoons cold water
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili flakes

Instructions
  1. Step 1: Place the chicken and marinade ingredients in a small bowl. Coat the chicken with the marinade and let marinate for 2 hours to overnight. Before using, let the marinated chicken sit on the counter for 10 minutes to remove any excess chill.
  2. Step 2: In a bowl, mix together the batter ingredients: corn starch, flour, salt, and pepper.
  3. Step 3: Heat a thin layer (about 1/2" inch) of cooking oil in a large skillet, wok, or dutch oven over medium-high heat. You could also use an air fryer or deep fryer here. The oil will be ready when it is hot and shimmering. A test piece of chicken dipped into the oil should sizzle instantly on contact. If using a thermometer, watch for it to reach circa 350 degrees.
  4. Step 4: Remove the chicken pieces from the marinade and coat each piece in the batter. Cover all sides and shake off any excess. Carefully place the dredged chicken in the hot pan. Repeat this process with the rest of the chicken, until the pan is 2/3 of the way filled. It's important not to overcrowd the pan, or the chicken will not sear properly.
  5. Step 5: Cook the chicken pieces on all sides, until they are golden brown and crisp. Remove the cooked chicken from the pan and drain on a plate lined with paper towels. Add additional oil and/or chicken pieces to the pan until all of the chicken is cooked.
  6. Step 6: Once the chicken is cooked, you can spread it out on a lined baking sheet and keep it warm in a 200°F oven while you prepare the sauce.
  7. Step 7: Time to make the Orange Sauce! Wipe out the skillet, and place it over medium heat. Add the cooking oil, ginger, and garlic to the hot pan. Cook this for 30 seconds and then add the honey, orange juice, sesame oil, salt, chili flakes, and orange zest.
  8. Step 8: In a small bowl, stir together the cold water and starch to make a smooth slurry. Add this slurry to the orange juice mixture, stirring continuously as you do so. Keep stirring the sauce for 1 to 2 minutes, or until it thickens.
  9. Step 9: Pour the orange sauce, to taste, over the chicken and stir gently to combine. This will make a lot of sauce, so you may not need it all.
  10. Serve: This Orange Chicken is best enjoyed fresh with a bowl of rice and/or steamed vegetables. Enjoy.

Recipe Notes

To air-fry the chicken: At step 3, place the battered chicken in a single layer in a 390°F pre-heated air fryer (you will need to do more than one batch). Let any excess batter drip off before placing each chicken piece in the fryer basket. Spray the chicken liberally with high-heat cooking spray to cover any white flour areas (I use avocado oil spray) and cook for a total of 8 minutes. Flip over with tongs halfway through the cooking time, spraying again with oil as needed. Once done, transfer the cooked chicken to a bowl and toss with the sauce. Serve immediately for the crispiest results.

Nutrition

The homemade Orange Chicken is tart, saucy, and full of orange flavor. First, chicken is marinated in a simple blend of coconut aminos and orange juice. Then, it's lightly coated in a blend of starch and flour and cooked until golden brown. The starch ratio here keeps the chicken crispy and far lighter than your typical fast food joint. Then comes the star: a delicious orange sauce that clings to the chicken and makes the whole dish sing. If you love citrus, you'll really love this better-than-takeout meal.

How To MakeDiet Type: Paleo

liked this

Freeze For 4-6 months

Best by 3-4 days


Shopping List
    Marinade
  • 2 large chicken breasts, diced into 1" inch pieces
  • 2 tablespoons orange juice
  • 2 tablespoons coconut aminos Batter
  • 1/4 cup arrowroot or tapioca starch
  • 1/4 cup paleo all purpose flour blend
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper (or black pepper)
  • cooking oil, for frying Orange Sauce
  • 1 1/4 cups orange juice
  • 1 orange, zested (only the zest)
  • 2 tablespoons neutral cooking oil (grapeseed, avocado, safflower, etc)
  • 2 tablespoons honey
  • 1 1/2 tablespoons sesame oil
  • 4 cloves garlic, chopped
  • 2 teaspoons fresh ginger, minced
  • 2 teaspoons tapioca starch
  • 2 teaspoons cold water
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili flakes

Instructions
  1. Step 1: Place the chicken and marinade ingredients in a small bowl. Coat the chicken with the marinade and let marinate for 2 hours to overnight. Before using, let the marinated chicken sit on the counter for 10 minutes to remove any excess chill.
  2. Step 2: In a bowl, mix together the batter ingredients: starch, flour, salt, and pepper.
  3. Step 3: Heat a thin layer (about 1/2" inch) of cooking oil in a large skillet, wok, or dutch oven over medium-high heat. You could also use an air fryer or deep fryer here. The oil will be ready when it is hot and shimmering. A test piece of chicken dipped into the oil should sizzle instantly on contact. If using a thermometer, watch for it to reach circa 350 degrees.
  4. Step 4: Remove the chicken pieces from the marinade and coat each piece in the batter. Cover all sides and shake off any excess. Carefully place the dredged chicken in the hot pan. Repeat this process with the rest of the chicken, until the pan is 2/3 of the way filled. It's important not to overcrowd the pan, or the chicken will not sear properly.
  5. Step 5: Cook the chicken pieces on all sides, until they are golden brown and crisp. Remove the cooked chicken from the pan and drain on a plate lined with paper towels. Add additional oil and/or chicken pieces to the pan until all of the chicken is cooked.
  6. Step 6: Once the chicken is cooked, you can spread it out on a lined baking sheet and keep it warm in a 200°F oven while you prepare the sauce.
  7. Step 7: Time to make the Orange Sauce! Wipe out the skillet, and place it over medium heat. Add the cooking oil, ginger, and garlic to the hot pan. Cook this for 30 seconds and then add the honey, orange juice, sesame oil, salt, chili flakes, and orange zest.
  8. Step 8: In a small bowl, stir together the cold water and starch to make a smooth slurry. Add this slurry to the orange juice mixture, stirring continuously as you do so. Keep stirring the sauce for 1 to 2 minutes, or until it thickens.
  9. Step 9: Pour the orange sauce, to taste, over the chicken and stir gently to combine. This will make a lot of sauce, so you may not need it all.
  10. Serve: This Orange Chicken is best enjoyed fresh with a bowl of cauliflower rice and/or steamed vegetables. Enjoy.

Recipe Notes

To air-fry the chicken: At step 3, place the battered chicken in a single layer in a 390°F pre-heated air fryer (you will need to do more than one batch). Let any excess batter drip off before placing each chicken piece in the fryer basket. Spray the chicken liberally with high-heat cooking spray to cover any white flour areas (I use avocado oil spray) and cook for a total of 8 minutes. Flip over with tongs halfway through the cooking time, spraying again with oil as needed. Once done, transfer the cooked chicken to a bowl and toss with the sauce. Serve immediately for the crispiest results.

Nutrition

The homemade Orange Chicken is tart, saucy, and full of orange flavor. First, chicken is marinated in a simple blend of coconut aminos and orange juice. Then, it's lightly coated in an almond flour batter and cooked until golden brown. The low-carb breading here keeps the chicken crispy and far lighter than your typical fast food joint. Then comes the star: a delicious orange sauce that clings to the chicken and makes the whole dish sing. If you love citrus, you'll really love this better-than-takeout meal.

How To MakeDiet Type: Low-carb

liked this

Freeze For 4-6 months

Best by 3-4 days


Shopping List
    Batter
  • 2 large chicken breasts, diced into 1" inch pieces
  • 1/2 cup almond flour
  • 3 tablespoons pork panko (optional, for more flavor)
  • 1 egg, beaten
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper (or black pepper)
  • cooking oil, for frying Orange Sauce
  • 1/4 cup rice vinegar
  • 1/4 cup coconut aminos
  • 1/4 cup water
  • 1/4 cup low-carb granulated sweetener (1:1 sugar substitute)
  • 2 oranges, zested (only the zest)
  • 2 tablespoons neutral cooking oil (grapeseed, avocado, safflower, etc)
  • 1 1/2 tablespoons sesame oil
  • 4 cloves garlic, chopped
  • 2 teaspoons fresh ginger, minced
  • 1 teaspoon arrowroot starch
  • 1 teaspoon cold water
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili flakes

Instructions
  1. Step 1: In a bowl, mix together the dry batter ingredients: almond flour, optional pork panko, salt, and pepper. In another bowl, add the beaten egg.
  2. Step 2: Heat a thin layer (about 1/2" inch) of cooking oil in a large skillet, wok, or dutch oven over medium-high heat. You could also use an air fryer or deep fryer here. The oil will be ready when it is hot and shimmering. A test piece of chicken dipped into the oil should sizzle instantly on contact. If using a thermometer, watch for it to reach circa 350 degrees.
  3. Step 3: Rinse and pat the chicken pieces dry. Dip each piece in the beaten egg. Let any excess drip off and then dip the chicken in the almond flour mix. Cover all sides and shake off any excess. Carefully place the dredged chicken in the hot pan. Repeat this process with the rest of the chicken, until the pan is 2/3 of the way filled. It's important not to overcrowd the pan, or the chicken will not sear properly.
  4. Step 4: Cook the chicken pieces on all sides, until they are golden brown and crisp. Remove the cooked chicken from the pan and drain on a plate lined with paper towels. Add additional oil and/or chicken pieces to the pan until all of the chicken is cooked.
  5. Step 5: Once the chicken is cooked, you can spread it out on a lined baking sheet and keep it warm in a 200°F oven while you prepare the sauce.
  6. Step 6: Time to make the Orange Sauce! Wipe out the skillet, and place it over medium heat. Add the cooking oil, ginger, and garlic to the hot pan. Cook this for 30 seconds and then add the sweetener, water, vinegar, aminos, sesame oil, salt, chili flakes, and orange zest.
  7. Step 7: In a small bowl, stir together the cold water and starch to make a smooth slurry. Add this slurry to the orange juice mixture, stirring continuously as you do so. Keep stirring the sauce for 1 to 2 minutes, or until it thickens. Stir in the optional orange extract, if using.
  8. Step 8: Pour the orange sauce, to taste, over the chicken and stir gently to combine. This will make a lot of sauce, so you may not need it all.
  9. Serve: This Orange Chicken is best enjoyed fresh with a bowl of cauliflower rice and/or steamed vegetables. Enjoy.

Recipe Notes

To air-fry the chicken: At step 3, place the battered chicken in a single layer in a 390°F pre-heated air fryer (you will need to do more than one batch). Let any excess batter drip off before placing each chicken piece in the fryer basket. Spray the chicken liberally with high-heat cooking spray to cover any white flour areas (I use avocado oil spray) and cook for a total of 8 minutes. Flip over with tongs halfway through the cooking time, spraying again with oil as needed. Once done, transfer the cooked chicken to a bowl and toss with the sauce. Serve immediately for the crispiest results.

Nutrition

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Crispy Orange Chicken

PT25M 2 large chicken breasts, diced into 1" inch pieces 2 tablespoons orange juice 2 tablespoons tamari 1/4 cup corn starch 1/4 cup all purpose flour (I used gluten-free) 1/4 teaspoon salt 1/4 teaspoon white pepper (or black pepper) cooking oil, for frying 1 1/4 cups orange juice 1 orange, zested (only the zest) 2 tablespoons neutral cooking oil (grapeseed, avocado, safflower, etc) 2 tablespoons honey 1 1/2 tablespoons sesame oil 4 cloves garlic, chopped 2 teaspoons fresh ginger, minced 2 teaspoons corn starch 2 teaspoons cold water 1/2 teaspoon salt 1/2 teaspoon chili flakes Gluten Free Paleo Low-Carb 4 Servings Ingredients:

4 Servings

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