Sweet and Sour Orange Chicken

This sweet and sour orange chicken recipe is tangy sweet and sour with a kick of orange flavor.

Print Recipe

Prep Time 25

Cook Time 15

Total Time 40

Course lunch/dinner

Cuisine Mediterranean

Servings 8 people

Calories 2607.6 kcal

Equipment

1 Wok or Large Deep Skillet For deep frying the chicken effectively.
1 Medium Saucepan For simmering the sweet and sour sauce.
2 Mixing Bowls One for the wet batter, one for dry flour dredging.
1 Whisk For preparing the batter and sauce.
1 Chef's Knife and Cutting Board For prepping chicken and aromatics.

Ingredients

Main

1 cup ice water
1 egg
¼ teaspoon baking soda
¼ teaspoon salt
2 cups all-purpose flour divided
4 skinless boneless chicken breasts, cut into cubes
vegetable oil for frying
4 tablespoons cornstarch
3 tablespoons water
1 cup white sugar
½ cup ketchup
½ cup white vinegar
½ cup water
½ cup orange marmalade
½ cup chopped fresh pineapple Optional
2 tablespoons pineapple juice
2 teaspoons soy sauce
1 ½ teaspoons minced fresh ginger
1 teaspoon minced garlic
¼ teaspoon red pepper flakes

Instructions

Beat ice water and egg together in a bowl using a whisk or a fork. Add baking soda and salt; beat to combine. Add 1 cup flour; beat until blended but lumpy.
Place remaining 1 cup flour in a separate bowl. Dredge chicken pieces in flour, then dip in egg mixture, letting excess batter drip off.
Heat vegetable oil in a wok or large, deep skillet over medium heat until a drop of water crackles when dropped in oil.
Carefully lower chicken into the hot oil; fry until golden brown and no longer pink in centers, 3 to 4 minutes, flipping if needed. Set aside and keep warm.
Combine cornstarch and 3 tablespoons water in a small bowl.
Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and pepper flakes in a medium saucepan; bring to a boil. Add cornstarch mixture. Reduce heat; simmer, stirring frequently, until reaches desired thickness.
Pour sauce over chicken and serve.

Notes

Achieving a truly crispy exterior on the chicken is paramount; ensure your frying oil maintains a consistent temperature of around 350-375°F (175-190°C) and avoid overcrowding the pan, which lowers oil temperature and leads to soggy results. The baking soda in the batter assists in achieving a light, crispy crust. For the sauce, the quality of your orange marmalade significantly impacts the final flavor; opt for a good brand with high fruit content. A pinch of toasted sesame oil at the very end of the sauce preparation can add a deeper aromatic complexity. Garnish with toasted sesame seeds and thinly sliced scallions for enhanced visual appeal and a fresh finish. Serve immediately over steamed jasmine rice.