March 22, 2022

Crispy Orange Caramel Chicken

Crispy Orange Caramel Chicken is one of my family’s very favorite dishes. I have been making this dish regularly for many years. I start this dish by frying chicken until it’s very crispy. Then, I toss it with a sweet orangey caramel sauce. This is my version of Chinese orange chicken. We like this dish for several reasons. First of all, I like that this dish reheats great. I can reheat the leftovers in the microwave oven, and they still taste delicious. Secondly, I like that this dish uses ingredients I always have in the house. That makes this dish inexpensive to prepare. And, finally, we all love the crispy chicken and sweet sauce.

The Equipment I Used

A Deep Fry Thermometer- You’ll need that for this recipe.
A Large Pot- Use a large pot for your deep frying. An enameled cast iron Dutch oven will work great. But any deep pot is fine.

The Ingredients Needed for Crispy Orange Caramel Chicken

Chicken- I used boneless, skinless chicken breasts. But you could also use boneless, skinless chicken thighs. I recommend Bell and Evans for extra tender chicken.
Oil- You can use vegetable, canola, or peanut oil. I always use Crisco vegetable oil.
Orange Juice- Use freshly squeezed orange juice.
Soy Sauce- Use low sodium soy sauce or tamari.
Rice Vinegar- You can find this in the Asian section or vinegar section of your market.
Sesame Oil- You can find this in the Asian section or oil section of your market.
Garlic- I like to buy the peeled cloves and keep them in my freezer.

How I Made my Chicken

First, I simmered together all my sauce ingredients. You want to cook the sauce until it’s thick. Be careful that it doesn’t burn.
Next, I fried the chicken. Make sure the oil is at exactly 375 degrees before adding a new batch of chicken.
Finally, I stirred together the chicken and sauce.

If you like crispy chicken, you need to try this addictive Crispy Orange Caramel Chicken.

Crispy Orange Caramel Chicken

Super crispy deep-fried chicken breast chunks enveloped in a sweet orange caramel sauce.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Chinese

Servings

Equipment

deep frying thermometer

Ingredients

For the Crispy Orange Caramel Chicken:

1 lb. boneless, skinless chicken breast, cut in half inch pieces
3 cups vegetable oil
1 egg
1 tsp. each sugar and kosher salt
⅛ tsp. black pepper
1 cup cornstarch

For the Orange Caramel Sauce:

3 tbsp. vegetable oil
3 dried chilis or ¼ tsp. crushed red pepper flakes
1 tsp. minced garlic
½ cup granulated sugar
¼ tsp. ground ginger
¼ cup freshly squeezed orange juice
1 tbsp. rice vinegar
¼ cup low salt soy sauce
1 tbsp. sesame oil
2 tsp. cornstarch mixed with 4 tsp. water

Garnishes:

2 tbsp. minced orange zest
1 sliced orange

Instructions

Begin by making the Orange Caramel Sauce: In a three- quart saucepan, heat the vegetable oil on medium heat and add the chilis, sugar, ginger, orange juice, garlic, vinegar, soy sauce, and sesame oil. Bring to a boil and then add 2 tsp. cornstarch mixed with 4 tsp. of water and simmer until the sauce gets thick and syrupy about 5 minutes. Set aside.
Next, fry the Crispy Orange Caramel Chicken: Start by heating one inch of vegetable oil in a deep pot, to 375°.
In a large bowl, beat the egg, sugar, and salt together. Stir in the chicken. Add the cornstarch and stir until all the chicken is coated.
When the oil is at 375°, fry the chicken pieces in three batches until the coating is starts to turn golden and crisp. Drain each batch on a wire rack. Then, refry all the chicken a second time, in 3 batches, until they are super crispy.
Meanwhile, reheat the sauce. When the chicken is all done, toss them with the sauce in a large bowl and serve. Sprinkle with the orange zest and serve with the orange slices.