Orange Popcorn Chicken
Orange Popcorn Chicken
Ingredients
For the Chicken
- 1 pound chicken breast, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 egg
- 3 cups oil, for frying, or as needed
For the Dredging Mixture
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
For the Orange Sauce
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon cornstarch, for slurry
- 2 tablespoons water, for slurry
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 2 tablespoons green onions, chopped
Instructions
- 1
In a medium bowl, combine the bite-sized chicken breast pieces with 1 tablespoon of soy sauce, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of paprika, 1 teaspoon of garlic powder, and 1 egg. Mix thoroughly until all chicken pieces are well coated. Set aside.
⏱️ 5 min
- 2
In a separate shallow bowl, combine 1 cup of all-purpose flour, 1/2 cup of cornstarch, and 1 teaspoon of baking powder. Whisk these dry ingredients together until well combined.
⏱️ 3 min
- 3
Take each marinated chicken piece and dredge it completely in the dry dredging mixture, ensuring each piece is fully covered. Gently shake off any excess.
⏱️ 7 min
- 4
Heat about 3 cups of oil (or enough to submerge the chicken) in a deep pan or Dutch oven over medium-high heat to 350°F (175°C). Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry until the chicken is golden brown and crispy, about 3-5 minutes per batch. Remove the fried chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350
- 5
While the chicken is frying, prepare the orange sauce. In a separate saucepan, combine 1/2 cup of orange juice, 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of brown sugar, 1 tablespoon of grated ginger, and 1 tablespoon of minced garlic. Bring the mixture to a simmer over medium heat.
⏱️ 5 min
- 6
In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Once the orange sauce is simmering, slowly pour the cornstarch slurry into the sauce while continuously stirring. Continue to stir until the sauce thickens to your desired consistency, about 1-2 minutes.
⏱️ 2 min
- 7
Add the fried popcorn chicken to the pan with the thickened orange sauce. Toss the chicken gently until each piece is evenly coated in the sauce.
⏱️ 3 min
- 8
Transfer the orange popcorn chicken to a serving dish. Garnish with sesame seeds and chopped green onions, if desired. Serve hot and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Orange Popcorn Chicken
For the Chicken
- 1 pound chicken breast, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 egg
- 3 cups oil, for frying, or as needed
For the Dredging Mixture
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
For the Orange Sauce
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1 tablespoon cornstarch, for slurry
- 2 tablespoons water, for slurry
For Garnish (Optional)
- 1 teaspoon sesame seeds
- 2 tablespoons green onions, chopped
Instructions
- 1
In a medium bowl, combine the bite-sized chicken breast pieces with 1 tablespoon of soy sauce, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of paprika, 1 teaspoon of garlic powder, and 1 egg. Mix thoroughly until all chicken pieces are well coated. Set aside.
⏱️ 5 min - 2
In a separate shallow bowl, combine 1 cup of all-purpose flour, 1/2 cup of cornstarch, and 1 teaspoon of baking powder. Whisk these dry ingredients together until well combined.
⏱️ 3 min - 3
Take each marinated chicken piece and dredge it completely in the dry dredging mixture, ensuring each piece is fully covered. Gently shake off any excess.
⏱️ 7 min - 4
Heat about 3 cups of oil (or enough to submerge the chicken) in a deep pan or Dutch oven over medium-high heat to 350°F (175°C). Carefully place the coated chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry until the chicken is golden brown and crispy, about 3-5 minutes per batch. Remove the fried chicken with a slotted spoon and place on a wire rack set over paper towels to drain excess oil.
⏱️ 10 min•🌡️ 350 - 5
While the chicken is frying, prepare the orange sauce. In a separate saucepan, combine 1/2 cup of orange juice, 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of brown sugar, 1 tablespoon of grated ginger, and 1 tablespoon of minced garlic. Bring the mixture to a simmer over medium heat.
⏱️ 5 min - 6
In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Once the orange sauce is simmering, slowly pour the cornstarch slurry into the sauce while continuously stirring. Continue to stir until the sauce thickens to your desired consistency, about 1-2 minutes.
⏱️ 2 min - 7
Add the fried popcorn chicken to the pan with the thickened orange sauce. Toss the chicken gently until each piece is evenly coated in the sauce.
⏱️ 3 min - 8
Transfer the orange popcorn chicken to a serving dish. Garnish with sesame seeds and chopped green onions, if desired. Serve hot and enjoy!
⏱️ 2 min