Crispy Orange Chicken with Tempura Batter
Golden-fried chicken coated in a tangy orange-brown sugar glaze with fresh ginger, garlic, and sesame. The tempura batter creates a crispy exterior while the sauce thickens with cornstarch, clinging to each piece. Finished with sesame seeds and green onions for brightness and crunch. Serve over rice.
Ingredients
- 10 tbsp brown sugar
- 10 tbsp white vinegar
- 3 tablespoons water
- 3 tablespoons soy sauce
- 2 tablespoons white beerdry white wine1:1substitution
adds depth without carbonation
- 1 teaspoon sesame oil
- 2 oranges, zested
- 3 cups tempura batter mix, prepared per packageall-purpose flour mixed with cornstarch and baking powdercustom ratiosubstitutionadds gluten
texture may be less crispy
- 4 cups vegetable oil, for frying and cooking
- 1 ½ lb boneless skinless chicken breasts, cut into large cubes
- 3 green onions, thinly sliced
- 2 tablespoons fresh ginger, finely grated
- 3 garlic cloves, finely chopped
- 2 tablespoons cornstarch, diluted in 1/2 cup cold water
- sesame seeds, for garnish(optional)
Instructions
- 1
Combine brown sugar, white vinegar, water, soy sauce, white beer, sesame oil, and orange zest in a bowl. Season with salt and pepper and set aside.
- 2
Prepare tempura batter according to package directions in a large bowl. Refrigerate.
- 3
Heat vegetable oil to 375°F in a large skillet.
- 4
Dip chicken cubes in cold tempura batter in small batches and fry until golden brown, 4 to 5 minutes per batch. Drain on paper towels for up to 2 minutes, then transfer to a wire rack.
- 5
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add ginger, garlic, and three-quarters of the green onions. Stir for 30 seconds.
- 6
Add white beer, then pour in sauce and cornstarch slurry. Mix well and cook until sauce thickens.
- 7
Add fried chicken and coat thoroughly. Cook 2 minutes more while stirring, then remove from heat.
- 8
Serve over rice. Garnish with sesame seeds and remaining green onions.
Tips
Ensure oil reaches exactly 375°F before frying to achieve crispness without burning the batter.
Keep cooked chicken on a wire rack rather than stacked to maintain crispness.
The cornstarch slurry thickens quickly, so stir constantly once added.
White beer adds subtle sweetness and body to the sauce; do not skip.
Good to Know
Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven to restore crispness.
Prepare sauce and tempura batter up to 1 day in advance. Fry chicken no more than 4 hours before serving to preserve texture.
Serve immediately over steamed rice with extra sesame seeds and green onion garnish on the side.
Common Mistakes
Do not skip the cold refrigeration of tempura batter to avoid dense, greasy coating.
Do not crowd the pan while frying to avoid uneven cooking and temperature drop.
Do not add cornstarch slurry to sauce below a simmer to avoid lumping.
Do not let finished dish sit off heat to avoid sauce congealing.
Substitutions
Gluten-Free Swaps
General Alternatives
texture may be less crispy