Crispy Orange Chicken Spring Rolls
Delight your taste buds with these Crispy Orange Chicken Spring Rolls, a mouthwatering fusion of savory and citrusy flavors wrapped in a golden, crunchy shell. Juicy, bite-sized chicken pieces are coated in a light, crispy batter, fried to perfection, and tossed in a luscious homemade orange sauce infused with fresh garlic, ginger, and a hint of sweet honey. Nestled with vibrant shredded carrots, cabbage, and green onions, the flavorful chicken is tightly rolled in delicate spring roll wrappers and fried until irresistibly crunchy. Perfect for appetizers, snacks, or party platters, these spring rolls pair deliciously with extra orange sauce for dipping. Easy to prepare in under an hour, this recipe combines bold Asian-inspired flavors with restaurant-style crispiness, making it a must-try for any occasion.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 0.5 cup cornstarch
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 2 tablespoons water
- 2 cups vegetable oil
- 0.5 cup orange juice
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 teaspoon sesame oil
- 2 cloves garlic
- 1 teaspoon fresh ginger
- 1 teaspoon sriracha (optional)
- 12 pieces spring roll wrappers
- 0.5 cup shredded carrots
- 0.5 cup shredded cabbage
- 3 stalks green onions
- 1 batch cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water)
Instructions
Cut the chicken breast into small, bite-sized pieces.
In a bowl, combine cornstarch, flour, salt, and black pepper.
In another bowl, beat the eggs with water.
Coat the chicken pieces in the flour mixture, then dip them in the egg mixture, and coat again in the flour mixture.
Heat the vegetable oil in a deep skillet or saucepan over medium-high heat.
Fry the coated chicken pieces until golden and crispy, about 4-5 minutes. Remove and set aside on a paper towel-lined plate.
In a small saucepan, combine orange juice, soy sauce, honey, sesame oil, minced garlic, grated ginger, and sriracha if using.
Bring the sauce to a simmer, then thicken it with the cornstarch slurry. Cook for 2-3 minutes until it coats the back of a spoon.
In a large mixing bowl, toss the fried chicken pieces with the orange sauce until well coated.
Lay a spring roll wrapper on a flat surface with a corner facing you to form a diamond shape.
Place about 2 tablespoons of the orange chicken, a little shredded carrot, shredded cabbage, and green onion near the corner closest to you.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a bit of water or the cornstarch slurry.
Repeat the process with the remaining wrappers and filling.
Heat the vegetable oil in a deep skillet and fry the spring rolls in batches until golden brown and crispy, about 2-3 minutes. Remove and place on a paper towel-lined plate.
Serve warm with additional orange sauce for dipping, if desired.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 68.7 g | ||
| Cholesterol | 167 mg | 56% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 12.7 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 70 mg | 5% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 528 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
