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Orange Chicken Recipe

This Orange Chicken is a must-try! Crispy chicken enveloped in a tangy-sweet orange sauce, perfect for any dinner occasion.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken, Comfort Food, Easy
Servings: 4 servings

Ingredients

  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • Salt and pepper for seasoning
  • 2 large eggs beaten
  • 1/2 cup all-purpose flour for coating
  • 1/3 cup cornstarch for extra crispiness
  • Vegetable oil for frying
  • 2 cloves garlic minced
  • 2 teaspoons minced fresh ginger for flavor
  • 1 tablespoon olive oil for the sauce
  • 3/4 cup fresh orange juice the star of the sauce
  • Zest of 1 orange for extra citrusy goodness
  • 1/4 cup granulated sugar to sweeten the sauce
  • 2 tablespoons soy sauce adds depth of flavor
  • 2 tablespoons rice vinegar for acidity
  • 1/4 teaspoon red chili flakes optional, for a hint of heat
  • 2 tablespoons cornstarch for thickening the sauce
  • 2 tablespoons water to dissolve the cornstarch

Instructions

  • Begin by seasoning the bite-sized chicken pieces with salt and pepper. This will enhance the flavor of the chicken before it’s coated and fried.
  • In one bowl, beat the two large eggs. In another bowl, combine the all-purpose flour and cornstarch. This two-step dredging process will ensure a crispy exterior when frying.
  • Dip each piece of seasoned chicken into the egg mixture, allowing any excess to drip off, then coat it thoroughly in the flour and cornstarch mixture. Shake off any excess flour and set the coated chicken aside on a plate.
  • In a large frying pan or wok, heat about 1 inch of vegetable oil over medium-high heat. Once the oil is hot, add the chicken in batches, ensuring not to overcrowd the pan. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Use a spatula to flip the chicken pieces halfway through cooking. Transfer the cooked chicken to a plate lined with paper towels to drain excess oil.
  • In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and fresh ginger, sautéing for about 30 seconds until fragrant. Then, pour in the fresh orange juice, add the orange zest, granulated sugar, soy sauce, and rice vinegar. Stir to combine.
  • In a small bowl, mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Gradually add this to the sauce, stirring constantly until the sauce thickens, about 2-3 minutes. If desired, sprinkle in red chili flakes for a touch of heat.
  • Once the sauce has thickened, add the crispy chicken pieces to the saucepan and gently toss to coat every piece in the glossy orange sauce. Cook for an additional minute, allowing the chicken to absorb some of the sauce.
  • Your Orange Chicken is now ready to be served! Transfer it to a serving dish and garnish with additional orange zest or sliced green onions if desired. Pair it with steamed rice or noodles for a complete meal.

Equipment

  • Large Mixing Bowl
  • Frying pan or wok
  • Spatula
  • Measuring Cups and Spoons
  • Small Saucepan
  • Whisk

Notes

  • Store leftover Orange Chicken in an airtight container in the refrigerator for up to 3 days.
  • For longer storage, freeze the chicken after frying but before adding the sauce for up to 2 months.
  • Thaw frozen chicken in the refrigerator overnight and reheat in a frying pan until warmed through.