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Orange Chicken

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This Orange Chicken recipe delivers the perfect balance of sweet, tangy, and savory flavors. Crispy, golden-brown chicken is coated in a rich, citrusy orange sauce that’s both sticky and flavorful. Quick and easy to make, this homemade version rivals the restaurant classic and is perfect for dinner, served with rice or vegetables. With no complicated steps and minimal prep time, this dish is a crowd-pleaser that will soon become a family favorite.

Ingredients

For the Chicken:

  • 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

  • 1/2 cup all-purpose flour

  • 1/4 cup cornstarch

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 2 large eggs, beaten

  • 1/4 cup vegetable oil (for frying)

For the Orange Sauce:

  • 1 cup fresh orange juice (about 2-3 oranges)

  • Zest of 1 orange

  • 1/4 cup soy sauce

  • 1/4 cup rice vinegar or white vinegar

  • 1/4 cup granulated sugar

  • 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon ginger powder (or 1 tablespoon fresh ginger, minced)

  • 1 tablespoon sesame oil

  • 1 tablespoon chili flakes (optional, for heat)

For Garnish:

  • Green onions, sliced (optional)

  • Sesame seeds (optional)

Instructions

1. Prepare the Chicken:

  • Coat the Chicken: In a shallow bowl, whisk together the flour, cornstarch, salt, and pepper. Dip each piece of chicken into the beaten eggs, then coat it in the flour mixture, pressing lightly to ensure it’s well coated.

  • Fry the Chicken: Heat the vegetable oil in a large pan or skillet over medium-high heat. Fry the chicken pieces in batches for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the oil and drain on paper towels.

2. Make the Orange Sauce:

  • Combine Sauce Ingredients: In a saucepan, combine the orange juice, orange zest, soy sauce, rice vinegar, sugar, garlic powder, and ginger. Bring to a simmer over medium heat, stirring occasionally.

  • Thicken the Sauce: Once the sauce has come to a simmer, whisk in the cornstarch-water mixture. Stir continuously until the sauce thickens, about 2-3 minutes. For extra heat, add chili flakes.

  • Add Sesame Oil: Once the sauce has thickened, stir in the sesame oil for richness. Let the sauce simmer for another minute, then remove from heat.

3. Combine the Chicken and Sauce:

  • Coat the Chicken: Add the crispy chicken pieces to the saucepan with the orange sauce, tossing to coat evenly. Let it simmer together for an extra minute so the chicken can absorb the flavor.

4. Serve:

  • Garnish and Serve: Transfer the orange chicken to a serving dish and garnish with sliced green onions and sesame seeds, if desired. Serve immediately over steamed rice or with vegetables

Notes

  • Storage: Leftover orange chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The sauce may thicken after refrigeration, so add a little water to loosen it up if necessary.

  • Variations: Add vegetables like bell peppers, carrots, or broccoli when combining the chicken and sauce for extra texture and flavor. For a healthier version, bake the chicken instead of frying it to reduce oil.

Find it online: https://avarecipe.com/orange-chicken/