Description
This Easy Orange Chicken recipe features tender, bite-sized chicken pieces coated in a crispy cornstarch crust and tossed in a sweet and tangy homemade orange sauce. Perfect for a quick weeknight dinner or to satisfy your craving for Chinese takeout at home, this dish is garnished with sesame seeds and green onions for an added burst of flavor.
Ingredients
Scale
Chicken and Coating
- 1 1/2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- Vegetable oil for frying
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced (for garnish)
Orange Sauce
- 1/2 cup orange juice (preferably fresh)
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon orange zest
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Prepare the sauce: In a small bowl, whisk together orange juice, sugar, soy sauce, rice vinegar, orange zest, garlic, ginger, and red pepper flakes. In a separate small bowl, mix cornstarch and water to create a slurry. Set both aside.
- Coat the chicken: Dredge chicken pieces in cornstarch, then dip them in the beaten eggs, ensuring they are evenly coated for a crispy texture after frying.
- Fry the chicken: Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken and drain on paper towels to remove excess oil.
- Cook the sauce: In a clean skillet or wok, pour in the orange sauce mixture and bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for 2 to 3 minutes until the sauce thickens.
- Toss chicken in sauce: Add the fried chicken pieces to the sauce and toss to coat evenly. Cook for an additional 1 to 2 minutes until heated through and well glazed with the sauce.
- Garnish and serve: Sprinkle with sesame seeds and sliced green onions before serving. This dish pairs wonderfully with steamed rice or stir-fried vegetables.
Notes
- Serve over steamed rice or with stir-fried vegetables for a complete meal.
- For a lighter version, skip frying and sauté the chicken pieces instead.
- The orange sauce can be made ahead and refrigerated for up to 3 days.
- Adjust the crushed red pepper flakes to your spice preference or omit for milder flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 14 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 145 mg
