introduction
This orange chicken uses simple steps and clear taste. It gives sweet and bright sauce with crisp chicken. Try a quick version like this 3-ingredient orange chicken recipe if you want a very fast meal.
why make this recipe
You make this dish for its fresh orange flavor and soft chicken. It makes food the whole house likes. If you want an easy guide to orange chicken, see an easy orange chicken method to learn more styles.
how to make Orange chicken
This recipe has three small parts: coat and fry the chicken, make the sauce, then mix them. Work in small steps and keep things ready. For a roasted style idea you can read a roasted orange chicken recipe that uses the same sauce with oven cooking.
Ingredients :
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
- 1 cup orange juice (freshly squeezed is best)
- Zest of 1 orange
- 1/3 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Sesame seeds and sliced green onions for garnish (optional)
Directions :
- In a bowl, season the chicken pieces with salt and pepper.
- Place the cornstarch and beaten eggs in separate bowls. Dip each piece of chicken into the cornstarch, then into the beaten eggs, ensuring they are well coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken pieces in batches until they are golden brown and cooked through, about 3-4 minutes per side. Remove the cooked chicken and place them on a paper towel-lined plate to drain excess oil.
- In a separate saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, honey, minced garlic, and minced ginger. Bring the mixture to a simmer over medium heat.
- Once the sauce is simmering, add the cornstarch-water mixture to thicken the sauce. Stir continuously until the sauce thickens, about 2-3 minutes.
- Add the fried chicken pieces to the sauce, tossing them until they are evenly coated.
- Serve the orange chicken over steamed rice, garnished with sesame seeds and sliced green onions if desired.
For a baked or oven change, you can see a roasted orange chicken idea that uses similar sauce steps.
how to serve Orange chicken
Serve the orange chicken over plain white rice or brown rice. Put sesame seeds and sliced green onion on top. Offer steamed vegetables or a simple salad on the side. Use chopsticks or a fork and a small bowl for sauce.
how to store Orange chicken
Let the food cool to room temperature first. Put the chicken and sauce in a tight container. Keep it in the fridge up to 3 days. Reheat in a pan on low heat until warm, or use the oven at 350°F (175°C) for 10 minutes.
tips to make Orange chicken
- Dry the chicken bits well before you coat them to get a crisp shell.
- Fry in small batches so the oil stays hot and the chicken cooks right.
- Taste the sauce and add more honey if you like it more sweet.
- Use fresh orange juice for the best bright taste.
- If you want a low-fat option, learn how to change it in a baked chicken guide and use oven steps.
variation (if any)
- Make it sweeter: add more honey or a little brown sugar.
- Make it spicy: add red pepper flakes or a dash of hot sauce.
- Make it glazed: double the sauce and cook longer to thicken more.
- Make it oven-friendly: bake the chicken pieces and then toss in sauce.
FAQs (minimum three FAQ)
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay moist and taste good. Cut them to bite size and use same steps.
Q: Can I use bottled orange juice?
A: You can. Fresh juice gives the best taste, but bottled juice works in a pinch.
Q: How do I keep the chicken crispy when I add sauce?
A: Toss quickly and serve right away. Do not let the chicken sit in sauce too long.
Q: Can I freeze cooked orange chicken?
A: You can freeze it, but the breading may soften. Freeze in a tight bag for up to 2 months and thaw in the fridge before reheating.
Q: Is there a gluten-free change?
A: Use gluten-free soy sauce and check all labels. Cornstarch is gluten-free and works the same.
Orange Chicken
- Total Time: 35
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
This orange chicken features a sweet and bright sauce with crisp chicken, making it a family favorite.
Ingredients
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
- 1 cup orange juice (freshly squeezed is best)
- Zest of 1 orange
- 1/3 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Sesame seeds and sliced green onions for garnish (optional)
Instructions
- In a bowl, season the chicken pieces with salt and pepper.
- Place the cornstarch and beaten eggs in separate bowls. Dip each piece of chicken into the cornstarch, then into the beaten eggs, ensuring they are well coated.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken pieces in batches until golden brown and cooked through, about 3-4 minutes per side. Remove the cooked chicken and place on a paper towel-lined plate to drain excess oil.
- In a separate saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, honey, minced garlic, and minced ginger. Bring the mixture to a simmer over medium heat.
- Once the sauce is simmering, add the cornstarch-water mixture to thicken the sauce. Stir continuously until thickened, about 2-3 minutes.
- Add the fried chicken pieces to the sauce, tossing until evenly coated.
- Serve the orange chicken over steamed rice, garnished with sesame seeds and sliced green onions if desired.
Notes
For best results, use fresh orange juice and don’t let the chicken sit in the sauce too long to keep it crispy.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
