Name: Chinese Orange Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 lb Chicken Thighs (boneless and skinless, cut into bite-sized pieces); 1/2 cup Cornstarch (for coating the chicken); 1 cup Vegetable Oil (for frying); 1/2 cup Fresh Orange Juice (freshly squeezed for the best flavor); 1/4 cup Soy Sauce (low-sodium is preferred); 1/4 cup Sugar (to balance the citrus tang); 1 tbsp Rice Vinegar (for extra tanginess); 1 tbsp Sesame Oil (for an authentic flavor); 1 clove Garlic, minced (for the sauce); 1 tbsp Ginger, grated (for the sauce)

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introduction

Chinese Orange Chicken is a bright and fun dish. It has crisp chicken and a sweet orange sauce. You can make it at home with few steps and small tools. For a very small list of items, see 3-ingredient orange chicken for a quick idea.

why make this recipe

You will love the mix of sweet and tang. The sauce sticks to each bite. This dish cooks fast and feeds a group. If you want a simple version that still tastes great, look at an easy orange chicken for ideas.

how to make Chinese Orange Chicken

Cut the chicken small so it cooks fast. Coat each piece in cornstarch and fry until brown and crisp. Make the sauce in a pan and let it boil until it gets thick. Toss the chicken in the sauce so each piece gets a coat. For another way to cook orange chicken, try the roasted orange chicken recipe.

Ingredients :

1 lb Chicken Thighs (boneless and skinless, cut into bite-sized pieces)
1/2 cup Cornstarch (for coating the chicken)
1 cup Vegetable Oil (for frying)
1/2 cup Fresh Orange Juice (freshly squeezed for the best flavor)
1/4 cup Soy Sauce (low-sodium is preferred)
1/4 cup Sugar (to balance the citrus tang)
1 tbsp Rice Vinegar (for extra tanginess)
1 tbsp Sesame Oil (for an authentic flavor)
1 clove Garlic, minced (for the sauce)
1 tbsp Ginger, grated (for the sauce)

Directions :

Coat the chicken pieces in cornstarch, then fry them in hot oil until golden brown and crispy. Remove and set aside on paper towels.
In a separate pan, combine orange juice, soy sauce, sugar, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat and cook until thickened.
Add the crispy chicken to the sauce and toss until well coated. Cook for an additional 2-3 minutes to let the sauce adhere to the chicken.

how to serve Chinese Orange Chicken

Serve the chicken hot over plain white rice or brown rice. Add steamed broccoli or green beans on the side. For another style with roasted notes, try serving it like the roasted orange chicken.

how to store Chinese Orange Chicken

Let the dish cool to room temperature first. Put it in an airtight container and place it in the fridge. Eat within 3 to 4 days. For longer keep, freeze in a sealed container for up to 2 months. Thaw in the fridge and reheat until hot.

tips to make Chinese Orange Chicken

Use fresh orange juice for bright taste. Do not crowd the pan when you fry the chicken so each piece gets crisp. Stir the sauce while it cooks to stop burning. If you want to try an oven method, read tips from a baked ranch chicken guide for oven use and timing ideas.

variation (if any)

Make it spicy: add red pepper flakes or sriracha to the sauce.
Bake instead of fry: toss chicken with oil and bake until crisp.
Use breast meat: chicken breast works if you watch cook time.
Add zest: add orange zest to the sauce for more bright taste.

FAQs

Q: Can I use chicken breast instead of thigh?
A: Yes. Cut breast into small pieces and watch the cook time so it does not dry.

Q: Can I make the sauce ahead?
A: Yes. Make the sauce and cool it. Keep it in the fridge for up to two days. Warm it before you toss the chicken.

Q: How do I keep the chicken crisp when I add sauce?
A: Toss quickly and serve fast. Let excess oil drain on paper first so the sauce sticks well.

Q: Can I use bottled orange juice?
A: You can, but fresh juice gives a brighter flavor.

Chinese Orange Chicken