introduction
This Orange Chicken is sweet and tangy. It uses simple food you can find in any store. If you want a very quick idea, try a 3-ingredient orange chicken to see how bright orange sauce can taste good with chicken.
why make this recipe
You can make this dish fast and with small work. Kids and grown ups like the sweet sauce and crisp chicken. This dish can feed a family and cost little. If you want a plain step-by-step idea, look at an easy orange chicken guide for tips.
how to make Orange Chicken
You cook the chicken in a pan and make the orange sauce in the same pan. You fry the chicken so it gets a light crust, then you toss it in the warm sauce. If you like oven food, you can also check a roasted orange chicken recipe to change the cook method.
Ingredients :
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1 cup cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1 tablespoon vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 green onions, chopped
- Salt and pepper to taste
Directions :
- In a bowl, season the chicken pieces with salt and pepper. Dredge them in cornstarch until fully coated.
- Heat vegetable oil in a large skillet over medium heat. Fry the chicken until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
- In the same skillet, combine orange juice, soy sauce, sugar, vinegar, garlic, and ginger. Bring to a simmer and let it thicken slightly.
- Add the fried chicken back to the skillet and toss to coat in the sauce.
- Serve hot, garnished with chopped green onions.
how to serve Orange Chicken
Serve this dish with plain white rice or steamed vegetables. You can add a side of noodles or a green salad for a light meal. For a different plate idea, try a style like the roasted orange chicken and pair it with roasted veg.
how to store Orange Chicken
Put the cooled chicken in an airtight box. Keep it in the fridge for up to 3 days. To reheat, warm it in a pan on low heat so the sauce stays thick. You can also freeze the cooked chicken for up to 2 months in a freezer-safe box.
tips to make Orange Chicken
- Pat the chicken dry before you coat it so the cornstarch sticks well.
- Do not crowd the pan when you fry; fry in small batches for a crisp crust.
- Taste the sauce and add more sugar or soy to match your taste.
- Use fresh orange juice for a bright flavor.
- For more recipe ideas and moves, you can also see a recipe for baked ranch chicken to learn different bake methods.
variation (if any)
You can bake the chicken instead of frying it to cut oil. You can add red chili flakes for heat. You can use orange zest for more orange smell. Try change ups like a roasted style or baked version to fit your time and oven.
FAQs (minimum three FAQ)
Q: Can I use thigh meat instead of breast?
A: Yes. Thigh meat stays moist and gives a fuller taste. Cut into bite pieces and cook the same time.
Q: Can I make the sauce less sweet?
A: Yes. Cut the sugar by half or add a bit more soy sauce or vinegar to balance the taste.
Q: How do I get the chicken crisp after I toss it in sauce?
A: Fry the chicken well first and drain on a rack. Toss quickly in the sauce at the end so it keeps some crisp.
Q: Can I make this ahead for a party?
A: Fry the chicken and keep it warm in a low oven. Make the sauce just before guests come and mix them right away.
Q: Is cornstarch needed?
A: Cornstarch gives the thin crust and helps the sauce stick. You can use a light flour coat but the feel will change.
Orange Chicken
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
This Orange Chicken is sweet and tangy, featuring a crisp chicken coated in a vibrant orange sauce, perfect for any family meal.
Ingredients
- 1 lb boneless chicken breast, cut into bite-sized pieces
- 1 cup cornstarch
- 2 tablespoons vegetable oil
- 1/2 cup orange juice
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1 tablespoon vinegar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 green onions, chopped
- Salt and pepper to taste
Instructions
- In a bowl, season the chicken pieces with salt and pepper. Dredge them in cornstarch until fully coated.
- Heat vegetable oil in a large skillet over medium heat. Fry the chicken until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
- In the same skillet, combine orange juice, soy sauce, sugar, vinegar, garlic, and ginger. Bring to a simmer and let it thicken slightly.
- Add the fried chicken back to the skillet and toss to coat in the sauce.
- Serve hot, garnished with chopped green onions.
Notes
For added flavor, use fresh orange juice and adjust sugar to taste. Ensure not to crowd the pan for a crispier chicken.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Chinese
