introduction
This orange chicken has a bright, sweet sauce and crisp chicken pieces. It cooks fast and tastes like a takeout favorite. If you want a faster version to try soon, see the easy orange chicken recipe for ideas.
why make this recipe
This dish pairs sweet orange with savory soy and garlic. Kids and adults like the crunch and the bright sauce. For a very short list of items, check the 3-ingredient orange chicken note to help save time.
how to make Orange Chicken
You make this dish in two parts: fry the chicken, then cook the sauce. The fried chicken stays crisp when you toss it in the thick orange sauce. You can also look at a roasted orange chicken recipe if you want a baked version instead of frying.
Ingredients :
- 2 cups chicken breast, diced
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup orange juice
- 1/2 cup sugar
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons green onions, sliced (for garnish)
- Oil for frying
Directions :
- In a bowl, mix cornstarch, flour, salt, and pepper. Dredge the diced chicken in the mix.
- Heat oil in a pan and fry the chicken until golden brown and fully cooked. Remove and set aside.
- In another small pan, stir orange juice, sugar, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Heat and stir until the sauce thickens.
- Add the fried chicken to the sauce and toss to coat every piece.
- Serve hot and top with sliced green onions.
how to serve Orange Chicken
Serve this orange chicken with white rice or steamed vegetables. Place the chicken on a bed of rice and pour extra sauce on top. For another serving idea, you can pair it with a side like roasted orange chicken style sides or simple steamed greens.
how to store Orange Chicken
Cool the chicken to room temp before you store it. Put it in an airtight box and keep it in the fridge for up to 3 days. To reheat, warm it in a pan so the sauce stays thick and the chicken stays a bit crisp.
tips to make Orange Chicken
Pat the chicken pieces dry before you coat them to get a better crunch. Do not crowd the pan while frying; fry in small batches. If your sauce is too thin, simmer it a bit longer to reduce. For a different flavor twist, try a side with a bold taste like baked ranch chicken to mix with your meal.
variation (if any)
- Make it spicy: add a pinch of red pepper flakes or a dash of chili sauce to the orange sauce.
- Make it baked: toss the coated chicken on a sheet and bake until crisp, then toss with sauce.
- Make it lighter: use less sugar or a sugar substitute in the sauce.
FAQs (minimum three FAQ)
Q: Can I use dark meat chicken?
A: Yes. You can use thigh meat. Cut it to small pieces and watch the cook time; thighs may take a bit longer.
Q: Can I use frozen orange juice?
A: Yes. Use real orange juice for best taste, fresh or from concentrate both work.
Q: How do I keep the chicken crunchy after adding sauce?
A: Drain excess oil and toss quickly. Serve right away. Reheat in a pan if needed to keep some crisp.
Q: Can I make the sauce ahead?
A: Yes. Make the sauce and keep it in the fridge. Heat it and toss with just-cooked chicken for best texture.
Orange Chicken
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
This orange chicken features a bright, sweet sauce with crisp chicken pieces, reminiscent of takeout favorites.
Ingredients
- 2 cups chicken breast, diced
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 cup orange juice
- 1/2 cup sugar
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons green onions, sliced (for garnish)
- Oil for frying
Instructions
- In a bowl, mix cornstarch, flour, salt, and pepper. Dredge the diced chicken in the mix.
- Heat oil in a pan and fry the chicken until golden brown and fully cooked. Remove and set aside.
- In another small pan, stir orange juice, sugar, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Heat and stir until the sauce thickens.
- Add the fried chicken to the sauce and toss to coat every piece.
- Serve hot and top with sliced green onions.
Notes
Pat the chicken dry before coating for better crunch. Fry in small batches to avoid crowding the pan.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
