Description
This Classic Orange Chicken features crispy, bite-sized pieces of chicken tossed in a glossy orange sauce made with fresh orange juice, soy sauce, garlic, and ginger. It’s a takeout favorite made right at home, perfect for family dinners or satisfying those Chinese-American food cravings.
Ingredients
Units
Scale
- For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Salt and pepper, to taste
- Vegetable oil, for frying
- For the Orange Sauce:
- 1 cup orange juice (preferably fresh)
- 1/4 cup soy sauce
- 1/3 cup sugar or honey
- 1 tablespoon rice vinegar
- 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon orange zest
- Optional: red chili flakes or sriracha for heat
Instructions
- Prepare the Chicken:
- In one bowl, whisk eggs. In another, mix flour, cornstarch, salt, and pepper. Dip chicken pieces in egg, then dredge in flour mixture.
- Fry the Chicken:
- Heat oil in a deep skillet or wok over medium-high heat. Fry chicken in batches until golden brown and crispy (about 4–5 minutes). Drain on paper towels.
- Make the Sauce:
- In a saucepan, combine orange juice, soy sauce, sugar, vinegar, garlic, ginger, and zest. Bring to a simmer. Stir in cornstarch slurry and cook until thickened and glossy, 2–3 minutes.
- Toss and Serve:
- Add fried chicken to the sauce and toss to coat evenly. Serve immediately over steamed rice, garnished with green onions or sesame seeds if desired.
Notes
- You can bake or air fry the chicken for a lighter version.
- Try using orange marmalade in place of fresh juice for a shortcut.
- Great with broccoli, snap peas, or bell peppers stirred in.
- Details
Nutrition
- Calories: 480 kcal
- Sugar: 18g
- Sodium: 820mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 135mg
