Easy Orange Chicken

Name: Easy Orange Chicken
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 10 serving
Ingredients: 1 lb (453.59 g) boneless skinless breast or thighs, cut into bite-sized chunks, about 1 inch to 1¼ inches; 1 tablespoon peanut oil; ¼ teaspoon granulated garlic; ¼ teaspoon cayenne pepper or ground black pepper; ¼ teaspoon kosher salt; ½ cup cornstarch; 1 egg; 2 tablespoons orange zest; ½ cup orange juice; 3 tablespoons rice vinegar; 1 tablespoon reduced-sodium soy sauce; 1 tablespoon Shaoxing wine or dry sherry; 2 tablespoons light brown sugar or granulated; 1 tablespoon cornstarch; ¼ teaspoon red pepper flakes; ¼ cup peanut oil; 3 green onions; 3 cloves garlic; 1 tablespoon ginger; 2 teaspoons toasted sesame seeds for garnish; 3 dried red chili

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
18 mins
Servings
10
Calories
171 kcal
Course
Main Course, Lunch
Cuisine
Chinese

Easy Orange Chicken

Deacon Moody

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If you're craving the bold and zesty flavors of Asian cuisine, this dish is a must-try. This 30-minute recipe offers a healthier homemade alternative to take-out, allowing you to savor the delicious flavors of Thai cuisine right in the comfort of your kitchen. 🥡😋

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Ingredients

Servings

1 lb (453.59 g) boneless skinless breast or thighs, cut into bite-sized chunks, about 1 inch to 1¼ inches.

For the Marinade:

1 tablespoon peanut oil , avocado oil, or canola oil
¼ teaspoon granulated garlic
¼ teaspoon cayenne pepper or ground black pepper
¼ teaspoon kosher salt

For the Coating:

½ cup cornstarch
1 egg

For the Orange Chicken Sauce:

2 tablespoons orange zest
½ cup orange juice
3 tablespoons rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon Shaoxing wine or dry sherry
2 tablespoons light brown sugar or granulated
1 tablespoon cornstarch
¼ teaspoon red pepper flakes

For the Stir-fry

¼ cup peanut oil , avocado oil, canola oil, or vegetable oil
3 green onions , sliced (white part for cooking and the green part for garnishing)
3 cloves garlic , minced
1 tablespoon ginger , minced
2 teaspoons toasted sesame seeds for garnish (Optional)
3 dried red chili , optional

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Instructions

In a medium bowl, whisk together the egg, garlic powder, cayenne pepper, and oil with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow sitting for 10 to 15 minutes. For the sauce: Meanwhile, combine the sauce ingredients in a small bowl, and set aside. To Cook: In a large ziplock bag, add the cornstarch. Add the marinated chicken into the bag, seal, and shake until fully coated. Heat the oil in a wok or large nonstick skillet over medium-high heat until hot, and once it just begins to smoke, add the marinated chicken. Cook without touching the chicken until the bottom turns golden brown, about 2-3 minutes. Flip to brown the other side for 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes. Place the pan back onto the stove and turn to medium heat. Wipe the skillet with a paper towel, leaving about 1 to 2 tablespoons of oil in the skillet. Add the dried chili, the white part of the green onion, ginger, and garlic. Stir-fry until it releases its fragrance, about 1 minute.
Stir the sauce again to dissolve the cornstarch completely. Pour into the pan along with the green part of the green onion. Stir and cook until it thickens.
Add the chicken pieces back to the skillet and toss to coat the chicken with the sauce. Garnish with sesame seeds, if desired. Transfer the Orange Chicken to a plate and serve over white rice. Enjoy!

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: Allow it to cool completely before transferring it to an airtight container or a resealable bag. Store it in the refrigerator for up to 3-4 days. Ensure that the container is tightly sealed to prevent moisture loss and contamination.
To reheat: It is recommended to use the oven or stovetop rather than the microwave. To reheat in the oven, preheat it to around 300°F (150°C), place the chicken in an oven-safe dish, cover it with foil to prevent drying, and heat for about 15-20 minutes or until warmed through. On the stovetop, heat a pan over medium heat, add a small amount of oil or cooking spray to prevent sticking, and stir-fry the chicken until heated thoroughly.
If you prefer to use the microwave for convenience, place the chicken in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat in intervals of 30 seconds to 1 minute, stirring in between, until it reaches the desired temperature.
If you prefer to use the microwave for convenience, place the chicken in a microwave-safe dish, cover it with a damp paper towel to retain moisture, and heat in intervals of 30 seconds to 1 minute, stirring in between, until it reaches the desired temperature.
Make-Ahead
Make-Ahead
To make Thai Sweet Chili Chicken ahead of time, marinate the chicken in the mixture, store it in the refrigerator for up to 24 hours, and prepare the orange sauce separately, keeping it in the fridge until needed. When you're ready to serve, cook the chicken until crispy and heated, reheat the sauce separately, and assemble the dish by pouring the warm sauce over the cooked chicken.
To make Thai Sweet Chili Chicken ahead of time, marinate the chicken in the mixture, store it in the refrigerator for up to 24 hours, and prepare the orange sauce separately, keeping it in the fridge until needed. When you're ready to serve, cook the chicken until crispy and heated, reheat the sauce separately, and assemble the dish by pouring the warm sauce over the cooked chicken.
How to Freeze
How to Freeze
To freeze Thai Sweet Chili Chicken, allow the cooked chicken to cool completely, portion it into individual or family-sized servings, and pack them in freezer-safe containers or resealable bags. Label and date the packages, then place them in the freezer. Thai Sweet Chili Chicken can be frozen for 2-3 months. When ready to enjoy, thaw the desired portion in the refrigerator overnight and reheat it in the oven, stovetop, or microwave until heated through. Ensure the chicken reaches a safe internal temperature before serving.
To freeze Thai Sweet Chili Chicken, allow the cooked chicken to cool completely, portion it into individual or family-sized servings, and pack them in freezer-safe containers or resealable bags. Label and date the packages, then place them in the freezer. Thai Sweet Chili Chicken can be frozen for 2-3 months. When ready to enjoy, thaw the desired portion in the refrigerator overnight and reheat it in the oven, stovetop, or microwave until heated through. Ensure the chicken reaches a safe internal temperature before serving.
To store: Allow it to cool completely before transferring it to an airtight container or a resealable bag. Store it in the refrigerator for up to 3-4 days. Ensure that the container is tightly sealed to prevent moisture loss and contamination.
To reheat: It is recommended to use the oven or stovetop rather than the microwave. To reheat in the oven, preheat it to around 300°F (150°C), place the chicken in an oven-safe dish, cover it with foil to prevent drying, and heat for about 15-20 minutes or until warmed through. On the stovetop, heat a pan over medium heat, add a small amount of oil or cooking spray to prevent sticking, and stir-fry the chicken until heated thoroughly.