5 from 4 votes
Orange Chicken
This mouthwatering recipe for orange chicken features crispy, pan-fried chicken in a sweet and tangy citrus sauce. Ready in 30 minutes!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings:
4
Calories:
609 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 2 orange zest and segments
- 2 lbs chicken breast or thigh meat, boneless, skinless
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 3/4 cup water
- 1 egg
- 4 green onions chopped thin
- vegetable oil for frying
Sauce
- 1 tbsp vegetable oil
- 3 cloves garlic minced
- 2 tsp ginger minced (1-inch piece, fresh
- 1/2 tsp red pepper flakes (add more for heat, optional)
- 1/2 cup sugar
- 1/4 cup orange juice
- 1/4 cup white vinegar
- 1/4 cup water plus 2 tablespoons
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp cornstarch
Instructions
- Zest one of the oranges and then juice it. Set aside. Cut the other orange into several slices and cut each slice into 6 pieces. Set aside.
- Cut the chicken into 1-inch pieces, set aside. In a bowl mix together the flour, cornstarch, salt and pepper. Make a well in the center and pour in the water and egg. Whisk together to form a pancake like better. Add the orange zest and stir through to mix thoroughly. Add the chicken, tossing to coat. Set aside.
- In a saucepan or wok over medium heat add the oil. Saute the garlic, ginger and red pepper flakes for a minute. Add the sugar, orange juice, white vinegar, 1/4 cup of water, soy sauce and sesame oil. Stir and cook until sugar has dissolved and sauce is boiling.
- In a small bowl mix the cornstarch with remaining 2 tablespoons of water and stir into boiling sauce mixture. Stir and cook on low until sauce has thickened, 1-2 minutes. Turn off heat.
- Preheat oven to 250°F. Heat a Dutch oven, deep pot or wok with 2-inches of vegetable oil. Heat to 350°F, and working in batches, carefully drop each piece of chicken in hot oil, cooking for 5 minutes and golden brown in color. Transfer to a paper towel lined baking tray with wire rack. Keep warm in 250°F oven while frying remaining chicken.
- Once all chicken has fried, add all back to the hot oil and fry 1 minute, tossing carefully. Remove from oil, drain on wire lined tray and then transfer to large bowl.
- Pour sauce over chicken, add orange pieces and toss to coat. Serve with green onion sprinkled on top.
Cup of Yum
Nutrition Information
Calories
609kcal
(30%)
Carbohydrates
75g
(25%)
Protein
55g
(110%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.03g
(2%)
Cholesterol
186mg
(62%)
Sodium
1375mg
(57%)
Potassium
1050mg
(22%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Vitamin A
426IU
(9%)
Vitamin C
31mg
(34%)
Calcium
56mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 609
% Daily Value*
| Calories | 609kcal | 30% |
| Carbohydrates | 75g | 25% |
| Protein | 55g | 110% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 186mg | 62% |
| Sodium | 1375mg | 57% |
| Potassium | 1050mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 426IU | 9% |
| Vitamin C | 31mg | 34% |
| Calcium | 56mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.