4.5 from 90 votes
Orange Chicken
Orange Chicken is a crispy, golden chicken dish tossed in a sweet and tangy orange sauce. This quick and easy recipe is packed with bold flavors and ready in just 30 minutes. Perfect for a simple yet delicious homemade takeout meal!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 329 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
Asian , Chinese , American
Ingredients
Orange Sauce
- 1 cup orange juice
- ⅓ cup sugar
- 2 tablespoon rice vinegar
- 2 tablespoon soy sauce low sodium
- 1 teaspoon ginger fresh, minced
- 2 cloves garlic minced
- 1 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon orange zest
Orange Chicken
- 2 pounds chicken breast boneless and skinless, cut into small pieces
- 2 eggs
- ⅓ cup cornstarch
- ⅓ cup all-purpose flour
- oil for frying
Optional Garnish
- 1 tablespoon sesame seeds
- 2 green onions finely chopped
Instructions
- In a medium saucepan, add the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, red pepper flakes and stir. Cook for 3 minutes.
- In a small bowl whisk the 1 tablespoon of cornstarch with 1 tablespoon of water to form a paste. Add this to the orange sauce and whisk. Continue to cook for another 3 minutes. You'll notice the sauce will thicken. Remove from heat and stir in the orange zest.
- In a shallow dish whisk the flour and cornstarch together. In another shallow dish, whisk the eggs. Dip the chicken pieces in the egg first, then dredge through the flour mixture. Place on a plate. Repeat with remaining chicken.
- In a heavy-bottomed pot add about 2 inches of oil and heat until it reaches 350℉. Working in batches, add a few pieces of chicken at a time. Cook for about 2 to 3 minutes turning the chicken often until golden brown. Transfer the cooked chicken to a plate or bowl lined with paper towels. Repeat until all chicken is cooked.
- Transfer the chicken to a bowl, pour orange sauce over the chicken and toss well until all chicken is fully coated in the orange glaze.
- Garnish chicken with sesame seeds and green onions and serve over rice.
Cup of Yum
Notes
- Use fresh orange juice and zest for the best flavor.
- Fry the chicken in batches to keep it crispy and prevent sogginess.
- If you prefer a thicker sauce, let it simmer for an extra minute or two after adding the cornstarch mixture.
- Leftovers can be stored in the fridge for up to 3 days, or freeze the chicken and sauce separately.
- Reheat the chicken in the oven to maintain its crispiness, and heat the sauce separately.
Nutrition Information
Serving
1serving
Calories
329kcal
(16%)
Carbohydrates
30g
(10%)
Protein
36g
(72%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.02g
Cholesterol
151mg
(50%)
Sodium
396mg
(17%)
Potassium
720mg
(21%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Vitamin A
350IU
(7%)
Vitamin C
25mg
(28%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 329
% Daily Value*
| Serving | 1serving | |
| Calories | 329kcal | 16% |
| Carbohydrates | 30g | 10% |
| Protein | 36g | 72% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 151mg | 50% |
| Sodium | 396mg | 17% |
| Potassium | 720mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 25mg | 28% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.