Orange Chicken
User Reviews
5
Orange Chicken
Description
This Orange Chicken recipe uses chicken breasts or thighs cut into pieces, dipped in egg wash and a flour-cornstarch seasoning mixture before frying. This creates a crispy exterior that holds up to the sticky orange sauce, made by simmering orange juice and zest with rice wine vinegar, soy sauce, brown sugar, garlic, ginger, sesame oil, and red pepper flakes. Cornstarch slurry is added near the end to thicken the sauce to a glaze consistency. Frying the chicken in small batches ensures even crisping without overcrowding.
The result is a flavorful combination of citrus brightness and savory depth with a touch of heat. Serving with cooked rice helps balance the richness and absorbs the sauce well. Garnishing with green onions and sesame seeds adds fresh notes and texture contrast.
Leftovers keep well refrigerated for 3 to 4 days, and the chicken and sauce can be frozen separately for up to 2 to 3 months. Reheating with extra sauce helps maintain moisture and flavor.
Ingredients
Chicken
- 4 chicken breast about 1 ½ - 2 pounds, boneless skinless; or chicken thighs
- 2 large egg
- 1 cup all-purpose flour
- 2 Tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- cooking oil for frying
Sauce
- 2 teaspoon orange zest
- 1 cup orange juice or store bought, fresh
- 2 Tablespoon soy sauce
- 2 Tablespoon brown sugar
- 2 Tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon garlic minced, fresh
- 1 teaspoon ginger minced, fresh
- ½ teaspoon red pepper flakes more if you like it spicy, crushed
- ½ cup water
- 2 Tablespoon cornstarch
Serving
- rice
- green onions
- sesame seeds toasted
Instructions
Sauce
- In a medium saucepan, add all ingredients for sauce EXCEPT water and cornstarch. Stir and heat over medium.
- In a small bowl or jar with a lid, whisk together the water and cornstarch to make a slurry.
- Then slowly drizzle into sauce whisking constantly until sauce begins to thicken.
- Cook for 4-5 minutes or until sauce is to desired consistency.
- Remove from heat and set aside.
Chicken
- Trim chicken and cut into large chunks.
- In a shallow bowl or dish, whisk eggs.
- In another bowl or dish, whisk together flour, cornstarch, salt and pepper
- Dip chicken in eggs and then in flour mixture, place on baking sheet until oil is hot.
- Heat oil in large skillet to 350 degrees F.
- Line large baking sheet with paper towel.
- Working in small batches, cook chicken 2-3 minutes or until golden brown.
- Remove from oil with slotted spoon and place on prepared baking sheet.
- Repeat with the rest of the chicken.
- After all chicken is cooked toss chicken with sauce.
- Serve immediately with rice, green onions, and sesame seeds if desired.
- Store leftovers in refrigerator in an airtight container.
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- For longer storage, freeze the cooked chicken and sauce separately in airtight containers for up to 2 to 3 months; thaw before reheating.
- When reheating, add extra sauce if needed to keep the chicken moist.
- Using boneless, skinless chicken thighs instead of breasts will yield a slightly juicier texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 607 kcal
% Daily Value*
| Calories | 607kcal | 30% |
| Carbohydrates | 66g | 22% |
| Protein | 59g | 118% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 238mg | 79% |
| Sodium | 1392mg | 58% |
| Potassium | 1092mg | 23% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 401IU | 8% |
| Vitamin C | 34mg | 38% |
| Calcium | 53mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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