Orange Chicken
User Reviews
4.5
Orange Chicken
Description
This Orange Chicken recipe starts with bite-sized pieces of boneless chicken breast coated in an egg wash, then dredged in a flour and cornstarch mixture for a crisp finish. The chicken is fried in hot oil in batches to maintain its crunch. Meanwhile, the orange sauce is prepared by simmering orange juice, sugar, rice vinegar, soy sauce, fresh ginger, garlic, and red pepper flakes, then thickened with a cornstarch slurry. Fresh orange zest is added at the end to enhance citrus flavor. When the crispy chicken is tossed with the thickened sauce, it becomes well-coated with a shiny, flavorful glaze.
Serve this dish with steamed rice or stir-fried vegetables to complement the sweet and tangy flavors, making it a satisfying entrée suitable for dinner. The contrast between the crisp chicken and the sticky sauce defines the dish’s appeal.
To maintain crispiness, fry chicken in small batches and reheat leftovers in the oven rather than microwave. Using fresh orange juice and zest makes a noticeable difference in flavor. The sauce thickness can be adjusted by simmering longer after adding the cornstarch mixture. Store leftover chicken and sauce separately in the refrigerator for up to 3 days; freezing is possible but best done separately.
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 egg
- ⅓ cup cornstarch
- ⅓ cup all-purpose flour
- neutral cooking oil for frying, generic cooking oil
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.
Notes
- Use fresh orange juice and zest to achieve the best citrus flavor in the sauce.
- Fry chicken in small batches to keep pieces crispy and prevent the oil temperature from dropping.
- If a thicker sauce is preferred, simmer it slightly longer after adding the cornstarch slurry.
- Store leftover chicken and sauce separately in the refrigerator for up to 3 days; freezing is possible but keep components separate to preserve texture.
- Reheat the chicken in an oven to maintain its crisp exterior, and heat the sauce in a saucepan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 329 kcal
% 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.
User Reviews
Overall Rating
4.5
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