Orange Chicken

Name: Orange Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 people
Ingredients: 2 large boneless, skinless chicken breasts; ¼ cup (32 g) cornstarch; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; ⅓ cup Vegetable oil; 1 ½ teaspoons orange zest; 1 cup (249 g) freshly squeezed orange juice; ½ cup (100 g) light brown sugar; 3 tablespoons soy sauce; 2 tablespoons rice vinegar; 2 teaspoons garlic; ½ teaspoon crushed red pepper; ¼ teaspoon ground ginger; 2 tablespoons water; 1 tablespoon cornstarch; green onions

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 people
Calories
522 kcal
Course
Main Course, Dinner

Orange Chicken

Iris Hanson

Report

Orange Chicken is bite-sized pieces of chicken pan-fried to golden perfection, smothered in a sweet, tangy orange sauce with a subtle kick. Why not skip the takeout and try making homemade orange chicken instead? Serve it alongside some rice and garnish with green onions for a delicious restaurant-style meal right at home! You can also make the chicken in an air fryer.

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Ingredients

Servings

Chicken

2 large boneless, skinless chicken breasts, cut into 1-inch cubes
¼ cup (32 g) cornstarch
1 teaspoon kosher salt
½ teaspoon ground black pepper
⅓ cup Vegetable oil, for frying

Sauce

1 ½ teaspoons orange zest
1 cup (249 g) freshly squeezed orange juice, about 3 large oranges
½ cup (100 g) light brown sugar, packed
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons garlic, minced
½ teaspoon crushed red pepper
¼ teaspoon ground ginger
2 tablespoons water
1 tablespoon cornstarch
green onions, for garnish

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Instructions

Chicken

To a large mixing bowl, add chicken, cornstarch, salt, and pepper. Toss to coat the chicken evenly on all sides. Set aside.
To a large nonstick skillet over medium-high heat, add oil*. When the oil is shimmering, carefully add chicken to the hot oil, leaving some space in between so that the chicken cooks evenly. (Depending on the size of the skillet, you may have to work in batches.) Cook for 4-5 minutes per side, or until browned and cooked through to an internal temperature of 165°F. Transfer the chicken to a plate. Tent to keep warm.

Sauce

In the same skillet over medium heat, combine orange juice, orange zest, brown sugar, soy sauce, rice vinegar, garlic, crushed red pepper, and ginger. Lower the heat to simmer for approximately 5-6 minutes, stirring occasionally.
In a small bowl, whisk together water and cornstarch. Add the mixture to the sauce, continuing to cook until slightly thickened, an additional 1-2 minutes.
Return the fried chicken to the skillet, tossing it to coat evenly with the sauce.
Garnish with green onions before serving.

Notes

*Air Fryer Instructions:
Spray the basket of the air fryer with nonstick cooking spray.
Coat the chicken as instructed.
Place chicken into the basket of your air fryer in a single layer. (Depending on the size of your air fryer, you may have to work in batches.)
Air for 10 minutes at 400°F, flipping the chicken halfway through, or until the chicken reaches an internal temperature of 165°F.
Continue with making the sauce.