Orange Chicken Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
375 kcal
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Course
Main Course, Dinner
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Cuisine
Asian
Orange Chicken Recipe
Description
This Orange Chicken recipe combines marinated chicken chunks with an orange-based sauce made from freshly squeezed orange juice, chicken broth, vinegar, soy or tamari sauce, and aromatics like garlic and ginger. The marinade imparts citrusy, savory, and slightly spicy tones, especially with the addition of sriracha. After marinating, the chicken is dipped in beaten eggs, dredged with cornstarch, and quickly fried in hot peanut oil to lock in moisture and crisp the coating.
The leftover marinade is boiled down to a thickened sauce, which is then poured over or served alongside the fried chicken to provide a sticky, tangy glaze. The dish is often garnished with green onions and sesame seeds for added flavor and color contrast.
Orange Chicken pairs well with steamed rice or simple stir-fried vegetables to balance the rich and flavorful meat. The spicy notes can be adjusted by varying the amount of sriracha in the marinade, and gluten-free tamari sauce can replace soy sauce if needed.
Ingredients
For the Marinade:
- 1 cup chicken broth
- ½ cup orange juice freshly squeezed
- orange zest
- ½ cup white sugar
- ⅓ cup rice vinegar Asian seasoned
- soy sauce or Tamari
- 4 cloves garlic finely minced
- 2 TB sriracha depending on desired heat level
- 1 tsp ground ginger
- 2 TB cornstarch fully dissolved in 2 TB water
For the Chicken:
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-size chunks
- 1 cup cornstarch in a pie pan
- 2 egg beaten, in a pie pan, large
- 1 cup peanut oil for frying
- sesame seed for garnish, optional
- green onion for garnish, optional
Instructions
- Make the Marinade: Combine all marinade ingredients together in a bowl, and whisk to incorporate well. Combine chicken with 1/2 cup of the marinade, making sure that all pieces are thoroughly covered with the marinade. Let it marinate for at least 30 minutes or longer.
- Boil and Thicken: Meanwhile, in a medium saucepan, bring remaining marinade to a boil over medium heat, stirring frequently. Sauce will thicken as it gets to a boil. Once sauce is thickened, turn heat off. Keep sauce warm while you fry the chicken.
- Coat: Remove the chicken from the marinade, and discard leftover sauce. Dip chicken pieces a few at a time into the pan of beaten eggs. Let excess eggs drip off, and dredge chicken pieces in the pan of cornstarch. Press to coat well. Repeat until all pieces are coated.
- Fry: Heat oil in a large saucepan over medium-high to high heat, until oil is very hot. Add chicken pieces, taking care not to overcrowd, and fry until cooked through, about 1-2 min. Place fried chicken on paper towels, and work in batches until all chicken is fried.
- Toss and Serve: Combine the chicken with warm sauce, and serve immediately. Serve over rice and garnish as desired.
Notes
- Replace soy sauce with tamari to make this recipe gluten-free.
- Adjust sriracha quantity to control spiciness according to preference.
- Give feedback by rating the recipe after trying it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Calories | 375kcal | 19% |
| Carbohydrates | 33.5g | 11% |
| Protein | 30.8g | 62% |
| Fat | 12.4g | 19% |
| Saturated Fat | 2.6g | 13% |
| Cholesterol | 177mg | 59% |
| Sodium | 510.3mg | 21% |
| Fiber | 0.3g | 1% |
| Sugar | 29.3g | 59% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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