introduction
This dish is easy and fast. You can make a sweet and tangy orange sauce and cook the chicken crisp. Try it for a weeknight meal or a small party. For more simple ideas, see easy chicken dinner recipes.
why make this recipe
You make this dish when you want a big taste with little work. The sauce is bright and fresh. The fried chicken stays crisp and fun to eat. This recipe keeps well and feeds a group. You can also pair it with other soft pasta or rice recipes like easy chicken stroganoff for a full menu.
how to make Easy Orange Chicken
Follow a few clear steps. First, cut and season the chicken. Then coat and fry the pieces until crisp. Make the orange sauce in a small pan and thicken it with a cornstarch slurry. Toss the fried chicken in the sauce so it gets full flavor. For a set-and-forget slow cook idea, check a different method at easy crockpot dinners healthy chicken recipe.
Ingredients :
- 1 1/2 lbs chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil, for frying
- 1 cup fresh orange juice
- 1 tbsp orange zest
- 1/3 cup soy sauce
- 2 tbsp rice vinegar
- 1/3 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp cornstarch (for slurry)
- 2 tbsp water
- Sesame seeds or sliced green onions, for garnish (optional)
You can swap a side to match this dish, like a simple pasta side inspired by easy parmesan chicken pasta.
Directions :
- Season chicken pieces with salt and pepper. Coat in a mixture of flour and cornstarch, dip in beaten eggs, then dredge again in flour mixture.
- Heat oil in a skillet or deep pan over medium-high heat. Fry chicken in batches until golden brown and crispy. Drain on paper towels.
- In a saucepan, combine orange juice, zest, soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes. Bring to a simmer.
- Whisk cornstarch with water to make a slurry. Stir into sauce and cook until thickened.
- Toss fried chicken in the sauce until evenly coated.
- Garnish with sesame seeds or green onions if desired. Serve hot over rice.
how to serve Easy Orange Chicken
Serve hot over steamed white rice or fried rice. Add a side of steamed broccoli or a light salad. For a change, serve with warm naan or flat bread. You can also try a plate mix with other curries like this quick easy homemade butter chicken recipe.
how to store Easy Orange Chicken
Cool the chicken to room temperature. Put it in an airtight box. Store in the fridge for 3 to 4 days. Reheat in a pan on low heat so the sauce warms and the chicken stays moist. You can freeze for up to 2 months. Thaw in the fridge before you reheat.
tips to make Easy Orange Chicken
- Dry the chicken pieces well before you coat them to make a crisp crust.
- Fry in small batches so the oil stays hot and the pieces crisp evenly.
- Taste the sauce before you thicken it. Add more sugar or vinegar to balance sweet and sour.
- Use fresh orange juice and zest for the best bright flavor.
- For less oil, you can bake the coated chicken at 425ยฐF (220ยฐC) until crisp, but fry gives the best crunch.
variation (if any)
- Make it spicy: add more red pepper flakes or a splash of chili sauce.
- Make it lighter: bake instead of fry and use less sugar in the sauce.
- Make it sticky: add a little honey to the sauce at the end.
- Use shrimp or tofu instead of chicken for a change.
FAQs
Q: Can I use frozen orange juice?
A: Yes. Use thawed, refrigerated orange juice. Fresh juice tastes better but frozen works.
Q: Can I skip frying and air fry?
A: Yes. Air fry the coated chicken at 400ยฐF (200ยฐC) for 10โ12 minutes, turn once, until crisp.
Q: How do I make the sauce less sweet?
A: Cut the brown sugar amount in half, or add more rice vinegar to balance it.
Q: Can I make the sauce ahead?
A: Yes. Make the sauce and chill. Reheat and toss with hot chicken before serving.
Q: Is cornstarch needed in the batter and sauce?
A: Cornstarch in the batter makes a light crisp shell. Cornstarch in the sauce helps it thicken fast.
Conclusion
Try this recipe and see how bright orange and crisp chicken can be. For another clear step-by-step with a similar feel, visit Easy Orange Chicken Recipe (with Homemade Sauce) โ Cookin ….
Print
Easy Orange Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and flavorful dish featuring crispy fried chicken tossed in a sweet and tangy orange sauce, perfect for weeknight meals or gatherings.
Ingredients
- 1 1/2 lbs chicken breast or thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil, for frying
- 1 cup fresh orange juice
- 1 tbsp orange zest
- 1/3 cup soy sauce
- 2 tbsp rice vinegar
- 1/3 cup brown sugar
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp cornstarch (for slurry)
- 2 tbsp water
- Sesame seeds or sliced green onions, for garnish (optional)
Instructions
- Season chicken pieces with salt and pepper. Coat in a mixture of flour and cornstarch, dip in beaten eggs, then dredge again in flour mixture.
- Heat oil in a skillet or deep pan over medium-high heat. Fry chicken in batches until golden brown and crispy. Drain on paper towels.
- In a saucepan, combine orange juice, zest, soy sauce, rice vinegar, brown sugar, garlic, ginger, and red pepper flakes. Bring to a simmer.
- Whisk cornstarch with water to make a slurry. Stir into sauce and cook until thickened.
- Toss fried chicken in the sauce until evenly coated.
- Garnish with sesame seeds or green onions if desired. Serve hot over rice.
Notes
For a healthy option, you can bake the chicken instead of frying for a crisp texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 18g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg









