Name: Easy Orange Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-size chunks; ¾ cup all-purpose flour; ¼ cup cornstarch; 1 egg, beaten; ½ tsp salt; ½ tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 cup vegetable oil (for frying); 1 cup fresh orange juice (about 2–3 medium oranges); ¼ cup soy sauce (ensure it’s halal-certified); 2 tbsp honey; 1 tbsp rice vinegar; 1 tbsp orange zest; 2 tsp cornstarch mixed with 2 tbsp water (for thickening); 2 tsp grated fresh ginger; 2 garlic cloves, minced; 1 tbsp sesame oil (optional); 1 tbsp sesame seeds (optional, for garnish); 2–3 green onions, chopped (optional, for garnish)

Description

A delicious dish featuring fried chicken pieces tossed in a bright orange sauce that is sweet, slightly sour, and salty. Perfect for a quick meal that pleases both kids and adults.

Ingredients

Scale

1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-size chunks
¾ cup all-purpose flour
¼ cup cornstarch
1 egg, beaten
½ tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 cup vegetable oil (for frying)
1 cup fresh orange juice (about 2–3 medium oranges)
¼ cup soy sauce (ensure it’s halal-certified)
2 tbsp honey
1 tbsp rice vinegar
1 tbsp orange zest
2 tsp cornstarch mixed with 2 tbsp water (for thickening)
2 tsp grated fresh ginger
2 garlic cloves, minced
1 tbsp sesame oil (optional)
1 tbsp sesame seeds (optional, for garnish)
2–3 green onions, chopped (optional, for garnish)

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Instructions

Cut the chicken into bite-size chunks and pat them dry with a paper towel.
In a bowl, mix the flour, cornstarch, salt, pepper, garlic powder, and onion powder.
Put the beaten egg in a small bowl. Dip each chicken piece in the egg, then roll it in the dry mix to coat evenly.
Heat the oil in a deep pan over medium-high heat. Fry the chicken in batches for 4–5 minutes until golden and crisp, then transfer to paper towels to drain.
In a small saucepan, mix orange juice, soy sauce, honey, rice vinegar, orange zest, ginger, garlic, and sesame oil (if using). Bring to a gentle boil.
Let the sauce simmer for 3–5 minutes, then mix the cornstarch with water to make a slurry and slowly add it to the sauce, stirring until thickened.
Taste the sauce and adjust sweetness or tanginess as desired.
Put the fried chicken in a large bowl and pour the sauce over it. Toss gently to coat each piece.
Garnish with sesame seeds and green onions, serve hot over rice or with vegetables.

Notes

For a lighter version, you can bake the coated chicken at 425°F (220°C) for 20–25 minutes. Pat the chicken dry to ensure the coating adheres well.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Frying, Saucing
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 15g
Sodium: 800mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 25g
Cholesterol: 100mg