Orange Chicken

introduction

This Orange Chicken is bright and tasty. It uses simple food you can buy at any store. You can make it at home fast and eat warm with rice. You can also look at a quick three-ingredient orange chicken for a very short version of orange chicken.

why make this recipe

You make this recipe when you want a sweet and tangy sauce with crisp chicken. The sauce uses orange juice, soy sauce, and a little sugar for a bold taste. The fried chicken stays soft inside and crisp outside. If you need a simple weeknight idea, see an easy orange chicken method for more ideas.

how to make Orange Chicken

You will coat and fry small chicken pieces. Then you will make a bright orange sauce and mix the chicken in it. For a different cook style, you can read a roasted orange chicken twist to get a baked version idea.

Ingredients :

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon sesame oil
• 1 tablespoon green onions, chopped
• Oil for frying

Directions :

1. In a bowl, mix cornstarch, flour, salt, and pepper. Toss chicken pieces in the mixture until well coated.
2. Heat oil in a pan over medium-high heat. Fry the chicken in batches until golden and cooked through. Remove and drain on paper towels.
3. In a separate saucepan, combine orange juice, soy sauce, sugar, rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer and cook until slightly thickened.
4. Toss the fried chicken in the sauce until well coated.
5. Serve hot, garnished with chopped green onions.
   
   

how to serve Orange Chicken

Serve this chicken with plain white rice or fried rice. Add steamed veg or a simple salad for a light meal. You can also find side dish ideas like those in a roasted orange chicken side guide.

how to store Orange Chicken

Let the chicken cool to room temp. Put it in an airtight box. Keep in the fridge for up to 3 days. To reheat, warm in a pan on low heat so the sauce stays smooth.

tips to make Orange Chicken

• Dry the chicken well before you coat it. It helps the coating stick.
• Fry in small batches so the oil stays hot and the chicken stays crisp.
• Make the sauce a bit thicker by simmering it a little longer.
• For a lighter cook, try baking or air frying instead of deep frying. For another baked idea, try baked ranch chicken to learn a baked chicken method.

variation (if any)

• Add red pepper flakes for heat.
• Use zest from the orange for more bright flavor.
• Swap chicken for tofu for a veg option.
• Use honey instead of sugar for a different sweet note.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay juicy. Cut them into bite pieces like the breasts.

Q: Can I make the sauce ahead?
A: Yes. Make the sauce and store in the fridge for two days. Warm it before you toss with the chicken.

Q: How can I make this less sweet?
A: Cut the sugar by half and add a splash more soy sauce or vinegar to balance the taste.

Q: Can I freeze this dish?
A: You can freeze the cooked chicken and sauce in a box for up to one month. Thaw in the fridge before reheating.

Orange Chicken

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• Author: olivia
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A bright and tasty Orange Chicken recipe featuring a sweet and tangy sauce with crisp chicken.

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Ingredients

Scale 1x2x3x

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon sesame oil
• 1 tablespoon green onions, chopped
• Oil for frying

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Instructions

1. In a bowl, mix cornstarch, flour, salt, and pepper. Toss chicken pieces in the mixture until well coated.
2. Heat oil in a pan over medium-high heat. Fry the chicken in batches until golden and cooked through. Remove and drain on paper towels.
3. In a separate saucepan, combine orange juice, soy sauce, sugar, rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer and cook until slightly thickened.
4. Toss the fried chicken in the sauce until well coated.
5. Serve hot, garnished with chopped green onions.

Notes

Dry the chicken well before coating to help the coating stick. For a lighter cook, try baking or air frying instead of deep frying.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 14g
• Sodium: 950mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 25g
• Cholesterol: 70mg