Orange Chicken

introduction

This orange chicken is bright, sweet, and a bit spicy. It cooks fast and uses common items from the store. For a very quick take, try a simple three-ingredient version found at 3-ingredient orange chicken to see how easy it can be.

why make this recipe

You should make this recipe because it feels like a treat but it is not hard. Kids like the sweet sauce. You can serve it on a weeknight. If you want another easy take, look at this easy orange chicken recipe for small changes.

how to make Orange Chicken

This recipe uses fried chicken pieces coated in a bright orange sauce. First you coat and fry the chicken. Then you make the sauce in a pan and toss the chicken in it. For a roasted take, you can see a roast method at roasted orange chicken tips.

Ingredients :

You need:

• 1 lb chicken breast, diced
• 1/2 cup cornstarch
• 2 eggs, beaten
• 1/4 cup vegetable oil
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/2 teaspoon red pepper flakes
• Green onions, for garnish

You can swap some items for a roasted style; read more about roast ideas at roasted orange chicken ideas.

Directions :

1. In a bowl, coat the diced chicken with cornstarch.
2. Dip the chicken pieces in the beaten eggs.
3. Heat vegetable oil in a pan and fry the chicken until golden brown and crispy.
4. In a separate pan, combine orange juice, soy sauce, sugar, rice vinegar, garlic, ginger, and red pepper flakes. Bring to a simmer.
5. Add the fried chicken to the sauce and stir until well coated.
6. Serve hot, garnished with green onions.

For a side idea, you can pair this with different baked dishes like baked ranch chicken for a mix of flavors.

how to serve Orange Chicken

Serve this orange chicken over white rice or fried rice. You can also put it on noodles. Add steamed vegetables on the side. Garnish with chopped green onion and a little sesame seed if you like.

how to store Orange Chicken

Let the chicken cool to room temperature. Put it in a tight container. Store in the fridge for up to 3 days. Reheat in a pan over low heat to keep the sauce thick. Do not leave it out more than two hours.

tips to make Orange Chicken

• Dry the chicken pieces well before you coat them.
• Do not crowd the pan when you fry. Work in batches.
• Keep the sauce warm so it coats the chicken smooth.
• Taste the sauce and add more sugar or vinegar a little at a time.

variation (if any)

• Make it less sweet by cutting the sugar by half.
• Add more heat with chili sauce or extra red pepper flakes.
• Try baking or roasting the chicken for a lighter version.

FAQs

Q: Can I use chicken thighs instead of breast?
A: Yes. Thighs stay juicier and taste good.

Q: Can I make the sauce ahead?
A: Yes. Make the sauce and keep it in the fridge for one day. Heat it before you toss with chicken.

Q: Is cornstarch needed?
A: Cornstarch gives a crisp coat. You can use flour, but the texture will change.

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

Orange Chicken

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• Author: olivia
• Total Time: 30
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

Bright, sweet, and slightly spicy, this orange chicken cooks fast and is perfect for weeknight dinners.

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Ingredients

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• 1 lb chicken breast, diced
• 1/2 cup cornstarch
• 2 eggs, beaten
• 1/4 cup vegetable oil
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 1/4 cup sugar
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/2 teaspoon red pepper flakes
• Green onions, for garnish

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Instructions

1. In a bowl, coat the diced chicken with cornstarch.
2. Dip the chicken pieces in the beaten eggs.
3. Heat vegetable oil in a pan and fry the chicken until golden brown and crispy.
4. In a separate pan, combine orange juice, soy sauce, sugar, rice vinegar, garlic, ginger, and red pepper flakes. Bring to a simmer.
5. Add the fried chicken to the sauce and stir until well coated.
6. Serve hot, garnished with green onions.

Notes

Serve over white rice, fried rice, or noodles. Add steamed vegetables on the side.

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

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 18g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 120mg