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Orange Chicken

Orange Chicken Recipe

This Orange Chicken recipe delivers crispy, bite-sized pieces of chicken coated in a glossy, sweet-tangy orange sauce made with real orange juice, soy sauce, garlic, and ginger. It comes together in about 30 minutes and tastes just like your favorite takeout, only fresher and brighter.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian Inspired
Calories: 430
Ingredients Method Notes

Ingredients
  

Chicken
  • 6 whole boneless chicken thighs Or about 2 lbs chicken tenderloins, cut into 1/2 inch cubes.
  • 0.25 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon black pepper Freshly ground, or less to taste.
  • 1 teaspoon onion powder
  • 0.5 teaspoon ginger powder
  • 0.5 teaspoon salt
  • 1 teaspoon paprika Adds color and a mild warmth.
  • vegetable oil For frying the chicken.
Orange Sauce
  • 0.75 cup orange juice Fresh squeezed if possible, or good-quality store-bought.
  • 1.5 tablespoons cornstarch To thicken the sauce.
  • 2 tablespoons vegetable oil
  • 3 tablespoons low sodium soy sauce
  • 1.5 tablespoons rice vinegar Or white vinegar.
  • 2 tablespoons brown sugar Adjust to taste or replace with honey.
  • 0.5 tablespoons grated fresh ginger
  • 2 cloves fresh garlic Minced.
  • 0.5 teaspoon black pepper Freshly ground.
  • 1 teaspoon orange zest
  • chili flakes Optional, to add heat.

Method
 

  1. Season and coat the chicken. Cut the chicken into 1/2 inch cubes and place them in a mixing bowl. Add the flour, 1 tablespoon cornstarch, salt, black pepper, onion powder, ginger powder, and paprika. Toss until all of the chicken pieces are lightly and evenly coated.
  2. Fry the chicken. Heat a layer of vegetable oil in a large, deep skillet over medium-high heat. Working in batches, fry the coated chicken pieces for about 2–3 minutes, turning once, until they are golden and cooked through. Transfer the fried chicken to a plate or rack to drain while you cook the remaining batches.
  3. Whisk the orange sauce. In a separate bowl or large measuring cup, whisk together the orange juice, 1 1/2 tablespoons cornstarch, vegetable oil, soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, black pepper, orange zest, and chili flakes (if using) until smooth and well combined.
  4. Cook the sauce. Pour the sauce mixture into a clean nonstick skillet or wok and cook over low to medium heat, stirring frequently, until it begins to bubble and thickens into a glossy glaze that coats the back of a spoon.
  5. Toss the chicken in the sauce. Add the fried chicken pieces to the thickened sauce and toss gently until every piece is well coated. Let the chicken and sauce simmer together for 1–2 minutes so the flavors meld.
  6. Serve. Serve the Orange Chicken Recipe over hot white rice, fried rice, or noodles. Garnish with sliced green onions and sesame seeds if you like.

Notes

Use a large nonstick skillet or wok so the chicken has room to crisp without steaming. Cut the chicken into evenly sized cubes for consistent cooking. Taste the sauce before adding the chicken and adjust the sweetness, tang, or spice by tweaking the sugar, vinegar, or chili flakes. If you like extra sauce for rice, double the sauce ingredients while keeping the amount of chicken the same.