Description
This Orange Chicken recipe brings the takeout favorite right to your kitchen! Crispy, tender chicken is coated in a tangy and sweet orange sauce, making it a delicious and satisfying meal that’s ready in 30 minutes.
Ingredients
Units
Scale
Orange Sauce:
- 1 cup orange juice
- 1/3 cup granulated sugar
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon minced fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon orange zest
Orange Chicken:
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 large eggs
- 1/3 cup cornstarch
- 1/3 cup all-purpose flour
- Oil for frying (vegetable or canola oil recommended)
Optional Garnish:
- 1 tablespoon sesame seeds
- 2 green onions, finely chopped
Instructions
- Make Orange Sauce: In a saucepan, combine orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, and red pepper flakes. Cook for 3 minutes over medium heat. In a small bowl, whisk together cornstarch and water to form a slurry. Add the slurry to the sauce and whisk until thickened. Remove from heat and stir in orange zest.
- Prepare Chicken: In a shallow dish, whisk together flour and cornstarch. In another dish, whisk eggs. Dip chicken pieces in the egg mixture, then dredge in the flour mixture, ensuring they are fully coated.
- Fry Chicken: Heat about 2 inches of oil in a large pot to 350°F (175°C). Fry chicken in batches until golden brown and crispy. Remove chicken and drain on paper towels.
- Combine and Serve: Transfer the fried chicken to a bowl and pour the orange sauce over it. Toss to coat evenly. Garnish with sesame seeds and green onions, and serve over rice.
Notes
- Fresh Ingredients: Use fresh orange juice and zest for the best flavor.
- Frying: Fry chicken in batches to prevent overcrowding and ensure crispiness.
- Sauce Thickness: Adjust the sauce thickness by simmering it longer or adding more cornstarch slurry.
- Storage: Store leftovers in the refrigerator for up to 3 days, or freeze chicken and sauce separately.
- Reheating: Reheat chicken in the oven and sauce separately to maintain crispiness.
Nutrition
- Serving Size: 1 Serving
- Calories: 500kcal
- Sugar: 25g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg
