Description

This Orange Chicken recipe brings a takeout favorite right to your kitchen! Tender chicken pieces are coated in a crispy batter and tossed in a sweet and tangy orange sauce. It’s a delicious and easy-to-make dish that’s perfect for a quick weeknight dinner.

Ingredients

Units Scale

1 1/2 cups orange juice
3/4 cup sugar
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoon minced garlic
3/4 teaspoon red chili flakes
1/2 teaspoon minced ginger
9 tablespoons cornstarch, divided
1/3 cup all-purpose flour
2 large eggs, whisked
3 boneless, skinless chicken breasts, cut into small pieces
Vegetable oil, for frying
2 green onions, sliced (optional garnish)
Cooked rice, for serving

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Instructions

Make Orange Sauce: In a medium saucepan, combine orange juice, sugar, rice vinegar, soy sauce, garlic, chili flakes, and ginger. Cook over medium-high heat for 3 minutes.
Thicken Sauce: In a small bowl, whisk together 3 tablespoons cornstarch and 3 tablespoons water to make a slurry. Add the slurry to the sauce and whisk until smooth. Cook until thickened, about 5 minutes. Remove from heat and set aside.
Prepare Breading: In a shallow dish, combine remaining cornstarch and flour.
Coat Chicken: Dip chicken pieces in the egg wash, then dredge in the cornstarch mixture.
Fry Chicken: Heat vegetable oil in a large skillet to 350°F (177°C). Fry chicken in batches until golden brown and crispy. Drain on paper towels.
Combine with Sauce: Return chicken to the skillet over low heat. Add orange sauce and toss to coat. Heat through for 8 minutes.
Serve: Serve hot over cooked rice. Garnish with sliced green onions, if desired.

Notes

You can adjust the amount of red chili flakes to your preferred spice level.
If you don’t have fresh ginger, you can substitute with ½ teaspoon of ground ginger.
For a thicker sauce, add more cornstarch slurry (equal parts cornstarch and water).

Nutrition

Serving Size: ¾ chicken breast with sauce and ½ cup rice
Calories: 600
Sugar: 50g
Sodium: 800mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 70g
Fiber: 2g
Protein: 30g
Cholesterol: 80mg