Easy Orange Chicken Recipe
Crispy chicken pieces coated in a sweet and tangy orange sauce that's better than takeout. Perfect for a family dinner!
Print Pin Servings: 6
Calories: 425kcal
Cost: $17
Equipment
- Large heavy-bottomed pot or deep fryer
- Candy/deep-fry thermometer
- Medium saucepan
- Mixing bowls
- Whisk
- Slotted spoon
- Paper towels
Ingredients
the Chicken:
- 2 pounds boneless skinless chicken thighs
- 2 large eggs
- 1 cup cornstarch
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
the Orange Sauce:
- 1 cup fresh orange juice
- ½ cup brown sugar
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 2 tablespoons orange zest
- 3 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoons cornstarch
- ¼ cup water
- ¼ teaspoon red pepper flakes optional
Garnish:
- Sliced green onions
- Sesame seeds
- Orange zest
Instructions
- Cut chicken into 1-inch pieces.
- Whisk eggs in a bowl. Mix cornstarch, flour, salt, and pepper in another bowl.
- Dip chicken in egg, then coat in cornstarch mixture.
- Heat oil to 350°F in a large pot.
- Fry chicken in batches for 4-5 minutes until golden.
- For sauce: Combine orange juice, brown sugar, vinegar, soy sauce, zest, garlic, and ginger in a pan.
- Bring to simmer. Mix cornstarch with water and add to sauce.
- Cook until thickened, about 3-5 minutes.
- Toss fried chicken in sauce.
- Garnish with green onions, sesame seeds, and orange zest.
Notes
- Best served immediately over steamed rice
- Store leftovers in fridge for up to 3 days
- Use chicken thighs for juicier results
- Double coating creates extra crispiness
Nutrition
Calories: 425kcal | Carbohydrates: 46g | Protein: 28g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 145mg | Sodium: 820mg | Fiber: 1g | Sugar: 18g | Vitamin A: 120IU | Vitamin C: 35mg | Calcium: 45mg | Iron: 2.2mg