Orange Chicken

4.52 from 31 votes

Orange Chicken that actually tastes like oranges. Crispy fried chicken tossed in a thick, glossy sauce made with real orange juice and fresh zest. No corn syrup, no food dye, just bold citrus flavor balanced with soy, ginger and a touch of heat. Better than takeout and on the table in 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Lunch, Main Course

Cuisine: American, Asian, Chinese

Keyword: chicken recipes, orange chicken

Servings:

Calories: 329kcal

Author: Joanna Cismaru

Equipment

COOKLOVER Nonstick Saute Pan Induction Skillet with lid 9.5 inch - Black

Ingredients

Orange Sauce

1 cup orange juice
⅓ cup sugar
2 tablespoon rice vinegar
2 tablespoon soy sauce low sodium
1 teaspoon ginger fresh, minced
2 cloves garlic minced
1 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon orange zest

Orange Chicken

2 pounds chicken breast boneless and skinless, cut into small pieces
2 eggs
⅓ cup cornstarch
⅓ cup all-purpose flour
oil for frying

Optional Garnish

1 tablespoon sesame seeds
2 green onions finely chopped

US Customary - Metric

Instructions

In a medium saucepan, add the orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, red pepper flakes and stir. Cook for 3 minutes.
In a small bowl whisk the 1 tablespoon of cornstarch with 1 tablespoon of water to form a paste. Add this to the orange sauce and whisk. Continue to cook for another 3 minutes. You'll notice the sauce will thicken. Remove from heat and stir in the orange zest.
In a shallow dish whisk the flour and cornstarch together. In another shallow dish, whisk the eggs. Dip the chicken pieces in the egg first, then dredge through the flour mixture. Place on a plate. Repeat with remaining chicken.
In a heavy-bottomed pot add about 2 inches of oil and heat until it reaches 350℉. Working in batches, add a few pieces of chicken at a time. Cook for about 2 to 3 minutes turning the chicken often until golden brown. Transfer the cooked chicken to a plate or bowl lined with paper towels. Repeat until all chicken is cooked.
Transfer the chicken to a bowl, pour orange sauce over the chicken and toss well until all chicken is fully coated in the orange glaze.
Garnish chicken with sesame seeds and green onions and serve over rice.

Video

Notes

Pat the chicken dry before coating it. Moisture is the enemy of crispy.
Fry in batches of 3 to 4 pieces. Crowding the pot kills your oil temperature and you will end up with soggy chicken.
Make the sauce first. It waits happily while you fry and you want it warm and ready the second the chicken comes out.
Fresh orange juice and zest only. Bottled juice makes a noticeably flatter sauce.
Toss the chicken in the sauce right before serving, not before. Every minute it sits the coating softens.

Nutrition