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orange chicken

A delicious and tangy dish featuring crispy chicken pieces coated in a sweet and savory orange sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 cup cornstarch for coating
  • 2 large eggs beaten
  • 2 cups vegetable oil for frying
Orange Sauce
  • 1 cup fresh orange juice preferably from 2-3 oranges
  • 1/2 cup soy sauce low sodium preferred
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic minced
  • 1 teaspoon red pepper flakes optional for heat
  • 1 tablespoon cornstarch for thickening
  • 2 tablespoons water for cornstarch slurry
Garnish
  • 2 green onions sliced for garnish
  • 1 tablespoon sesame seeds for garnish

Method
 

Prepare the Chicken
  1. In a mixing bowl, coat the chicken pieces with cornstarch, ensuring they are evenly coated.
  2. Dip the coated chicken pieces into the beaten eggs, allowing excess to drip off.
Fry the Chicken
  1. Heat the vegetable oil in a large skillet over medium-high heat.
  2. Fry the chicken pieces in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.
Make the Orange Sauce
  1. In a saucepan, combine the orange juice, soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes. Bring to a simmer over medium heat.
  2. In a small bowl, mix the cornstarch with water to create a slurry. Stir this into the sauce and cook until thickened, about 2-3 minutes.
Combine and Serve
  1. Add the fried chicken to the sauce and toss to coat evenly.
  2. Serve hot, garnished with sliced green onions and sesame seeds.

Notes

Serve with steamed rice or fried rice for a complete meal.