Easy Orange Chicken Recipe
This easy orange chicken recipe is crispy, sweet, and tangy. With simple ingredients like chicken, fresh orange juice, soy sauce, and a touch of ginger, it’s quick to make and better than takeout. Perfect for busy weeknights!
Ingredients
- 2 lbs boneless chicken breast or thighs
- 1 egg
- 1/2 cup cornstarch or potato starch
- 1/2 cup all-purpose flour
- A pinch of salt and pepper
- 1/2 cup fresh orange juice
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon grated ginger
- 3 garlic cloves minced
- 1/3 cup brown sugar or honey
- 1 teaspoon chili flakes or chili paste
- 2 teaspoons cornstarch mixed with water
- Sliced green onions
- Sesame seeds
- Fresh orange zest
Instructions
- Dice your chicken into small, bite-sized cubes. Season them lightly with salt and pepper.
- Crack the egg into a bowl and whisk it. Dip each chicken piece into the egg, then coat generously with a mix of cornstarch and flour.
- Heat oil in a pan over medium-high heat. A depth of about two inches is best for frying.
- Fry the coated chicken pieces in batches. Cook for 4-5 minutes until crispy and golden. Remove them from the pan and set aside on a paper towel-lined plate to drain excess oil.
- While the chicken cools, grab a saucepan. Combine the orange juice, soy sauce, rice vinegar, brown sugar, ginger, and garlic.
- Heat the mixture on medium, stirring often. Add the chili paste (if using) for a little kick.
- To thicken, mix the cornstarch with water and pour it into the saucepan. Cook until the sauce becomes thick and glossy.
- Add the fried chicken pieces to the orange sauce and toss until every piece is coated perfectly. Allow it to simmer for 3 minutes to soak up all that flavor.
Notes
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Orange chicken can freeze well. Just keep the sauce and chicken separate if possible, and reheat them together in a pan.
- Reheating Tip: Avoid microwaving to keep the chicken crispy. Use a skillet over medium heat instead.