Orange Chicken Recipe

A deservedly popular Chinese-American takeout dish, featuring crispy chunks of fried chicken breast coated in a sweet, tangy, and spicy orange-flavored sticky sauce. This effortless, must-have family dish is excellent for weekly rotation.

Course Main

Cuisine Asian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 382kcal

Author Imma

Ingredients

Sauce

½ cup (120ml) chicken broth
½ cup (120ml) freshly squeezed orange juice
½ cup (100g) granulated sugar
¼ cup (60ml) white vinegar
¼ cup (60ml) soy sauce
1½ teaspoon (7-8g) sriracha
1 teaspoon (2-3g) freshly grated ginger
2 cloves garlic, minced
2 tablespoons (30ml) freshly squeezed lemon juice
1 tablespoon (6g) orange zest
½ teaspoon (0.5 g) red pepper flakes
2 tablespoons (30ml) water
1 tablespoon (8g) cornstarch

Chicken

1½ pounds (680g) boneless, skinless chicken breasts cut into 1-inch cubes
salt and pepper to taste
⅓ cup (42g) cornstarch
⅓ cup (42g) flour
2 eggs, lightly beaten
oil for frying
2 green onions for garnishing (optional)

Instructions

In a large saucepan, heat chicken broth, orange juice, sugar, vinegar, soy sauce, sriracha, ginger, garlic, lemon juice, orange zest, and red pepper flakes over medium-high heat. Mix well and simmer for 3-4 minutes.
In a small bowl, whisk together the water and cornstarch to form a paste. Slowly stir the cornstarch mixture into the orange sauce. Continue cooking while mixing until the sauce begins to thicken, about 5 minutes. Remove the saucepan from the heat and set aside.
Season the cut-up chicken with salt and pepper to taste. In a medium-sized shallow dish, whisk together cornstarch and flour and set aside. In a small, shallow dish, lightly beat the eggs. Dip chicken into the egg mixture and then dredge it in the cornstarch mixture. Place on a plate and set aside.
Meanwhile, heat 2-3 inches of oil in a heavy-bottomed pot or wok over medium-high heat. Working in small batches, fry the breaded chicken, stirring often, until cooked through and golden brown (3-4 minutes). Remove from the oil and drain on a paper-towel-lined plate. Repeat the process for the remaining chicken.
Toss the fried chicken into the orange sauce and stir to coat evenly. Garnish with green onions, and serve immediately with rice.

Notes

Personalize the heat level or leave it out for the kids.
Replace the flour with 4 tablespoons of almond flour and 1 tablespoon of tapioca starch for a grain-free, gluten-free breading.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients used.

Nutrition