If you are craving fresh, restaurant style Orange Chicken, then this the Orange Chicken recipe is for you! Plus you get to stay in, save some money, and it is super easy to make. If you have been using pre-made orange chicken sauce, I promise you will never go back after trying the recipe. It really doesn’t compare. The chicken pieces are crispy on the outside, soft on the inside and the sauce is bursting with fresh flavor. It is also a very beautiful dish with its orange color, a pop of green with the green onion garnish, and the sprinkle of sesame seeds. This dish is sure to impress both your eyes and your taste buds and is an excellent add to your dinner rotation.
Ingredients You’ll Need:
Servings: 6
Active time: 20 minutes Total time: 30 minutes
For this Orange Chicken recipe you will need:
For the sauce:
- 1 cup of orange juice – Get the kind with no pulp and no added sugar
- 1/4 cup white sugar – For the classic sweetness of the orange chicken sauce.
- 2 tablespoons white vinegar – This adds a bright, tangy flavor and helps to cut any bitterness in the orange juice.
- 2 tablespoons soy sauce – Essential for the classic flavor.
- 1/3 teaspoon minced ginger – Adds a fresh quality and some zest. I know 1/3 teaspoon is not a usual measurement, but 1/4 really is too little and 1/2 is too much. 1/3 allows it to be subtle without getting lost.
- 2 minced garlic gloves – Necessary for the flavor profile.
- 1/2 teaspoon red chili flakes – For the most subtle heat.
- 1 tablespoon cornstarch – This is the key to getting your sauce thick.
- 2 tablespoons water – This will be to mix with your cornstarch to make sure it has no lumps in it.
For the chicken:
- 1.5 pounds cubed chicken breast – About 1 inch pieces.
- 1 egg – This will act as a binder between coats of flour batter.
- 2 tablespoons water – to whisk with the egg
- 1/4 cup corn starch – This is important for making the fried chicken more crispy.
- 1/2 cup all-purpose flour – For the coating the chicken.
- A pinch of salt – To bring out flavor.
- 1/4 cup vegetable oil – For frying.
- Green onion – Not only does it add some beautiful color, but it really add necessary pops of flavor.
- Sesame seeds – This is a beautiful garnish but also a nice, subtly, nutty flavor that elevates the orange chicken. In my opinion, this is what takes it from feeling homemade to feeling like you are dining at a restaurant.
- Orange slices – This is optional for additional garnish. This one really is just for the appearance.
How to Make Orange Chicken:
Servings: 6
Active time: 20 minutes Total time: 30 minutes
For the sauce:
Step 1. To a medium sized sauce pan add 1 cup of orange juice, 1/4 cup of sugar, 2 tablespoons of white vinegar, 2 tablespoons of soy sauce, 1/3 tsp minced ginger, 2 minced garlic cloves, and 1/2 tsp of red chili flakes. Heat on medium heat for about 5 minutes, or until the sugar fully dissolves when stirred.
Step 2. In a small bowl, combine 1 tablespoons of cornstarch with 2 tablespoons of water. Whisk with a fork until there are no clumps.
Step 3. Stir in the cornstarch mixture to the pan and stir periodically for about 10 minutes or until the sauce becomes slightly thick. A rubber spatula works great for this. You want the consistency to be almost like honey. Once it has reached the right thickness, remove the pan from heat and cover until ready to add the chicken.
For the Chicken:
Step 4. Mix 1/4 cup cornstarch, 1/2 a cup of flour, and a pinch of salt onto a large bowl.
Step 5. Whisk 1 egg and 2 tablespoons of water in a medium sized bowl.
Step 6. Heat 1/4 cup of oil in a large pan on medium-high heat. If it is getting too hot while you are prepping your chicken, turn off the heat and put it back on on time to be hot when the chicken goes on it.
Step 7. Cut the chicken into bite sized pieces. They will be around 1 inch on each side.
Step 8. Coat chicken pieces in the whisked eggs and then in the flour mixture. Set aside until all of the pieces are coated. Using a large slotted spoon works well for this.
Step 9. Add chicken to the pan and cook for around 5 minutes on each side or until the chicken is golden brown. You may have to work in batches if there is not room for them to all lay flat. Once fried, add chicken to the sauce pan and fold it in until it is evenly coated.
Step 10. Once platted, sprinkle the chicken with sesame seeds and sliced green onions. Add your orange peels on the side if you are using them.
Serve with: fried rice, white rice, or chow mien.
Enjoy!
Pro Tips:
– To help the fry batter stay on the chicken, do not move the pieces for a few minutes when first placing them in the pan.
What To Do With The Leftovers:
Storing:
This may store well in the refrigerator for 4-5 days.
Reheating:
You can reheat this in a pan on the stove on medium heat, stirring periodically until hot throughout.
Meal Prepping:
Paragraph about what parts of this you can meal prep
Pairs Well With:
Serve this with fried rice, white rice, or chow mien.
Video:
Orange Chicken
Ingredients
For the sauce:
- 1 cup of orange juice – with no pulp or added sugar
- 1/4 cup white sugar
- 2 tablespoons white vinegar – This adds a bright
- 2 tablespoons soy sauce
- 1/3 teaspoon minced ginger
- 2 minced garlic gloves
- 1/2 teaspoon red chili flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
For the chicken:
- 1.5 pounds cubed chicken breast – about 1 inch pieces
- 1 egg
- 2 tablespoons water
- 1/4 cup corn starch
- 1/2 cup all-purpose flour
- A pinch of salt
- 1/4 cup vegetable oil
- Green onion
- Sesame seeds
- Orange slices – optional for garnish
Instructions
For the sauce:
- To a medium sized sauce pan add 1 cup of orange juice, 1/4 cup of sugar, 2 tablespoons of white vinegar, 2 tablespoons of soy sauce, 1/3 tsp minced ginger, 2 minced garlic cloves, and 1/2 tsp of red chili flakes. Heat on medium heat for about 5 minutes, or until the sugar fully dissolves when stirring.
- In a small bowl, combine 1 tablespoons of cornstarch with 2 tablespoons of water. Whisk with a fork until there are no clumps.
- Stir in the cornstarch mixture to the pan and stir periodically for about 10 minutes or until the sauce becomes slightly thick. Rmove the pan from heat and cover until ready to add the chicken.
For the chicken:
- Mix 1/4 cup cornstarch, 1/2 a cup of flour, and a pinch of salt onto a large bowl.
- Whisk 1 egg and 2 tablespoons of water in a medium sized bowl.
- Heat 1/4 cup of oil in a large pan on medium-high heat.
- Cut the chicken into bite sized pieces – around 1 inch on each side.
- Coat chicken pieces in the whisked eggs and then in the flour mixture. Set aside until all of the pieces are coated.
- Add chicken to the pan and cook for around 5 minutes on each side or until the chicken is golden brown. You may have to work in batches if there is not room for them to all lay flat. Once fried, add chicken to the sauce pan and fold it in until it is evenly coated.
- Once platted, sprinkle the chicken with sesame seeds and sliced green onions. Add your orange peels on the side if you are using them.
