Description
Orange Chicken is a sweet, tangy, and crispy dish featuring tender chicken thighs coated in a glossy orange sauce. Perfect for weeknight dinners or takeout-style meals at home, this recipe is simple, quick, and crowd-pleasing.
Ingredients
1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1/2 cup cornstarch
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, beaten
1/4 cup vegetable oil, for frying
1/2 cup orange juice
1/4 cup soy sauce
1/4 cup granulated sugar
2 tablespoons rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1 tablespoon sesame seeds, for garnish
2 green onions, chopped, for garnish
Instructions
1. In a medium bowl, mix cornstarch, flour, salt, and pepper.
2. Dip chicken pieces into beaten eggs, then coat evenly with flour mixture.
3. Heat vegetable oil in a large skillet over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 5–6 minutes. Remove and drain on paper towels.
4. In a separate saucepan, combine orange juice, soy sauce, sugar, rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer over medium heat.
5. Stir in the cornstarch slurry and cook until sauce thickens, about 2–3 minutes.
6. Toss fried chicken in the sauce until fully coated.
7. Serve hot, garnished with sesame seeds and chopped green onions.
Notes
Double-fry chicken for extra crispiness.
Add chili flakes for a spicy variation.
Substitute chicken thighs with breasts if desired.
Serve with steamed rice or noodles.
Store chicken and sauce separately to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg