Orange Chicken

Try this easy Orange Chicken recipe that combines crispy chicken with a tangy, sweet orange sauce. Perfect for weeknight dinners!

What will I need for this recipe?

For the Chicken

Chicken Breasts – Chicken breasts are used for their lean meat, tender texture, and ability to absorb flavors.

Cornstarch – Cornstarch is used to create a crispy coating for the chicken. It helps achieve a light, crunchy texture when fried, enhancing the dish’s overall appeal.

Eggs – Eggs are used to help bind the cornstarch coating to the chicken, ensuring a crispy texture.

Soy Sauce – Soy sauce adds depth and umami to orange chicken, balancing sweetness and providing a savory flavor.

Vegetable Oil – Vegetable oil is used for frying due to its high smoke point. It allows for a crispy frying while maintaining a neutral flavor that doesn’t overpower the dish.

For the Sauce

Orange Juice – Orange juice offers a bright, citrusy flavor, contributing sweetness and acidity that balances the dish.

Soy Sauce – Soy sauce balances the sweetness of the sauce, and enhances the overall umami flavor of the dish.

Rice Vinegar – Rice vinegar adds a mild tangy acidity and brightness of the sauce.

Sugar – Sugar creates a sweet, caramelized glaze that balances the tangy and savory elements.

Brown Sugar – This adds a richer, molasses-like sweetness, while helping to caramelize and thicken the glaze.

Orange Zest – Orange zest provides a burst of fresh citrus flavor, intensifying the overall orange essence of the dish.

Garlic – Garlic complements the sweet and tangy flavors while enhancing the overall complexity of the sauce.

Ginger – Ginger adds warmth and a subtle spicy kick.

Cornstarch Slurry – A cornstarch slurry thickens the sauce, creating a glossy, smooth texture that coats the chicken evenly.

How to make Orange Chicken

Prepare the chicken: Season the chicken pieces with salt and pepper. Dredge the chicken pieces in cornstarch, then dip them in the beaten eggs. Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches until golden and crispy, about 3-4 minutes per side. Drain on paper towels.

To make the sauce: In a medium saucepan, combine the orange juice, soy sauce, rice vinegar, granulated sugar, brown sugar, orange zest, garlic, and ginger. Bring to a simmer over medium heat, stirring occasionally. Once simmering, add the cornstarch slurry and cook for another 2-3 minutes until the sauce thickens.

Combine: Add the fried chicken pieces to the sauce and toss to coat evenly. Cook for an additional 2-3 minutes to ensure the chicken is heated through and well-coated with the sauce.

Serve the Orange Chicken over steamed rice or with your favorite side dishes and garnish with sesame seed and green onion. ENJOY!

FAQ

Can I make orange chicken without deep-frying?

Yes! You can bake or air-fry the chicken for a lighter version. Coat the chicken as usual, then bake at 400°F for 20-25 minutes, or air-fry at 375°F for 15 minutes, turning halfway.

How can I adjust the sweetness of the sauce?

To adjust the sweetness, simply increase or decrease the amount of sugar or brown sugar you use in the sauce. Taste as you go to find the perfect balance for your preference.

Is there a vegetarian alternative to orange chicken?

Absolutely! You can use tofu or tempeh as a substitute for chicken. Marinate and fry them similarly to achieve a tasty vegetarian version.

I Hope You Enjoy This Recipe!

If you try the recipe, don’t forget to rate the recipe, and let me know what you think in the comments. Leave a quick review & star rating ★ below! Take pictures, tag #onestopchop, and share them with me on Instagram, Facebook, and Pinterest! I love seeing my recipes come to life in your kitchen!