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Orange Chicken

This homemade orange chicken features crispy chicken pieces coated in a citrusy, sweet-tart glaze, perfect for weeknight dinners or family gatherings.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken thighs or chicken breasts Cut into 1-inch cubes
  • 1.5 cups all-purpose flour
  • 0.5 cup cornstarch
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 large egg
  • 1.25 cups water
  • 1 tablespoon vegetable oil Canola, sunflower, etc.
For the Sauce
  • 1 large orange Juice and zest required
  • 2 tablespoons soy sauce
  • 0.25 cup rice vinegar or white vinegar
  • 0.5 cup brown sugar Packed
  • 2 large garlic cloves Minced
  • 1 tablespoon cornstarch mixed with water Slurry for thickening
  • sesame seeds Optional garnish
  • green onions Chopped, optional garnish
  • red pepper flakes Optional garnish

Method
 

Preparation
  1. Cut the chicken into 1-inch cubes.
  2. In a medium bowl, combine flour, cornstarch, salt, and pepper.
  3. Add the egg, oil, and water, whisking until smooth.
  4. Coat the chicken pieces in the mixture, cover, and chill for at least 10 minutes.
Cooking
  1. Heat about 2 inches of oil in a saucepan or deep fryer to 350°F (177°C). Prepare a plate lined with paper towels for draining.
  2. Fry the chicken in batches for about 2-3 minutes until golden brown, turning them halfway through. Remove and keep warm.
  3. In a separate saucepan, combine the orange juice, zest, soy sauce, vinegar, brown sugar, and minced garlic over medium heat and bring to a low boil, adjusting flavors as necessary.
  4. Create a slurry by mixing cornstarch and water, then add it to the sauce while stirring until it thickens.
  5. Toss the fried chicken in the orange sauce until well coated. Garnish with sesame seeds, chopped green onions, and red pepper flakes if desired.
  6. Serve immediately.

Notes

For serving suggestions, pair with steamed rice or fried rice to fully appreciate the sauce. Leftovers can be stored in an airtight container for up to three days, and can be frozen for up to three months. To reheat, warm gently on the stovetop or in the microwave.