Orange Chicken

Posted in Asian Recipes
Orange Chicken
Orange Chicken is crisp, saucy, sweet, tangy, and a little savory. Fresh orange zest and juice keep the sauce bright, while ginger, garlic, soy sauce, and rice vinegar keep it from tasting one-note.

Ingredients

  • 1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 eggs, beaten
  • ¾ cup cornstarch
  • Neutral oil, for frying
  • ¾ cup orange juice
  • 1 tablespoon orange zest
  • ⅓ cup sugar
  • ¼ cup rice vinegar
  • 3 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • ½ teaspoon red pepper flakes, optional
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Sliced scallions and sesame seeds, for garnish

Instructions

  1. Coat the Chicken: Season the chicken with salt and pepper. Dip in beaten egg, then coat with cornstarch.

  2. Fry: Heat oil to 350°F. Fry the chicken in batches for 3-4 minutes, until golden and cooked through. Drain on a rack.

  3. Make the Sauce: In a saucepan, combine orange juice, orange zest, sugar, rice vinegar, soy sauce, garlic, ginger, and red pepper flakes if using. Simmer for 3-4 minutes.

  4. Thicken: Stir in the cornstarch slurry and simmer until glossy and thick enough to coat a spoon.

  5. Toss and Serve: Toss the fried chicken with the sauce just before serving. Garnish with scallions and sesame seeds.

Crisp Chicken, Bright Sauce

Orange chicken works when the chicken stays crisp and the sauce tastes like real citrus, not just sugar. Orange juice and zest give it brightness, while soy sauce, garlic, ginger, and vinegar keep the glaze savory enough for dinner.

Tips and Variations

  • Sauce the chicken right before serving so the coating stays crisp.
  • Add red pepper flakes, sambal, or dried chiles for heat.
  • Serve with rice, broccoli, snap peas, green beans, or cucumber salad.
  • Reheat leftovers in an oven or air fryer before adding extra sauce.

Nutrition Facts

  • Serving Size: 1 serving
  • Servings Per Recipe: 4
  • Calories: 620

% Daily Value

  • Total Fat: 27g (35% DV)
  • Saturated Fat: 5g (25% DV)
  • Cholesterol: 165mg (55% DV)
  • Sodium: 980mg (43% DV)
  • Total Carbohydrates: 58g (21% DV)
  • Dietary Fiber: 2g (7% DV)
  • Total Sugars: 24g
  • Protein: 38g
  • Vitamin A: 90mcg (10% DV)
  • Vitamin C: 35mg (39% DV)
  • Calcium: 70mg (5% DV)
  • iron: 3mg (17% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.