CHINESE ORANGE CHICKEN
This Chinese Orange Chicken is crispy, tender, and coated in a sweet, tangy orange sauce. Quick and flavorful, it’s perfect for weeknight dinners or recreating restaurant-style Chinese takeout at home.
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup cornstarch
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons vegetable oil
For the Orange Sauce:
- ½ cup orange juice
- ¼ cup sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon grated ginger
- 2 cloves garlic minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- Zest of 1 orange
For Garnish:
- Sliced green onions
- Sesame seeds
Instructions
- Prepare Chicken: Toss chicken pieces in cornstarch, salt, and pepper until coated.
- Cook Chicken: Heat oil in a skillet or wok over medium-high heat. Fry chicken until golden and crispy, about 5–7 minutes. Remove and set aside.
- Make Sauce: In the same pan, combine orange juice, sugar, soy sauce, rice vinegar, garlic, and ginger. Bring to a simmer. Stir in cornstarch slurry until sauce thickens.
- Combine: Add crispy chicken back into the pan, tossing to coat evenly with orange sauce. Sprinkle with orange zest.
- Serve: Garnish with green onions and sesame seeds. Serve hot with steamed rice or noodles.
Notes
- Make Ahead: Chicken can be prepped and coated in advance; fry just before serving.
- Customizing the Flavor: Add red pepper flakes or sriracha for a spicy variation.
- Serving Suggestions: Serve with steamed rice, fried rice, or stir-fried vegetables.
- Allergy-Friendly Options: Use gluten-free soy sauce and cornstarch if needed.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently to maintain crispiness.