Easy Orange Chicken Recipe
This Easy Orange Chicken recipe features tender, crispy chicken pieces coated in a flavorful, tangy orange sauce. Perfect for a quick weeknight dinner, it combines a crispy fried chicken base with a vibrant sauce made from fresh orange juice, soy sauce, and aromatic spices. Serve over rice or noodles for a delicious, comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Ingredients
Chicken Coating
- 6 whole boneless chicken thighs (or 2 lbs. chicken tenderloins), diced into ½ inch pieces
- ¼ cup all-purpose flour
- 1 tbsp corn starch
- 1 tsp black pepper, freshly ground (or less to taste)
- 1 tsp onion powder
- ½ tsp ginger powder
- ½ tsp salt
- 1 tsp paprika (for color)
- Vegetable oil for frying
Orange Sauce
- ¾ cup fresh orange juice
- 1½ tbsp corn starch
- 2 tbsps vegetable oil
- 3 tbsps low sodium soy sauce
- 1½ tbsp rice vinegar (or white vinegar)
- 2 tbsps brown sugar
- ½ tbsp grated fresh ginger
- 2 cloves garlic, minced
- ½ tsp black pepper, freshly ground
- 1 tsp orange zest
- Chili flakes (optional, for heat)
Instructions
- Prepare the Chicken: Dice the boneless chicken thighs into ½ inch pieces. Place them in a bowl, then add the flour, corn starch, salt, black pepper, onion powder, paprika, and ginger powder. Toss until each piece is well coated with the dry ingredients.
- Fry the Chicken: Heat vegetable oil in a deep frying pan over medium-high heat. Fry the coated chicken pieces in batches until golden brown and crispy, about 2-3 minutes per batch. Avoid overcooking to keep the chicken tender and juicy. Remove and drain on paper towels.
- Make the Orange Sauce: While the chicken fries, whisk together the fresh orange juice, corn starch, vegetable oil, low sodium soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, black pepper, orange zest, and optional chili flakes in a bowl. Transfer the sauce mixture to a hot non-stick skillet or frying pan and simmer on low heat, stirring occasionally until the sauce thickens.
- Combine Chicken and Sauce: Add the fried chicken pieces to the thickened sauce in the skillet. Stir to coat all the chicken evenly and let them simmer together for 1-2 minutes to meld the flavors.
- Serve: Remove from heat and serve immediately. Garnish with toasted sesame seeds and chopped green onions if desired. Perfect alongside homemade Lo Mein noodles or steamed white rice.
Notes
- To achieve maximum crispiness, make sure the oil is hot enough before frying the chicken.
- If you prefer a spicier sauce, add more chili flakes to taste.
- The recipe works well with boneless skinless chicken thighs or tenderloins; avoid chicken breasts as they tend to dry out.
- You can substitute the orange juice with mandarin juice for a sweeter flavor.
- For a gluten-free version, use gluten-free flour and tamari instead of soy sauce.
Find it online: https://cookedbygrace.com/easy-orange-chicken-recipe/
