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Orange Chicken

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A crave-worthy Orange Chicken recipe featuring crispy chicken coated in a tangy orange glaze, perfect for weeknight dinners.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 1 egg, beaten (or an alternative binder)
  • 1 cup cornstarch (or a mix of cornstarch and flour for added texture)
  • Oil for frying (a neutral oil like canola or vegetable)
  • 3/4 cup orange juice (freshly squeezed if possible)
  • 1 tsp orange zest (optional)
  • 3 tbsp soy sauce (or tamari for a gluten-free version)
  • 1 tbsp rice vinegar or white vinegar
  • 2–3 tbsp brown sugar, honey, or your preferred sweetener
  • 2 cloves garlic, minced
  • 1 tsp freshly grated ginger (or 1/2 tsp ground ginger for convenience)
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
  • Optional: red pepper flakes or chili paste for heat
  • Optional garnishes: sesame seeds, sliced green onions, orange slices

Instructions

  1. Season the chicken pieces with salt and pepper.
  2. Dip each seasoned piece into the beaten egg.
  3. Coat each chicken piece in cornstarch or a mixture of cornstarch and flour.
  4. Heat oil in a pan or wok over medium-high heat and fry the chicken in batches until golden and crispy.
  5. In a separate saucepan, combine orange juice, zest, soy sauce, vinegar, sweetener, minced garlic, and ginger. Bring to a simmer.
  6. Add the cornstarch slurry to the sauce and stir until it thickens.
  7. Toss the crispy chicken in the sauce and simmer for an additional 1-2 minutes.
  8. Serve the Orange Chicken hot over rice or alongside vegetables, garnished with sesame seeds and sliced green onions.

Notes

You can substitute chicken with tofu for a vegetarian version.

Nutrition

Find it online: https://onebrit.com/orange-chicken/