Orange Chicken Recipe
This easy orange chicken recipe uses simple ingredients like chicken breasts, eggs, flour, and cornstarch, with a tangy-sweet sauce made from orange juice, sugar, and spices. It’s a healthier and budget-friendly alternative to takeout, and each serving has 28g of protein and only 343 calories.
Ingredients
- 1 lb boneless skinless chicken thighs cut into small pieces
- ¼ cup cornstarch
- ⅓ cup vegetable oil for frying
- 1 cup fresh orange juice about 4-5 oranges
- ¼ cup plus 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 minced garlic cloves
- ¼ teaspoon ginger powder
- ½ green onion finely chopped (optional)
- 1 tablespoon orange zest optional
- 1 teaspoon sesame seeds optional
Instructions
- In a saucepan, combine ⅔ cup of orange juice with ½ cup of brown sugar. Add ¼ cup soy sauce and bring to a simmer. Optionally, add orange zest for more citrus flavor.
- Add cornstarch slurry (1-2 tablespoons of cornstarch mixed with 2-3 tablespoons of water) to thicken the sauce.
- Meanwhile, coat the chicken pieces in a mixture of egg and cornstarch, then fry in medium-high heat for 5-7 minutes until golden.
- Once the chicken is fried, toss it in the prepared orange sauce.
- Garnish with green onion, orange zest, and sesame seeds. Serve over rice.
Notes
- For crispy chicken, maintain the oil temperature at around 350°F.
- The sauce will thicken as it cools, so be patient while cooking.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.