Chinese Zesty Orange Chicken
Elevate your dinner game with this irresistible Chinese Zesty Orange Chicken recipe—a bold and flavorful twist on the classic takeout favorite. Tender pieces of crispy, golden-brown chicken thighs are drenched in a luscious homemade orange sauce, bursting with the vibrant tang of fresh orange juice and zest, balanced perfectly with soy sauce, rice vinegar, and a touch of sweetness. Infused with the aromatic notes of ginger and garlic, this dish offers a delightful balance of savory and citrusy flavors. Quick and easy to prepare in under an hour, it's perfect for busy weeknights or a special weekend treat. Serve this restaurant-quality orange chicken with steamed rice or noodles, garnished with green onions and sesame seeds for a beautiful, crowd-pleasing meal everyone will love!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 0.5 cup Cornstarch
- 0.5 cup All-purpose flour
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 large Eggs
- 2 cups Vegetable oil
- 1 cup Orange juice (fresh or store-bought)
- 1 tbsp Orange zest
- 2 tbsp Soy sauce
- 2 tbsp Rice vinegar
- 0.25 cup Sugar
- 2 cloves Garlic, minced
- 1 tsp Ginger, minced
- 3 tbsp Water
- 1 tbsp Cornstarch (for the sauce)
- 2 Green onions, sliced (for garnish)
- 1 tsp Sesame seeds (optional)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a medium bowl, mix the cornstarch, flour, salt, and black pepper.
In a separate bowl, whisk the eggs. Dip each piece of chicken into the egg mixture, then dredge in the cornstarch mixture until well-coated. Place the coated chicken on a plate.
In a deep skillet or wok, heat the vegetable oil to 350°F (175°C). Carefully fry the chicken pieces in small batches for 4-5 minutes until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.
In a small saucepan over medium heat, combine orange juice, orange zest, soy sauce, rice vinegar, sugar, garlic, and ginger. Stir well and bring to a simmer.
In a separate small bowl, mix water and 1 tablespoon of cornstarch to create a slurry. Gradually add this slurry to the simmering sauce while stirring continuously. Cook for 2-3 minutes until the sauce thickens, then remove from heat.
In a large mixing bowl or wok, combine the fried chicken and the prepared orange sauce. Toss gently to coat the chicken evenly.
Garnish with sliced green onions and sesame seeds, if desired. Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
1394 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 897 mg | 39% | |
| Total Carbohydrate | 50.9 g | 18% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 18.3 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 503 mg | 11% | |
*The % Daily Value 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.
