Orange Chicken
Bring the taste of your favorite takeout to your kitchen with this irresistible Orange Chicken recipe! Featuring tender, bite-sized chicken thighs coated in a crispy batter and tossed in a vibrant, tangy-sweet sauce made with fresh orange juice, zesty orange peel, and a hint of garlic and ginger, this dish is a true flavor explosion. The golden, fried chicken pieces are perfectly complemented by the luscious glaze, thickened to perfection with a cornstarch slurry. Garnished with fresh green onions and sesame seeds, this easy-to-follow homemade recipe pairs beautifully with steamed rice or stir-fried vegetables, making it a show-stopping dinner option the whole family will love. Perfect for weeknight meals or special occasions, this Orange Chicken recipe is a must-try that captures the essence of classic Chinese-American cuisine.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 cup Cornstarch
- 0.5 cup All-purpose flour
- 2 Eggs
- 2 cups Vegetable oil (for frying)
- 0.5 cup Orange juice (freshly squeezed preferred)
- 1 tbsp Orange zest
- 3 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 0.25 cup Sugar
- 2 cloves Garlic (minced)
- 1 tsp Ginger (grated)
- 1 tbsp Cornstarch (for sauce)
- 2 tbsp Water (for sauce cornstarch slurry)
- 2 Green onions (sliced, for garnish)
- 1 tbsp Sesame seeds (for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and season with salt and ground black pepper.
In a mixing bowl, whisk together cornstarch and flour. In a separate bowl, lightly beat the eggs.
Coat the chicken pieces: dip each piece into the beaten eggs, then into the cornstarch-flour mixture. Shake off any excess coating.
Heat the vegetable oil in a deep pan or wok over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 4-5 minutes per batch. Remove and drain on a plate lined with paper towels. Set aside.
In a saucepan over medium heat, combine orange juice, orange zest, soy sauce, rice vinegar, sugar, garlic, and ginger. Stir well and bring the mixture to a simmer.
In a small bowl, mix the cornstarch and water to form a slurry. Slowly pour the slurry into the simmering sauce, stirring constantly. Cook until the sauce thickens, about 2-3 minutes.
Add the fried chicken to the saucepan with the orange sauce. Toss to coat the chicken evenly with the sauce.
Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice or alongside your favorite sides.
Nutrition Facts
Calories |
5883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 538.3 g | 690% | |
| Saturated Fat | 85.0 g | 425% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 4642 mg | 202% | |
| Total Carbohydrate | 157.4 g | 57% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 62.2 g | ||
| Protein | 145.0 g | 290% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 275 mg | 21% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1869 mg | 40% | |
*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.
