Orange Chicken for Two
Craving your favorite takeout but looking for a more intimate serving? This "Orange Chicken for Two" recipe delivers bold, tangy-sweet flavors with a hint of heat, perfect for a cozy dinner night. Juicy, golden-fried chicken pieces are tossed in a vibrant homemade orange sauce made with freshly squeezed orange juice, zesty citrus, and umami-rich soy sauce, then garnished with green onions and sesame seeds for the perfect finishing touch. With just 15 minutes of prep and 20 minutes of cook time, this scaled-down version of a classic Chinese takeout dish fits seamlessly into a relaxed evening. Serve with fluffy steamed rice for a quick and satisfying meal that's bursting with flavor—all while embracing the joy of small-batch cooking.
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Recipe Information
Ingredients
- 1 large (about 8 ounces) chicken breast
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour
- 1 large egg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cups (for frying, more if needed) vegetable oil
- 0.5 cups orange juice (freshly squeezed, if possible)
- 1 teaspoon orange zest
- 2 tablespoons soy sauce
- 1 tablespoon white vinegar
- 3 tablespoons brown sugar
- 2 small garlic cloves (minced)
- 0.5 teaspoons fresh ginger (grated)
- 0.25 teaspoons red chili flakes (optional, for heat)
- 1 teaspoon cornstarch (for sauce)
- 2 teaspoons water (for cornstarch slurry)
- 1 tablespoon green onions (chopped, for garnish)
- 1 teaspoon sesame seeds (for garnish)
Instructions
Cut the chicken breast into bite-sized cubes and season with salt and black pepper.
In a medium bowl, whisk together 3 tablespoons of cornstarch and 3 tablespoons of flour. In a separate small bowl, beat the egg.
Dip each piece of chicken into the egg, then coat with the cornstarch-flour mixture. Place the coated chicken pieces on a plate.
Heat the vegetable oil in a deep skillet or frying pan over medium heat. Once the oil is hot, fry the chicken pieces in batches until golden brown and cooked through (about 4-5 minutes per batch). Remove the chicken and place on a paper towel-lined plate to drain excess oil.
In a small bowl, whisk together the orange juice, orange zest, soy sauce, white vinegar, and brown sugar to make the sauce base.
In a separate small bowl, combine 1 teaspoon of cornstarch with 2 teaspoons of water to create a slurry. Set aside.
In a clean skillet, heat a drizzle of vegetable oil over medium heat. Add the minced garlic, grated ginger, and red chili flakes (if using). Cook for about 30 seconds, until fragrant.
Pour the prepared orange sauce base into the skillet and bring to a gentle simmer. While stirring, gradually add the cornstarch slurry to thicken the sauce. Simmer for 2-3 minutes until the sauce has thickened to your desired consistency.
Add the fried chicken to the skillet and toss to coat evenly in the orange sauce.
Remove from heat and garnish with chopped green onions and sesame seeds.
Serve immediately with steamed rice or your choice of side.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 49.0 g | 18% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 24.5 g | ||
| Protein | 42.2 g | 84% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 86 mg | 7% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 612 mg | 13% | |
*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.
