Orange Chicken Supper
Transform your weeknight dinner routine with this vibrant and zesty Orange Chicken Supper! Juicy, golden-brown chicken thighs are lightly breaded and pan-fried to crispy perfection, then tossed in a rich, homemade orange sauce bursting with bright citrus flavor, savory soy sauce, and a hint of warm ginger. This restaurant-quality dish comes together in under an hour, making it a perfect choice for busy weeknights or a quick yet impressive dinner party dish. Garnished with fresh green onions and sesame seeds for added texture and flair, this recipe pairs beautifully with steamed rice, soaking up every drop of the luscious sauce. Experience the perfect balance of sweet, tangy, and savory in every bite of this irresistible orange chicken recipe!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 0.5 cup Cornstarch
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 0.5 cup Vegetable oil
- 1 cup Orange juice
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 0.25 cup Brown sugar
- 1 tablespoon Orange zest
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Cornstarch (for sauce thickening)
- 2 tablespoons Water
- 2 stalks Green onions, sliced for garnish
- 1 teaspoon Sesame seeds for garnish
- 2 cups Steamed rice (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and pat them dry with paper towels.
In a mixing bowl, combine 0.5 cup of cornstarch, 0.5 cup of all-purpose flour, 1 teaspoon of salt, and 0.5 teaspoon of black pepper.
In a separate bowl, beat the 2 eggs.
Dip each piece of chicken into the beaten eggs, then dredge in the flour mixture, ensuring each piece is evenly coated.
Heat 0.5 cup of vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken pieces in batches. Cook until golden brown and cooked through, about 4-5 minutes per side. Remove and place on a plate lined with paper towels to drain excess oil.
In a medium saucepan, combine 1 cup of orange juice, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 0.25 cup of brown sugar, 1 tablespoon of orange zest, 2 minced garlic cloves, and 1 teaspoon of grated ginger. Heat over medium heat, stirring until the sugar dissolves.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly add this to the orange sauce, stirring continuously. Continue cooking until the sauce thickens, about 2-3 minutes.
Toss the cooked chicken in the orange sauce to coat evenly.
Garnish with sliced green onions and sesame seeds.
Serve immediately over steamed rice, if desired.
Nutrition Facts
Calories |
3291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 4077 mg | 177% | |
| Total Carbohydrate | 285.9 g | 104% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 57.6 g | ||
| Protein | 156.5 g | 313% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 311 mg | 24% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 2238 mg | 48% | |
*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.
