Orange Flavored Chicken
Transform your dinner with this irresistible Orange Flavored Chicken recipe—a perfect balance of crispy, golden chicken bites and a tangy-sweet orange sauce infused with fresh orange juice, zesty citrus peel, and savory soy sauce. The chicken thighs are fried to perfection with a light and crunchy coating, then tossed in a thick, glossy sauce featuring hints of garlic, ginger, and a touch of brown sugar for a delightful depth of flavor. Ready in under 45 minutes, this dish combines delectable textures and vibrant tastes, making it ideal for weeknight dinners or special occasions. Garnished with fresh green onions and nutty sesame seeds, it's best served alongside fluffy steamed rice or your favorite stir-fried vegetables. For lovers of bold, citrus-forward flavors, this homemade orange chicken is a must-try!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 1 cup Cornstarch
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Vegetable oil (for frying)
- 0.5 cup Fresh orange juice
- 1 tsp Orange zest
- 3 tbsp Soy sauce
- 1.5 tbsp Rice vinegar
- 3 tbsp Brown sugar
- 2 cloves Garlic, minced
- 1 tsp Ginger, minced
- 1 tbsp Cornstarch (for sauce)
- 2 tbsp Water
- 2 tbsp Green onions, chopped
- 1 tsp Sesame seeds (optional, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
Prepare the breading station by placing cornstarch in one bowl, whisking together flour, eggs, salt, and black pepper in another bowl.
Coat each chicken piece first in the flour-egg mixture and then in the cornstarch, pressing to ensure an even coating.
Heat vegetable oil in a deep skillet or wok over medium heat until it reaches 350°F (175°C).
Fry the chicken in batches for 4-5 minutes until golden brown and crispy. Remove and let them drain on a paper towel-lined plate.
In a medium bowl, whisk together orange juice, orange zest, soy sauce, rice vinegar, and brown sugar to make the sauce mixture.
In a small bowl, dissolve 1 tablespoon cornstarch in 2 tablespoons of water and set aside.
Heat 1 tablespoon of oil in a skillet over medium heat and sauté garlic and ginger until fragrant, about 1 minute.
Pour the prepared sauce mixture into the skillet and bring it to a gentle simmer.
Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and becomes glossy.
Add the fried chicken to the skillet and toss to coat all pieces evenly in the sauce.
Garnish with chopped green onions and sesame seeds (if using), and serve warm with steamed rice or stir-fried vegetables.
Nutrition Facts
Calories |
1553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 1041 mg | 45% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 12.2 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 465 mg | 10% | |
*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.
