Real Orange Chicken
Delight your taste buds with this irresistible Real Orange Chicken, a homemade version of the beloved takeout classic! Tender, juicy chicken thighs are coated in a crispy cornstarch crust and enveloped in a luscious orange sauce bursting with the vibrant flavors of freshly squeezed orange juice and zest, aromatic garlic and ginger, and a subtle kick from red pepper flakes. This easy-to-follow recipe, perfect for weeknight dinners, combines sweet, tangy, and savory notes in every bite. Best served over fluffy steamed rice and topped with fresh green onions and sesame seeds, this dish is sure to impress your family or guests. With just 40 minutes from prep to plate, Real Orange Chicken delivers restaurant-quality flavor right from your own kitchen!
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 0.5 cup Cornstarch
- 2 large Eggs
- 2 cups Vegetable oil (for frying)
- 0.75 cup Orange juice (freshly squeezed)
- 1 tbsp Orange zest
- 0.25 cup Sugar
- 2 tbsp Soy sauce (low sodium)
- 1 tbsp Rice vinegar
- 2 cloves Garlic, minced
- 1 tsp Ginger, grated
- 0.5 tsp Red pepper flakes
- 1 tbsp Cornstarch (for sauce)
- 2 tbsp Water
- 2 tbsp Green onions, sliced (for garnish)
- 1 tbsp Sesame seeds (optional, for garnish)
Instructions
Cut the chicken thighs into bite-sized cubes and set aside.
In a bowl, beat the eggs. In a separate shallow dish, add the 1/2 cup of cornstarch.
Dip each piece of chicken into the egg mixture, then coat in the cornstarch. Set coated pieces on a plate.
Heat the vegetable oil in a deep skillet or wok over medium-high heat. Once hot, fry the chicken in batches until golden brown and cooked through, about 4-5 minutes per batch. Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
In a medium saucepan, combine the orange juice, orange zest, sugar, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Stir well and bring to a simmer over medium heat.
In a small bowl, mix the 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Slowly add the slurry to the saucepan, whisking constantly. Simmer until the sauce thickens, about 3-4 minutes.
Add the fried chicken to the saucepan and toss to coat evenly with the orange sauce.
Serve the orange chicken immediately over steamed rice or alongside your favorite vegetables. Garnish with sliced green onions and sesame seeds, if desired.
Nutrition Facts
Calories |
4725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 487.8 g | 625% | |
| Saturated Fat | 71.4 g | 357% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 66.1 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 200 mg | 15% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 826 mg | 18% | |
*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.
