Simple and Inexpensive Orange Chicken
Transform your next dinner into a restaurant-quality experience with this "Simple and Inexpensive Orange Chicken" recipe—an irresistible balance of sweet, tangy, and savory flavors. Using budget-friendly chicken thighs and pantry staples like orange juice, soy sauce, and sugar, this dish delivers bold flavor without breaking the bank. Lightly coated in cornstarch and fried to crispy perfection, the tender chicken is tossed in a luscious homemade orange glaze infused with garlic and ginger. Ready in just 40 minutes, this quick and easy takeout-inspired dish is perfect for busy weeknights. Serve it over fluffy steamed rice and finish with optional garnishes of green onions and sesame seeds for a touch of elegance. It's an affordable, crowd-pleasing meal that will have your family asking for seconds!
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Recipe Information
Ingredients
- 1 pound Chicken thighs
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Cornstarch
- 0.5 cup Vegetable oil (for frying)
- 0.5 cup Orange juice
- 2 tablespoons Soy sauce
- 3 tablespoons Sugar
- 1 tablespoon Rice vinegar
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, minced
- 1 teaspoon Cornstarch (for sauce)
- 2 tablespoons Water (for sauce cornstarch slurry)
- 2 stalks Green onions, chopped (optional, for garnish)
- 1 teaspoon Sesame seeds (optional, for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces, about 1-inch cubes. Season with salt and black pepper.
Place the chicken pieces in a large bowl and toss with 1/2 cup cornstarch until evenly coated.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat.
Fry the chicken in batches, making sure not to overcrowd the pan. Cook each batch for about 4-5 minutes, or until golden brown and cooked through. Remove and place on a plate lined with paper towels to drain excess oil.
In a small mixing bowl, combine the orange juice, soy sauce, sugar, rice vinegar, minced garlic, and minced ginger. Stir until sugar dissolves.
In a separate small bowl, mix 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry. Set aside.
In a clean skillet or saucepan, pour in the orange sauce mixture and heat over medium heat until it begins to simmer.
Slowly stir in the cornstarch slurry and continue cooking until the sauce thickens to your desired consistency, about 2-3 minutes.
Add the fried chicken pieces to the thickened orange sauce and toss until the chicken is well-coated.
Serve immediately over steamed rice or alongside your preferred side dish.
Garnish with chopped green onions and sesame seeds, if desired.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 613 mg | 27% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 12.5 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 34 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 394 mg | 8% | |
*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.
