Orange Chicken

Posted: December 8

Time: 45 minutes

Yield: 6 servings

recipe image

Orange Chicken is a classic for a reason! It is a fan favorite and always one of the best-selling dishes at restaurants. With this recipe, you can make your own crunchy, orange-flavored, tender chicken morsels in the comfort of your own home. Orange Chicken is flavorful, juicy and absolutely delicious! Serve it over fluffy jasmine rice for a complete, hearty Asian dish that will wow your tastebuds.


For the chicken: • 2 pounds boneless, skinless chicken, chopped into bite-sized pieces • 1 egg • 1 1/2 teaspoons salt • white pepper • oil, for frying • 1/2 cup cornstarch • 1/4 cup flour For the orange sauce: • 3 tablespoons soy sauce • 3/4 cup orange juice • 1/2 cup brown sugar • zest of 1 orange • 1 tablespoon vegetable oil • 2 tablespoons ginger root, minced • 2 teaspoons garlic, minced • 1 teaspoon red chili pepper flakes • 1/2 cup green onion, chopped • 2 tablespoons rice wine • 1/2 cup water • 2 tablespoons cornstarch • 1 teaspoon sesame oil


Step 1

Place the chicken (already cut into bite-size pieces) in a large bowl. Set aside.

Step 2

In a medium bowl, combine the egg, salt, pepper, and 1 tablespoon of vegetable oil and mix until blended. Set aside.

Step 3

In another bowl, combine 1/2 cup of cornstarch and flour.

Step 4

Heat the oil in a wok or deep-fryer until it reaches 375 degrees F.

Step 5

Dredge the chicken pieces in the egg mixture, then the flour mixture, shaking off any excess.

Step 6

Add chicken to the wok or fryer in small batches, frying for 3 to 4 minutes or until golden brown. Be careful not to overcook.

Step 7

Remove the chicken from the oil with tongs or a slotted spoon, and set it aside to drain on a paper towel-lined plate.

Step 8

In a small bowl, combine the soy sauce, orange juice, brown sugar, and orange zest.

Step 9

Heat a large pan for 15 seconds over high heat.

Step 10

Add 1 tablespoon of oil, ginger, garlic, crushed red chili pepper flakes, and green onions.

Step 11

Stir-fry for just a few seconds until it becomes fragrant.

Step 12

Add the rice wine and the prepared soy sauce/orange juice mixture carefully to the wok/pan, place the cooked chicken into the sauce and combine thoroughly on low heat.

Step 13

In a small bowl, stir together the water and cornstarch, then add the mixture to the wok/pan and stir until the sauce has thickened.

Step 14

Add sesame oil, to taste, if desired.

Step 15

Remove it from the heat and serve the chicken immediately over jasmine rice, if desired.

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