Orange Chicken
About this recipe
This homemade Orange Chicken recipe is a delicious take on the classic Chinese takeout dish. With crispy chicken pieces coated in a sweet and sticky orange sauce, it's sure to be a hit at your dinner table.
The recipe is straightforward and comes together in about 40 minutes, making it perfect for a weeknight meal. Plus, it's healthier than takeout and allows you to control the ingredients.
Ingredient notes
- You can substitute dark meat for the boneless skinless chicken breasts if you prefer.
Tips from Preppy Kitchen’s video
- Make sure to fry the chicken in batches to avoid crowding the pan, which can lead to soggy chicken.
- For extra orange flavor, you can add a few spoonfuls of marmalade to the sauce.
Good to know
- How many servings does this recipe make?
- This recipe serves 4-6 people.
- How long does it take to prepare this dish?
- The total time to prepare this Orange Chicken is about 40 minutes.
- What can I use instead of boneless skinless chicken breasts?
- You can use dark meat if you prefer.
- How do I make the sauce thicker?
- You can add a cornstarch slurry made from one tablespoon of cornstarch mixed with water or orange juice.
No life story here — the video and the recipe are the whole point. All credit to Preppy Kitchen: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Zest two oranges and juice them to get about one cup of orange juice.
- 2
Add three tablespoons of soy sauce, one teaspoon of toasted sesame oil, half a cup of sugar, a quarter cup of rice vinegar, half a teaspoon of red chili flakes, half a teaspoon of garlic powder, and half a teaspoon of ground ginger to the orange juice. Stir the sauce together and set aside.
- 3
Make a cornstarch slurry by mixing one tablespoon of cornstarch with water or more orange juice. Set aside.
- 4
Cut four boneless skinless chicken breasts into bite-sized pieces.
- 5
In a medium bowl, whisk two eggs and immerse the chicken pieces in the egg mixture.
- 6
In a separate bowl, combine half a cup of flour and half a cup of cornstarch. Add salt and pepper to taste.
- 7
Heat about an inch of oil in a large pan over medium-high heat.
- 8
Dredge the chicken pieces in the flour mixture, then fry them in batches in the hot oil until golden brown, about a few minutes on each side. Transfer cooked chicken to a wire rack.
- 9
In a skillet over medium-high heat, warm the orange sauce until it starts to boil. Stir in the orange zest and the cornstarch slurry, cooking until the sauce thickens, about four minutes.
- 10
Add the fried chicken to the skillet with the sauce and mix until the chicken is well coated.
- 11
Sprinkle chopped green onions over the chicken before serving.
Heads up — we had to guess a little:
- The quantity of orange juice is inferred based on the need for a cup, which is a common amount for recipes using fresh juice.
Credit where it’s due: this recipe was transcribed from Preppy Kitchen’s original video on YouTube. Follow them there — it’s their dish.
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