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Easy Orange Chicken

A comforting homemade meal featuring crispy chicken pieces drizzled in a sweet and tangy orange sauce, perfect for busy weeknights or special occasions.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breasts or tenderloins The main protein source that provides a tender bite.
  • 1/2 cup corn starch Used to coat the chicken, creating a crispy outer layer.
  • 1 tsp salt Enhances the overall flavor of the chicken.
  • 1/2 tsp pepper Adds a subtle kick to the seasoning.
  • 1/4 cup vegetable oil For frying, creating a golden, crispy exterior.
Orange Sauce Ingredients
  • 1/2 cup orange juice Forms the base of the flavorful sauce with a fresh taste.
  • 1 tbsp orange zest Provides a burst of citrus aroma and flavor.
  • 2 tbsp soy sauce Adds depth and umami to the sauce mix.
  • 1 tbsp rice vinegar Contributes a mild tartness balancing the sweet flavors.
  • 2 tbsp brown sugar Sweetens the sauce, complementing the tang of the orange.
  • 2 cloves minced garlic Infuses a rich, aromatic flavor into the dish.
  • 1 tbsp freshly grated ginger Adds warmth and a hint of spiciness.
  • 1/2 tsp red chili flakes Provide an optional heat element to the dish.
Garnish
  • 2 tbsp green onions Used for garnish, offering a fresh pop of color and flavor.
  • 1 tbsp sesame seeds Adds a nutty finish and visual appeal in garnishing.

Method
 

Preparation
  1. In a medium bowl, whisk together the orange juice, zest, soy sauce, vinegar, brown sugar, cornstarch, garlic, ginger, and red chili flakes. Set aside.
Cooking Chicken
  1. In a small, shallow bowl, whisk together the cornstarch, salt, and pepper. Dredge the cubed chicken pieces in the cornstarch mixture and coat each piece completely.
  2. Preheat a large cast iron skillet or wok over medium-high heat.
  3. When the pan is hot, add the vegetable oil and let it rest for 30 seconds.
  4. Add the dredged chicken pieces to the pan (depending on the size of your skillet, you may need to work in batches). Fry the chicken pieces, stirring often, until all sides are crispy and golden, about 5 minutes.
Serving
  1. Pour the prepared sauce into the skillet and simmer for 1 to 2 minutes or until the sauce thickens.
  2. Serve over rice, garnished with sliced green onions and sesame seeds.

Notes

Pairs beautifully with rice or noodles, making it a satisfying option for any dinner table. Meal prep friendly and perfect for making ahead of time.