Orange Chicken

Orange Chicken

Orange Chicken is a popular Chinese-American dish known for its crispy chicken pieces coated in a tangy and sweet orange sauce. This homemade version allows you to enjoy the classic flavors of orange chicken right in your own kitchen.

Tender chicken, crispy coating, and a flavorful orange sauce come together to create a dish that is both comforting and satisfying, perfect for a weeknight dinner or special occasions.

Ingredients:

For the Chicken:

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• Salt and pepper, to taste
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 egg, beaten
• Vegetable oil, for frying

For the Orange Sauce:

• 1/2 cup orange juice (freshly squeezed recommended)
• Zest of 1 orange
• 1/4 cup low-sodium soy sauce
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon cornstarch
• 2 tablespoons water
• Thinly sliced green onions, for garnish
• Sesame seeds, for garnish (optional)

How to Make Orange Chicken:

Prepare the Chicken:

Season chicken pieces with salt and pepper.

In a shallow dish, combine cornstarch and all-purpose flour.

Dip each piece of chicken into the beaten egg, then dredge in the cornstarch-flour mixture, shaking off excess.

Fry the Chicken:

Heat vegetable oil in a large skillet or wok over medium-high heat.

Working in batches, carefully add coated chicken pieces to the hot oil. Fry for 3-4 minutes per side, or until golden brown and crispy. Remove chicken to a plate lined with paper towels to drain excess oil. Repeat until all chicken is fried.

Make the Orange Sauce:

In a small saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, brown sugar, minced garlic, and minced ginger.

Bring the mixture to a simmer over medium heat, stirring occasionally.

Thicken the Sauce:

In a small bowl, whisk together cornstarch and water to make a slurry.

Slowly pour the cornstarch slurry into the simmering sauce, stirring continuously until the sauce thickens to your desired consistency. Remove from heat.

Combine Chicken and Sauce:

Add the fried chicken pieces to the saucepan with the orange sauce. Toss gently until each piece of chicken is evenly coated with the sauce.

Serve:

Transfer the Orange Chicken to a serving platter or plate. Garnish with thinly sliced green onions and sesame seeds, if desired.

Chef’s Note:

Crispy Chicken: For extra crispy chicken, ensure the oil is hot enough before adding the chicken pieces. Fry in batches to avoid overcrowding the skillet.

Orange Flavor: Adjust the sweetness and tanginess of the sauce by varying the amount of brown sugar and orange juice according to your taste.

Garnish: Fresh cilantro or chopped peanuts can also be used as garnishes for added flavor and texture.

Nutrition Information (per serving, based on 4 servings):

• Calories: 400 kcal
• Protein: 30g
• Carbohydrates: 45g
• Fat: 12g
• Sodium: 800mg
• Fiber: 2g

Enjoy this homemade Orange Chicken recipe, where crispy chicken meets a tangy orange sauce, creating a delightful blend of flavors that’s sure to satisfy your cravings for Chinese takeout right at home!

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