Easy Orange Chicken Recipe

An easy Orange Chicken Recipe with crispy bites of lightly battered fried chicken in a sweet and spicy orange sauce topped with thin sliced green onions and crushed red pepper.

Course main meal chicken

Cuisine Asian

Keyword homemade orange chicken recipe, how to cook orange chicken, how to make orange chicken, orange chicken sauce, what is orange chicken

Prep Time 10

Cook Time 20

Servings servings

Calories 284kcal

Author Beth Pierce

Ingredients

Chicken

3 egg whites whisked
3 tablespoons cornstarch
4 boneless skinless chicken breasts cut in bite size pieces 1.5 lbs.
Vegetable oil or canola oil for frying

Orange Sauce

1 cup orange juice plus 2 tablespoons to mix with cornstarch
⅓ cup brown sugar
2 tablespoons rice vinegar see notes
1 tablespoon soy sauce
1 tablespoon fresh grated ginger ¼ teaspoon ground
1 tablespoon chili paste sambal oelek more or less to taste
¼ teaspoon garlic powder
1 tablespoon cornstarch
2 green onions thinly sliced
2 tablespoons orange zest
1-2 pinches red pepper flakes
Salt and freshly ground black pepper
Orange slices for garnish

Instructions

In a large bowl, whisk together the eggs and 3 tablespoons of cornstarch. Add the chicken and stir to coat. Heat about an inch of oil in a Dutch oven or heavy stockpot over medium-high heat. Fry the coated chicken until cooked through, browned, and crispy on both sides. Work in batches, cooking the chicken in a single layer with space between the pieces. Remove to paper towels to drain.
In a saucepan or skillet, whisk together the orange juice, brown sugar, rice vinegar, soy sauce, grated ginger, chili paste, and garlic powder. Heat over medium to a low boil and then reduce to a simmer. Whisk together 1 tablespoon of cornstarch and 2 tablespoons of orange juice. Whisk it into the skillet and continue simmering until the mixture thickens.
Add the fried chicken pieces back to the skillet and toss to coat. Heat for 1-2 minutes. Top with the green onions, orange zest, and crushed red pepper. Season with kosher salt and black pepper to taste. For best results, serve promptly.

Notes

Instead of chunks, cut the chicken into thin bite-size pieces. They will cook through without burning and be easier to eat, especially with chopsticks.
I use one of my older Dutch ovens for frying. The heavy pot helps regulate the temperature of the oil.
Fry the chicken in a single layer with space between the pieces. Work in batches and remove the chicken to paper towels to drain.
Though this dish is not traditionally prepared with vegetables, feel free to add stir-fried broccoli, mushrooms, or carrots. However, double the sauce recipe if doing so.

Nutrition