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The Best Easy Orange Chicken Recipe

The Best Easy Orange Chicken Recipe

Crispy pan-fried chicken is coated in a glossy homemade orange sauce made with fresh orange juice, zest, soy sauce, garlic, ginger, and rice vinegar. Serve it hot with rice and vegetables for a delicious 4-serving dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 1/2 pounds Boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Black pepper
  • 1/2 cup Cornstarch
  • 2 Large eggs, beaten
  • 1/3 to 1/2 cup Neutral oil, for pan-frying
Orange Sauce
  • 1 cup Orange juice, preferably fresh
  • 1 tablespoon Finely grated orange zest
  • 1/2 cup Granulated sugar
  • 1/3 cup Low-sodium soy sauce
  • 1/4 cup Rice vinegar
  • 2 cloves Garlic, minced
  • 1 teaspoon Fresh ginger, grated or minced
  • 1 tablespoon Cornstarch
  • 2 tablespoons Cold water
Optional Garnish
  • as desired Sliced green onions
  • as desired Toasted sesame seeds
  • as desired Thin strips of orange zest
  • a pinch Red-pepper flakes

Method
 

Step-by-Step
  1. Season the 1-inch chicken pieces with kosher salt and black pepper. Set up one bowl with the beaten eggs and another with the cornstarch.
  2. Dip each chicken piece into the beaten egg, allowing excess to drip away, then coat thoroughly in cornstarch. Make sure every side is covered for the crispiest crust.
  3. Heat 1/3 to 1/2 cup neutral oil in a large skillet over medium-high heat. Fry the chicken in batches for approximately 3 to 4 minutes per side, until golden brown and the internal temperature reaches 165°F.
  4. Drain the cooked chicken on a rack or paper towels. Do not overcrowd the skillet, since working in batches helps the coating brown instead of steam.
  5. Whisk together the orange juice, orange zest, sugar, soy sauce, rice vinegar, garlic, and ginger. Pour the sauce into a clean skillet or saucepan and bring it to a simmer.
  6. Stir together 1 tablespoon cornstarch and 2 tablespoons cold water. Whisk the slurry into the simmering sauce and cook for 1 to 2 minutes, until glossy and thickened.
  7. Add the cooked chicken to the thickened sauce and toss until evenly coated. Garnish with green onions, sesame seeds, orange zest, or red-pepper flakes, then serve immediately with steamed rice and vegetables.

Notes

Add the cornstarch slurry only after the sauce is hot to help prevent lumps. Fry the chicken in batches and toss it with the sauce just before serving so the coating stays relatively crisp.