Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 6 people
A million times better than takeout! Crispy chicken pieces tossed in a sweet and spicy orange sauce. Serve this over hot steamed rice for a filling weeknight dinner you can make in minutes!
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
2 teaspoons sesame oil
1/3 c. cornstarch
3 tablespoons soy sauce
Canola Oil for frying
3 cloves garlic, finely minced
3 tablespoons soy sauce
3 tablespoons water
1/3 c. sugar
2 tablespoons cornstarch
1 teaspoon canola oil
1/3 c. rice wine vinegar, or dry sherry
1/3 c. chicken broth
1 1/2 teaspoons minced ginger
pinch of red pepper flakes, optional
1 1/2 teaspoons fresh orange zest
2 tablespoons fresh orange juice
sliced green onions
How to make Orange Chicken
Step 1: In a small deep fryer or heavy-bottomed pot, add 1 to 2 inches of canola oil and heat to 375 degrees F.
Step 2: Place the sesame oil, egg, 3 tablespoons soy sauce, and 1/3 c. Cornstarch in a large bowl. Mix well to make a thin batter. Add the chicken pieces and toss well to coat. Allow the chicken to sit for a couple of minutes.
Step 3: In batches, fry the chicken. Once done, transfer them to a paper towel-lined plate.
To make the Sauce:
Step 4: In a bowl, whisk the orange zest, orange juice, 3 tablespoons soy sauce, 3 tablespoons water, 1/3 c. sugar, 1/3 c. rice wine vinegar (or dry sherry), 1/3 c. Chicken broth, and 2 tablespoons cornstarch until well blended. Set aside.
Step 5: In a large wok or skillet, heat 1 tsp canola oil over medium-high heat. Add the ginger, garlic, and red pepper flakes (if using). Stir well and cook for about 30 seconds until aromatic. Add the sauce and cook further on medium heat, stirring often until thickened.
Step 6: Add the chicken to the wok once the sauce has thickened and toss to coat.
Step 7: Serve the orange chicken right away over hot steamed rice garnished with some sliced green onions and orange slices. Enjoy!
You can use a skillet with high edges if a deep fryer or heavy-bottomed pot is not available. To the skillet, add a couple of tbsp of canola oil and cook the chicken until browned and crispy on all sides. On paper towel-lined plates, transfer the chicken.
Calories: 310 kcal | Carbohydrates: 22g | Protein: 32g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 171mg | Sodium: 1200mg | Potassium: 447mg | Fiber: 1g | Sugar: 12g | Vitamin A: 87IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 2mg
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