Name: orange chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 1/2 cup cornstarch; 1/4 cup all-purpose flour; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp vegetable oil (for frying); 1/2 cup fresh orange juice; 2 tbsp soy sauce; 1/4 cup sugar; 1 tbsp rice vinegar; 1 tsp grated ginger; 2 garlic cloves, minced; 1 tbsp cornstarch mixed with 2 tbsp water (for thickening); Zest of 1 orange; 1/4 tsp red pepper flakes (optional, for a kick)

Description

This homemade Orange Chicken brings the perfect balance of tangy citrus and sweet goodness, paired with crispy chicken pieces. It’s a healthier, flavorful twist on the classic Chinese takeout dish, made with fresh orange juice and a savory sauce that coats the chicken in a glossy, irresistible glaze. Perfect for a satisfying dinner any night of the week!

Ingredients

Scale

1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1/2 cup cornstarch
1/4 cup all-purpose flour
1/2 tsp salt
1/4 tsp black pepper
2 tbsp vegetable oil (for frying)

For the Orange Sauce:

1/2 cup fresh orange juice
2 tbsp soy sauce
1/4 cup sugar
1 tbsp rice vinegar
1 tsp grated ginger
2 garlic cloves, minced
1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Zest of 1 orange
1/4 tsp red pepper flakes (optional, for a kick)

Instructions

In a medium bowl, combine cornstarch, flour, salt, and pepper. Toss the chicken pieces in the mixture until evenly coated.
Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken in batches, cooking for 4-5 minutes per batch, until golden and crispy. Remove from the pan and set aside.
For the sauce, in the same skillet, add orange juice, soy sauce, sugar, rice vinegar, ginger, garlic, and orange zest. Stir to combine and bring to a simmer.
Once simmering, whisk in the cornstarch-water mixture and cook for 2-3 minutes, until the sauce thickens.
Add the crispy chicken back into the skillet and toss to coat with the orange sauce. Cook for an additional 1-2 minutes, ensuring the chicken is fully coated and heated through.
Garnish with red pepper flakes (if using) and serve with steamed rice or your favorite vegetables.

Notes

For a healthier version, you can bake the chicken instead of frying it: bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
If you like your orange chicken spicier, increase the red pepper flakes or add a splash of sriracha to the sauce.
The sauce can be made ahead and stored in the fridge for up to a week.

Prep Time: 15 minutes
Cook Time: 25 minutes