Orange Chicken
Orange chicken is crispy on the outside, but perfectly juicy and tender on the inside! It's made with a homemade orange chicken sauce that is sweet, tangy, and just a little bit spicy - everyone will love it!
Servings: 2
Equipment
Ingredients
For the chicken:
- 2 boneless skinless chicken breasts cut into bite sized pieces
- ½ cup (63 g) flour
- ¼ cup (32 g) cornstarch
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup (118 ml) oil
- 2 eggs
For the orange sauce:
- 1 cup (237 ml) orange juice divided
- 1 tablespoon cornstarch
- ½ cup (100 g) white sugar
- 1 ½ tablespoons white vinegar
- 1 ½ tablespoons soy sauce
- 1 tablespoon honey
- ¼ teaspoon ginger
- 2 cloves of garlic minced
- ¼ teaspoon red chili flakes
- Optional garnish: chopped green onions toasted sesame seeds
Instructions
- Cut chicken into 1-inch pieces. I like to butterfly my chicken, the cut each half into strips, then smaller chunks so the pieces aren’t as thick.2 boneless skinless chicken breasts
- In a medium-size bowl, mix together flour, cornstarch, salt, and pepper. Set this aside.½ cup flour, ¼ cup cornstarch, ¼ teaspoon salt, ¼ teaspoon pepper
- Pour the oil into a heavy skillet and heat it to approximately 350 °F (177 °C) (Place at medium-high heat.)½ cup oil
- While this is heating, put the eggs into a shallow dish and beat them. Place this next to the bowl with the cornstarch/flour mixture.2 eggs
- Stir the chicken pieces into the beaten eggs, then use a slotted spoon to remove them and place them on paper towels to allow excess egg to come off.
- Then place the chicken into the bowl with the flour mixture. Stir to coat them well.
- Put the coated chicken into the skillet. Cook the first size undisturbed for about 5 minutes, then using tongs, turn each piece over and cook the other side.
- While the chicken is cooking, measure out 1 cup of orange juice. Remove 2 Tablespoons of orange juice to a small bowl and mix it with 1 Tablespoon cornstarch. Set this aside.1 cup orange juice, 1 tablespoon cornstarch
- In a separate bowl, whisk together the remaining orange juice, white sugar, vinegar, soy sauce, honey, ginger, garlic, and red chili flakes.½ cup white sugar, 1 ½ tablespoons white vinegar, 1 ½ tablespoons soy sauce, 1 tablespoon honey, ¼ teaspoon ginger, 2 cloves of garlic, ¼ teaspoon red chili flakes
- Finish cooking the chicken until there is no pink left and remove it from the skillet and until golden. Pour all the contents of the skillet, including the oil, onto a plate lined with paper towels.
- Using the same skillet, make the sauce. Pour the orange juice mixture into the skillet. Gradually stir in the orange juice/ cornstarch mixture. Allow this to cook for about 5 - 10 minutes or until thickened. Make sure to stir often, bringing up any bits that may be stuck on the pan from cooking the chicken.
- When this is the desired thickness, add the chicken back to the pan and stir to coat well.
- Garnish with chopped green onions and toasted sesame seeds if desired.Optional garnish: chopped green onions
Notes
- To store. This will keep for up to 5 days in the fridge in an airtight container.
- To reheat. It is best reheated in a skillet on the stove or in the air fryer. The texture will not be as nice if it is microwaved.
- To freeze. It may be frozen for up to 6 months. If you freeze it with the sauce added to the chicken, the best way to reheat it is in the oven.
Nutrition
Serving: 1 serving | Calories: 1174 kcal | Carbohydrates: 116 g | Protein: 35 g | Fat: 64 g | Saturated Fat: 6 g | Polyunsaturated Fat: 17 g | Monounsaturated Fat: 38 g | Trans Fat: 1 g | Cholesterol: 236 mg | Sodium: 1248 mg | Potassium: 818 mg | Fiber: 2 g | Sugar: 69 g
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