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!
2boneless skinless chicken breastscut into bite sized pieces
2eggs
½cup(63g)flour
¼cup(32g)cornstarch
¼teaspoonsalt
¼teaspoonpepper
½cup(118ml)oil
For the orange sauce:
1cup(237ml)orange juicedivided
1tablespoon(1Tablespoon)cornstarch
½cup(100g)white sugar
1 ½tablespoons(1 ½Tablespoons)white vinegar
1 ½tablespoons(1 ½Tablespoons)soy sauce
1tablespoon(1Tablespoon)honey
¼teaspoonginger
2clovesof garlicminced
¼teaspoonred chili flakes
Optional garnish: chopped green onionstoasted 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.
In a medium-size bowl, mix together flour, cornstarch, salt, and pepper. Set this aside.
Pour the oil into a heavy skillet and heat it to approximately 350 °F (177 °C) (Place at medium-high heat.)
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.
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.
In a separate bowl, whisk together the remaining orange juice, white sugar, vinegar, soy sauce, honey, ginger, garlic, and 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.
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.