Orange Chicken
This sweet & savory Orange Chicken recipe is quick, easy and on the table in less than 30 minutes! Perfect for a weeknight fakeaway (sorry, Panda Express), this version is better for you than the fast food version and uses real ingredients. The whole family will enjoy this copycat Chinese Orange Chicken recipe that is packed full of flavor!
Servings: 6 servings
Ingredients
Chicken
- 4 boneless skinless chicken breasts cut into 1/2-inch pieces (about 2 pounds)
- 2 large eggs whisked
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1/4 teaspoon ginger powder
- 1/4 teaspoon black pepper
- Oil for frying
Sauce
- 2 garlic cloves minced
- 1 cup orange juice
- 1/2 cup granulated sugar
- 1 Tablespoon cornstarch
- 2 Tablespoons rice vinegar or white vinegar
- 2 Tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- 1/2 teaspoon red chili flakes
- Zest of 1 orange optional - leaving it out tastes more like Panda Express
Garnish
- Chopped green onions
- Orange zest
- White rice for serving
Instructions
- Combine flour, cornstarch, and a pinch of salt in a shallow dish or pie plate. Beat the eggs in a separate shallow dish. Dip the chicken pieces in the egg wash, then the flour mixture. Shake off excess flour and transfer to a plate. Set aside.4 boneless skinless chicken breasts, 2 large eggs, 1/2 cup cornstarch, 1/4 cup all-purpose flour, 1 teaspoon salt, 1 teaspoon onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon ground ginger
- Whisk the orange juice, sugar, cornstarch, vinegar, soy sauce, ginger powder, garlic, sesame oil, and red chili flakes together in a medium bowl. Set aside.1/4 teaspoon ginger powder, 2 garlic cloves, 1 cup orange juice, 1/2 cup granulated sugar, 1 Tablespoon cornstarch, 2 Tablespoons rice vinegar or white vinegar, 2 Tablespoons soy sauce, 1/2 teaspoon red chili flakes, 1 teaspoon sesame oil
- Heat 2-3 inches of oil in a heavy-bottomed pot or wok over medium-high heat until it reaches 350°F. Work in batches to cook the chicken, being careful not to crowd the pan which will cause the oil temperature to drop significantly. Cook for 2-3 minutes, turning frequently until brown and crispy on the outside and cooked through. Transfer to a wire cooling rack to drain and repeat with the remaining chicken.Oil for frying
- Drain most of the oil from the pan, leaving only about 1 tablespoon in the bottom. Add the garlic and saute for 30 seconds, then pour in the sauce mixture. Heat, stirring frequently, for 5 minutes until thickened. Remove from the heat and stir in the orange zest.Zest of 1 orange
- Toss the cooked chicken pieces with the orange sauce. Sprinkle with chopped green onions and orange zest, then serve with rice or noodles.Orange zest, White rice, Chopped green onions
Nutrition
Calories: 269kcal | Carbohydrates: 37g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 836mg | Potassium: 415mg | Fiber: 1g | Sugar: 20g | Vitamin A: 234IU | Vitamin C: 22mg | Calcium: 24mg | Iron: 1mg
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