Go Back
+ servings
Print Recipe
5 from 1 vote

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!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Chinese
Servings: 6 servings
Calories: 269kcal
Author: Amy Nash

Ingredients

Chicken

  • 4 boneless skinless chicken breasts cut into ½-inch pieces (about 2 pounds)
  • 2 eggs whisked
  • ½ cup cornstarch
  • ¼ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • ¼ teaspoon ginger powder
  • ¼ teaspoon black pepper
  • Oil for frying

Sauce

  • 2 garlic cloves minced
  • 1 cup orange juice
  • ½ cup granulated sugar
  • 1 Tablespoon cornstarch
  • 2 Tablespoons rice vinegar or white vinegar
  • 2 Tablespoons soy sauce
  • 1 teaspoon sesame oil
  • ¼ teaspoon ground ginger
  • ½ 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.
  • Whisk the orange juice, sugar, cornstarch, vinegar, soy sauce, ginger powder, garlic, and red chili flakes together in a medium bowl. Set aside.
  • Heat 2-3 inches of oil in a heavy-bottomed pot or wok over medium-high heat until it reaches 350 degrees 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.
  • 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.
  • Toss the cooked chicken pieces with the orange sauce. Sprinkle with chopped green onions and onion zest, then serve with rice or noodles.

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