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Plate of crispy orange chicken with a tangy sauce and garnishes

Orange Chicken

A bright and tangy dish featuring crisp chicken coated in a sweet orange sauce, reminiscent of your favorite takeout.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1 pound boneless chicken, cut into bite-sized pieces Pat dry with a paper towel
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup flour or cornstarch For coating chicken
For the Sauce
  • 1 cup orange juice Freshly squeezed recommended
  • 1/2 cup sugar
  • 1/4 cup soy sauce Use tamari for gluten-free option
  • 2 tablespoons vinegar White or rice vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ginger, minced Optional for flavor
  • 1 cup water Add splash to taste
  • 1 tablespoon cornstarch Mixed with water to form slurry
  • 1/2 teaspoon chili flakes Optional for heat

Method
 

Preparation
  1. Cut boneless chicken into bite-sized pieces and pat dry with paper towel.
  2. Toss chicken with salt and pepper, then coat with flour or cornstarch.
Cooking Chicken
  1. Heat oil in a pan or deep fryer to medium-high heat.
  2. Fry chicken until golden and cooked through, then drain on paper towels.
Making the Sauce
  1. In a small pot, mix together orange juice, sugar, soy sauce, vinegar, garlic, ginger, and a splash of water.
  2. Bring sauce to a simmer, then stir in a cornstarch slurry to thicken.
  3. Cook until the sauce is glossy and sticky.
Combining
  1. Toss the fried chicken in the sauce until every piece is coated.
  2. Serve hot with rice or noodles, and top with sesame seeds and sliced green onion.

Notes

Dry the chicken well before coating, fry at the right temperature, and adjust sauce according to taste. Baking or air frying is an alternative for reduced oil without losing flavor.