Our family loves this orange chicken recipe. We could eat it at least once a week with no complaints, it's that good! Serve this orange chicken recipe over rice for a popular family meal.
Making this favorite is as easy as frying chicken and making a simple sauce on the stovetop. The zesty orange sauce is what takes it over the top!
Just like my Chicken Lo Mein recipe, it is easy and delicious!
Just like my Chicken Lo Mein recipe, it is easy and delicious!
Why This Recipe?
Add wonderful variety to your weeknight dinners with this Asian-inspired favorite. It's a great way to introduce picky eaters to a new cuisine.
Fast and easy to make, this meal can be on your table in about the time it will take your rice cooker to make enough rice for your family. If you don't have a rice cooker, that translates to about thirty minutes of cooking time! Don't waste those precious evening hours standing over your cooktop for hours.
This chicken
Ingredients for Orange Chicken
Boneless Skinless Chicken Breasts or Thighs. Thawed.
Large Eggs. This is to help the breading stick.
All-Purpose Flour. You can sub your favorite gluten-free flour if needed.
Cornstarch. Adds a slight thickening effect to the chicken coating.
Salt. Regular salt.
Black Pepper. Freshly ground black pepper is great for most recipes, but you can also use regular pepper. Use what you have.
Oil. Your choice of oils for frying the chicken.
Ingredients for the Sauce
Orange Zest. Grab a sharp knife or an orange zesting tool, and scrape a bit of the outer orange skin off in strips to use for zest. You do not want to get into the pith or the white part of the orange peel.
Fresh Orange Juice. Store-bought will also work.
Soy Sauce. A high-quality soy sauce does make a difference in flavor if you can find one.
Brown Sugar. Light or dark brown sugar both work. Brown has a more intense flavor from the molasses.
Rice Wine Vinegar. In a pinch, you can substitute this for a different vinegar, but if you can find this kind it is worth buying.
Sesame Oil. This oil adds incredible depth to the flavor of your sauce. A little goes a long way. If you double the recipe I do not recommend doubling this ingredient.
Fresh Garlic. Minced. You can get a special tool to make it much easier to enjoy minced garlic. Nothing compares to fresh!
Fresh Ginger. Minced. Normally, you buy this unpeeled and need to peel the outer skin before slicing and mincing.
Crushed Red Pepper Flakes. More if you like it spicy.
Water. Tap water works fine.
Cornstarch. Found in the baking aisle, it is used in a slurry to thicken the sauce.
Ingredients for Serving Orange Chicken
Rice. Jasmine is great, flavorful rice, but you can also use basmati or any other rice you have on hand.
Green onions. Fresh from the produce section and chopped.
Toasted Sesame Seeds. For added flavor and crunch. Learn how to toast sesame seeds here.
How to Make Orange Chicken
Step-By-Step Instructions
Instructions for the Sauce
- In a medium saucepan, add all ingredients for sauce EXCEPT water and cornstarch.
- Stir and heat over medium. (see photo #2)
- In a small bowl or jar with a lid, whisk together the water and cornstarch to make a slurry.
- Slowly drizzle into sauce whisking constantly until sauce begins to thicken.
- Cook for 4-5 minutes or until sauce is to desired consistency.
- Remove from heat.
Instructions for the Chicken
- Trim chicken and cut it into large chunks.
- In a shallow bowl or dish, whisk eggs.
- In another bowl or dish, whisk together flour, cornstarch, salt and pepper. (see photo #3)
- Dip chicken in eggs and then in flour mixture, place on baking sheet until oil is hot. (see photo #4)
- Heat oil in a large skillet to 350º F.
- Line large baking sheet with a paper towel.
- Working in small batches, cook chicken 2-3 minutes or until golden brown.
- Remove from oil and place on prepared baking sheet. (see photo #5)
- Repeat with the rest of the chicken.
- Toss chicken with sauce.
- Serve immediately with rice, green onions, and sesame seeds if desired. (see photo #6)
- Store leftovers in the refrigerator.
Timesaving Tips
- Before you begin, put your rice in a rice cooker and get it started. This way you will have fresh, hot steamed rice ready to go when your meat is all ready.
- Patting your chicken down with a paper towel will help the eggs to stick.
- Start pre-heating your skillet before you start flouring the chicekn to save time.
FAQ
Can I serve Orange Chicken with Minute Rice?
Yes, you can. However, mInute rice is a poor substitute for the real thing. When possible I highly recommend investing in a rice cooker and purchasing a higher quality rice. Using the rice cooker is a completely hands-off method for cooking rice and works incredibly well.
How Long Can I Keep Leftovers?
You should store leftover Orange Chicken in the refrigerator in an airtight container. Plan to eat the leftovers within a couple of days. If you know you won't be able to get to those leftovers in time, consider putting them in the freezer instead.
Make lunch sized portions for the refrigerator or freezer by placing the orange chicken on the bottom with sauce, and then topping it with a portion of rice. Use microwavable storage containers at work or home to reheat the meal. As it is reheated in the microwave, the rice steams.
More Chicken Dinner Recipes
Instant Pot Chicken and Rice -
Orange Chicken
Ingredients
For Chicken
- 4 1 ½ - 2 pounds boneless skinless chicken breasts or thighs
- 2 large eggs
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon salt
- ½ teaspoon black pepper
- Oil for frying
For Sauce
- 2 teaspoons orange zest
- 1 cup fresh orange juice or store bought
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1 teaspoon fresh garlic minced
- 1 teaspoon fresh ginger minced
- ½ teaspoon crushed red pepper flakes more if you like it spicy
- ½ cup water
- 2 tablespoons cornstarch
Instructions
Prepare Sauce
- In a medium saucepan, add all ingredients for sauce EXCEPT water and cornstarch
- Stir and heat over medium
- In a small bowl or jar with a lid, whisk together the water and cornstarch to make a slurry.
- Slowly drizzle into sauce whisking constantly until sauce begins to thicken
- Cook for 4-5 minutes or until sauce is to desired consistency
- Remove from heat
Prepare Chicken
- Trim chicken and cut into large chunks
- In a shallow bowl or dish, whisk eggs
- In another bowl or dish, whisk together flour, cornstarch, salt and pepper
- Dip chicken in eggs and then in flour mixture, place on baking sheet until oil is hot
- Heat oil in large skillet to 350 degrees F
- Line large baking sheet with paper towel
- Working in small batches, cook chicken 2-3 minutes or until golden brown
- Remove from oil and place on prepared baking sheet
- Repeat with the rest of the chicken
- Toss chicken with sauce
- Serve immediately with rice, green onions, and sesame seeds if desired
Nutrition
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Tamara
YUM. Scarlet's favorite meal is chicken fried rice, and I know she would love Orange Chicken over rice. I would!