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Easy How to Make Orange Chicken photo

How to Make Orange Chicken

This Orange Chicken is a delightful balance of sweet and savory flavors! Crispy chicken coated in a luscious orange sauce, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 1 cup orange juice Freshly squeezed is best
  • 1 cup sugar
  • ½ cup rice vinegar or white vinegar
  • 4 tablespoons soy sauce Use low-sodium for a healthier option
  • 1 teaspoon ginger fresh
  • 1 teaspoon minced garlic
  • ½ teaspoon red chili flakes for heat
  • 2 tablespoons cornstarch for thickening
  • 2 tablespoons cold water to mix with cornstarch
For the Chicken:
  • 1 cup cornstarch for coating
  • 1 cup all-purpose flour adds texture to the batter
  • Oil for frying choose a neutral oil with a high smoke point
  • Garnish with green onions and orange zest for a fresh finish

Equipment

  • Large mixing bowl
  • Whisk
  • Frying pan or deep fryer
  • Slotted spoon
  • Cooking thermometer
  • Serving platter

Method
 

Instructions
  1. In a large mixing bowl, whisk together the orange juice, sugar, rice vinegar, soy sauce, ginger, minced garlic, and red chili flakes. Set aside.
  2. In a small bowl, mix the cornstarch with cold water until smooth. Add to the sauce and whisk until fully combined.
  3. In a separate bowl, beat the eggs. In another bowl, combine the cornstarch and flour. Dip each piece of chicken into the egg, then coat with the cornstarch-flour mixture.
  4. Heat oil in a frying pan or deep fryer over medium-high heat until it reaches 350°F (175°C).
  5. Carefully place the coated chicken into the hot oil, cooking in batches. Fry for about 4-5 minutes until golden brown and cooked through. Use a slotted spoon to remove and drain on paper towels.
  6. In a large skillet over medium heat, pour in the prepared sauce and bring to a simmer. Add the fried chicken pieces and toss to coat. Cook for another 2-3 minutes.
  7. Transfer to a serving platter. Garnish with chopped green onions and orange zest. Serve hot over rice or with steamed vegetables.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For longer storage, freeze cooked chicken for up to 3 months.
  • Reheat in a skillet with a splash of water to keep chicken moist.