Orange Chicken

Total Time Prep: 25 mins. Cook: 25 mins./batch
Yield 8 servings
Test Kitchen Approved
It's easier than you think to make this takeout-inspired sweet and spicy orange chicken! Serve it over fluffy rice, with a sprinkling of sesame seeds, for a Chinese-American restaurant favorite at home.

Ingredients

  • CHICKEN:
  • 1 large egg
  • 2 tablespoons water
  • 3/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 pounds boneless skinless chicken breasts, cut into 1-1/2 in. pieces
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • Oil for deep-fat frying
  • SAUCE:
  • 1 cup orange juice
  • 2 tablespoons grated orange zest
  • 3/4 cup packed brown sugar
  • 1/4 cup reduced-sodium soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons lemon juice
  • 3 tablespoons chopped green onions
  • 2 garlic cloves, minced
  • 2 teaspoons sesame oil
  • 2 teaspoons minced fresh gingerroot
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • TO SERVE:
  • Hot cooked rice
  • 1/2 cup chopped green onions
  • 2 tablespoons sesame seeds, toasted

Directions

  1. In a small shallow bowl, whisk together egg and water. In a large shallow bowl, whisk together flour and cornstarch. Season egg mixture, flour mixture and chicken with salt and pepper.
  2. Pour oil into a large frying pan or Dutch oven to a depth of 2-3 inches. Heat oil to 350; use a thermometer to monitor temperature. Line a sheet pan with paper towels. Working in batches, add 4-5 pieces of chicken to the hot oil at a time; use tongs or a metal spatula to turn the pieces as they cook. Once lightly browned, transfer to paper towel-lined sheet pan. Continue until all chicken is fried; cover batches with a kitchen towel.
  3. To make sauce, pour orange juice, orange zest, brown sugar, soy sauce, rice vinegar, lemon juice, green onion, garlic, sesame oil, ginger, red pepper flakes, salt and pepper into a large skillet; heat to medium high until sauce reaches a simmer. Continue simmering 4-5 minutes, stirring often. In a small bowl, whisk together cornstarch and water. Pour into sauce mixture; simmer 2-3 minutes or until sauce has thickened.
  4. Add chicken back to the skillet; toss to coat. Simmer 3-4 minutes or until sauce is thick and sticky. Spoon over hot cooked rice; top with green onion and sesame seeds. Serve immediately.

Nutrition Facts

1 serving: 393 calories, 11g fat (2g saturated fat), 86mg cholesterol, 745mg sodium, 46g carbohydrate (25g sugars, 1g fiber), 26g protein.

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