
Orange Chicken
Total Time
Prep: 25 mins. Cook: 25 mins./batch
Yield
8 servings
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
- 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.
- 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.
- 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.
- 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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