Dinner - Orange Chicken¶
The ultimate Chinese-American takeout favorite: crispy chicken coated in a sticky, sweet-tangy orange sauce. Perfect with rice and garnished with green onions. Ready in just 35 minutes!
🥡 Cuisine¶
Chinese-American
⏱ Time¶
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
🍽 Servings¶
6 servings
🍳 Equipment¶
- Large skillet or Dutch oven
- Mixing bowls
- Whisk
- Tongs or slotted spoon
- Paper towels
- Thermometer (for oil)
🧄 Ingredients¶
For the Chicken:¶
| Ingredient | Imperial | Metric |
|---|---|---|
| Boneless skinless chicken breasts | 4 breasts, diced | ~1.35 kg total |
| Eggs | 2 large | 2 large |
| Cornstarch | ½ cup | 60 g |
| All-purpose flour | ½ cup | 60 g |
| Oil (for frying) | as needed (~1 inch depth) | as needed (~2.5 cm deep) |
For the Orange Sauce:¶
| Ingredient | Imperial | Metric |
|---|---|---|
| Fresh orange juice | 1 cup | 240 ml |
| Sugar | ½ cup | 100 g |
| Rice vinegar or white vinegar | ¼ cup | 60 ml |
| Soy sauce (or tamari) | 3 tbsp | 45 ml |
| Ginger (ground) | ½ tsp | 1 g |
| Garlic powder or fresh garlic | ½ tsp or 2 cloves, minced | 1 g or 2 cloves |
| Red chili flakes | ½ tsp (optional) | 1 g |
| Sesame oil | 1 tsp | 5 ml |
| Orange zest | From 2 oranges | From 2 oranges |
| Cornstarch (for slurry) | 1 tbsp | 8 g |
| Water or orange juice (for slurry) | 2 tbsp | 30 ml |
For Garnish:¶
- Chopped green onions
🥢 Instructions¶
🔥 1. Make the Orange Sauce¶
- In a bowl, mix the following:
- 1 cup (240 ml) orange juice
- ½ cup (100 g) sugar
- ¼ cup (60 ml) vinegar
- 3 tbsp (45 ml) soy sauce
- ½ tsp (1 g) ginger
- ½ tsp garlic powder or 2 minced cloves
- ½ tsp red chili flakes (optional)
- 1 tsp (5 ml) sesame oil
-
Zest from 2 oranges
-
In a small bowl, whisk together 1 tbsp (8 g) cornstarch and 2 tbsp (30 ml) water or orange juice to form a slurry.
-
Heat a large skillet over medium heat. Pour in the sauce mixture. When it begins to bubble, stir in the slurry and cook for about 4 minutes, until thickened. Turn heat to low to keep warm.
🍗 2. Prepare and Fry the Chicken¶
-
Heat oil in a Dutch oven or deep skillet to 350°F (175°C) — about 1 inch (~2.5 cm) deep.
-
Whisk 2 eggs in a bowl and toss in diced chicken (4 breasts or ~1.35 kg).
-
In a separate bowl, whisk together:
- ½ cup (60 g) cornstarch
-
½ cup (60 g) flour
-
Dredge