Orange Chicken

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5 from 4 votes

Pieces of fried chicken in a delicious orange sauce make this Orange Chicken a 30 minute dinner you can't resist!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American, Chinese

Servings:

Calories: 607kcal

Author: Julie Evink

Ingredients

Chicken

4 boneless skinless chicken breasts or thighs (about 1 ½ - 2 pounds)
2 large eggs
1 cup all-purpose flour
2 Tablespoon cornstarch
1 teaspoon salt
½ teaspoon black pepper
Oil for frying

Sauce

2 teaspoon orange zest
1 cup fresh orange juice or store bought
2 Tablespoon soy sauce
2 Tablespoon brown sugar
2 Tablespoon 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 Tablespoon cornstarch

Serving

Rice
Green onions
Toasted sesame seeds

Instructions

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.
Then 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 and set aside.

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 with slotted spoon and place on prepared baking sheet.
Repeat with the rest of the chicken.
After all chicken is cooked toss chicken with sauce.
Serve immediately with rice, green onions, and sesame seeds if desired.
Store leftovers in refrigerator in an airtight container.

Notes

FRIDGE: Store the leftovers in an airtight container and place in the refrigerator for three to four days.

FREEZER: You can freeze this chicken as well! Make sure you let it cool fully and then transfer to an airtight container and store in the freezer for 2-3 months. Allow to thaw before reheating.

When reheating, you can add some extra sauce to the chicken if needed. If you want, you can store the chicken and the sauce separately from one another.

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