ORANGE CHICKEN

Here’s a delicious and easy Orange Chicken recipe — crispy chicken coated in a sweet, tangy, and slightly spicy orange sauce. Perfect for a homemade takeout-style meal!

🍊 ORANGE CHICKEN RECIPE

🐔 Ingredients

For the Chicken:

• 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• 1/2 cup cornstarch

• 1/2 cup all-purpose flour

• 2 eggs, beaten

• Salt & pepper to taste

• Oil for frying (vegetable or canola)

For the Orange Sauce:

• 1/2 cup orange juice (fresh is best)

• 1 tbsp orange zest (optional but recommended)

• 1/3 cup sugar

• 2 tbsp soy sauce

• 1 tbsp rice vinegar or white vinegar

• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

• 1 garlic clove, minced

• 1 tsp fresh ginger, grated (optional)

• 1/2 tsp chili flakes or sriracha (optional for heat)

🔪 Instructions

1. Prepare and Fry the Chicken

1. Season the chicken pieces with salt and pepper.

2. In one bowl, beat the eggs. In another, mix cornstarch and flour.

3. Dip each piece of chicken in egg, then dredge in the flour mixture.

4. Heat oil in a pan (about 350°F / 175°C). Fry the chicken in batches until golden and crispy (4–5 minutes per batch).

5. Drain on paper towels and set aside.

2. Make the Orange Sauce

1. In a saucepan, combine orange juice, sugar, soy sauce, vinegar, garlic, ginger, orange zest, and chili (if using). Bring to a simmer.

2. Stir in the cornstarch slurry. Cook for 2–3 minutes, stirring constantly, until the sauce thickens.

3. Combine

1. Toss the fried chicken in the orange sauce until well coated.

2. Serve immediately over steamed rice. Garnish with sesame seeds or green onions if desired.

✅ Tips

• Use thighs for juicier chicken.

• For extra crispiness, double-fry the chicken (let cool after first fry, then fry again briefly).

• You can bake or air-fry the chicken for a healthier version.