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Orange Chicken Recipe

In this orange chicken recipe, skinless boneless chicken thighs are cut into bite-sized pieces, dredged in flour, deep-fried until crispy, and tossed with a savory sauce. Succulent, sweet, and tangy all at the same time!
  • cook TIME 25 mins
  • prep TIME 10 mins
  • total TIME 35 mins
Course: Main CourseCuisine: Asian
Keyword: Homemade orange chicken, orange chicken, orange chicken recipe
Servings: 4 servings
Calories: 499 kcal

Ingredients (19)

  • 14 oz skinless boneless chicken thigh chunked
  • 5 oz oranges diced
  • 1/3 cup fresh orange juice
  • 2 eggs beaten *
  • 1/3 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1/2 tbsp apple cider vinegar
  • 2 tbsp reduced-sodium soy sauce
  • 1 tsp oyster sauce
  • 1 cup olive oil divided, *
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp red pepper flakes
  • 1/2 tsp ginger grated
  • 2 tsp garlic minced
  • 1/2 tsp black sesame seeds
  • 1 tbsp brown sugar
  • 2 tbsp leeks chopped
  • 3 cups cooked medium-grain rice equal to 1 cup uncooked

INSTRUCTIONS

Coat the chicken

1

Prepare two shallow plates, the first one with 2 beaten egg, and the second one with a mixture of 1/3 cup cornstarch, 1/4 cup flour, 1/4 tsp salt, and 1/2 tsp ground black pepper.

2

Coat 14 oz chicken pieces successively with the egg, and then with the cornstarch mixture. It is advised that you coat every chicken piece separately rather than pour the egg and cornstarch mixture into the chicken bowl and toss to coat. This way, the coating will be able to cover all the pieces evenly and won’t get crumbled.

3

Cover the coated chicken with cling film and refrigerate for 10 minutes.

Deep-fry the chicken

1

Remove the chicken from the fridge.

2

Heat 1 cup of olive oil over medium heat. Deep-fry the coated chicken for 5 minutes. Be careful not to overcrowd the pan, otherwise, the chicken pieces might be glued together. If your pan is not large enough, divide the chicken into small batches (the cooking time for each batch is still 5 minutes).

Make the sauce

1

Heat 1 tbsp of olive oil over medium heat. Add 1/2 tsp ginger, 2 tsp garlic, and 1/2 tsp red pepper flakes. Stir.

2

Continue to add 1/3 cup orange juice, 2 tbsp soy sauce, 1/2 tbsp apple cider vinegar, 1 tbsp brown sugar, and 1 tsp oyster sauce to the pan. Stir frequently until the mixture thickens.

3

Transfer the fried chicken back to the pan, toss to coat with the sauce. Add 5 oz fresh orange slices to the pan, then turn off the heat. Stir.

4

Sprinkle some 1/2 tbsp black sesame seeds and 2 tbsp chopped leeks. Serve with hot steamed rice.

Nutrition

Serving: 1 serving | Calories: 499 kcal | Fat 13 g | Saturated Fat 3 g | Trans Fat 1 g | Polyunsaturated Fat 2 g | Monounsaturated Fat 7 g | Cholesterol 139 mg | Sodium 630 mg | Potassium 428 mg | Carbohydrate 68 g | Fiber 2 g | Sugar 9 g | Protein 26 g | Vitamin A 365 IU | Vitamin C 31 mg | Calcium 43 mg | Iron 4 mg