Go Back
+ servings

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!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Asian
Keyword: Homemade orange chicken, orange chicken, orange chicken recipe
Servings: 4 servings
Calories: 499kcal
Author: Luna Regina

Ingredients

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

Instructions

Coat the chicken

  • Prepare two shallow plates, the first one with the beaten egg, and the second one with a mixture of cornstarch, flour, salt, and ground black pepper.
  • Coat the 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.
  • Cover the coated chicken with cling film and refrigerate for 10 minutes.

Deep-fry the chicken

  • Remove the chicken from the fridge.
  • 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

  • Heat 1 tablespoon of olive oil over medium heat. Add ginger, garlic, and red pepper flakes. Stir.
  • Continue to add orange juice, soy sauce, apple cider vinegar, brown sugar, and oyster sauce to the pan. Stir frequently until the mixture thickens.
  • Transfer the fried chicken back to the pan, toss to coat with the sauce. Add fresh orange slices to the pan, then turn off the heat. Stir.
  • Sprinkle some black sesame seeds and chopped leeks. Serve with hot steamed rice.

Notes

(*) Only part of these ingredients will end up in the final product, and we have calculated nutritional values based on those amounts. The whole amount is needed for the coating and cooking process, but what actually ends up being consumed is 1 medium egg and 2 tablespoons of olive oil.

Nutrition

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