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Quick & Easy Orange Chicken Recipe

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4.3 from 12 reviews

This Quick & Easy Orange Chicken recipe features crispy, golden chicken thighs coated in a tangy, sweet orange sauce. Perfect for a weeknight dinner, the dish combines vibrant citrus flavors with a hint of spice, finished with optional garnishes like green onion, sesame seeds, and orange zest for an appealing presentation and delightful taste.

Ingredients

Chicken

  • 1 lb skinless boneless chicken thighs
  • 1/4 cup cornstarch (or potato starch)
  • 1/3 cup vegetable oil (or any neutral oil)

Sauce

  • 1 cup orange juice (freshly-squeezed, pulp removed, about 4–5 medium-sized oranges)
  • 2 tbsp white vinegar (or rice vinegar / apple cider vinegar)
  • 6 tbsp brown sugar
  • 2 tbsp regular soy sauce (or light soy sauce)
  • 2 garlic cloves (minced)
  • 1/4 tsp ginger powder (or grated ginger)
  • 1 tbsp cornstarch (or potato starch / tapioca starch)
  • 1/2 tsp red chili flakes (optional, if you prefer it spicy)

Garnish (optional)

  • 1/2 green onion (finely chopped)
  • 1 tbsp orange zest (grated)
  • 1 tsp sesame seeds (toasted)

Instructions

  1. Make the Sauce: In a small bowl, combine the orange juice, white vinegar, brown sugar, soy sauce, minced garlic, ginger powder, cornstarch, and optional red chili flakes. Mix well to dissolve the cornstarch and evenly blend all the sauce ingredients.
  2. Prepare the Chicken: Dice the chicken thighs into 1.5-inch cubes. Avoid patting the chicken dry as a bit of moisture helps the starch adhere.
  3. Coat the Chicken: Place the diced chicken in a large mixing bowl and add 1/4 cup cornstarch. Toss the chicken thoroughly to coat each piece evenly with the starch for a crispy texture when fried.
  4. Fry the Chicken: Heat the vegetable oil in a large pan over medium-high heat. Fry the coated chicken pieces in small batches, ensuring they lay in a single layer. Cook each batch for about 6 to 8 minutes until the chicken is golden brown and crispy on all sides.
  5. Drain the Chicken: Remove the fried chicken pieces and place them on a wire rack or a paper-towel-lined plate to drain excess oil. This prevents sogginess and keeps the chicken crisp.
  6. Cook the Sauce: Using the same pan, pour in the prepared sauce and heat on medium-high. Simmer the sauce for about 1 minute, stirring constantly until it thickens slightly and becomes glossy.
  7. Toss Chicken in Sauce: Add the crispy chicken pieces back into the pan with the thickened sauce. Toss well to coat the chicken evenly in the flavorful orange glaze.
  8. Garnish and Serve: Transfer the orange chicken to a serving dish. Garnish with grated orange zest, toasted sesame seeds, and finely chopped green onions as desired. Serve immediately and enjoy!

Notes

  • For extra crispiness, use potato starch instead of cornstarch as it tends to fry up crunchier.
  • Adjust the sweetness or acidity of the sauce by varying the amount of brown sugar or vinegar to your taste.
  • If you like heat, increasing the red chili flakes will add a pleasant spicy kick.
  • This recipe pairs well with steamed rice or stir-fried vegetables to complete the meal.
  • Freshly squeezed orange juice is preferred over store-bought for a more vibrant flavor.

Find it online: http://bitezly.com/quick-and-easy-orange-chicken-recipe/