Quick & Easy Orange Chicken Recipe
This Quick & Easy Orange Chicken recipe delivers crispy, tender chicken thighs coated in a tangy, sweet, and savory orange sauce. Ready in just 25 minutes, it’s perfect for a speedy weeknight dinner that doesn’t compromise on flavor. The dish is garnished with fresh orange zest, toasted sesame seeds, and green onions for added brightness and crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Asian American
Ingredients
Chicken
- 1 lb skinless boneless chicken thighs
- 1/4 cup cornstarch
- 1/3 cup vegetable oil (or any neutral oil)
Sauce
- 1 cup orange juice (freshly-squeezed, pulp removed, about 4–5 medium oranges)
- 2 tbsp white 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
- 1/2 tsp red chili flakes (optional for spice)
Garnish
- 1/2 green onion (finely chopped)
- 1 tbsp orange zest (grated, optional garnish)
- 1 tsp sesame seeds (toasted)
Instructions
- Prepare the sauce: In a small bowl, combine the orange juice, white vinegar, brown sugar, soy sauce, minced garlic, ginger powder, cornstarch, and red chili flakes (if using). Mix thoroughly until well blended and set aside.
- Dice the chicken: Cut the skinless boneless chicken thighs into 1.5-inch pieces. Do not pat dry; the natural moisture helps the cornstarch coating stick better.
- Coat the chicken: Place the diced chicken into a large mixing bowl, add 1/4 cup cornstarch, and toss until each piece is evenly coated with a thin layer of cornstarch.
- Heat the oil: In a large pan, heat 1/3 cup vegetable oil over medium-high heat until shimmering and hot enough for frying.
- Fry the chicken: Fry the chicken pieces in small batches, arranging them in a single layer. Cook each batch for about 6-8 minutes, turning occasionally, until the pieces are golden brown and crispy on all sides.
- Drain excess oil: Remove the fried chicken using a slotted spoon and transfer to a wire rack or paper towel-lined plate to absorb excess oil and prevent sogginess.
- Simmer the sauce: Using the same pan or a separate skillet, pour the prepared sauce over medium-high heat and bring to a simmer. Stir continuously until the sauce thickens, about 1 minute.
- Coat the chicken in sauce: Add the fried chicken pieces back into the pan and toss to coat them evenly with the thickened orange sauce.
- Garnish and serve: Sprinkle the chicken with orange zest, toasted sesame seeds, and finely chopped green onion. Serve immediately and enjoy your quick, flavorful orange chicken!
Notes
- For extra heat, increase the red chili flakes or add fresh chopped chili peppers.
- Use boneless skinless chicken thighs for juicier, more flavorful chicken than breast meat.
- To keep the chicken crispy, fry in small batches and avoid overcrowding the pan.
- Freshly squeezed orange juice provides the best flavor, but bottled juice can be used if needed.
- Toast the sesame seeds in a dry pan over medium heat for 1-2 minutes, stirring frequently, until golden and fragrant.
Find it online: https://bitezly.com/quick-and-easy-orange-chicken-recipe-2/
