Name: Orange Chicken: Crispy, Sweet, and Tangy Chinese-American Favorite Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese-American
Ingredients: 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces; ½ cup cornstarch; 2 large eggs, beaten; Vegetable oil for frying; 1 tablespoon sesame oil; 2 cloves garlic, minced; 1 teaspoon fresh ginger, minced; 1 cup orange juice; ⅓ cup granulated sugar; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry); ½ teaspoon crushed red pepper flakes (optional); Sliced green onions; Sesame seeds

Description

This Orange Chicken recipe offers a perfect balance of sweet, tangy, and savory flavors with crispy bite-sized chicken pieces coated in a delicious homemade orange sauce. It’s a Chinese-American favorite that’s easy to make at home and perfect for a quick weeknight dinner.

Ingredients

Scale

Chicken

1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
½ cup cornstarch
2 large eggs, beaten
Vegetable oil for frying

Sauce

1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
1 cup orange juice
⅓ cup granulated sugar
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
½ teaspoon crushed red pepper flakes (optional)

Garnish

Sliced green onions
Sesame seeds

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Instructions

Prepare the Chicken Coating: In a bowl, coat the cut chicken pieces with cornstarch thoroughly, then dip them into the beaten eggs to ensure an even coating.
Fry the Chicken: Heat vegetable oil in a deep skillet or wok over medium-high heat. Fry the chicken pieces in batches for about 4–5 minutes per batch until they turn golden brown and crispy. Drain the fried chicken on paper towels to remove excess oil.
Make the Sauce: In a separate pan, heat sesame oil over medium heat. Add the minced garlic and ginger and sauté for 30 seconds until fragrant. Pour in orange juice, granulated sugar, soy sauce, rice vinegar, and add crushed red pepper flakes if using. Bring the mixture to a simmer.
Thicken the Sauce: Stir in the cornstarch-water slurry and cook, stirring continuously, until the sauce thickens, about 2–3 minutes.
Combine Chicken and Sauce: Add the fried chicken pieces to the thickened sauce and toss well to coat each piece evenly with the flavorful orange sauce.
Serve: Serve the orange chicken hot, garnished with sliced green onions and sesame seeds for an added touch of flavor and presentation.

Notes

For a healthier version, you can bake or air-fry the chicken instead of deep frying.
Chicken breast can be used as an alternative to thighs if preferred.
Adjust the amount of crushed red pepper flakes to customize the spice level to your liking.