Chicken Dishes

Orange Chicken

by Spoorthy
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Orange chicken reminds us of the fast-food take-out quick fix lunch/dinner. This recipe is as close to that or even better. My daughter would eat this every time in the fast-food court whenever we went to the mall. This dish was one thing I was sure that she would eat as she was a very picky eater. I had to start making this at home as I wanted to make sure that all the ingredients are all-natural, organic, and safe to consume regularly.

This recipe of orange chicken is crispy on the outside and soft, and juicy on the inside. The chicken is covered in authentic freshly made Chinese- American orange chicken sauce.

The best thing about this dish is you can taste the freshness with every bite. Fresh orange zest and freshly squeezed orange juice are the keys to this freshness. I enjoy making this dish in the summer when I have fresh oranges on hand. The orange sauce consists of orange juice, orange zest, ginger, garlic, rice wine vinegar, red chili flakes, brown sugar, and soy sauce. It is both sweet and spicy, flavorful and addicting!

This Chinese Orange Chicken is made with boneless skinless chicken breast (can also use chicken tenders). It is cut into bite-size pieces, covered in potato starch (key to crispy chicken), and then fried until golden and crispy.

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Orange chicken

Orange Chicken

  • Author: Spoorthy
  • Total Time: 35 minutes
  • Yield: 8 servings
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Description

This recipe of orange chicken is crispy on the outside and soft, and juicy on the inside. The chicken is covered in authentic freshly made Chinese- American orange chicken sauce.

Ingredients

Chicken- 1 lb

Salt- 3/4 tsp

Black Pepper- 3/4 tsp

Orange juice- 2 Tbsp

Potato starch- 3/4 cup

Eggs- 2

Water- 1/4 cup

Oil- 1 1/2 Tbsp

Ginger- 1 Tbsp (shredded)

Garlic- 3/4 tsp

Orange Zest- 2 Tbsp

Red Chili Flakes- 1 1/2 tsp

Orange Juice- 1 cup

Brown Sugar- 2 Tbsp

Honey- 1 Tbsp

Rice Wine Vinegar- 1 Tbsp

Cornstarch (1/2 tsp) + Water (4 Tbsp)

Soy Sauce- 3 Tbsp

Green Onions- 3 Tbs

Instructions

1. Take 1 lb of boneless chicken. Add 3/4 tsp of salt and 3/4 tsp of black pepper. 

2. Add 2 Tbsp of freshly squeezed orange juice and mix well. Marinate the chicken for at least 30 minutes.

3. In a bowl, take 3/4 cup of potato starch, add two eggs, 1/4 cup of water, and mix well. 

4. Add the chicken pieces to the potato starch mixture and mix it well.

5. Heat the oil in a pan and add the chicken pieces. Fry till it is light golden brown. 

6. Drain the chicken pieces on a paper towel until the orange sauce is ready.

7. To make orange sauce, take 1 1/2 Tbsp of oil in a pan, add 1 Tbsp of shredded ginger, 3/4 tsp of garlic powder, 2 Tbsp of orange zest, and 1 1/2 tsp red chili flakes.

8. Add 1 cup of freshly squeezed orange juice to the pan, and mix well with the spices.

9. Add 2 Tbsp of brown sugar, 1 Tbsp of honey to the sauce, and mix well. Boil for 3 minutes.

10. Turn the stove off and add 1 Tbsp of rice wine vinegar. It is important to add the vinegar at last. Vinegar added on high heat along with citrus, the sauce tends to curdle.

11. Take 1/2 tsp of cornstarch in a bowl with 4 Tbsp of water and add to the sauce. 

12. Add the fried chicken pieces to the sauce and mix well. 

13. Now add 3 Tbsp of soy sauce to the chicken and toss to coat the chicken with the sauce.

14. Garnish the chicken with 3 Tbsp of scallions or green onions.

15. Serve hot with white rice.

Notes

Marinating with the chicken with orange juice is a necessary step. The acidity in the citrus helps to make the meat more tender.

The alternative to potato starch is corn starch (Mix 1/2 cup cornstarch with 1/4 cup all-purpose flour). Potato starch helps to make the chicken crispier when fried.

It works to fry the chicken in an air fryer before mixing it with the orange sauce.

Orange chicken is best served when prepared but can be refrigerated for up to two days.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Chicken Dishes
  • Method: Cook
  • Cuisine: Chinese

Nutrition

  • Serving Size: 1 cup
  • Calories: 258 Kcal
  • Sugar: 10.05 g
  • Sodium: 430 mg
  • Fat: 9.35 g
  • Saturated Fat: 2.055 g
  • Unsaturated Fat: 2.055 g
  • Trans Fat: 0.016 g
  • Carbohydrates: 14.57 g
  • Fiber: 0.7 g
  • Protein: 27.56 g
  • Cholesterol: 232 mg

Keywords: orange chicken, Chinese chicken, American Chinese chicken, orange chicken lunch, easy chicken recipe, panda express orange chicken

Take 1 lb. of boneless chicken. Add 3/4 tsp of salt and 3/4 tsp of black pepper. 
Add 2 Tbsp. of freshly squeezed orange juice and mix well. Marinate the chicken for at least 30 minutes.
In a bowl, take 3/4 cup of potato starch, add two eggs, 1/4 cup of water, and mix well. 
Add the chicken pieces to the potato starch mixture and mix it well.
Heat the oil in a pan and add the chicken pieces. Fry till it is light golden brown. 
Drain the chicken pieces on a paper towel until the orange sauce is ready.
To make orange sauce, take 1 1/2 Tbsp. of oil in a pan, add 1 Tbsp. of shredded ginger, 3/4 tsp of garlic powder, 2 Tbsp. of orange zest, and 1 1/2 tsp red chili flakes.
 Add 1 cup of freshly squeezed orange juice to the pan, and mix well with the spices.
Add 2 Tbsp of brown sugar, 1 Tbsp of honey to the sauce, and mix well. Boil for 3 minutes.
Turn the stove off and add 1 Tbsp. of rice wine vinegar. It is important to add the vinegar at last. Vinegar added on high heat along with citrus, the sauce tends to curdle.
Take 1/2 tsp of cornstarch in a bowl with 4 Tbsp. of water and add to the sauce. 
Add the fried chicken pieces to the sauce and mix well. 
Now add 3 Tbsp. of soy sauce to the chicken and toss to coat the chicken with the sauce.
Garnish the chicken with 3 Tbsp. of scallions or green onions.
Serve hot with white rice.