Name: Orange Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 Boneless (skinless chicken breasts cut into bite sized pieces); 2 eggs; ½ cup flour; ¼ cup cornstarch; ¼ teaspoon salt; ¼ teaspoon pepper; ½ cup oil; 1 cup orange juice (divided); 1 Tablespoon cornstarch; ½ cup white sugar; 1 ½ Tablespoons white vinegar; 1 ½ Tablespoons soy sauce; 1 Tablespoon honey; ¼ teaspoon ginger; 2 cloves of garlic (minced); ¼ teaspoon red chili flakes; Optional garnish: chopped green onions (toasted sesame seeds)

If you’re anything like me, you love a good homemade meal that’s not only delicious but also quick and easy to make. This Orange Chicken recipe checks all those boxes. This dish combines juicy, tender chicken pieces with a tangy, sweet, and slightly spicy orange sauce that’s guaranteed to WOW you. Plus, it comes together in just 35 minutes!

Ingredients:

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 2

2 Boneless, skinless chicken breasts cut into bite sized pieces
2 eggs
½ cup flour
¼ cup cornstarch
¼ teaspoon salt
¼ teaspoon pepper
½ cup oil
1 cup orange juice (divided)
1 Tablespoon cornstarch
½ cup white sugar
1 ½ Tablespoons white vinegar
1 ½ Tablespoons soy sauce
1 Tablespoon honey
¼ teaspoon ginger
2 cloves of garlic, minced
¼ teaspoon red chili flakes
Optional garnish: chopped green onions, toasted sesame seeds

Instructions:

Cut chicken into 1-inch pieces. I like to butterfly my chicken, then cut each half into strips, then smaller chunks so the pieces aren’t as thick.
In a medium-size bowl, mix together flour, cornstarch, salt, and pepper. Set this aside.
Pour the oil into a heavy skillet and heat it to approximately 350 degrees. (Place at medium-high heat.)
While this is heating, put the eggs into a shallow dish and beat them. Place this next to the bowl with the cornstarch/flour mixture.
Stir the chicken pieces into the beaten eggs, then use a slotted spoon to remove them and place them on paper towels to allow excess egg to come off.
Then place the chicken into the bowl with the flour mixture. Stir to coat them well.
Put the coated chicken into the skillet. Cook the first size undisturbed for about 5 minutes, then using tongs, turn each piece over and cook the other side.
While the chicken is cooking, measure out 1 cup of orange juice. Remove 2 Tablespoons of orange juice to a small bowl, and mix it with 1 Tablespoon cornstarch. Set this aside.
In a separate bowl, whisk together the remaining orange juice, white sugar, vinegar, soy sauce, honey, ginger, garlic, and red chili flakes.
Finish cooking the chicken until there is no pink left and remove it from the skillet and until golden. Pour all the contents of the skillet, including the oil, onto a plate lined with paper towels.
Using the same skillet, make the sauce. Pour the orange juice mixture into the skillet. Gradually stir in the orange juice/ cornstarch mixture. Allow this to cook for about 5 – 10 minutes or until thickened. Make sure to stir often, bringing up any bits that may be stuck on the pan from cooking the chicken.
When this is the desired thickness, add the chicken back to the pan and stir to coat well.
Garnish with chopped green onions and toasted sesame seeds if desired.

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. It will also keep well in the freezer for up to 2 months.

To reheat, you can use the microwave or the stovetop. If using a microwave, heat in 30-second intervals, stirring in between, until warmed through. If using the stovetop, reheat on medium heat, stirring occasionally, until hot.

Helpful Tips & Substitutions

Can This Be Made Ahead of Time?

Of course! Prepare the chicken and sauce separately, then store them in the refrigerator. When you’re ready to serve, reheat the chicken and sauce on the stovetop, combining them just before serving.

Substitutions & Variations

Chicken: You can use chicken thighs instead of breasts for a juicier result. Just be sure to cut them into similar-sized pieces.
Vegetarian: Swap the chicken for tofu or cauliflower. Both options will absorb the sauce beautifully and taste amazing.
Add-Ins: Feel free to add some veggies like bell peppers, snap peas, or broccoli to the mix. Just sauté them before adding the chicken back to the skillet.

Helpful Cooking Notes

Oil Temperature: Make sure the oil is hot enough before adding the chicken. If it’s not hot enough, the chicken will absorb too much oil and become greasy.
Chicken Coating: Coat the chicken evenly with the flour mixture to get that crispy texture.
Sauce Consistency: Keep an eye on the sauce as it thickens. If it gets too thick, you can add a little more orange juice or water to thin it out.
Stirring the Sauce: When making the sauce, be sure to stir often to prevent it from sticking to the pan and burning.

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Orange Chicken

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Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 1042 kcal

Orange Chicken is the perfect homemade dinner recipe with its tender chicken in a tangy, sweet, and slightly spicy orange sauce.

INGREDIENTS

2 Boneless, skinless chicken breasts cut into bite sized pieces
2 eggs
½ cup flour
¼ cup cornstarch
¼ teaspoon salt
¼ teaspoon pepper
½ cup oil

Sauce:

1 cup orange juice, divided
1 Tablespoon cornstarch
½ cup white sugar
1 ½ Tablespoons white vinegar
1 ½ Tablespoons soy sauce
1 Tablespoon honey
¼ teaspoon ginger
2 cloves of garlic, minced
¼ teaspoon red chili flakes
Optional garnish: chopped green onions, toasted sesame seeds

INSTRUCTIONS

Cut chicken into 1-inch pieces. I like to butterfly my chicken, then cut each half into strips, then smaller chunks so the pieces aren’t as thick.
In a medium-size bowl, mix together flour, cornstarch, salt, and pepper. Set this aside.
Pour the oil into a heavy skillet and heat it to approximately 350 degrees. (Place at medium-high heat.)
While this is heating, put the eggs into a shallow dish and beat them. Place this next to the bowl with the cornstarch/flour mixture.
Stir the chicken pieces into the beaten eggs, then use a slotted spoon to remove them and place them on paper towels to allow excess egg to come off.
Then place the chicken into the bowl with the flour mixture. Stir to coat them well.
Put the coated chicken into the skillet. Cook the first size undisturbed for about 5 minutes, then using tongs, turn each piece over and cook the other side.
While the chicken is cooking, measure out 1 cup of orange juice. Remove 2 Tablespoons of orange juice to a small bowl, and mix it with 1 Tablespoon cornstarch. Set this aside.
In a separate bowl, whisk together the remaining orange juice, white sugar, vinegar, soy sauce, honey, ginger, garlic, and red chili flakes.
Finish cooking the chicken until there is no pink left and remove it from the skillet and until golden. Pour all the contents of the skillet, including the oil, onto a plate lined with paper towels.
Using the same skillet, make the sauce. Pour the orange juice mixture into the skillet. Gradually stir in the orange juice/ cornstarch mixture. Allow this to cook for about 5 – 10 minutes or until thickened. Make sure to stir often, bringing up any bits that may be stuck on the pan from cooking the chicken.
When this is the desired thickness, add the chicken back to the pan and stir to coat well.
Garnish with chopped green onions and toasted sesame seeds if desired.

NOTES

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. It will also keep well in the freezer for up to 2 months.