Orange Chicken Recipe

a bowl of asian chicken with rice and sesame seeds.

5 from 1 vote

Crispy bites of chicken are cooked in the most delicious orange sauce for an easy meal that tastes even better than takeout!

Step-by-step photos can be seen below the recipe card.

Prep Time20

Cook Time15

Total Time35

Course: Dinner, Main Course

Cuisine: asian

Servings:

Author: Krista Teigen

Ingredients

For the Sauce

2 tablespoons cornstarch + 2 tablespoons water
1 cup freshly squeezed orange juice (from 4 oranges)
2 tablespoons freshly grated orange zest (from 1 orange)
⅓ cup granulated sugar
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon sriracha optional (more or less to taste)
2 cloves garlic minced
¼ teaspoon ground ginger

For the Chicken

1½ pounds boneless, skinless chicken breasts
½ cup cornstarch
2 large eggs
½ teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons vegetable oil plus more if needed

For Serving

2 cups cooked white rice
Sesame seeds optional, for garnish
Sliced green onions optional, for garnish

Instructions

Make the sauce: In a small bowl, whisk the cornstarch and water together. Set aside. Give this slurry mixture another stir before adding to the sauce.
2 tablespoons cornstarch
Stir together the orange juice and zest, sugar, rice vinegar, soy sauce, sriracha, garlic, and ginger in a small saucepan and bring to a simmer. Cook for 2-3 minutes until the sauce is fragrant.
1 cup freshly squeezed orange juice, 2 tablespoons freshly grated orange zest, ⅓ cup granulated sugar, 2 tablespoons rice vinegar, 2 tablespoons low-sodium soy sauce, 1 teaspoon sriracha, 2 cloves garlic, ¼ teaspoon ground ginger
Remove from the heat and stir in the cornstarch slurry. Return to a simmer while whisking constantly. Once thickened, remove from the heat and set aside.
Pat the chicken dry and cut it into 1-inch cubes.
1½ pounds boneless, skinless chicken breasts
Add the cornstarch to a shallow bowl.
½ cup cornstarch
In another shallow bowl, whisk the eggs, salt, and pepper together.
2 large eggs, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
Working in batches, toss the chicken in the cornstarch to coat. Shake off any excess and toss it in the egg mixture. Shake off any excess and set the chicken aside on a plate. Repeat until all the chicken is breaded.
In a large skillet, heat the oil over medium-high heat. Add in the chicken, working in batches if needed, and cook until the underside is golden, about 3-4 minutes. Flip the pieces and cook until the second side is golden and the chicken is cooked through. Repeat with remaining chicken, if needed.
2 tablespoons vegetable oil
If you cooked the chicken in batches, return any chicken to the pan. Add in the sauce and toss to combine.
Serve over rice with a garnish of sesame seeds and green onions.
2 cups cooked white rice, Sesame seeds, Sliced green onions

Video

Notes

You can use an equal amount of chicken thighs in this recipe if desired.
For a spicier sauce, add more sriracha.
Remove the sauce from the heat as soon as it begins to thicken. Cornstarch works fast, and you don't want to end up with a gloppy sauce!
Nutritional information does not include optional garnishes.

Storage: Store orange chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition