Description
A homemade orange chicken dish featuring crispy, golden chicken pieces coated in a glossy, sweet and tangy orange sauce for a flavorful takeout-style meal.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large egg
- 2 tablespoons cornstarch (plus extra if needed)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons cooking oil
- 3/4 cup fresh orange juice
- 1/3 cup chicken broth
- 1/4 cup soy sauce
- 1/4 cup white sugar
- 3 tablespoons light brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 2 tablespoons green onions, chopped
- 1 teaspoon orange zest
Instructions
- Cut chicken into bite-sized pieces and pat dry.
- In a bowl, whisk egg, cornstarch, salt, and pepper. Add chicken and coat well.
- Heat oil in a skillet over medium-high heat and cook chicken in batches for 5–7 minutes until golden and cooked through. Set aside.
- In the same pan, combine orange juice, chicken broth, soy sauce, sugars, vinegar, ginger, and garlic. Simmer for 2–3 minutes until slightly thickened.
- Return chicken to the pan and toss to coat evenly in the sauce.
- Cook for another 1–2 minutes to blend flavors.
- Garnish with green onions and orange zest and serve immediately.
Notes
- Cook chicken in batches to keep it crispy.
- Adjust sugar levels to control sweetness.
- Add chili flakes for a spicy version.
- Use low-sodium soy sauce for a healthier option.
- Thicken sauce with a cornstarch slurry if needed.
- Store leftovers in the fridge for up to 3 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 22 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 120 mg
