Chinese Orange Chicken
A quick and healthy version of the classic takeout dish, this Chinese Orange Chicken features succulent chicken pieces and a glossy, zesty sauce that is macro-friendly and perfect for meal prep.
Ingredients
For the chicken
- 1 lb Boneless Skinless Chicken Breasts Provides lean protein and juicy texture.
- 2 large Eggs Acts as a binder for crispy coating.
- 1/2 cup Cornstarch Creates a light and crunchy crust.
- 1/4 cup Flour Adds texture to the breading mix.
- 1 tsp Salt Enhances flavors and balances sweetness.
- Oil for frying Oil Essential for frying and achieving golden-brown chicken.
For the sauce
- 1/2 cup Orange Juice The star ingredient, providing tangy flavor and sweetness.
- 2 tbsp Sugar Balances the citrus for a perfect glaze.
- 2 tbsp Rice Vinegar Adds brightness and acidity to the dish.
- 2 tbsp Soy Sauce Brings umami and depth to the sauce.
- 1 tsp Ginger Infuses warm, fragrant notes to the flavor profile.
- 1 tsp Garlic Powder Adds aromatic richness.
- 1/2 tsp Red Chili Flakes Delivers subtle heat to balance sweetness.
- 1 tbsp Orange Zest For an extra boost of citrus aroma.
For garnish
- 4 tbsp Green Onions For garnishing and a touch of freshness.
Instructions
Preparation
- Cut the boneless skinless chicken breasts into bite-size pieces.
- In a mixing bowl, combine the eggs, cornstarch, and flour. Whisk until smooth.
- Season the batter with a pinch of salt.
- Coat each chicken piece thoroughly in the batter.
- Prepare frying oil in a heavy-bottomed pan and heat to 350°F (175°C).
Cooking
- Carefully add the coated chicken pieces to the hot oil, cooking in batches.
- Fry for about 4–5 minutes, or until the chicken is golden brown and cooked through.
- Remove the chicken and place it onto a paper towel-lined plate to absorb excess oil.
- In a separate pan, combine orange juice, sugar, rice vinegar, soy sauce, ginger, garlic powder, and red chili flakes. Cook over medium heat until the sauce thickens, about 3–4 minutes.
- Add the fried chicken into the sauce, tossing gently to coat each piece.
Serving
- Transfer the coated orange chicken to a serving platter.
- Garnish with fresh green onions and a sprinkle of orange zest.
- Serve hot over steamed rice or alongside stir-fried vegetables.
Notes
For extra crispiness, allow the coated chicken to sit for a few minutes before frying. This dish freezes well for up to 3 months.