Easy Orange Chicken
A quick and flavorful dish featuring tender chicken coated in a zesty citrus sauce, perfect for busy weeknights or special occasions.
Ingredients
Chicken and Coating
- 1 pound boneless skinless chicken breasts or tenderloins The star protein source for the dish.
- 1/2 cup corn starch Used to create a crispy coating on the chicken.
- 1 teaspoon salt For enhancing the flavor of the chicken.
- 1/2 teaspoon pepper Adds a hint of heat to the dish.
- 2 tablespoons vegetable oil Essential for frying the chicken to achieve that golden texture.
Sauce Ingredients
- 1/2 cup orange juice Provides the sweet and tangy flavor that defines this dish.
- 1 tablespoon orange zest Adds an intense orange flavor to the sauce.
- 1 tablespoon soy sauce Gives depth and umami to the flavor profile.
- 1 tablespoon rice vinegar Balances the sweetness of the sauce with acidity.
- 2 tablespoons brown sugar Sweetens the sauce and enhances the caramelization.
- 2 cloves minced garlic Adds aromatic savory depth to the dish.
- 1 teaspoon freshly grated ginger Provides a warm spice and bright flavor to the sauce.
- 1/2 teaspoon red chili flakes Introduces a mild heat for those who enjoy a bit of spice.
Garnishes
- 2 tablespoons green onions For garnish, adding a fresh element and more flavor.
- 1 tablespoon sesame seeds A crunchy garnish that adds a nutty flavor.
Instructions
Preparation
- In a medium bowl, whisk together the orange juice, zest, soy sauce, vinegar, brown sugar, cornstarch, garlic, ginger, and red chili flakes. Set aside.
- In a small, shallow bowl, whisk together the cornstarch, salt, and pepper. Dredge the cubed chicken pieces in the cornstarch mixture, coating each piece completely.
Cooking
- Preheat a large cast iron skillet or wok over medium-high heat.
- Once the pan is hot, add the vegetable oil and let it rest for 30 seconds.
- Add the dredged chicken pieces to the pan and fry, stirring often, until all sides are crispy and golden, about 5 minutes.
- Add the prepared sauce to the skillet and simmer for 1 to 2 minutes or until the sauce thickens.
- Serve over rice and garnish with sliced green onions and sesame seeds.
Notes
For best results, use fresh ingredients and avoid overcrowding the pan when frying the chicken for crispiness. Store leftovers in an airtight container for up to three days.