Ultimate Orange Chicken

This Chinese restaurant favorite boasts crispy chicken in a fruity, garlicky glaze that’s scented with orange, soy, ginger, and sesame.

Course Main Course

Cuisine American, Asian

Keyword asian chicken recipe, chinese restaurant copycat, easy chicken recipe, orange chicken

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 460kcal

2 large eggs
Salt and freshly ground black pepper
1/2 cup cornstarch
1/2 cup all-purpose flour
1 1/2 pounds boneless skinless chicken breasts tenders, or thighs, cut into bite-size pieces
Oil for frying such as vegetable oil, avocado oil, canola oil, or peanut oil

To prepare the chicken, in a shallow bowl, whisk together the eggs. Season the eggs with salt and black pepper.
In another shallow bowl or dish, whisk together the 1/2 cup cornstarch and 1/2 cup flour.
Dip the chicken in the eggs and turn to coat. Shake off excess egg, transfer the chicken to the cornstarch mixture and turn to coat. Shake off excess cornstarch mixture.
Heat about 1/4-inch of oil in a high-sided skillet over medium-high heat, until it reaches 350 to 360 degrees.
Working in batches to prevent crowding the pan, add the chicken to the hot oil and fry for 3 to 4 minutes, until golden brown and cooked through, turning frequently.
Using a slotted spoon or tongs, transfer the chicken to paper towels to drain.
While the chicken is cooking, make the sauce. In a medium bowl or measuring cup, whisk together the orange juice, soy sauce, brown sugar, rice vinegar, sesame oil, crushed red pepper flakes, garlic powder, and ginger.
When all the chicken is finished cooking, wipe the oil from the pan and set the pan over medium-high heat. Add the sauce and bring to a simmer. Simmer for 1 minute.
In a small bowl, whisk together the water and 2 tablespoons of cornstarch. Add the mixture to the sauce and simmer for 2 to 3 minutes, until the sauce thickens.
Return the chicken to the pan and toss to coat with the sauce.
Top the chicken with green onions and serve immediately.