If you're craving the bold and zesty flavors of Asian cuisine, this dish is a must-try. This 30-minute recipe offers a healthier homemade alternative to take-out, allowing you to savor the delicious flavors of Thai cuisine right in the comfort of your kitchen.🥡😋
How to Make Orange Chicken
Note: The full instructions are provided in the recipe card below.
In a medium bowl, whisk together the egg, garlic powder, cayenne pepper, and oil with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow it to sit for 10 to 15 minutes.
For the sauce: Combine the sauce ingredients in a small bowl and set aside.
To Cook: Add the cornstarch to a large ziplock bag. Add the marinated chicken to the bag, seal, and shake until fully coated.
Heat the oil in a wok or large nonstick skillet over medium-high heat until hot. Once it just begins to smoke, add the marinated chicken. Cook without touching the chicken until the bottom turns golden brown, about 2-3 minutes.
Flip to brown the other side for 2 to 3 minutes. Transfer the chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes. Place the pan back onto the stove and turn to medium heat.
Wipe the skillet with a paper towel, leaving about 1 to 2 tablespoons of oil in the skillet. Add the dried chili, the white part of the green onion, ginger, and garlic. Stir-fry until it releases its fragrance, about 1 minute.
Stir the sauce again to dissolve the cornstarch completely. Pour into the pan along with the green part of the green onion. Stir and cook until it thickens. Add the chicken pieces back to the skillet and toss to coat the chicken with the sauce.
If desired, garnish with sesame seeds. Transfer the Orange Chicken to a plate and serve over white rice. Enjoy!
Pair with
You may also like
Recipe
Easy Orange Chicken
Ingredients
- 1 lb (453.59 g) boneless skinless breast or thighs, cut into bite-sized chunks, about 1 inch to 1¼ inches.
For the Marinade:
- 1 tablespoon peanut oil , avocado oil, or canola oil
- ¼ teaspoon granulated garlic
- ¼ teaspoon cayenne pepper or ground black pepper
- ¼ teaspoon kosher salt
For the Coating:
- ½ cup cornstarch
- 1 egg
For the Orange Chicken Sauce:
- 2 tablespoons orange zest
- ½ cup orange juice
- 3 tablespoons rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 2 tablespoons light brown sugar or granulated
- 1 tablespoon cornstarch
- ¼ teaspoon red pepper flakes
For the Stir-fry
- ¼ cup peanut oil , avocado oil, canola oil, or vegetable oil
- 3 green onions , sliced (white part for cooking and the green part for garnishing)
- 3 cloves garlic , minced
- 1 tablespoon ginger , minced
- 2 teaspoons toasted sesame seeds for garnish (Optional)
- 3 dried red chili , optional
Instructions
- In a medium bowl, whisk together the egg, garlic powder, cayenne pepper, and oil with a fork until almost frothy, about 1 minute. Add the chicken to the mixture and allow sitting for 10 to 15 minutes. For the sauce: Meanwhile, combine the sauce ingredients in a small bowl, and set aside. To Cook: In a large ziplock bag, add the cornstarch. Add the marinated chicken into the bag, seal, and shake until fully coated. Heat the oil in a wok or large nonstick skillet over medium-high heat until hot, and once it just begins to smoke, add the marinated chicken. Cook without touching the chicken until the bottom turns golden brown, about 2-3 minutes. Flip to brown the other side for 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes. Place the pan back onto the stove and turn to medium heat. Wipe the skillet with a paper towel, leaving about 1 to 2 tablespoons of oil in the skillet. Add the dried chili, the white part of the green onion, ginger, and garlic. Stir-fry until it releases its fragrance, about 1 minute.
- Stir the sauce again to dissolve the cornstarch completely. Pour into the pan along with the green part of the green onion. Stir and cook until it thickens.
- Add the chicken pieces back to the skillet and toss to coat the chicken with the sauce. Garnish with sesame seeds, if desired. Transfer the Orange Chicken to a plate and serve over white rice. Enjoy!
Notes
- To store: Allow it to cool completely before transferring it to an airtight container or a resealable bag. Store it in the refrigerator for up to 3-4 days. Ensure that the container is tightly sealed to prevent moisture loss and contamination.
- To reheat: It is recommended to use the oven or stovetop rather than the microwave. To reheat in the oven, preheat it to around 300°F (150°C), place the chicken in an oven-safe dish, cover it with foil to prevent drying, and heat for about 15-20 minutes or until warmed through. On the stovetop, heat a pan over medium heat, add a small amount of oil or cooking spray to prevent sticking, and stir-fry the chicken until heated thoroughly.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
