Description

Crispy, golden chicken coated in a sweet, tangy, and slightly spicy orange sauce—this homemade Orange Chicken is even better than takeout! With fresh orange juice, honey, and soy sauce, this dish packs bold flavor while remaining quick, easy, and customizable. Serve over rice or with stir-fried vegetables for the perfect meal!

Ingredients

For the Chicken:

2 large boneless, skinless chicken breasts, cut into bite-sized pieces
2 eggs, beaten
½ cup cornstarch
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
Vegetable oil, for frying

For the Orange Sauce:

¾ cup fresh orange juice (about 2 oranges)
¼ cup soy sauce
¼ cup honey (or brown sugar)
2 tablespoons white vinegar
1 tablespoon orange zest
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
½ teaspoon red pepper flakes (optional, for heat)
1 tablespoon cornstarch + 2 tablespoons water (slurry for thickening)

For Garnish:

Sliced green onions
Sesame seeds
Orange slices

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Instructions

1. Prep the Chicken

In a bowl, mix cornstarch, flour, salt, black pepper, and paprika.
Dip chicken pieces in beaten eggs, then coat in the flour mixture.

2. Fry the Chicken

Heat vegetable oil in a deep pan or wok to 350°F (175°C).
Fry chicken pieces in batches for 3-4 minutes, until golden brown and crispy.
Remove and drain on paper towels.

3. Make the Orange Sauce

In a saucepan over medium heat, combine orange juice, soy sauce, honey, vinegar, orange zest, garlic, ginger, and red pepper flakes.
Simmer for 3-4 minutes, then stir in the cornstarch slurry to thicken the sauce.

4. Coat the Chicken & Serve

Toss crispy chicken in the orange sauce until fully coated.
Garnish with green onions, sesame seeds, and orange slices.
Serve immediately over steamed rice or stir-fried vegetables.

Notes

For Extra Crispiness: Double fry the chicken—let it cool for 5 minutes, then fry again for 1-2 minutes.
Make It Healthier:
- Baked Version: Bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
- Air-Fryer Version: Cook at 400°F (200°C) for 10-12 minutes, shaking halfway.
Gluten-Free: Use tamari instead of soy sauce and all cornstarch instead of flour.
Adjust the Sweetness: Reduce honey and add more vinegar for a tangier sauce.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Frying
Cuisine: Chinese-American