Easy Orange Chicken Recipe
We have tried many orange chicken recipes over the years and always come back to this one. Easy, quick, delicious!
Experience the perfect harmony of sweet and tangy flavors with our Easy Orange Chicken Recipe. Whether you’re a novice in the kitchen or a seasoned chef looking for a quick and flavorful meal, this recipe is a game-changer. Juicy, tender chicken coated in a luscious orange glaze – it’s a culinary delight that’s ready in no time.
I love recreating my teens’ favorite take out meals in our own kitchen. Even better when I can teach them the recipe to make for themselves. They can save money, and we can spend time together in the kitchen. Win. Win.
Looking for more tasty chicken recipes? We have you covered!
INGREDIENTS
MAIN INGREDIENTS
- Boneless skinless chicken breasts
- Egg
- Corn Starch
- Flour
- Vegetable oil
- Salt
- White pepper
- Rice
ORANGE SAUCE INGREDIENTS
- Soy Sauce
- Orange Juice
- Light brown sugar
- Orange zest
- Vegetable oil
- Ginger root
- Garlic
- Red pepper flakes
- Green onion
- Rice wine
- Water
- Corn starch
- Sesame oil
INSTRUCTIONS
Step 1: Cut your chicken and coat it in the egg and then dredge it in the flour, cornstarch mixture.
Step 2: Cook chicken pieces in vegetable oil in a wok, deep fryer or skillet for 3-5 minutes. Set aside.
Step 3: Whisk together the orange sauce in the wok or skillet.
Step 4: Add the chicken to the orange sauce, and add cornstarch and water to thicken. Remove from heat and enjoy!
HINT: Want to add a little kick? Use more red pepper flakes.
VARIATIONS
MAKE IT GLUTEN FREE
It’s very easy to make a gluten free version of this. Simply substitute the flour for the gluten-free flour of your choice. Easy Peasy.
NEED LOW SODIUM?
Cut down on the salt in this dish by using low-sodium soy sauce. You can also omit the added salt.
SWITCH UP THE RICE AND ADD VEGGIES
Want to make it a little healthier? Add in a little broccoli at the very end. You can also swap the white rice for cauliflower rice.
STORAGE
Store in an airtight container in the refrigerator for up to five days.
FREEZER OPTION
Prepare the chicken and orange sauce as described, but do not combine. Once cool, store them in separate airtight containers and freeze. (Ziploc bags work great!)
When ready to eat, preheat the oven to 350°F. Bake frozen chicken for 12-15 minutes until chicken is fully heated. While the chicken is heating, bring the orange sauce to a boil, stirring continuously. Reduce heat to a simmer until sauce thickens. Pour sauce over chicken and serve with rice.
FREQUENTLY ASKED QUESTIONS
Yes, you can substitute chicken thighs for chicken breast in this recipe. Keep in mind that cooking times may vary, so ensure the chicken reaches a safe internal temperature.
While Orange Chicken is best enjoyed fresh, you can prepare the sauce in advance and store it separately. Cook the chicken just before serving for optimal crispiness. You can also follow our freezer instructions above.
Orange Chicken pairs well with steamed rice, fried rice, or noodles. You can also add stir-fried vegetables for a complete and balanced meal.
Absolutely! Add crushed red pepper flakes or a dash of hot sauce to the sauce mixture to kick up the heat according to your taste preferences.
To achieve a crispy coating, ensure the chicken is patted dry before dredging in the cornstarch. Also, make sure the oil is hot enough for frying.
Yes, you can use gluten-free flour or cornstarch to coat the chicken for a gluten-free version of Orange Chicken.
While frying gives a crispier texture, you can bake the chicken for a healthier option. Place the coated chicken on a baking sheet and bake until cooked through.
Cooking times may vary, but typically, the chicken should be cooked through in about 3-4 minutes per batch when frying. Ensure it reaches an internal temperature of 165°F.
While homemade sauce is recommended for the best flavor, you can use a store-bought Orange Chicken sauce if you’re looking for a quicker option.
Yes! This is the perfect Panda Express Orange Chicken Copycat Recipe!
📖 Recipe
Easy Orange Chicken Recipe
We have tried many orange chicken recipes over the years and always come back to this one. Easy, quick, delicious!
Experience the perfect harmony of sweet and tangy flavors with our Easy Orange Chicken Recipe. Whether you’re a novice in the kitchen or a seasoned chef looking for a quick and flavorful meal, this recipe is a game-changer. Juicy, tender chicken coated in a luscious orange glaze – it’s a culinary delight that’s ready in no time.
- Total Time: 45 min
- Yield: 6 1x
Ingredients
- 2lbs boneless, skinless chicken breasts
- 1 egg
- 1/2 cup corn starch
- 1/4 cup flour
- Vegetable oil (lightly coat frying pan) plus 1 tablespoon vegetable oil
- 1 teaspoon salt (or to taste)
- White pepper to taste
- Rice (cook per cooking instructions)
ORANGE SAUCE INGREDIENTS
- 3 tablespoons soy sauce
- 3/4 cup orange juice
- 1/2 cup light brown sugar
- 1 orange (for zest)
- 1 tablespoon vegetable oil
- 2 tablespoons ginger root, minced
- 2 teaspoons garlic, minced
- 1 teaspoon red pepper flakes (more to dial up spice)
- 1/2 cup green onion, chopped
- 2 tablespoons rice wine
- 1/2 cup water
- 2 tablespoons corn starch
- 1 teaspoon sesame oil
Instructions
- Prepare rice according to package instructions and set aside.
- Chop chicken breasts into evenly portioned, bite-size pieces. Set aside.
- In medium mixing bowl, combine egg, 1 tablespoon vegetable oil. Mix well, set aside.
- Add oil to deep fryer, wok or skillet and heat over medium-high heat until oil reaches 375°F (about 1 inch deep)
- In small dish, add flour, salt, pepper and corn starch.
- Dip pieces of chicken in egg mixture, then roll in flour mixture.
- Add to deep fryer, wok or skillet for 3-4 minutes or until golden brown – do not overcook!
- Remove chicken with slotted spoon and place on plate with paper towel to soak up excess oil. Set aside.
ORANGE SAUCE INSTRUCTIONS
- In mixing bowl, add soy sauce, brown sugar, orange juice, orange zest. Set aside.
- Clean wok and heat 15 seconds over high heat to prepare pan.
- Reduce heat to medium. Add 1 tablespoon oil, green onions, red pepper flakes, minced garlic and minced ginger root. Cook for a few seconds, until fragrant. Do not bring to boil!
- Next, add rice wine and soy sauce mixture, stirring constantly for about 1 minute.
- Add chicken and mix until coated.
- Create small space in bottom of wok and add cornstarch and water, stirring vigorously until it thickens. Turn off heat, add sesame oil (if desired) and mix well.
- Mix together and garnish with more fresh chopped green onion. Serve over rice!
- Prep Time: 15 min
- Cook Time: 30 min
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