Fresh Chinese Orange Chicken Recipe

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Claudia Published: February 4, 2021 Modified: June 1, 2021

How To Make Fresh Chinese Orange Chicken

Enjoy a fresh and crispy bite of this orange chicken, packed with crispy chicken coated in a sweet-sticky and zesty orange sauce, for a filling meal!

Preparation: 20 minutes
Cooking: 20 minutes
Marinate Time: 30 minutes
Total: 1 hour 10 minutes

Serves:

Ingredients

  • lbschicken breasts,boneless skinless, cut into 1-inch pieces
  • 1cupchicken broth,low-sodium
  • 1tbsporange zest,finely grated
  • ½cuporange juice,freshly squeezed
  • cupwhite vinegar
  • ¼cupsoy sauce
  • ½cupgranulated sugar
  • ¼tspginger,dried
  • 2tbspyellow onion,grated
  • 2garlic cloves,finely minced
  • 1tspSriracha hot sauce,optional
  • freshly ground black pepper,or white pepper, to taste
  • cupscornstarch,plus 2 tbsp
  • 2tbspwater,cold
  • 2large eggs
  • vegetable oil,or peanut oil, for frying
  • green onions,chopped, for garnish, optional
  • sesame seeds,for garnish, optional

Instructions

  1. Place the chicken pieces in a gallon-size resealable bag; set aside.

  2. In a medium saucepan, combine the chicken broth, orange zest, orange juice, vinegar, soy sauce, granulated sugar, ginger, yellow onion, garlic, Sriracha, and pepper.

  3. Whisk the mixture well, then measure out ⅔ cup of the mixture, and pour it over the chicken in a resealable bag. Seal the bag while pressing excess air out, and press the chicken into the marinade.

  4. Place the bag in a bowl or baking dish, then refrigerate for 30 minutes.

  5. Return the remaining sauce mixture over medium heat and bring mixture just to a boil, stirring frequently. In a small bowl, whisk together 2 tablespoons of cornstarch with 2 tablespoons of water, then stir the mixture into the sauce.

  6. Reduce the heat to medium-low and cook for 1 to 2 minutes longer, stirring constantly, until thickened. Remove from heat.

  7. Pour the vegetable oil into a large cast iron Dutch oven, filling the pot about 2 inches deep. Heat the oil to 350 degrees F.

  8. Whisk eggs in a shallow dish until well blended. Pour remaining cornstarch into a separate shallow dish.

  9. Remove the chicken from refrigerator, then drain and discard marinade from chicken.

  10. Dip the chicken pieces into the egg, followed by cornstarch and toss pieces to evenly coat in cornstarch, then carefully place the chicken pieces into preheated oil.

  11. Cook for 5 to 7 minutes until golden, turning once during cooking. Using skimmer, remove the fried chicken from oil and transfer to a paper towel lined cookie sheet to drain excess oil.

  12. Repeat the process with the remaining chicken. Pour the drained fried chicken into a bowl and toss with the sauce.

  13. Serve warm over white or brown rice garnished with green onions and sesame seeds, and enjoy!

Nutrition

  • Calories: 546.01kcal
  • Fat: 19.64g
  • Saturated Fat: 4.72g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 9.40g
  • Polyunsaturated Fat: 3.97g
  • Carbohydrates: 55.98g
  • Fiber: 0.91g
  • Sugar: 23.13g
  • Protein: 33.63g
  • Cholesterol: 162.93mg
  • Sodium: 912.46mg
  • Calcium: 45.92mg
  • Potassium: 511.95mg
  • Iron: 1.99mg
  • Vitamin A: 68.21µg
  • Vitamin C: 15.51mg
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