Orange Chicken
A comforting dish featuring tender chicken coated in a crispy exterior, bathed in a bright, tangy-sweet orange sauce — perfect for weeknight dinners.
Ingredients
Chicken and Coating
- 1 lb chicken breast, cut into bite-sized pieces Use halal-certified chicken for dietary practices.
- ½ cup cornstarch Helps create a light, crispy coating.
- 2 tablespoons vegetable oil For frying.
Orange Sauce
- ¼ cup soy sauce Use gluten-free soy sauce for a gluten-free option.
- 1 cup orange juice (freshly squeezed for best flavor)
- ¼ cup sugar
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon rice vinegar
- ½ teaspoon red pepper flakes (optional) Adjust according to preference.
Garnishing
- Green onions, for garnish Add for freshness.
Instructions
Preparation
- Toss the chicken pieces in the cornstarch until they are evenly and lightly coated. Shake off excess.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
Cooking Chicken
- Add the chicken to the skillet in a single layer and cook until golden brown and crispy, about 5–7 minutes, turning occasionally.
- Transfer cooked chicken to a plate lined with paper towel or a wire rack.
Making Sauce
- Mix together in a separate bowl soy sauce, orange juice, sugar, garlic, ginger, rice vinegar, and red pepper flakes. Whisk until sugar dissolves.
Combining
- Pour the orange sauce over the cooked chicken in the skillet and stir to coat.
Finishing
- Let the chicken and sauce simmer together for 2–3 minutes, stirring constantly.
- Serve over steamed rice or noodles and garnish with sliced green onions.
Notes
For variations, you might try baking or air-frying the chicken instead of frying. It is also great served with brown rice or in salads.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 28gFat: 20gSaturated Fat: 3gSodium: 900mgFiber: 1gSugar: 15g
Tried this recipe?Let us know how it was!