Description
This Orange Chicken recipe offers a delightful balance of sweet, tangy, and savory flavors. Tender bite-sized chicken pieces are lightly coated and pan-fried until golden, then tossed in a luscious orange glaze made with fresh juice, zest, soy sauce, and a hint of garlic and ginger. Finished with a sprinkle of green onions and sesame seeds, this dish is perfect served over steamed rice or noodles for a comforting meal.
Ingredients
Scale
Chicken
- 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup cornstarch or all-purpose flour (for coating)
- Vegetable oil for frying or sautéing
Sauce
- 1 cup fresh orange juice
- Zest of 1 orange
- 3 tbsp soy sauce (use tamari for gluten-free)
- 2 cloves garlic, minced
- 1 tsp minced fresh ginger (optional)
- 2 tbsp brown sugar or honey
- 1 tbsp rice vinegar or white vinegar
- ¼ tsp chili flakes or 1 tsp sriracha (optional, for heat)
Garnish
- Green onions, sliced (for garnish)
- Sesame seeds (for garnish)
Instructions
- Prepare the Chicken: Cut the chicken into bite-sized pieces to ensure even cooking and easy eating.
- Coat the Chicken: Toss the chicken pieces with cornstarch or flour until each piece is evenly coated. This helps achieve a crispy outer layer when cooked.
- Cook the Chicken: Heat vegetable oil in a pan over medium-high heat. Fry or sauté the coated chicken pieces until they are golden brown and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
- Make the Sauce: In the same pan, combine fresh orange juice, orange zest, soy sauce, minced garlic, optional ginger, brown sugar or honey, vinegar, and optional chili flakes or sriracha. Bring this mixture to a simmer and cook for 3-5 minutes until the sauce slightly thickens and becomes glossy.
- Combine Chicken and Sauce: Add the cooked chicken back into the pan with the orange sauce. Toss well to coat the chicken evenly with the sticky, flavorful glaze.
- Garnish and Serve: Sprinkle sliced green onions and sesame seeds over the top. Serve the orange chicken hot, ideally over steamed rice or noodles for a complete meal.
Notes
- For a gluten-free option, substitute soy sauce with tamari and use cornstarch instead of flour.
- Adjust the sweetness by using honey or brown sugar according to your preference.
- The optional ginger and chili flakes add warmth and spice but can be omitted for a milder taste.
- Ensure the chicken is cooked thoroughly before adding the sauce to avoid undercooking.
- Use fresh orange juice and zest for the best brightness and flavor.
