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+ servings

Orange Chicken

Tastes just like the fabulous orange chicken from your favorite Chinese restaurant.
5 from 2 votes
Prep Time 10 mins
Cook Time 30 mins
Resting Time 10 mins
Total Time 50 mins
Course Main Course
Cuisine Chinese
Servings 6
Calories 399 kcal

Equipment

  • Medium sauce pan
  • Medium bowl
  • Large pot or Dutch oven
  • Paper towels

Ingredients
  

For the sauce:

  • 1 and ½ cups water
  • ¼ cup lemon juice
  • cup seasoned rice vinegar
  • 2 TBS soy sauce
  • 3 TBS orange juice not from concentrate
  • 1 cup brown sugar
  • Zest of 1 large orange
  • 2 garlic cloves minced
  • 1 teaspoon hot chili paste
  • 2 teaspoon fresh ginger minced
  • 3 TBS cornstarch dissolved in TBS soy sauce

For the chicken:

  • 1.5 lbs boneless, skinless chicken breast diced into 1-inch cubes
  • 1 egg lightly beaten, thinned with 1 teaspoon water
  • ½ cup sweet rice flour
  • ½ cup corn starch
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper optional
  • Peanut oil for frying

Garnish:

  • Sliced green onions
  • Toasted sesame seeds

Instructions
 

  • Make the sauce by adding all the ingredients except the cornstarch in a medium sauce pan. Heat on medium until the sauce comes to a slow boil then reduce heat and simmer for five minutes. Turn off the heat and set sauce aside.
  • In a medium bowl, whisk together rice flour, cornstarch, salt, and pepper. Dip the chicken pieces first in the egg, then dredge in cornstarch mixture. Shake off excess and spread pieces on a wire rack. Allow the coated chicken to rest for ten minutes before frying.
  • Add enough peanut oil to a large pot or dutch oven to about a 2" inch depth. Heat over medium until the oil is hot (375 degrees). Add chicken in small batches and fry until golden brown. Remove from oil and drain on paper towels. Check the largest piece for doneness. When all the chicken is done, place it in a medium-sized bowl.
  • Re-heat the sauce until simmering. Slowly add the cornstarch, dissolved in 3 TBS soy sauce, whisking constantly until the sauce thickens. Remove from heat. Pour sauce over chicken and toss to coat. Serve over steamed white rice. Garnish with slivered green onion and toasted sesame seeds.

Notes

Nutritional information does NOT include the oil used for frying. The rice in the picture is for serving suggestion only and is also NOT included in the nutritional information.

Nutrition

Nutrition Facts
Orange Chicken
Amount per Serving
Calories
399
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
5
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
100
mg
33
%
Sodium
 
587
mg
24
%
Potassium
 
541
mg
15
%
Carbohydrates
 
63
g
21
%
Fiber
 
1
g
4
%
Sugar
 
37
g
41
%
Protein
 
27
g
54
%
Vitamin A
 
128
IU
3
%
Vitamin C
 
10
mg
12
%
Calcium
 
48
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

Keyword chicken, orange, orange juice, sauce
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