Orange Chicken
A straightforward, homey take on orange chicken that balances tangy citrus with a touch of sweetness. Crispy coated chicken bites are tossed in a glossy orange glaze, perfect for weeknights when you want comfort and flavor without a big fuss.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 cup all-purpose flour or cornstarch for coating
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 tbsp vegetable oil (for frying)
- 1 clove garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 cup orange juice (preferably fresh)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tsp orange zest
- 1 tbsp cornstarch (mixed with 2 tbsp water to slurry)
- 2 tbsp water (for slurry)
- 2 sc scallions, sliced (optional, for garnish)
Instructions
- Pat the chicken pieces dry. In a bowl, toss them with salt and pepper, then coat lightly in flour or cornstarch to help the sauce stick.
- Heat the oil in a large skillet over medium-high heat. Fry the chicken in batches until the coating is crisp and golden, about 2–3 minutes per side. Remove to a paper-towel-lined plate.
- In a separate pan, sauté the minced garlic and grated ginger in a teaspoon of oil for about 30 seconds until fragrant.
- Add the orange juice, soy sauce, rice vinegar, brown sugar, and orange zest. Let simmer for 2–3 minutes so the flavors meld.
- Stir in the cornstarch slurry (the mixture of cornstarch and water) to thicken the sauce. Cook until glossy and coating the back of a spoon.
- Return the fried chicken to the pan and toss to coat in the orange glaze. Cook 1–2 minutes more until everything is hot and the sauce clings to the pieces.
- Garnish with sliced scallions if you like, and serve immediately. Great with steamed rice or a quick stir-fried veggie.