Orange Chicken

A plate of rice topped with crispy, sauce-coated chicken pieces, garnished with sesame seeds and chopped green onions.

5 from 2 votes

Forget the take-out! This Orange Chicken recipe can be made in as long as it takes for your take-out to arrive. It's packed with flavour and will be the most comforting dish you make all week!

Prep Time20

Cook Time10

Course: Main Course

Cuisine: Chinese

Keyword: 20 minute dinners, chicken recipes, dinner, dinner ideas, easy recipes, orange chicken

Servings: people

Equipment

Large frying pan

Ingredients

Chicken:

Vegetable or canola oil for frying enough so that the chicken is almost fully covered in your pan
3 chicken breasts or thighs cubed into bite sized pieces

Marinade:

2 eggs
1 tbsp olive oil
Salt and pepper

Flour Mixture:

1/2 cup cornstarch
1/4 cup flour

Sauce:

1/4 cup soy sauce
1/4 cup brown sugar
1 orange juiced, medium size
1/2 orange zest (or more if you like more)
4 garlic chopped fine
1 inch piece ginger chopped fine
2 tbsp white vinegar
2 tbsp rice wine vinegar
1 tbsp cornstarch
2 tbsp honey
1 tbsp olive oil
1 tsp sesame oil
1/4 tsp chilli flakes
Sesame seeds optional
Green onions optional

Instructions

Start by:

Cooking your rice according to the package instructions.
Cube chicken into bite sized pieces and season lightly with salt and pepper and set aside.

Marinade:

Add your eggs, olive oil and pinch of salt and pepper to a medium size bowl and mix. Set aside.
To a separate bowl add your cornstarch and flour. Mix well and set aside.
Add your cubed chicken pieces to the egg mixture and let marinade while you prepare your sauce.
Combine all sauce ingredients in a small bowl and whisk together well.
Take each piece of chicken out separately, or you can do a couple at a time, and add to your flour/cornstarch mixture and coat evenly shaking off any excess powder. Repeat.
To a large pan add your oil and once hot, add your chicken and fry on med/high heat for 3-4 minutes or until cooked through. You may need to work in batches to avoid chicken from crowding the pan.
Remove the chicken and let cool on a wire rack for a few minutes.
To a large frying pan, add your sauce mixture and bring to a simmer. Once thickened, add your chicken, toss to combine.
Serve with rice and top with green onions and sesame seeds.

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