Orange Chicken

Homemade Orange Chicken couldn't be more flavorful and easy to make. Move over take out menu, this is full of savory & orange citrus flavors, topped with sesame seeds & scallions.

Course Dinner

Cuisine Asian

Keyword orange chicken

Prep Time 15 minutes

Cook Time 20 minutes

Servings

Calories 438kcal

Ingredients

for sauce

1 cup orange juice freshly squeezed, about 2 oranges
orange zest from 2 oranges
1 garlic clove minced
1 inch ginger fresh, grated
2 tbsp soy sauce
2 tbsp rice wine vinegar
1/2 cup sugar
1 tbsp cornstarch mixed with water to create a slurry for thickening
1 tbsp sesame seeds for garnish
2 scallions chopped, for garnish

for chicken

oil for frying
4 boneless skinless chicken thighs cut into bite sized pieces
2 eggs beaten
1/2 cup flour
1/2 cup cornstarch

Instructions

for sauce

Heat sesame oil in pot over medium heat.
Add garlic and saute for a couple minutes until fragrant, being careful not to burn.
Add sugar, orange juice, soy sauce, rice wine vinegar and ginger. Give it a stir.
Add cornstarch slurry and increase heat to bring to a boil.
Stir in orange zest.
Keep on the lowest heat while you fry chicken, stirring occasionally.

for chicken

Heat oil to 350° F in large dutch oven pan or deep fryer.
Place beaten eggs in a dredging pan.
Combine flour and cornstarch in a 2nd dredging pan.
Dredge chicken pieces in egg first, then flour/cornstarch mixture.
Drop chicken pieces one by one into hot oil and fry for 2-3 minutes, flipping around in oil halfway through. This will need to be done in batches to avoid overcrowding.
Remove chicken pieces to a paper towel lined platter.
Toss cooked chicken pieces in orange sauce to thoroughly coat.
Garnish with sesame seeds and scallions and serve hot over a bed of white rice.

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