Crispy Orange Chicken

Crispy Orange Chicken is a bright and crunchy dish that brings sweet, tangy flavor to your table, perfect for easy weeknight meals and family gatherings.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Chinese-American

Calories: 410

Ingredients Method Notes

Ingredients

For the Chicken

1 lb chicken breasts, cut into bite-sized pieces Choose fresh chicken with a pale pink color.
1 cup cornstarch Plain cornstarch works best; potato starch is a fine substitute.
1/2 cup vegetable oil Heat until shimmering but not smoking.

For the Sauce

1/2 cup orange juice Use pure orange juice with no heavy pulp.
1/4 cup soy sauce Use gluten-free tamari if necessary.
1/4 cup honey Can be swapped for maple syrup or a sugar-free sweetener.
2 cloves garlic, minced Fresh garlic gives the best flavor.
1 teaspoon grated ginger Fresh ginger enhances the taste.
1 tablespoon rice vinegar Adds balance to the sauce.

For Garnish

2 stalks green onions, sliced Adds color and crunch.
to taste sesame seeds Optional garnish for added flavor.

Method

Preparation

In a bowl, coat the chicken pieces with cornstarch.
Place the cut chicken in a wide bowl, add the cornstarch, and toss until each piece has an even dusting.

Cooking the Chicken

In a skillet, heat vegetable oil over medium-high heat.
Fry the chicken until golden brown and crunchy, about 5-7 minutes.
Remove chicken to a plate lined with paper towels to drain excess oil.

Making the Sauce

In a bowl, whisk together orange juice, soy sauce, honey, garlic, ginger, and rice vinegar.
Pour the sauce over the cooked chicken and toss to coat.
Cook for an additional 2-3 minutes until the sauce thickens.

Serving

Serve hot, garnished with sliced green onions and sesame seeds.

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. For reheating, use a hot oven or skillet to maintain crispiness.