Skip ordering take-out and try this delicious orange sauce made with fresh oranges, smothering bite size pieces of chicken. Orange chicken at home is a chicken dinner winner for sure!
This famous Chinese American dish is popular at many Chinese restaurants but let me show you how you can make it at home instead. Not only will you make it, but I bet it will be put into the weekly rotation. It is THAT good! We will be doing a simple corn starch dredge instead of batter and frying. This method is healthier, much easier and less messy too.
Look at that beautiful color! I love this sauce because it is so easy. You can make it ahead of time and keep it in the fridge until ready to use. The fresh orange juice is a game changer and I HIGHLY recommend taking the time to squeeze fresh at home. 2 large oranges do the job or 4 regular sized oranges. We are looking to get 1 cup. Something that also makes this sauce special is fresh orange zest. I mean we might as well use as much of the orange as possible right? The zest really sets the flavor soaring! If you want some heat, I always like to add a bit of sriracha, gochujang, or simply red pepper flakes plays nicely with the other ingredients.
It really is simple and with a good hot wok I know you master this recipe in no time. If you do not have wok, I recommend using a large sauté pan.
Okay, let’s get started!
Orange Chicken
Equipment
- Wok or sauté pan
Ingredients
- 1 pound chicken, chopped into bite size pieces. Boneless, skinless breast or thighs.
- 1/3 cup corn starch
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 1/3 cup canola or avocado oil
Orange sauce
- 2 large oranges or 4 regular sized oranges.
- 1 tbsp. orange zest
- 2 tsp garlic, minced.
- 1/2 tsp ginger paste
- 2 tbsp. soy sauce
- 2 tbsp. rice vinegar
- 1 tbsp. cornstarch
- 1/4 cup brown sugar
- 1/2-1 tbsp. sriracha sauce, gochujang sauce, or 1/2 tsp. red pepper flakes Optional for a bit of heat.
- sliced green onions garnish
Instructions
- Zest 1 tbsp. of the orange zest, then cut the oranges in half or quarters, and juice. We want 1 cup of juice. Add all the remaining sauce ingredients into a small sized bowl with the juice and zest. Whisk and set aside.
- In another medium bowl, add the chicken, 1/3 cup cornstarch, 1/2 tsp. salt, 1/2 tsp. pepper, and 1/4 tsp. of garlic powder. Mix all together until well coated.
- In a large sauté pan or wok, add 1/3 cup of oil and turn to med-high heat.
- Once the oil is hot, add the chicken. Separate the chicken pieces in the pan but do not stir. Let the chicken begin to form a crust. Cook for 5 minutes and then flip/stir and cook for 5-6 minutes more.
- Once the chicken is cooked, move to a cooling rack with paper towels underneath or a plate.
- Dump out any excess oil and return the wok/pan to the stove.
- On high heat, add the sauce. Stir until thickened, about 2 minutes. Return the chicken and toss in the sauce. Cook until the sauce has coated the chicken.
- Remove from the heat and serve immediately.
- I like to eat with rice and green onions.
- ENJOY!
Made this tonight!!! It was incredible! Going into my monthly rotation!
Fantastic!
Made this tonight!!! It was incredible! Going into my monthly rotation!