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A serving of savory orange chicken, glistening with sauce and garnished with green onions.

Quick way to grow your Orange Chicken

This recipe provides a simplified approach to making Orange Chicken, focusing on maximizing flavor with minimal effort. It's perfect for a quick weeknight meal that satisfies your cravings for sweet and savory Asian-inspired cuisine.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 lbs chicken breast cut into 1-inch pieces
  • 0.5 cup cornstarch
  • 1 egg beaten
  • 2 cups vegetable oil for frying
Orange Sauce
  • 0.75 cup orange juice
  • 0.25 cup soy sauce
  • 2 tbsp rice vinegar
  • 0.25 cup brown sugar
  • 1 tsp ginger grated
  • 2 cloves garlic minced
  • 0.5 tsp red pepper flakes optional
  • 1 tbsp cornstarch mixed with 2 tbsp water

Equipment

  • large bowl
  • large skillet or wok
  • whisk

Method
 

Prepare Chicken
  1. In a bowl, toss chicken pieces with beaten egg, then coat with cornstarch.
  2. Heat vegetable oil in a large skillet or wok over medium-high heat.
Cook Chicken
  1. Fry chicken in batches until golden brown and cooked through, then remove and set aside.
  2. Drain excess oil, leaving about 1 tablespoon in the skillet.
Make Sauce
  1. In the same skillet, combine orange juice, soy sauce, rice vinegar, brown sugar, ginger, garlic, and red pepper flakes.
  2. Bring to a simmer, then stir in the cornstarch slurry and cook until the sauce thickens.
Combine and Serve
  1. Add the cooked chicken to the thickened sauce and toss to coat.
  2. Serve immediately with rice and steamed vegetables, if desired.

Notes

For extra crispiness, you can double-fry the chicken. Fry once, remove, let cool slightly, then fry again for 1-2 minutes until extra crispy.