This super easy Orange Chicken recipe is better than take-out!! With readily available ingredients, you can make this in under 30 minutes!! This will definitely be the only orange chicken recipe you'll ever need!
We've all probably had orange chicken at some point in our lives - and it's usually from a Chinese takeout place! But this easy Orange Chicken recipe will make you forget all those takeouts and you'll really never look back!
This recipe is not only easy to make, but it's also super inexpensive! All the ingredients are readily available and in just under 30 minutes, you'll have the most delicious Orange Chicken you've ever had in your life!
Your friends and family will definitely ask you for this recipe once they try it!
Hello everyone! We're back with a brand new recipe - and this one is my new personal favorite! The ingredients are so simple, but the flavors that it creates are beautiful and rich - definitely a million times better than the Chinese takeouts we're all so used to!
This recipe has a zesty tangerine taste to it but won't make you feel overwhelmed with the flavor of oranges. Arvin and I both love having fresh orange juice so we both have oranges lying around at our places always! And this recipe is the perfect use for oranges in a savory, delicious recipe!
Black sesame seeds add a delicate and sophisticated touch to the recipe and make it even more special. You can totally skip it if you don't like sesame seeds, but trust me it tastes (and looks!) so much better with it!
Chef Tips ?
- Make sure you sweat the ginger and garlic for atleast 30 - 40 seconds so that all the flavors can out in the dish.
- Deep frying the chicken adds a delicious crispy texture to it, but alternatively we have also tried baking it in the oven! Just make sure while coating the chicken, you add a mixture of flour and cornstarch as specified in the recipe - it adds a better texture to the chicken.
- Make sure the sauce boils but 20 seconds atleast before you toss in the chicken. Not only will that help the flavors and consistency of the sauce, but it will also make sure that the chicken is completely coated with the orange sauce.
So here's the recipe everyone!
- ¼ cup green onions, chopped
- 1 tablespoon minced garlic
- 2 teaspoon minced ginger
- black sesame seeds, for garnishing
- 1 egg, lightly beaten
- 4 chicken breasts
- ½ cup cornstarch
- 4 tablespoon plain flour
- 1 teaspoon black pepper
- salt, to taste
For Orange Sauce
- 1 cup orange juice
- 2 teaspoon lemon juice
- zest of 1 orange
- 1 tablespoon sweet soy sauce (or regular soy sauce)
- 2 tablespoon water
- 2 tablespoon sugar
- 2 tablespoon white vinegar
- 1 teaspoon cayenne pepper
- 2 teaspoon red chili flakes
- 1 tablespoon red chili sauce of your choice (or Sriracha sauce)
- 1 teaspoon sesame oil
- For the Chicken: Start off by cutting the chicken breasts into cubes. In a separate bowl/plate, combine corn starch, flour, black pepper and salt. Set it aside. Dip the chicken pieces into the lightly beaten egg and then transfer it to the flour/corn-starch mixture and coat the chicken with it completely. Deep fry the chicken in cooking oil till it's completely golden and cooked all the way through.
- For the Orange Sauce: Mix all the ingredients in a bowl, mix well and set aside.
- Final Touches: In a wok on high heat, add 2 tablespoons of oil and add ginger and garlic to it. Sweat for 30 seconds. Next, add in the orange sauce mixture and let it come to a boil. Let it boil for 30 seconds and then quickly add in the fried chicken pieces. Coat the chicken completely with orange sauce. Top it off with chopped green onions and black sesame seeds. Serve hot with rice.
1. Make sure you sweat the ginger and garlic for atleast 30 - 40 seconds so that all the flavors can out in the dish.
2. Deep frying the chicken adds a delicious crispy texture to it, but alternatively we have also tried baking it in the oven! Just make sure while coating the chicken, you add a mixture of flour and cornstarch as specified in the recipe - it adds a better texture to the chicken.
3. Make sure the sauce boils but 20 seconds atleast before you toss in the chicken. Not only will that help the flavors and consistency of the sauce, but it will also make sure that the chicken is completely coated with the orange sauce.
Amount Per Serving: Calories: 453Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 149mgSodium: 480mgCarbohydrates: 46gFiber: 3gSugar: 18gProtein: 42g
If you liked this recipe, you'll definitely LOVE our Easy Crispy Mongolian Beef! This Mongolian Beef recipe is super easy to make and uses simple, readily available ingredients! Whip this up in under 20 minutes and have the perfect mid-week dinner meal!