Orange Chicken
Published: | at 04:00 PM Servings: 4
Rating: 4/5
Prep Time: 15 m
Cook Time: 20 m
Skip the takeout and make this delicious Orange Chicken at home! It’s sweet, tangy, and so much better than anything you’ll get at a restaurant.
Why This Recipe is Better Than Takeout
- Fresh ingredients: You know exactly what’s going into your food.
- Customizable: You can adjust the sweetness and spiciness to your liking.
- More affordable: Making it at home is much cheaper than ordering takeout.
Tips for Crispy Chicken
- Coat the chicken evenly: Make sure each piece is well coated in cornstarch.
- Don’t overcrowd the pan: Cook the chicken in batches if necessary.
- Use hot oil: The oil should be hot enough to sizzle when you add the chicken.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/4 cup soy sauce
- 1/4 cup orange juice
- 2 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tbsp ginger, grated
- 2 cloves garlic, minced
- 1/4 cup orange zest
- 2 tbsp vegetable oil
- Green onions, chopped, for garnish
Directions
- In a bowl, toss chicken with cornstarch.
- In another bowl, whisk together soy sauce, orange juice, rice vinegar, brown sugar, ginger, garlic, and orange zest.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and cooked through.
- Pour the sauce over the chicken and cook until thickened, about 5 minutes.
- Garnish with green onions and serve over rice.
Notes
For a spicier orange chicken, add a pinch of red pepper flakes to the sauce.