Description
Whip up this Easy Orange Chicken Recipe for a zesty, sticky-sweet dinner. My simple method, full of flavor, is perfect for busy weeknights and family meals.
Ingredients
Scale
- Chicken & Coating:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup cornstarch
- 2 large eggs, whisked
- Vegetable oil, for frying
- Zesty Orange Sauce Heroes:
- 1/2 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1/4 cup brown sugar, packed
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon cornstarch (for slurry)
- 2 tablespoons cold water (for slurry)
- Flavor Boosters & Finishing Touches:
- 1 teaspoon sesame oil
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- Prep the Chicken:: First things first, let’s get that chicken ready for our Easy Orange Chicken Recipe. Grab your boneless, skinless chicken thighs and chop ’em into bite-sized pieces, roughly 1-inch cubes. Try to keep them somewhat uniform so they cook evenly; I always end up with one or two rogue big pieces, oops! Pat them super dry with paper towels – this is crucial for a crispy coating, trust me on this. I’ve definitely skipped this step before and ended up with soggy chicken, and nobody wants that.
- Coat the Chicken:: Now, get two shallow bowls. In one, whisk a couple of eggs. In the other, pour about a cup of cornstarch. Dip each chicken piece into the egg, letting any excess drip off, then dredge it thoroughly in the cornstarch, making sure it’s completely coated. This is where I sometimes make a mess, cornstarch flying everywhere! Shake off any extra before setting it aside. This step is what gives our Easy Orange Chicken Recipe that lovely crispy exterior.
- Fry the Chicken:: Heat a good amount of oil (about an inch deep) in a large skillet or wok over medium-high heat. You want it hot enough to sizzle when you drop a tiny piece of chicken in. Fry the chicken in batches, don’t crowd the pan, or it won’t get crispy! Cook for 3-4 minutes per side, until golden brown and cooked through. It smells so good when it’s frying, like a little bit of a Chinese restaurant in my kitchen! Transfer the cooked chicken to a plate lined with paper towels to drain. Don’t stress if some pieces look a little darker; that’s just flavor!
- Whisk Up the Zesty Orange Sauce:: While the chicken is frying, let’s get that amazing sauce for our Easy Orange Chicken Recipe going. In a medium bowl, whisk together the orange juice, orange zest, soy sauce, rice vinegar, brown sugar, minced ginger, and minced garlic. Give it a good whisk until the sugar is dissolved. I always sneak a little taste here to make sure the balance is right – sometimes it needs a tiny bit more sugar or a splash more vinegar, depends on my mood!
- Thicken the Sauce:: Carefully pour out most of the oil from your skillet, leaving just a tablespoon or so. Add the sauce mixture to the skillet and bring it to a gentle simmer over medium heat. In a small separate bowl, whisk a tablespoon of cornstarch with two tablespoons of cold water to make a slurry. Slowly pour the slurry into the simmering sauce, whisking constantly, until it thickens to your desired consistency. It should be glossy and able to coat the back of a spoon. This is where the magic happens, watching it transform! If it gets too thick, a splash of water or more orange juice will fix it.
- Combine and Serve:: Once the sauce is perfectly thickened, add your crispy fried chicken back into the skillet. Toss everything gently until every piece of chicken is beautifully coated in that sticky, zesty orange sauce. Oh, the smell at this point is just incredible! Drizzle with a little sesame oil, sprinkle with green onions and sesame seeds. Serve this Easy Orange Chicken Recipe immediately over rice. It should look vibrant, smell amazing, and taste like pure happiness!