Description
Discover the best flavor of orange chicken with this easy to make, step-by-step orange chicken bowl recipe. Perfect for a quick and healthy meal!
Ingredients
- For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
- 1 tbsp soy sauce
- 1 egg white
- 1 tbsp cornstarch (for marinade)
- 1/2 cup cornstarch (for dredging)
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2–3 cups neutral oil (canola, vegetable, peanut) for frying
- For the Orange Sauce:
- 1 cup fresh orange juice
- 1 tbsp orange zest
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp light brown sugar (or honey/maple syrup)
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes (optional, for heat)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp cornstarch
- 2 tbsp cold water (for cornstarch slurry)
- For Serving/Garnish (Optional):
- Cooked white or brown rice
- Steamed or sautéed broccoli/other vegetables
- Toasted sesame seeds
- Sliced green onions
Instructions
- 1. Prep Your Chicken: In a bowl, combine chicken pieces with 1 tbsp soy sauce, egg white, and 1 tbsp cornstarch. Mix well and marinate for 15-30 minutes.
- 2. Make the Orange Sauce: In a saucepan, whisk orange juice, zest, soy sauce, rice vinegar, brown sugar, sesame oil, and red pepper flakes. In a separate small bowl, whisk 2 tbsp cornstarch with 2 tbsp cold water to create a slurry.
- 3. Dredge and Fry Chicken: In a shallow dish, mix 1/2 cup cornstarch, flour, salt, and pepper. Dredge marinated chicken pieces, shaking off excess. Heat 1 inch of oil to 350-375°F (175-190°C) in a large skillet. Fry chicken in batches until golden and crispy (3-4 mins per side). Transfer to a wire rack to drain.
- 4. Sauté Aromatics and Thicken Sauce: Drain most oil from the skillet. Add minced garlic and grated ginger; sauté for 30 seconds until fragrant. Pour in the orange sauce mixture. Bring to a simmer, then whisk in the cornstarch slurry. Stir constantly until the sauce thickens and becomes glossy.
- 5. Combine and Serve: Add crispy chicken (and any pre-cooked vegetables) back to the pan with the thickened sauce. Toss to coat evenly. Serve immediately over hot rice, garnished with toasted sesame seeds and green onions.
- Prep Time: 25 mins
- Cook Time: 20 mins