Easy orange chicken
This Easy Orange Chicken features crispy chicken pieces coated in a sweet and tangy orange sauce, making it a perfect weeknight meal. Simple ingredients and straightforward methods ensure delicious results everyone will enjoy.
Cook time 15 min
Prep time 25 min
Ingredients:
2/3 cup all-purpose white wheat flour1 egg
8 chicken thighs
1/3 cup corn flour
1/4 cup sugar
2 garlic cloves
2 tbsp orange zest
1 cup orange juice
1/4 cup soy sauce
1 tbsp vinegar
2 shallots
This Easy Orange Chicken recipe is a delightful combination of crispy chicken and tangy, sweet, orange-flavored sauce. Perfect for a quick weeknight dinner or a flavorful addition to your meal prep repertoire, this recipe requires simple ingredients and straightforward steps to create a delicious dish that everyone will love.
Instructions:
1. Rinse the chicken thighs under cold water and pat dry with paper towels. Trim any excess fat if necessary.
2. Cut the chicken thighs into bite-sized pieces.
2. Coating the Chicken:
1. In a shallow bowl, beat the egg until smooth.
2. In another bowl, mix the all-purpose flour and corn flour together.
3. Dip each piece of chicken into the egg, ensuring it is fully coated. Then, transfer the chicken to the flour mixture and coat evenly. Set aside on a plate.
1. Heat a large skillet over medium-high heat and add enough oil to cover the bottom of the pan.
2. Once the oil is hot (it should sizzle when you drop a pinch of flour into it), add the coated chicken pieces. Cook in batches to avoid overcrowding the pan.
3. Fry the chicken until golden brown and cooked through, about 6-8 minutes per batch, turning occasionally to ensure even cooking. Transfer cooked chicken to a paper towel-lined plate to drain excess oil.
1. In a medium saucepan over medium heat, add a small amount of oil (about 1 tsp).
2. Add the minced garlic and chopped shallots to the pan. Sauté until fragrant and the shallots are translucent, about 2-3 minutes.
3. Stir in the orange zest, orange juice, soy sauce, and vinegar. Mix well.
4. Add the sugar and stir until dissolved.
5. Bring the mixture to a simmer and cook until the sauce thickens slightly, about 5-7 minutes.
1. Add the cooked chicken pieces into the saucepan with the orange sauce.
2. Stir well to ensure all the chicken pieces are coated with the sauce.
3. Cook for an additional 2-3 minutes, allowing the chicken to absorb the flavors.
1. Transfer the orange chicken to a serving dish.
2. Garnish with additional orange zest or chopped green onions if desired.
3. Serve hot with steamed rice or your favorite side dish.
With its perfect balance of sweet and tangy flavors, this Easy Orange Chicken is sure to become a favorite in your household. Pair it with steamed rice or vegetables for a complete meal. Enjoy the burst of citrus and savor the crispiness of the chicken in every bite.
Easy orange chicken FAQ:
Cook the coated chicken thighs in batches for about 6-8 minutes per batch until golden brown and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 165°F (75°C).
Store leftover orange chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Yes, boneless chicken thighs work well. They will cook faster, so check for doneness around the 5-6 minute mark per batch.
You can substitute soy sauce with tamari for a gluten-free option or coconut aminos for a soy-free alternative. Adjust to taste, as these substitutes may vary in saltiness.
The orange sauce should thicken slightly during simmering, taking about 5-7 minutes. It should coat the back of a spoon; if it's still too thin, simmer it a bit longer until desired consistency is reached.
Cooking Tips:
- For extra crispiness, double dredge the chicken by dipping it in the egg and flour mixture twice before frying.
- To save time, you can use pre-prepared orange juice instead of juicing oranges yourself.
- If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the sauce.
- Garnish with fresh chopped green onions or sesame seeds for added flavor and presentation.
- Make sure the oil is hot enough before frying the chicken to ensure a crispy texture without absorbing too much oil.
Nutrition Facts
6 ServingsCalories 450kcal
Protein 27g
Carbohydrates 33g
Fiber 1.31g
Sugar 13g
Fat 24g
More recipes
Beef, pepper and mushroom pie
Savor this hearty beef, pepper, and mushroom pie in flaky pastry.
01 Jan 2026Teriyaki beef with soba noodles
Savoury teriyaki beef served with rice noodles and fresh vegetables.
25 Jan 2026Greek spaghetti with parmesan cheese
Quick Greek spaghetti with buttery parmesan and oregano.
12 Dec 2025Cilantro lime chicken with avocado salsa
Zesty cilantro lime chicken topped with creamy avocado salsa.
08 Jan 2026Pea and dill fritters with avocado salad
Delicious pea and dill fritters served with avocado salad.
12 Dec 2025