Description
This Easy Orange Chicken recipe delivers a perfect balance of tangy, sweet, and savory flavors with tender chicken thighs coated in a glossy, homemade orange sauce. Ready in just 25 minutes, it's a delightful weeknight dinner served with fluffy rice and garnished with fresh green onions for an extra pop of color and taste.
Ingredients
Orange Sauce
- 1 large orange (about 1 tsp zest and ½ cup juice)
- 3 Tbsp soy sauce
- 1½ Tbsp brown sugar
- ½ Tbsp rice vinegar
- 1 tsp fresh ginger, grated
- 1 garlic clove, minced
- ¼ tsp crushed red pepper flakes
- ½ Tbsp corn starch
Chicken Coating
- 4 chicken thighs, boneless, skinless (about 1.3 lbs)
- 1 large egg
- 2 Tbsp corn starch
- 1 pinch salt
- 1 pinch black pepper, freshly cracked
For Cooking and Serving
- 2 Tbsp cooking oil
- 4 cups cooked rice
- 2 green onions, sliced
Instructions
- Make the sauce: Remove the zest from the orange using a zester or small-holed cheese grater, then squeeze the juice out, measuring about 1 tsp zest and ½ cup juice. In a small bowl, whisk together the orange juice and zest, soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, crushed red pepper flakes, and ½ Tbsp corn starch until fully dissolved. Set aside.
- Cut the chicken: Trim any excess fat from the chicken thighs and cut them into small pieces about ¾ inch in size for even cooking.
- Coat the chicken: In a mixing bowl, whisk together the egg, 2 Tbsp corn starch, salt, and freshly cracked pepper until smooth and frothy. Add the chicken pieces and stir to thoroughly coat them with the egg mixture.
- Brown the chicken: Heat a large skillet over medium to medium-high heat. Add 2 Tbsp oil and swirl to coat the pan. Arrange the chicken pieces in a single layer, ensuring they do not overlap, and cook without moving them until the bottom side is golden brown.
- Cook the chicken through: Flip the chicken pieces, gently separating them if stuck together. Cook until golden brown on the other side and fully cooked through, about 5 to 7 minutes total. Transfer cooked chicken to a separate plate.
- Simmer the sauce: Pour the prepared orange sauce into the same skillet, reduce heat to medium-low, and stir. Allow the sauce to simmer until it thickens and becomes glossy, about 2 to 3 minutes.
- Add chicken to sauce and heat through: Return the cooked chicken pieces to the skillet, stirring to coat them evenly with the thickened sauce. Heat for an additional minute to meld the flavors.
- Serve: Plate the orange chicken with cooked rice, garnish with sliced green onions and any leftover orange zest for a fresh, vibrant finish.
Notes
- Removing moisture from chicken before coating helps achieve a better crust.
- Adjust crushed red pepper flakes to control spice level.
- For crispier chicken, you can double coat chicken pieces in the egg and cornstarch mixture.
- Use fresh orange juice and zest for the best citrus flavor.
- Serve immediately for optimal texture and taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American Chinese
