Orange Chicken

This crispy Orange Chicken is better than takeout, with tender fried chicken tossed in a sweet and tangy homemade orange sauce in about 30 minutes.

Course Main Course

Cuisine Chinese

Keyword Orange Chicken

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 453kcal

Author Jason Decker

Ingredients

For the sauce:

1 1/3 cups orange juice
½ cup sugar
2 tablespoons white vinegar
2 tablespoons soy sauce
1 tablespoon cornstarch
¼ teaspoon ground ginger
2 garlic cloves minced
½ teaspoon red pepper flake more for topping if you like
Scallions for topping

Instructions

Cut your chicken tenderloins into bite size pieces.
1.5 pounds chicken tenderloins
In a large bowl, combine the 3 eggs and ½ cup cornstarch until smooth.
3 large eggs, ½ cup cornstarch
Add the chicken pieces to the cornstarch mixture and stir to coat.
In a large skillet over medium high heat up about an inch of oil.
Vegetable oil for frying
Once the oil is hot add the chicken in a single layer, you may have to cook in batches.. Fry until brown on each side and cooked through (165°F).
Remove the chicken to a paper towel-lined plate. Repeat with the rest of the chicken. Discard the oil from the pan.
In a mixing bowl combine the orange juice, sugar, vinegar, soy sauce, cornstarch, ground ginger, garlic and red pepper flakes.
1 1/3 cups orange juice, ½ cup sugar, 2 tablespoons white vinegar, 2 tablespoons soy sauce, 1 tablespoon cornstarch, ¼ teaspoon ground ginger, 2 garlic cloves, ½ teaspoon red pepper flake
Add the sauce to your skillet over medium heat and whisk until it comes up to a slight bubble and starts to thicken.
Remove from heat and toss your chicken in with the sauce. Garnish with sliced oranges and scallions, serve immediately.
Scallions for topping

Notes

Marinate for Flavor: Let the chicken marinate in some orange juice and soy sauce for an hour before cooking for deeper flavor.
Cornstarch Coating: Ensure each piece of chicken is well-coated with the cornstarch and egg mixture for that perfect crispy coating.
Avoid Crowding: Fry the chicken in small batches to keep them from sticking together and ensure they get golden brown.
Sticky Sauce: Let the sauce thicken on low heat until it gets that sticky, delicious texture.
Fresh is Best: Use fresh orange juice if possible for the best orange flavor.
Garnish Galore: Don’t forget to top your orange chicken with fresh scallions, sesame seeds, or even a few orange slices for that restaurant-quality look.

Nutrition