This orange chicken recipe is crisped chicken pieces tossed in a sticky orange sauce. It is not orange beef or a plain roasted chicken.
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Orange Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Orange Chicken. From Olivia.
Ingredients
Scale
- 1 1/2 pounds (680g) chicken thighs, cubed
- 1/3 cup cornstarch
- oil for frying
- 1/2 cup (120ml) orange juice
- 2 tablespoons soy sauce
- 2 tablespoons sugar
- 1 tablespoon vinegar
- 1 teaspoon grated ginger
- 1 garlic clove
- zest of 1 orange
Instructions
- Toss the chicken with cornstarch. Fry in a shallow layer of oil until browned, about 6 minutes. Drain.
- Simmer juice, soy, sugar, vinegar, ginger, garlic, and zest until it thickens, about 4 minutes.
- Toss the chicken in the sauce.
Notes
Sauce the chicken just before you eat it. It goes soft if it sits.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Thighs
They stay juicy. Breast dries out in the fry.
Cornstarch
The crust. Flour gets greasy.
Sauce
Thick enough to coat. Thin sauce pools.
Zest
That is the orange oil. Juice alone is flat.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Rice
Steamed, on the side.
Storage
Fridge, 2 days. The crust softens.
Heat
Medium-high so the crust sets.
Vegetable
A handful of steamed broccoli if you want one.