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Orange Chicken

A delicious dish featuring crispy chicken coated in a sweet and tangy orange sauce, perfect for family dinners or casual meals with friends.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 500 g chicken breast (cubed) Use boneless, skinless chicken breast for best results.
  • 80 g cornstarch For coating the chicken.
  • 1 piece egg Beaten for coating the chicken.
  • Oil for frying Use vegetable or canola oil.
For the Sauce
  • 120 ml orange juice Preferably fresh-squeezed for better flavor.
  • 2 tbsp sugar Adjust to taste.
  • 2 tbsp soy sauce Low-sodium soy sauce can be used.
  • 1 tbsp vinegar White or apple cider vinegar works well.
  • 1 tsp cornstarch To be mixed with water for thickening the sauce.

Method
 

Preparation
  1. Coat the cubed chicken with the beaten egg, then coat it with cornstarch until fully covered.
  2. Heat oil in a frying pan over medium heat.
Cooking
  1. Fry the chicken pieces in the hot oil until they are golden and crispy, then remove and set aside.
  2. In another pan, combine orange juice, sugar, soy sauce, and vinegar.
  3. Cook the sauce mixture over medium heat until it thickens.
  4. Mix the cornstarch with water, then add it to the sauce, stirring well.
  5. Add the fried chicken to the sauce and toss until well coated.

Notes

Serve Orange Chicken hot over steamed rice or with vegetables. Garnish with sesame seeds or green onions. Leftovers can be stored in an airtight container for up to 3 days in the fridge.