Description
Crispy golden chicken pieces are coated in a rich, glossy orange sauce with the perfect balance of sweet, tangy, and savory flavors. This homemade takeout-inspired favorite is quick, flavorful, and ideal for weeknight dinners.
Ingredients
2 boneless skinless chicken breasts, cut into cubes
1 cup cornstarch
2 eggs, beaten
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 cup vegetable oil
1 cup orange juice
1 tablespoon orange zest
1/3 cup soy sauce
1/3 cup brown sugar
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon minced garlic
1 teaspoon grated ginger
1 tablespoon cornstarch
2 tablespoons water
Instructions
- Place the chicken cubes in a large bowl and season with salt, black pepper, and garlic powder.
- Dip each piece of chicken into the beaten eggs, then coat thoroughly with cornstarch.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Fry the chicken in batches until golden brown and fully cooked, about 4 to 5 minutes per batch.
- Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
- In a saucepan, combine the orange juice, orange zest, soy sauce, brown sugar, rice vinegar, ketchup, minced garlic, and grated ginger.
- Bring the mixture to a gentle simmer over medium heat.
- In a small bowl, whisk together the cornstarch and water to create a slurry.
- Stir the slurry into the sauce and cook for about 2 minutes until thickened.
- Add the crispy chicken to the sauce and toss until evenly coated.
- Serve hot with steamed rice and garnish with sliced green onions or sesame seeds if desired.
Notes
Add red pepper flakes or sriracha for a spicy version.
Mix in steamed broccoli, bell peppers, or snap peas for extra vegetables.
Bake or air-fry the chicken for a lighter preparation.
Boneless skinless chicken thighs can be substituted for chicken breasts.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 2 months, though the chicken may lose some crispiness after thawing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 19 g
- Sodium: 980 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 125 mg
