Crispy Orange Chicken

A quick and delightful dish that brings the warm, comforting flavors of orange sauce and crispy chicken to your dinner table, perfect for busy nights.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 350

Ingredients Method Notes

Ingredients

Chicken

1 pound Chicken Breast Tender and juicy, a great source of protein. Substitute with tofu for a vegetarian option.

Breading

1 cup Cornstarch For that oh-so-crispy texture. You can also use gluten-free flour.
2 large Eggs Binds the cornstarch for a perfect crust. Aquafaba works as a vegan substitute.

Orange Sauce

1 cup Fresh Oranges (juice and zest) Use bottled juice in a pinch, but fresh is always best!
1 tablespoon Soy Sauce Adds depth and umami. For a gluten-free version, opt for tamari.
2 cloves Garlic Aromatic that provides warmth and a hint of spice.
1 tablespoon Ginger Aromatic that provides warmth and a hint of spice.

Cooking

2 cups Vegetable Oil For frying the chicken.

Method

Preparation

Cut the chicken breasts into bite-sized pieces and set aside.
In a bowl, whisk together cornstarch and eggs. Dip each chicken piece, ensuring they are well-coated.

Cooking

In a large skillet, heat vegetable oil over medium-high heat. As the oil shimmers, you’re ready for the next step.
Carefully add the chicken pieces into the hot oil. Cook until golden and crispy, about 5-7 minutes. Remove and set on paper towels to drain.
In another pan, combine orange juice, zest, soy sauce, garlic, and ginger. Bring to a gentle simmer, letting it thicken for 3-4 minutes.
Add the crispy chicken back into the pan, tossing until each piece is beautifully coated in the sauce.
Garnish with green onions and sesame seeds for that extra touch of color and flavor.

Notes

Double the sauce for extra flavor. Fry in batches to avoid overcrowding. Store leftovers in an airtight container for up to 3 days.