Orange Chicken

Restaurant-style Orange Chicken... right in the comfort of your own kitchen! This recipe is so easy and delicious, and tastes just like your favorite Chinese takeout!

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Prep Time: 10

Cook Time: 15

Servings:

Calories: 330kcal

Author: Cathy Trochelman

Equipment

Ingredients

Chicken

1 pound chicken thighs boneless, skinless
1/4 cup cornstarch or arrowroot powder
1/4 teaspoon salt
1/8 teaspoon pepper
3 Tablespoons cooking oil for frying

Orange sauce

1 cup orange juice
1/3 cup light brown sugar
3 Tablespoons soy sauce
2 Tablespoons rice vinegar
1 Tablespoon cornstarch
3 cloves garlic minced
1 teaspoon fresh ginger minced
1/2 teaspoon crushed red pepper flakes

Garnishes

2 green onions sliced
1/2 teaspoon sesame seeds
1/4 teaspoon crushed red pepper flakes
1 teaspoon orange zest

Instructions

Combine the sauce ingredients in a large bowl or glass measuring cup. Whisk well.
Cut the chicken into 1 1/2 inch pieces and transfer to a large bowl. Add cornstarch, salt & pepper; toss to coat.
Heat oil in a large skillet over medium-high heat. Add the chicken and pan fry 6-8 minutes, until golden brown. Remove from pan and place on a wire rack or paper towel-lined plate.
Add the sauce to the pan; heat over medium-high heat, whisking often, until thickened and bubbly.
Add the chicken back into the pan with the sauce. Stir to coat.
Remove from heat. Garnish with green onions, sesame seeds, red pepper flakes, and orange zest as desired.
Enjoy on its own or over rice.

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