This Orange Chicken Recipe will have you skipping takeout this Friday night!
Chinese takeout is my Achilles heel. Just ask my wife. Literally, any time I get a hankering for a greasy feast, it’s for Chinese. And when that happens, I tend to splurge and order all my favorites: sweet and sour chicken, sesame chicken, and, of course, orange chicken. Okay, I have a thing for chicken—sue me. Admittedly, I don’t order out as much as I used to, partly because I’m more mindful of our family’s food budget, but also because my homemade orange chicken is delish.
If you’ve ever found yourself longing for that sweet, tangy, and irresistibly crispy bite that only orange chicken can provide, this recipe should satisfy your cravings. Okay, so it’s not low-fat or low-carb, but this recipe calls for quality ingredients. Personally, I buy organic chicken and/or local chicken when I can and use health-conscious oils like avocado. And while bottled orange juice can work for the sauce, trust me when I say that Tropicana has nothing on a freshly-squeezed orange. You’ll be wondering why you ever ordered Chinese takeout in the first place.
Now, do I still give in to temptation and order the salt-laden, grease-ridden orange chicken drenched in a syrupy sauce with more artificial coloring than a clown wig? Of course! But let me tell you—it happens a lot less these days.
Is Orange Chicken Healthy?
My take on orange chicken is definitely healthier than takeout, but it’s still fried and contains a fair amount of sugar. However, there are some easy ways to lower the fat and calorie count. For one, you can air-fry the chicken instead of deep-frying it. That way, you can reduce the oil content without compromising crispiness! Swapping out the sugar for a natural sweetener like agave or reducing it altogether also makes the sauce lighter.
Additionally, for those following a vegan or vegetarian diet, feel free to replace the chicken with tofu or cauliflower—both taste delicious with the tangy orange sauce. Tofu is especially great because it acts like a sponge, soaking in all that flavor! Just make sure to press your tofu before using it to remove excess moisture. Simply wrap it in a clean towel and place a heavy object on top for about 15-30 minutes.
Keeping it crispy
There’s an authentic local Chinese restaurant called Emperor of China that I go to when my usual takeout spot just doesn’t cut it. What makes this place stand out is how they serve real Chinese food and Americanized favorites like orange chicken—both fantastic! One thing they’ve really nailed, which other places often miss, is the batter for their orange chicken. After some trial and error at home, I think I’ve discovered their secret. Their batter combines flour and cornstarch, giving the chicken a crispy crunch impervious to sauce. Needless to say, I now use this method myself. As long as you fry at the right temperature, each bite stays crispy and delicious.
INGREDIENTS
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/3 cup cornstarch
- Salt and pepper to taste
- Vegetable oil for frying
- 3/4 cup fresh orange juice
- 1 tablespoon olive oil
- Zest of 1 orange
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons minced fresh ginger
- 2 cloves garlic, minced
- 1/4 teaspoon red chili flakes (optional)
- 2 tablespoons cornstarch
- 2 tablespoons water
INSTRUCTIONS
Coat & Fry
Prepare and fry chicken until crispy.
Simmer Sauce
Combine sauce ingredients and simmer.
Combine & Serve
Toss chicken with sauce and serve.
Devour!
FAQs & Tips
This is one of those recipes that is best served fresh. However, if you’re preparing it ahead of time, fry the chicken and store it separately from the sauce. Reheat the chicken in the oven or air fryer to maintain crispiness before tossing it in the warmed sauce. Both the sauce and chicken can be stored in the fridge for up to 5 days.
While the texture will be different, you can swap the all-purpose flour with a gluten-free flour blend. Make sure the soy sauce you use is gluten-free as well.
It’s okay to use store-bought orange juice in a pinch, but I’m telling you—fresh orange juice is what makes this sauce so delicious!
Serving Suggestions
Orange chicken pretty much requires Steamed White Rice, which is great for soaking up all the delicious sauce. However, Brown Rice works just as well if you’d prefer something with more fiber. For an even lighter option, serve it with stir-fried or steamed veggies, like Broccoli or Snow Peas. Or, if you’d like something more flavorful, try it alongside a simple Veggie Fried Rice. And I’d be remiss if I didn’t mention you should add an appetizer or two, like Crispy Wontons or Egg Rolls!
Orange Chicken Recipe
Ingredients
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1/3 cup cornstarch
- Salt and pepper to taste
- Vegetable oil for frying
- 3/4 cup fresh orange juice
- 1 tablespoon olive oil
- Zest of 1 orange
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons minced fresh ginger
- 2 cloves garlic minced
- 1/4 teaspoon red chili flakes optional
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
-
Season chicken pieces with salt and pepper. Dip in beaten eggs, then dredge in a mixture of flour and cornstarch.
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Heat oil in a deep-fryer or large skillet to 350°F. Fry chicken pieces until golden and crispy, about 3-5 minutes. Drain on paper towels.
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In a saucepan, sauté garlic and ginger in olive oil until fragrant. Add orange juice, orange zest, sugar, soy sauce, rice vinegar, and chili flakes. Bring to a simmer over medium heat.
-
Make the cornstarch slurry by dissolving the cornstarch in the water. Add it to the sauce mixture and cook until thickened, about 5-10 minutes.
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Toss fried chicken with the orange sauce until evenly coated. Serve immediately.
Nutrition
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