Orange Chicken

Crispy bite-sized chicken pieces coated in a bright, sweet, and tangy orange sauce with ginger, garlic, and sesame. Perfect served over jasmine rice with broccoli and a sprinkle of sesame seeds.

20 mins

Prep Time

20 mins

Cook Time

40 mins

Total Time

4

Servings

Ingredients

  • • 1 lb boneless skinless chicken breasts, sliced into bite-sized pieces
  • • 1 egg white
  • • 1 Tbsp soy sauce (for marinade)
  • • 1 Tbsp cornstarch (for marinade)
  • • 1/4 tsp kosher salt (for marinade)
  • • 1/4 tsp pepper (for marinade)
  • • 1 tsp orange zest (from 1 orange)
  • • 1/4 cup freshly squeezed orange juice (from 1 orange)
  • • 1 Tbsp cornstarch (for sauce)
  • • 1 Tbsp soy sauce (for sauce)
  • • 2 Tbsp rice vinegar
  • • 1/3 cup chicken stock
  • • 1 Tbsp sesame oil (for sauce)
  • • 3 Tbsp sugar
  • • 1/3 cup cornstarch (for breading)
  • • 1/3 cup flour
  • • 1 cup peanut oil (or other neutral frying oil)
  • • 1 tsp sesame oil (for cooking)
  • • 2 garlic cloves, finely chopped
  • • 1 Tbsp fresh ginger, finely chopped
  • • Warm cooked jasmine rice (for serving)
  • • Steamed broccoli (optional)
  • • Sesame seeds (for serving)
  • • Crushed red pepper flakes (optional)

Instructions

  1. Marinate the chicken: In a medium bowl, add the chicken, egg white, soy sauce, cornstarch, salt, and pepper. Mix until evenly coated. Cover and marinate in the refrigerator for 15–30 minutes.
  2. Meanwhile, make the sauce: In a measuring cup or bowl, add orange zest, orange juice, cornstarch, soy sauce, rice vinegar, chicken stock, sesame oil, and sugar. Mix until evenly combined.
  3. In a large bowl, mix the cornstarch and flour. Add the chicken (with marinade) and toss until each piece is evenly coated.
  4. Line a sheet pan with paper towels. Heat peanut oil in a large heavy skillet to 350°F. Add the chicken in one layer (working in batches if needed) and fry until golden brown on both sides, 4–5 minutes per side. Transfer to the prepared sheet pan to drain.
  5. In a large wok or pan, heat 1 tsp sesame oil over medium-high heat. Add the garlic and ginger and cook, stirring, for 1 minute until fragrant. Stir the sauce to recombine and pour into the wok. Cook, stirring, until it bubbles and thickens, then add the chicken.
  6. Toss the chicken in the sauce for 1–2 minutes until evenly coated, then turn off the heat.
  7. Serve over warm jasmine rice with optional steamed broccoli. Sprinkle with sesame seeds and crushed red pepper flakes.