You will love this Quick and Easy Orange Chicken recipe! First of all... I LOVE Chinese food! I could eat it every day and not get sick of it!!
As a huge Chinese food fan, I can confidently say that this dish hits the spot every time. It's sweet, savory, and packed with flavor. Skip the takeout and make your own Orange Chicken! This homemade version features crispy chicken coated in a tangy orange sauce, and it's surprisingly easy to whip up right in your own kitchen.
Get ready to impress your family with this quick and easy meal that's perfect for any night.
Why you'll love it:
Quick and easy: This recipe can be prepared in under 30 minutes, making it perfect for a busy weeknight.
Homemade goodness: Skip the takeout and enjoy the satisfaction of making your own restaurant-quality Orange Chicken.
Customizable: Adjust the spice level to your preference by adding more or less red pepper flakes.
Versatile: Serve over rice, noodles, or even as a standalone appetizer.
Orange Chicken Recipe:
The Sauce:
1 tablespoon oil
¼ teaspoon chili flake
1 tablespoon garlic, minced
½ teaspoon ginger, minced
¼ cup sugar
¼ cup brown sugar
¼ cup orange juice
¼ cup white distilled vinegar
2 tablespoons soy sauce
2 tablespoons water
2 tablespoons cornstarch
1 teaspoon sesame oil
The Chicken:
2 lb boneless, skinless chicken breasts or thighs, cut up into inch pieces
1/2 C Flour
1/4 C Cornstarch
Instructions:
After dicing up the chicken, place it in a bowl and add flour, cornstarch, and some salt and pepper. Allow to rest while you prepare the sauce.
Prepare sauce by combining all sauce ingredients except the red pepper flakes, garlic, ginger, water, and cornstarch.
Heat the pot: In a heavy-bottomed pot, heat the oil over medium-high heat until it shimmers.
Add chicken and cook for 6-7 minutes until lightly golden brown, and cooked through. Remove from pot and allow to rest on a plate.
In the same heated pot, add the aromatics: Add more oil if necessary, and once the oil shimmers, sauté the red pepper flakes, ginger, and garlic for 30 seconds, stirring constantly. Stir in liquid sauce. Allow to simmer for 1-2 minutes. In a small mug, combine cornstarch and water and whisk to combine. Slowly add to the pan and stir.
Once the sauce is thickened, add the chicken back in and coat in the sauce. Allow to cook for a couple minutes to allow the chicken and sauce to meld.
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