Classic Takeout Style Orange Chicken
Crispy fried chicken chunks tossed in a sweet and tangy orange glaze with a hint of ginger and garlic.
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Ingredients
- 1 1/2 lbs Boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup Cornstarch
- 1/4 cup All-purpose flour
- 3/4 cup Fresh orange juice
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1/2 cup Brown sugar
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Orange zest
- 1/2 teaspoon Red chili flakes(optional)
- 2 cups Vegetable oil for frying
Instructions
- 1
In a small saucepan, combine orange juice, soy sauce, rice vinegar, brown sugar, garlic, ginger, and orange zest.
- 2
Bring the sauce mixture to a simmer over medium heat and whisk in a small cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) until thickened.
- 3
In a large bowl, whisk together the flour, cornstarch, and a pinch of salt/pepper; toss the chicken pieces until thoroughly coated.
- 4
Heat vegetable oil in a heavy-bottomed skillet or wok to 350°F (175°C).
- 5
Fry the chicken in small batches for 3-5 minutes until golden brown and crispy, then drain on paper towels.
- 6
Once all chicken is fried, place it in a large clean bowl and pour the warm orange sauce over the top.
- 7
Toss the chicken gently until every piece is evenly glazed.
- 8
Serve immediately over steamed white rice, garnished with green onions or sesame seeds if desired.
Nutrition per Serving
485
Calories
28g
Protein
52g
Carbs
18g
Fat
1g
Fiber
24g
Sugar
840mg
Sodium
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