Description
This Delicious Orange Chicken recipe features tender chicken breast pieces coated in cornstarch, pan-fried to a golden crisp, and coated with a sticky, tangy orange sauce. Infused with garlic, ginger, and a touch of honey, this dish is bursting with vibrant flavors and perfect served over steamed rice with a garnish of fresh green onions.
Ingredients
Scale
Chicken
- 1 pound chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 tablespoons vegetable oil
Orange Sauce
- 1/2 cup orange juice
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon rice vinegar
- 1/4 teaspoon red pepper flakes (optional)
To Serve
- Cooked rice
- Green onions, sliced for garnish
Instructions
- Coat the Chicken: In a bowl, thoroughly coat the bite-sized chicken pieces with cornstarch to ensure a crispy exterior once cooked.
- Cook the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Add the coated chicken and fry until golden brown and crispy, about 5 to 7 minutes, turning as needed for even cooking.
- Prepare the Sauce: While the chicken cooks, combine orange juice, honey, soy sauce, minced garlic, grated ginger, rice vinegar, and red pepper flakes in a separate bowl, mixing well.
- Toss Chicken in Sauce: Pour the prepared orange sauce over the cooked chicken in the skillet. Toss to coat evenly, then cook for an additional 2 to 3 minutes, allowing the sauce to thicken and cling to the chicken.
- Serve: Plate the sticky orange chicken over a bed of cooked rice and garnish with freshly sliced green onions for a vibrant finish.
Notes
- Optional red pepper flakes add a mild heat—adjust to your preferred spice level or omit for a milder dish.
- For extra crunch, double-coat the chicken in cornstarch before frying.
- This dish pairs well with steamed vegetables or a side of sautéed greens.
- Use fresh orange juice for the best flavor; bottled orange juice can be used but may alter the taste slightly.
