The next time you’re craving Orange Chicken, make it at home in about 30-minutes!
Orange Chicken is a family favorite take-out order, but it can get expensive to order out all the time. So why not make it at home? It takes minimal ingredeints and has a quick cooking time — plus, it’s super tasty!
30-minute Orange Chicken
Ingredients
- 1.5 pounds chicken tenderloins, defrosted and cut into bite-sized pieces (substitute with chicken thighs)
- Vegetable oil – used for frying
- 3 large eggs
- 1/2 cup cornstarch
- 1 1/3 cups orange juice
- 1/2 cup sugar
- 2 tablespoons vinegar
- 2 tablespoons soy sauce (I like Aloha Soy Sauce)
- 1/4 teaspoon ground ginger
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flake + more for garnish (optional)
- 1 tablespoon cornstarch + 2 tablespoons water
- Green onions/scallions for garnish
Kitchen Supplies
- Cutting board + knife
- Large bowl
- Small bowl for chicken sauce
- Measuring cups + spoons
- Large Pan
- Tongs
- Plate/Baking Pan for cooked chicken
- Paper Towel or Rack for cooked chicken
How to Make Easy 30-minute Orange Chicken
Step 1. Cut your chicken tenderloins into bite size pieces.
Step 2. In a large bowl, combine 3 eggs and ½ cup cornstarch. Add the cut chicken to the cornstarch mixture and stir to coat.
Step 3. In a large skillet, add about an inch of oil and heat over medium-high heat. When the oil is hot, add the chicken in a single layer, making sure not to overcrowd the pan. Fry until brown and cooked, about 6 minutes total. Remove chicken and place on a paper lined plate or pan. Repeat with the rest of the chicken.
Step 4. While the chicken is cooking prepare the orange sauce. In a bowl, combine the orange juice, sugar, vinegar, soy sauce, ground ginger, garlic, and red pepper flakes. Set aside. In a separate small bowl, mix together 1 tablespoon cornstarch and 2 tablespoons of water to make the thickening slurry. Set aside.
Step 5. After all the chicken is fried, discard the oil from the pan and lower the heat to medium. Add the sauce to the pan and whisk in the cornstarch slurry. Continue to whisk until it starts to bubble and thicken.
Bump the Orange Flavor
Optional – Add slices of orange for presentation OR add orange zest to the sauce for more orange flavor.
Step 6. Remove the pan from heat and toss the cooked chicken in with the sauce.
Step 7. Serve over rice or your favorite noodles! Optional – garnish with chopped green onions and more pepper flakes if you want it spicier.
This orange chicken recipe will become a new favorite in your household. The combination of crispy chicken and tangy orange sauce is simply irresistible. It’s the perfect dish for a family dinner or a special occasion.
Orange Chicken
Looking for a quick and flavorful dinner idea? Try this 30-minute orange chicken recipe! It's the perfect combination of crispy chicken and tangy orange sauce.
Ingredients
Chicken
- 1.5 pounds chicken tenderloins, defrosted and cut into bite-sized pieces (substitute with chicken thighs)
- Vegetable oil, enough to fill the pan 1" deep
- 3 large eggs
- 1/2 cup cornstarch
Orange Sauce
- 1 1/3 cups orange juice
- 1/2 cup sugar
- 2 tablespoons vinegar
- 2 tablespoons soy sauce (I like Aloha soy sauce)
- 1/4 teaspoon ground ginger
- 2 garlic cloves, minced
- 1/4 - 1/2 teaspoon red pepper flakes (adjust to your heat preference)
- 1 tablespoon cornstarch
- 2 tablespoons water
- Optional - orange, thinly sliced or orange zest
Garnish
- green onions, chopped (optional)
- red pepper flakes (opitional)
Instructions
- Cut your chicken tenderloins into bite-size pieces.
- In a large bowl, combine 3 eggs and 1/2 cup cornstarch. Add the cut chicken to the cornstarch mixture and stir to coat.
- In a large skillet, add about an inch of oil and heat over medium-high heat. When the oil is hot, add the chicken in a single layer, making sure not to overcrowd the pan. Fry until brown and cooked, about 6 minutes total. Remove chicken and place on a paper-lined plate or pan. Repeat with the rest of the chicken.
- While the chicken is cooking prepare the orange sauce. In a bowl, combine the orange juice, sugar, vinegar, soy sauce, ground ginger, garlic, and red pepper flakes. Set aside. In a separate small bowl, mix 1 tablespoon cornstarch and 2 tablespoons of water to create the thickening slurry. Set aside.
- After all the chicken is fried, discard the oil from the pan and lower the heat to medium. Add the sauce to the pan and whisk in the cornstarch slurry. Continue to whisk until it starts to bubble and thicken. Optional - Add slices of orange or orange zest to boost the orange flavor.
- Remove the pan from heat and toss the cooked chicken in with the sauce.
- Optional - Before serving, garnish with scallions and red pepper flakes.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Recommended Products
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Orange Chicken is my go-to take out order but did you know you can make it at home in minutes! You quickly fry up tender, crispy bits of chicken and they get coated in a sweet and savory sauce that is to die for. This dinner doesn’t require a lot of ingredients and comes out perfect every time. It will be your new favorite weekenight dinner. It is also very family friendly.
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