Orange Chicken

Orange Chicken

photo of two bowls of orange chicken

This weekend, I made one of Mr. K’s favorite dishes: orange chicken.

Coming from a Chinese background, I have a contentious relationship with orange chicken. I don’t mind it per se. It tastes fine. I just get a little annoyed, sometimes very annoyed, when people start talking about how they love authentic Chinese food and then they say orange chicken is their favorite Chinese dish.
photo of one bowl of orange chicken
Mr. K likes to say he loves orange chicken just to see if he can get me riled up. I’m okay with it most of the time, as long as people realize it is an American Chinese dish.

photo of chopsticks holding a piece of orange chicken
I actually had absolutely no idea how to make it and had to look up recipes. The steps are relatively simple and I was pretty relieved that my first attempt came out looking like the orange chicken I usually see served at restaurants.

overhead photo of a bowl of orange chicken

You’ll need to marinate the chicken for a few hours so do plan ahead.

photo of chicken and sauce in a resealable bag

When I presented it to Mr. K, he gave me two thumbs up. He absolutely loved it, so I guess the recipe I chose is a pretty good version.
orange chicken

Orange Chicken

Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Main Dishes
Cuisine: Chinese
Servings: 2

Orange chicken is a favorite Chinese-American dish at our house and this version is just like what you might be served at a restaurant. Be sure to plan ahead to allow the chicken to marinate!

Print Recipe

Ingredients:

  • 1 lb boneless chicken thighs
  • 1 cup chicken broth
  • 1/2 cup orange juice
  • 1/2 cup sugar
  • 1/3 cup vinegar
  • 1/4 cup soy sauce
  • 2 cloves garlic minced
  • 2 teaspoon sriracha
  • 1/2 teaspoon minced ginger
  • 1/2 teaspoon black pepper
  • 1 cup + 2 tbsp cornstarch
  • oil for frying
  • 1 egg for coating and frying

Directions:

  1. Mix together the chicken broth, juice, sugar, vinegar, soy sauce, garlic, sriracha, ginger and pepper in a bowl to make the marinade. Pour slightly more than 1/2 of the marinade into Ziploc bag. Set the rest aside to make sauce later. Slice chicken into 1 inch cubes. Add chicken into marinade bag. Let chicken marinade for at least 2 hours.

  2. Pour oil into frying pan at least 1 inch deep and heat to medium heat. In a small bowl, whisk the egg. In a separate small bowl, pour 1 cup cornstarch. Drain chicken from marinade. Dunk chicken first in egg, then coat in cornstarch and then put into heated frying pan. Fry for a few minutes until chicken is a light golden brown. You can do a few pieces at a time, in small batches until all chicken is used up. Place already fried chicken aside on a plate lined with paper towel.

  3. In a small saucepan, pour the remaining marinade that was previously set aside. Add in 2 tbsp of cornstarch and mix so it is completely dissolved. Cook on low heat, the so that the cornstarch does not get chunky. Cook for a few minutes until sauce becomes thick.

  4. Set aside about 1/3 of the sauce. Leave remaining 2/3 in a saucepan and add in fried chicken pieces and coat with sauce. Serve chicken over rice. Pour some of the remaining sauce on top.

Notes:

Recipe slightly adapted from Damn Delicious