Recipe Directions
In a shallow bowl, season the chicken pieces with salt and pepper to taste.
Place the cornstarch in a separate shallow bowl. Dip each chicken piece into the beaten eggs, then coat evenly with cornstarch, shaking off any excess.
Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through, about 4-5 minutes per batch. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
In a small saucepan, combine the orange juice, orange zest, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and chili flakes. Bring the mixture to a simmer over medium heat.
In a small bowl, mix together the cornstarch and water to make a slurry. Slowly pour the slurry into the saucepan, whisking constantly until the sauce thickens, about 2-3 minutes.
Add the fried chicken pieces to the saucepan and toss to coat evenly in the orange sauce.
Remove the pan from the heat and garnish the Orange Chicken with sliced green onions and sesame seeds, if desired.
Serve the Orange Chicken hot, with steamed rice or your favorite side dishes.
Kitchen Equipment Needed
To make Orange Chicken, you’ll need the following kitchen equipment:
Large skillet or wok
Shallow bowls for coating the chicken
Paper towels for draining excess oil
Small saucepan
Whisk
Leftover Storage
If you have any leftover Orange Chicken, store it in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken in a skillet or microwave until heated through, adding a splash of water or chicken broth to prevent it from drying out.
Serving Suggestions
Orange Chicken is delicious served over steamed rice, but you can also enjoy it with noodles or stir-fried vegetables for a complete meal. For added freshness, serve it with a side of sliced cucumbers or a crisp salad dressed with a light vinaigrette. Pair it with a cold glass of iced tea or a fruity cocktail for a refreshing drink to complement the flavors of the dish.
