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- 2 boneless, skinless chicken breasts, cut into bite-sized pieces - 1/2 cup cornstarch - 2 tablespoons vegetable oil - 1/2 cup orange juice (freshly squeezed for best flavor) - 1/4 cup soy sauce - 1/4 cup honey - 1 teaspoon grated ginger - 1 clove garlic, minced - 1 tablespoon rice vinegar - 1/2 teaspoon red pepper flakes (optional for heat) The chicken is the star of this dish. Choose fresh, boneless, and skinless chicken breasts. Cut them into small, bite-sized pieces. This helps them cook fast and evenly. The cornstarch gives the chicken a nice, crispy coat. It’s a key step for that perfect crunch. Next, we have the sauce components. Fresh orange juice is crucial for a bright flavor. Use it straight from the fruit if possible. Soy sauce adds a salty kick, while honey gives a sweet touch. Ginger and garlic bring warmth and depth. The rice vinegar adds a bit of tang. If you like heat, add red pepper flakes to spice it up. - 2 green onions, sliced (for garnish) - Sesame seeds (for garnish) To make your dish shine, consider some garnishes. Sliced green onions add a fresh crunch. Sesame seeds sprinkle a nutty flavor on top. These extras not only look great but also enhance the taste. You can swap some ingredients if needed. If you want a healthier option, use skinless chicken thighs. For a gluten-free version, choose tamari instead of soy sauce. Each change can give your Orange Chicken a unique twist! {{ingredient_image_1}} - Tossing in Cornstarch First, take your chicken breasts and cut them into bite-sized pieces. Next, toss these pieces in cornstarch. Make sure each piece is well-coated. This helps the chicken get crispy. Shake off any extra cornstarch and set the chicken aside. - Cooking the Chicken In a large pan, heat vegetable oil over medium-high heat. Once the oil is hot, add the cornstarch-coated chicken. Cook the chicken for about 6-8 minutes. Look for a golden-brown color on all sides. When done, remove the chicken from the pan and set it aside. - Sautéing Aromatics In the same pan, lower the heat to medium. Add the minced garlic and grated ginger. Sauté these for about 30 seconds. You want to smell their great aroma. - Combining Sauce Ingredients Now, add the freshly squeezed orange juice, soy sauce, honey, rice vinegar, and red pepper flakes. Stir these well to mix. Bring the sauce to a simmer. Let it cook for 3-4 minutes until the sauce thickens a bit. - Mixing Chicken and Sauce Once the sauce is ready, return the cooked chicken to the pan. Mix well to coat the chicken in the sauce. Allow it to simmer for an additional 2-3 minutes. This gives the flavors a chance to blend together. - Adjusting Flavors Finally, taste the sauce. If you want it sweeter or saltier, adjust the flavors as needed. After this, your orange chicken is ready to serve. Enjoy it hot, topped with green onions and sesame seeds for a fun finish. To get crispy chicken, coat the pieces well in cornstarch. This gives them a crunchy outer layer. Make sure to shake off extra cornstarch before cooking. Heat the oil until hot. Fry the chicken in batches, so they don’t steam. Cook until they are golden brown, about 6 to 8 minutes. This method keeps your chicken crispy and delicious. For a thick sauce, let it simmer after adding the ingredients. The key is to cook it until it slightly thickens, about 3 to 4 minutes. If the sauce is too thin, mix in a little cornstarch with water. If it gets too thick, add a splash of orange juice. This way, you can adjust the sauce to your liking. Taste the sauce before serving. If you want it sweeter, add more honey. If it's too sweet, a little soy sauce can balance it out. Fresh orange juice brings a bright flavor, so use it generously. You can also add a bit of sugar if needed, but honey works well with the sauce. Want some spice? Add red pepper flakes to the sauce. Start with a half teaspoon; you can always add more. If you like it hotter, try fresh chili peppers. Just chop them finely and mix them in. This will give your orange chicken a nice kick! Pro Tips Perfectly Crispy Chicken: Ensure the chicken is evenly coated with cornstarch to achieve that desired crispy texture. Shake off excess cornstarch before cooking. Fresh Juice Matters: Use freshly squeezed orange juice for the best flavor. It enhances the dish's brightness and freshness compared to store-bought juice. Adjusting Heat: If you prefer a spicier kick, feel free to increase the amount of red pepper flakes or add a dash of sriracha to the sauce. Ultimate Serving Suggestion: For a complete meal, serve this dish over jasmine rice or alongside stir-fried vegetables for a colorful and nutritious plate. {{image_2}} To make a lighter version of orange chicken, try air-frying the chicken. Air-frying makes the chicken crispy without a lot of oil. You still get that great taste but with less fat. Simply toss the chicken pieces in cornstarch and season. Then, cook them in the air fryer until golden. You can also lower the sugar in the sauce. Instead of honey, use a natural sweetener like agave syrup. This change keeps the flavor while reducing calories. You can even add more orange juice to boost flavor without adding more sugar. Want to kick up the flavor? Adding spices can make your dish unique. Try mixing in some ground cumin or paprika for a warm touch. You can also add fresh herbs like cilantro for a fresh burst. Don’t forget about citrus variations! You can replace some of the orange juice with lime or lemon juice. This twist gives the dish a bright, zesty flavor. Mix and match these ideas to find your perfect orange chicken! After you enjoy your orange chicken, store any leftovers in the fridge. Use an airtight container to keep it fresh. It will stay good for up to three days. If possible, separate the chicken from the sauce. This helps keep the chicken crispy. Before you eat it, check for any bad smells or changes in color. If you want to save the orange chicken for later, freezing is a great option. Place the cooled chicken and sauce in freezer-safe bags. Try to remove as much air as you can. This helps prevent freezer burn. You can freeze it for up to three months. When you are ready to eat, thaw it in the fridge overnight. Reheat it in a pan over low heat. Stir it often to warm it evenly. Enjoy your tasty orange chicken! - Fluffy rice - Steamed broccoli - Stir-fried vegetables - Fried rice - Noodles - Salad These side dishes add color and flavor. They pair well with orange chicken's sweet and tangy taste. Rice is a classic choice. It soaks up the sauce and balances the dish. Vegetables add crunch and freshness. You can also use noodles for a fun twist. Choose what you love! - Use gluten-free soy sauce. - Try tamari as a substitute. - Use cornstarch instead of flour. Making orange chicken gluten-free is easy. Just swap out regular soy sauce for gluten-free soy sauce or tamari. Cornstarch is already gluten-free, so you're set there! This way, you can still enjoy the dish without worry. - Use the microwave. - Try the stovetop. - Avoid the oven for best results. To reheat in the microwave, place the chicken in a bowl. Cover it loosely and heat for 1-2 minutes. Stir halfway through for even warming. For stovetop reheating, add a splash of water and heat it on low. This keeps the chicken moist and tasty. This article covered the key parts of making great orange chicken. I discussed the main ingredients, how to cook chicken, and create the sauce. I shared tips for perfecting texture and taste, along with tasty variations. Remember, you can adapt the recipe to your needs. Try new flavors or healthier options. Enjoy making your orange chicken and impress your family or friends. Happy cooking!

Citrus Zing Orange Chicken

A flavorful orange chicken dish with a zesty citrus sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 2 tablespoons vegetable oil
  • 1/2 cup orange juice (freshly squeezed for best flavor)
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon red pepper flakes (optional for heat)
  • 2 pieces green onions, sliced (for garnish)
  • to taste sesame seeds (for garnish)

Instructions
 

  • Begin by tossing the chicken pieces in cornstarch until evenly coated. Shake off any excess cornstarch and set aside.
  • In a large pan, heat the vegetable oil over medium-high heat. Once hot, add the cornstarch-coated chicken pieces and cook until golden brown on all sides, about 6-8 minutes. Remove the chicken from the pan and set aside.
  • In the same pan, lower the heat to medium and add the minced garlic and ginger. Sauté for about 30 seconds until fragrant.
  • Add the freshly squeezed orange juice, soy sauce, honey, rice vinegar, and red pepper flakes to the pan. Stir well to combine and bring to a simmer. Let it cook for about 3-4 minutes until slightly thickened.
  • Return the cooked chicken to the pan, mixing well to coat the chicken in the sauce. Allow it to simmer for an additional 2-3 minutes so the flavors meld together.
  • Taste the sauce and adjust sweetness or seasoning if needed.
  • Once done, remove from heat and serve hot, garnished with sliced green onions and sesame seeds on top.

Notes

Serve over a bed of fluffy rice or steamed vegetables. Place additional orange slices around the dish for an inviting touch.
Keyword chicken, citrus, orange, stir-fry