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Orange Chicken

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Orange Chicken

 2 large eggs, beaten
 ½ cup cornstarch
 ¼ cup all-purpose flour
 black pepper
 2 lbs boneless skinless chicken breasts cut into 1" pieces
 canola oil
 2 cloves garlic, minced
 ½ tsp freshly minced ginger
 ½ tsp crushed red pepper flakes
  cup orange juice
 2 tbsp low-sodium soy sauce
 1 tbsp apple cider vinegar
 2 tbsp sweet chili sauce
 2 tbsp hoisin sauce
 1 tbsp brown sugar
 ½ lemon juice
 2 green onions, thinly sliced

Create a dredging station with two bowls. Add eggs in one bowl. In the second bowl, mix together 1/2 cup cornstarch and flour, season with salt and pepper. Dip the chicken in egg, then into the cornstarch mixture.


In a large pan heat on high with 1/4" of oil. Fry chicken in batches for 4-5 minutes until golden and crispy. Place on top of paper towel to drain the oil.


In a saucepan, over medium heat, add 1 tablespoon of oil. Cook for 2 minutes garlic, ginger, and red pepper flakes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, hoisin sauce, brown sugar, and lemon juice and bring to a simmer.


In a small bowl, whisk together the remaining tablespoon of cornstarch and 2 tablespoons of water. Slowly whisk into sauce to thicken and simmer for about 5 minutes until sauce is syrupy.


Toss chicken with sauce and green onions. Serve with rice.

Nutrition Facts

Servings 4