Simple Orange Chicken (Print-Friendly Version)
Juicy chicken in a tangy orange glaze, lightly fried and served hot. Perfect on steamed rice.
# Ingredients List:
01 -
450 g boneless, skinless chicken breast, cut into 2.5 cm pieces
02 -
65 g all-purpose flour
03 -
1.25 ml salt
04 -
1.25 ml ground black pepper
05 -
1 large egg, beaten
06 -
120 ml vegetable oil, for frying
07 -
120 ml freshly squeezed orange juice
08 -
60 ml soy sauce
09 -
30 ml white vinegar
10 -
50 g granulated sugar
11 -
5 ml finely grated orange zest
12 -
1 garlic clove, minced
13 -
5 ml cornstarch mixed with 15 ml cold water
# How to Make It:
01 -
In a large bowl, toss chicken breast pieces with flour, salt, and black pepper until evenly coated.
02 -
Dip each floured chicken piece into the beaten egg, allowing any excess to drip off.
03 -
Heat vegetable oil in a large skillet over medium-high heat. Fry chicken in batches for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate lined with paper towels to drain.
04 -
In a small saucepan, combine orange juice, soy sauce, white vinegar, granulated sugar, orange zest, and minced garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves.
05 -
Whisk in the cornstarch slurry and cook for about 1 minute, until the sauce slightly thickens.
06 -
Return the fried chicken to the skillet. Pour the thickened sauce over the chicken and toss until pieces are fully coated.
07 -
Serve immediately. Garnish with sliced green onions or sesame seeds if desired.
# Extra Tips:
01 -
For a balanced meal, serve with steamed white rice. Adjust sauce sweetness or acidity to taste by varying sugar or vinegar.