This orange chicken recipe is sticky, sweet, and delicious. It tastes similar to the orange chicken from a popular Chinese restaurant in the mall! It's easier to make than you think for delicious takeout at home.
Ingredients
- water: 1.5 cups
- rice vinegar: 0.33333 cup
- lemon juice: 0.25 cup
- soy sauce: 2.5 Tbsp
- orange juice: 2 Tbsp
- packed brown sugar: 1 cup
- green onion: 2 Tbsp (chopped)
- orange zest: 1 Tbsp (grated)
- ginger root: 0.5 tsp (fresh; minced)
- garlic: 0.5 tsp (minced)
- red pepper flakes: 0.25 tsp
- cornstarch: 3 Tbsp
- water: 2 Tbsp
- skinless, boneless chicken breasts: 2 piece (cut into 1/2 inch cubes)
- all-purpose flour: 1 cup
- salt: 0.25 tsp
- pepper: 0.25 tsp
- olive oil: 3 Tbsp
Metric Conversion
Stages of cooking
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Combine water, rice vinegar, lemon juice, soy sauce, and orange juice for sauce into a saucepan over medium-high heat. Stir in brown sugar, green onion, orange zest, ginger, garlic, and pepper flakes; bring to a boil. Remove from heat, and cool for 10 to 15 minutes.
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Place chicken in a resealable plastic bag. Pour in 1 cup cooled sauce. Seal the bag, and refrigerate for at least 2 hours. Reserve the remaining sauce.
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Mix flour, salt, and pepper in another resealable plastic bag.
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Remove chicken from the marinade and place into the bag of seasoned flour. Seal the bag and shake to coat.
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Heat the olive oil in a large skillet over medium heat. Cook chicken in the hot skillet until browned on both sides. Remove to a paper towel-lined plate and cover with aluminum foil. Wipe out the skillet.
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Pour reserved sauce into the skillet and bring to a boil over medium-high heat.
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Mix together cornstarch and water until completely smooth. Stir into the boiling sauce. Reduce heat to medium-low, add the chicken, and simmer, stirring occasionally, until cooked through, about 5 minutes.
