Name: Easy Orange Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese-American
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces; 1 large egg, whisked; 2 tablespoons cornstarch (for coating); 1 pinch salt; 1 pinch black pepper; 2 tablespoons cooking oil (for pan-frying); 3/4 cup orange juice; 2 tablespoons soy sauce; 1 tablespoon lemon juice; 1/4 cup packed brown sugar; 1 tablespoon cornstarch (for sauce); Zest from 1 orange (about 1 teaspoon); 1/2 teaspoon grated fresh ginger; 2 cloves garlic, minced; 1/4 teaspoon crushed red pepper flakes (optional, for a hint of heat); Cooked rice, for serving; Sliced green onions, for garnish (optional)

Description

A quick and easy homemade version of the classic Orange Chicken, featuring crispy pan-fried chicken coated in a sweet and tangy orange sauce, served over rice.

Ingredients

1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
1 large egg, whisked
2 tablespoons cornstarch (for coating)
1 pinch salt
1 pinch black pepper
2 tablespoons cooking oil (for pan-frying)
3/4 cup orange juice
2 tablespoons soy sauce
1 tablespoon lemon juice
1/4 cup packed brown sugar
1 tablespoon cornstarch (for sauce)
Zest from 1 orange (about 1 teaspoon)
1/2 teaspoon grated fresh ginger
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes (optional, for a hint of heat)
Cooked rice, for serving
Sliced green onions, for garnish (optional)

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Instructions

Prepare the orange sauce: In a small bowl, whisk together the orange juice, soy sauce, lemon juice, brown sugar, 1 tablespoon cornstarch, orange zest, grated ginger, minced garlic, and optional red pepper flakes. Set aside.
Coat the chicken: In a medium bowl, whisk the egg, 2 tablespoons cornstarch, a pinch of salt, and black pepper until frothy. Add the chicken pieces and toss to coat evenly.
Pan-fry the chicken: Heat 2 tablespoons of cooking oil in a large nonstick skillet over medium-high heat. Add chicken pieces in batches, ensuring not to overcrowd the pan. Fry for 4-5 minutes, turning occasionally, until golden brown and crispy on all sides, and cooked through. Remove cooked chicken to a plate lined with paper towels to drain.
Simmer the sauce: Pour the prepared orange sauce into the same skillet (no need to clean it). Bring the sauce to a simmer over medium-low heat, stirring constantly. It will thicken and become glossy as it simmers, about 2-3 minutes.
Combine and serve: Return the pan-fried chicken pieces to the skillet with the thickened orange sauce. Toss gently to coat all the chicken. Serve immediately over cooked rice, garnished with sliced green onions if desired.

Notes

This recipe is best served fresh for maximum crispiness.
Adjust red pepper flakes to control the spice level.
Use fresh orange juice for the best flavor.