Orange Chicken
The ultimate comfort food, Orange Chicken features crispy chicken tossed in a sweet, tangy orange sauce. Perfect for a simple weeknight dinner that satisfies every craving!
Equipment
- Medium Pot
Ingredients
- 1 pound frozen crispy chicken strips see note 1
- 2 tablespoons toasted sesame oil divided
- 2 tablespoons minced garlic see note 2
- 1 teaspoon ginger paste
- 1/2 teaspoon red pepper flakes
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup white vinegar
- 1 to 2 large oranges
- 1/4 cup soy sauce not lite
- 1/4 cup cornstarch mixed with 1/4 cup water
- 1 serving Cooked rice optional, for serving
- 1 serving Serving suggestions optional
Instructions
- Start by preparing the frozen chicken strips according to the package directions. I like air frying them best—they’re done in about 11 to 12 minutes! Let them cool slightly, then cut into bite-sized pieces and add them to a large bowl.
- Meanwhile, set a medium pot over medium-high heat and add 2 tablespoons of toasted sesame oil. Once the oil begins to shimmer, add the minced garlic, ginger paste, and red pepper flakes. Cook, stirring constantly, for about 30 seconds until fragrant.
- Next, add the granulated sugar, light brown sugar, and the zest of 1 to 2 oranges (this is optional, but it really enhances the flavor!). Stir to moisten the sugar, then pour in 1/2 cup of freshly squeezed orange juice. Stir until the sugar is completely dissolved.
- Now, add 1/2 cup of white vinegar and 1/4 cup of soy sauce. Stir to combine everything well.
- In a separate small bowl, use a whisk or fork to mix 1/4 cup of cornstarch with 1/4 cup of water until smooth. Pour this mixture into the sauce and stir well.
- Continue to cook the sauce, stirring frequently, until it thickens to a syrup-like consistency. It should be glossy and stick to the back of a spoon.
- Taste your sauce and adjust it according to your preference. If you like it spicier, add more red pepper flakes. If it’s too sweet, a pinch of salt can help balance it out.
- Pour the sauce over the cut-up chicken pieces, using as much as you like. Toss everything gently to ensure the chicken is well coated.
- Drizzle the remaining 2 teaspoons of toasted sesame oil over the coated chicken. Serve immediately! I love to serve mine over cooked rice, garnished with sesame seeds and thinly sliced green onions for a delightful presentation.
Notes
- Tip 1: Store any leftover Orange Chicken in an airtight container in the refrigerator for up to three days. Simply reheat in the microwave or on the stovetop.
- Tip 2: You can freeze the cooked chicken without the sauce for up to three months. Just thaw it in the refrigerator before reheating.
- Tip 3: Serve your Orange Chicken over fluffy rice or alongside steamed vegetables for a complete meal.
- Tip 4: Try serving it over cooked noodles for a tasty twist. It’s a great way to soak up all the delicious sauce!
- Tip 5: A sprinkle of sesame seeds and chopped green onions adds a lovely touch of flavor and presentation.