Orange Chicken Recipe

This delicious orange chicken recipe features juicy, tender chicken breast coated in a perfectly crispy, golden crust, then tossed in an irresistible orange sauce that's bursting with tangy citrus, sweet goodness and just the right amount of spice.

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Course: Main Course

Keyword: Chicken, Orange, Orange Chicken

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: Servings

Calories: 362kcal

Author: S Jones

Ingredients

Orange Chicken

1 ½ lbs Boneless, skinless chicken breast Cubed
1/2 Cup Cornflour
½ tsp Salt
¼ tsp Black Pepper
1 Egg
1 TBSP Water
Oil

Orange Chicken Sauce

½ Cup Orange Juice
¼ Cup Soy Sauce
3 TBSP Honey
2 TBSP Rice Vinegar
1 TBSP Cornflour
2 TBSP Water To Mix with the Cornflour
1 tsp Sesame Oil
½ tsp Garlic Powder
½ tsp Ground Ginger
½ tsp Red Pepper Flakes Optional
1 TBSP Sriracha Optional

US Customary - Metric

Instructions

Air Fryer

Preheat the air fryer to 190˚C (375˚F).
In a bowl, add the egg and water and whisk together.
In another bowl, mix the cornflour, salt and pepper.
Cut the chicken into 1-in cubes and then dip them into the egg mixture, then into the cornflour mixture.
Grease or line the air fryer basket and arrange the chicken in a single layer. Lightly spray the tops of the chicken with spray oil.
Bake in the air fryer for 10 to 12 minutes until golden and cooked through, shaking the basket halfway through.
While the chicken is cooking, prepare the sauce.

Deep Fryer

Coat the chicken as above and then add oil to a large, deep frying pan until it is just over 2 cm up the side of the pan.
Heat over medium heat until the oil is hot.
Cook the chicken in small batches for about 5 minutes, flipping over half way through until golden and cooked through.
Transfer chicken to a paper towel lined plate to drain.

Oven

Coat the chicken as above and then place on a lined baking tray.
Bake in a preheated oven 190˚C/375˚F for up to 15 minutes until golden and cooked through, flipping over half way through.

Orange Sauce

To prepare the sauce, combine the orange juice, soy sauce, honey, rice vinegar, sesame oil, garlic powder, ginger and red pepper flakes or Sriracha, if using, in a saucepan.
Bring the sauce to a simmer over medium heat.
Mix the cornflour with the water until combined.
Stir in the cornflour slurry and cook the sauce until it is thickened, about 2 minutes.
When the chicken is ready, toss in the sauce until well coated.
Serve immediately.

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Nutrition

Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.