Best Orange Chicken ever!


Prep Time: 40 minutes

Cook Time: 10 minutes

Total Time: 50 minutes

Yield: 4 servings


My kids and hubby both give this one two thumbs up!




1 1/2 pounds boneless, skinless, chicken breasts, cut into 1-inch chunks

1 cup 2 tablespoons cornstarch, divided

2 large eggs, beaten

3/4 cup vegetable oil

2 teaspoons sesame seeds

2-3 green onions, thinly sliced



1 cup chicken broth

1/2 cup freshly squeezed orange juice

1/2 cup sugar

1/3 cup distilled white vinegar

1/4 cup soy sauce

2 cloves garlic, minced

1 tablespoon orange zest

1 1/2 teaspoons Sriracha, (or more, to taste)

1/2 teaspoon grated fresh ginger (or ¼ tsp. ground ginger)

1/4 teaspoon pepper




To make the marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and pepper in a large bowl.

In a gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup of the marinade; marinate for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.

Heat the remaining marinade in a medium saucepan over medium heat. Bring to a boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened about 1-2 minutes; keep warm.

Working with 2-3 pieces at a time, dip the chicken into the eggs, then dredge in remaining 1 cup cornstarch, pressing to coat.

Heat vegetable oil in a large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.

Tossed or drizzle chicken with the marinade, garnished with sesame seeds and green onion, if desired. Serve with white rice.


Adapted from Damn Delicious

return to main menu

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s