This orange chicken stirfry is one of my favorites I did that week. It’s basically Chinese takeout inspiration and so yummy. It is absolutely incredible with boiled noodles. It was the first time trying this popular recipe so I’m so happy to share it with you!
This recipe consists of crispy fried chicken pieces tossed in an orange sauce mixed with vegetables. It is so crunchy and rich with flavor. The sauce isn’t too sweet so this is highly savory just in case you were wondering. The chicken sounds like work but it’s really easy! Firstly, the chicken is cut into cubes just like if you were making chicken nuggets. Secondly, do an egg wash over the seasoned chicken breast, then dip the chicken in egg, followed by a cornstarch-flour mixture. Lastly, it is fried until lightly browned and crispy-looking. The chicken breast has to be boneless and skinless.
You can serve this chicken over noodles or rice. I really love this dinner since it works great with leftover sides. This orange chicken pairs best with rice actually. I love noodles better so I boiled instant noodles and tossed it in the sauce. So if you have tons of leftover noodles or rice this a good way to revamp it. This is best garnished with sesame seeds for a nice touch.
Loved this recipe? You might like my Gochujang chicken tenders.
Ingredients
Chicken
2 boneless and skinless chicken breasts, chopped into cubes
1 tablespoon table salt
1 teaspoon ground or minced garlic
1 large egg, whisked
1/4 cup cornstarch
1/4 cup all-purpose flour
1 teaspoon ground basil
1 teaspoon ground parsley
1 cup oil to fry chicken
Orange sauce
2 tablespoons oil
2 bell peppers, seeds removed
2 large carrots, peeled and sliced into sticks
1/2 cup freshly-squeezed orange juice
1 tablespoon apple cider vinegar
2 tablespoons soy sauce
1 teaspoon table salt
1 teaspoon cayenne pepper
1 teaspoon garlic flakes
1 teaspoon ground ginger
1/2 cup brown sugar
1/4 cup water
2 tablespoons cornstarch
Instructions
Chicken
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Heat the oil in a frying pan (that's about 10 inch at least) until 350F/175C.
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Mix the chicken with the salt and garlic.
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Place the whisked egg in one bowl, then the cornstarch, flour, basil and parsley in another bowl.
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Shake off the excess coating and place the coated chicken on a plate.
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Fry the chicken in batches in the heated oil for about 4 minutes on both sides until browned. Let it cool on a wire rack.
Orange sauce
- Fry the carrots and bell peppers in a saucepan with oil on medium heat until softened.
- Whisk the remaining orange sauce ingredients into the same saucepan. Let it cook for 10 minutes on medium heat. It shouldn't be too watery.
- Add in the fried chicken and let it simmer for 5 minutes.
- Turn off the heat and toss with cooked noodles of choice. You can also serve this over boiled rice or fried rice.
- Garnish with sesame seeds.