BEST HEALTHY ORANGE CHICKEN EVER

Picture juicy, crispy chicken pieces coated in a bright, tangy, and slightly sweet orange sauce that bursts with citrusy flavor in every bite. Forget greasy takeout – this homemade Orange Chicken is healthier, tastier, and surprisingly easy to make, promising a restaurant-quality dish you can whip up in your own kitchen!

Ingredients

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large egg, beaten
• 2 tablespoons vegetable oil, for frying

For the Orange Sauce:

• 1 cup fresh orange juice
• 1/2 cup chicken broth
• 1/4 cup soy sauce (low sodium)
• 1/4 cup rice vinegar
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon orange zest
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 2 tablespoons cornstarch
• 2 tablespoons water

For Serving (Optional):

• Cooked rice (white or brown)
• Sesame seeds
• Chopped green onions

Let’s Talk Chicken: Choosing the Right Cut

Okay, friend, let’s get real about chicken. I highly recommend using chicken thighs for this Orange Chicken recipe. Why? Because thighs are more forgiving and stay juicy even when fried. Chicken breasts can work, but they tend to dry out more easily. If you’re using breasts, be extra careful not to overcook them. Cut the chicken into uniformly sized pieces – about 1-inch cubes is perfect – so they cook evenly.

The Secret to Crispy Chicken: The Double Dredge!

Want that restaurant-quality crispiness? Here’s my secret weapon: a double dredge! This means coating the chicken in the dry mixture, then the egg, then back into the dry mixture. This creates a thicker, more flavorful crust that stays crispy even after being tossed in the sauce. Trust me, it’s worth the extra step.

Step-by-Step Instructions

Prepare the Chicken:

1. In a large bowl, combine the cornstarch, flour, salt, and pepper.
2. In a separate bowl, beat the egg.
3. Dredge each piece of chicken in the cornstarch mixture, then dip it in the beaten egg, and then dredge it again in the cornstarch mixture, ensuring it’s fully coated.

Fry the Chicken:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat. The oil is ready when a small piece of chicken sizzles immediately when dropped in.
2. Carefully add the chicken to the hot oil in a single layer, being careful not to overcrowd the pan. You may need to fry in batches.
3. Fry for 4-5 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
4. Remove the chicken from the skillet and place it on a wire rack to drain excess oil. This is key to keeping the chicken crispy!

Make the Orange Sauce:

1. In a medium saucepan, whisk together the orange juice, chicken broth, soy sauce, rice vinegar, honey, brown sugar, orange zest, minced garlic, ginger, and red pepper flakes (if using).
2. Bring the mixture to a simmer over medium heat.
3. In a small bowl, whisk together the cornstarch and water to create a slurry.
4. Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly, until the sauce thickens. This should only take a minute or two.
5. Reduce the heat to low and simmer for another minute, stirring occasionally.

Combine and Serve:

1. Add the fried chicken to the saucepan with the orange sauce.
2. Toss to coat the chicken evenly in the sauce.
3. Serve immediately over cooked rice. Garnish with sesame seeds and chopped green onions, if desired.

Sauce Perfection: Achieving the Right Consistency

Nobody wants a watery Orange Chicken sauce, right? The key to a perfectly thick and glossy sauce is the cornstarch slurry. Make sure you whisk the cornstarch and water together completely before adding it to the simmering sauce. This prevents lumps from forming. Also, be sure to pour the slurry in slowly, whisking constantly, so it incorporates evenly. The sauce should thicken within a minute or two of adding the slurry. If it’s still too thin, you can add a *tiny* bit more cornstarch slurry (like, a teaspoon at a time), but be careful not to overdo it, or the sauce will become gloppy.

Spice it Up (or Tone it Down): Customizing the Heat

Not a fan of spicy food? No problem! Simply omit the red pepper flakes from the sauce. If you love heat, feel free to add more red pepper flakes, or even a pinch of cayenne pepper. You can also add a drizzle of sriracha to your individual serving for an extra kick. Remember, you’re the boss of your kitchen – adjust the spice level to your liking!

Make it Healthier: My Top Tips

One of the best things about making Orange Chicken at home is that you have complete control over the ingredients. Here are a few ways to make this dish even healthier:

• Use less oil: Instead of deep-frying the chicken, you can pan-fry it with less oil, or even bake it in the oven. To bake, preheat your oven to 400°F (200°C). Place the dredged chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through.
• Use low-sodium soy sauce: This helps reduce the sodium content of the dish.
• Reduce the sugar: You can reduce the amount of honey and brown sugar in the sauce, or even substitute it with a natural sweetener like stevia or monk fruit.
• Serve with brown rice: Brown rice is a whole grain that is higher in fiber and nutrients than white rice.
• Add vegetables: Stir-fry some broccoli, bell peppers, or snap peas and add them to the Orange Chicken for a more complete and nutritious meal.

Serving Suggestions: Complete the Meal!

Orange Chicken is delicious served over a bed of fluffy rice. You can also try serving it with noodles, quinoa, or even cauliflower rice for a low-carb option. And don’t forget the sides! A simple salad or some steamed vegetables are a great way to round out the meal.

If you are in the mood for more Asian-inspired chicken recipes, try this amazing Bang Bang Chicken recipe. Alternatively, for something with seafood, check out this tasty Honey Garlic Shrimp. For a quick and easy option, try Black Pepper Chicken. You could also try Chinese Beef And Broccoli if you want to make something other than chicken. If you are looking for other chicken recipes then you could try this Chinese Honey Garlic Chicken. For a spicier twist, try the Sweet Chili Chicken recipe.

Storage and Reheating

Leftover Orange Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave it, but the chicken may lose some of its crispness. For best results, reheat it in a skillet over medium heat until warmed through. You can also reheat it in the oven at 350°F (175°C) for about 10-15 minutes.

Troubleshooting: Common Orange Chicken Problems and Solutions

• Chicken isn’t crispy enough: Make sure the oil is hot enough before adding the chicken. Don’t overcrowd the pan, and drain the chicken on a wire rack after frying.
• Sauce is too thin: Add a little more cornstarch slurry, whisking constantly.
• Sauce is too thick: Add a little more chicken broth or water to thin it out.
• Chicken is dry: Use chicken thighs instead of chicken breasts. Don’t overcook the chicken.

Enjoy Your Homemade Orange Chicken!

There you have it – my absolute best Orange Chicken recipe! I hope you enjoy making it as much as I do. Remember, cooking is all about experimenting and having fun. Don’t be afraid to adjust the recipe to your liking and make it your own. Happy cooking, my friend!

Lady Maria

BEST HEALTHY ORANGE CHICKEN EVER

Enjoy juicy, crispy chicken coated in a bright, tangy, and slightly sweet orange sauce. This homemade Orange Chicken is healthier and tastier than takeout, offering a restaurant-quality dish you can easily make at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Chinese

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large egg, beaten
• 2 tablespoons vegetable oil, for frying
• 1 cup fresh orange juice
• 1/2 cup chicken broth
• 1/4 cup low sodium soy sauce
• 1/4 cup rice vinegar
• 3 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon orange zest
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1/2 teaspoon red pepper flakes optional
• 2 tablespoons cornstarch
• 2 tablespoons water
• Cooked rice, for serving
• Sesame seeds, for garnish
• Chopped green onions, for garnish

Equipment

• Large bowl
• small bowl
• Large skillet or wok
• medium saucepan
• whisk
• Spatula or spoon
• wire rack
• measuring cups and spoons
• Cutting board
• knife

Method

 

1. In a large bowl, combine the cornstarch, flour, salt, and pepper.
2. In a separate bowl, beat the egg.
3. Dredge each piece of chicken in the cornstarch mixture, then dip it in the beaten egg, and then dredge it again in the cornstarch mixture, ensuring it’s fully coated.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat.
5. Carefully add the chicken to the hot oil in a single layer, being careful not to overcrowd the pan. Fry in batches if necessary.
6. Fry for 4-5 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
7. Remove the chicken from the skillet and place it on a wire rack to drain excess oil.
8. In a medium saucepan, whisk together the orange juice, chicken broth, soy sauce, rice vinegar, honey, brown sugar, orange zest, minced garlic, ginger, and red pepper flakes (if using).
9. Bring the mixture to a simmer over medium heat.
10. In a small bowl, whisk together the cornstarch and water to create a slurry.
11. Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly, until the sauce thickens.
12. Reduce the heat to low and simmer for another minute, stirring occasionally.
13. Add the fried chicken to the saucepan with the orange sauce.
14. Toss to coat the chicken evenly in the sauce.
15. Serve immediately over cooked rice. Garnish with sesame seeds and chopped green onions, if desired.

Notes

For crispier chicken, ensure the oil is hot enough and don’t overcrowd the pan. Adjust the amount of red pepper flakes to customize the heat level. To make it healthier, bake the chicken instead of frying and use low-sodium soy sauce. Leftovers can be stored in the refrigerator for 3-4 days and reheated in a skillet or oven. To prevent a watery sauce, ensure the cornstarch and water are thoroughly mixed before adding to the sauce.