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Delicious Orange Chicken glistening with sauce, a perfect featured image for a popular Asian-American dish.
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.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
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.