Description
Irresistible Chinese orange chicken brings zesty flavors from traditional Asian cuisine right to your kitchen. Crispy chicken pieces glazed with tangy orange sauce create a perfect balance of sweet and savory that will delight your taste buds.
Ingredients
Scale
Protein:
- 1.5 pounds boneless chicken breasts or thighs, cut into 1-inch pieces
- Salt and pepper
Coating and Base:
- 1 cup uncooked white rice (use instant for a shortcut)
- 0.33 cup cornstarch (for chicken)
- 1 tablespoon cornstarch (for sauce)
Sauce and Seasoning:
- 0.5 cup low-sodium chicken broth
- 0.5 cup freshly squeezed orange juice
- 0.25 cup white wine vinegar
- 3 tablespoons soy sauce
- 0.33 cup packed brown sugar (preferably dark)
- 2 teaspoons finely grated orange zest
- 3 cloves garlic (minced)
- 1 tablespoon fresh grated or finely minced ginger
- 0.25 teaspoon ground cayenne
Garnish:
- 1 handful of sliced almonds
Instructions
- Prepare the rice according to the package instructions, ensuring fluffy and perfectly cooked grains that will serve as a delectable base for the chicken.
- Heat the oven to 400°F (204°C) and lightly grease a large non-stick baking sheet to prevent sticking.
- Season chicken pieces with salt and freshly ground black pepper in a mixing bowl.
- Coat the chicken thoroughly with cornstarch in two stages, first sprinkling half the amount and tossing, then adding the remaining cornstarch and tossing again to create an even, crispy exterior.
- Arrange the chicken pieces on the prepared baking sheet, ensuring they are not touching each other to promote even cooking and crispy texture.
- Bake the chicken for 8-10 minutes until fully cooked through and golden brown.
- While the chicken bakes, create the vibrant orange sauce by whisking together chicken broth, fresh orange juice, rice vinegar, soy sauce, brown sugar, orange zest, minced garlic, grated ginger, and a pinch of cayenne pepper in a separate bowl.
- Transfer the sauce mixture to a frying pan and heat over medium-high heat, bringing it to a gentle simmer.
- In a small bowl, dissolve additional cornstarch with of water, creating a smooth slurry.
- Whisk the cornstarch slurry into the simmering sauce, continuing to stir until the sauce thickens and becomes glossy, approximately 2-3 minutes.
- Reduce the heat to low and gently fold the baked chicken pieces into the sauce, ensuring each piece is evenly coated with the tangy, sweet orange glaze.
- Serve the chicken immediately over the prepared rice, garnishing with toasted sliced almonds for a delightful crunch and visual appeal.
Notes
- Prep ahead saves time and makes cooking smoother when ingredients are measured and chopped before starting.
- Cornstarch coating creates a crispy exterior that locks in chicken’s moisture during baking.
- Using fresh orange juice and zest dramatically enhances the sauce’s authentic citrus flavor compared to bottled alternatives.
- High-quality chicken breasts or thighs work best, ensuring tender and juicy results after baking.
- Adjust cayenne pepper量 for desired heat level, allowing personalization of spice intensity without compromising overall recipe balance.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking, Roasting
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 420 kcal
- Sugar: 12g
- Sodium: 740mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg