Go Back

Orange Chicken

Course: Dinner
Cuisine: Asian
Author: Michelle De La Cerda
Orange Chicken - Tangy, mildly spicy orange chicken, the classic Chinese-American dish that's better than take out and quicker than delivery.
Print

Ingredients

  • 1.5 lbs chicken breast; cubed (about 3 breasts)
  • 4 tbsp corn starch

Orange Sauce

  • 1 cup orange juice
  • 1/2 cup honey
  • 1/2 cup hoisin
  • 1/3 cup dark brown sugar
  • 4 garlic cloves; minced/grated
  • 1 tsp ground ginger
  • 1 tsp garlic chili sauce +/- to taste
  • Zest from 3 oranges
  • 1/4 cup green onions; divided white and green parts
  • Cooked rice; optional
  • 2 tbsp sesame oil
  • High heat oil , if needed

Instructions

  1. Cube chicken and coat with cornstarch.

  2. Whisk the orange juice, honey, hoisin, brown sugar, garlic, white parts of the green onions, ginger, zest, and garlic chili sauce; set aside.

  3. Heat a large pan or wok and add the sesame oil.

  4. Once heated, add the chicken, allow it to sear in the hot oil, then stir, again, allowing a sear to form. 

  5. Cook on high heat for about 3 minutes, or until it has turned brown and looks slightly crispy. If needed, add a bit more high heat cooking oil.

  6. Pour the sauce over the chicken, mix well.
  7. Allow the sauce to come to a boil over high heat and stir; cooking for about 2 minutes.
  8. Reduce heat to medium and allow the sauce to reduce and become a thick, sticky sauce; about 10 minutes.
  9. Serve over hot cooked rice and garnish with the green part of the green onions.

Recipe Notes

I've made this recipe many times. The first time I made it, I photographed it with a lot of sauce. The video shows how to it can be made more like PE with a clinging sauce. Both ways are great. If you like a lot of sauce, increase the sauce ingredients by 50%.