Easy Orange Chicken Recipe

This Orange Chicken formula could be a lighter version of the normal take-out favorite. Tender chicken items area unit pan cooked then smothered within the most delicious sweet and sticky orange sauce. i do know this can become your favorite orange chicken recipe!

Orange Chicken is one in {every of} the foremost standard dishes at any Chinese-American building and of course every kid’s favorite takeout meal.

Although i really like the appetisingness of battered crisp deep cooked chicken items tossed during a wizardly sweet sauce, I wished to come back up with Associate in Nursing orange chicken formula that had less calories and didn’t involve a pot of hot oil for deep cookery. A mouthwatering skinny orange chicken formula that's simple to create throughout busy weekdays.

IS GENERAL TSO CHICKEN an equivalent AS ORANGE CHICKEN?

No. General Tso and Orange Chicken aren't an equivalent however area unit terribly similar. In Chinese restaurants, each recipes comprises battered deep cooked chicken items. The sauces but area unit a touch completely different. General Tso sauce is nice with a chili base. Orange Chicken is additionally sweet however the sauce is formed with fruit juice.

INGREDIENTS:

For the Orange Sauce:

• 1 cup orange juice (freshly squeezed is best)
• 1/2 cup mirin
• 1/4 cup soy sauce
• 3 tablespoons brown sugar
• 2 teaspoons ginger, peeled and grated
• 1 garlic clove, minced
• 1/2 teaspoon orange zest (or zest of 1/2 orange)
• 3 teaspoons corn starch
• 3 teaspoons water

For the Chicken:

• 2 pounds boneless and skinless chicken breast, cut into 3/4 to 1-inch cubes
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 2-3 tablespoons cooking oil (canola, vegetable, coconut, peanut or olive oil)

INSTRUCTIONS:

To Make the Orange Sauce:

1. Combine the orange juice, mirin, soy sauce, brown sugar, ginger, garlic and orange zest in a small saucepan over medium heat. Bring to a boil, reduce the heat to medium low and simmer for about 6-8 minutes.
2. Make a slurry by combining the water and cornstarch in a small bowl.
3. Add the slurry (cornstarch/water mixture) to the sauce. Mix well and allow to simmer for 3-5 minutes. The sauce should be a bit thicker than maple syrup. If you would like a thicker sauce read notes.

For the Chicken:

1. Place the chicken into a medium mixing bowl. Add the soy sauce and mix to combine. Add the cornstarch and mix well.
2. Heat the oil in a large skillet or wok over medium high heat. Add the chicken, making sure they are all in a single layer touching the bottom of the skillet. You may have to cook the chicken in batches to make sure you get a crispy and golden layer. Too much chicken at one time can result in "steamed chicken" instead.
3. Let the chicken cook until golden, flip and cook the other side until golden and cooked through, about 6-8 minutes total.
4. Remove the chicken from the skillet and place them on a plate lined with paper towels. Continue until all the chicken is cooked.
5. To serve, turn off the heat from under the skillet and discard any remaining oil. Return the crispy chicken to the skillet and pour in the orange sauce. Stir to coat the chicken with the sauce. Serve.  

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