Orange chicken recipe is a skillet meal perfect for busy weeknights. Anytime our family wants take out, I make this instead. The orange sauce is divine.
Mix the flour and cornstarch together in a small bowl. Then whisk the eggs in a separate bowl.
Dip the chicken pieces in the beaten eggs and then dip them in the flour mixture. Move them to a separate plate while you prepare the oil.
Heat approximately 3 inches of the vegetable oil in a large saucepan or skillet to approximately 350 degrees F.
Then work in batches, to cook the chicken in the oil for 4-6 minutes until the chicken is browned and cooked to an internal temperature of 165 degrees F.
Move the chicken to a plate lined with a paper towel to soak up the excess oil.
FOR THE ORANGE SAUCE:
Place the orange juice, orange zest, honey soy sauce, rice wine vinegar, ginger and garlic in a medium saucepan. Whisk together and bring the mixture to a simmer over medium high heat.
Then mix the cornstarch with approximately 2 Tbsp of water in a small bowl to make a slurry and whisk this mixture into the sauce in the pan. Reduce the heat to low and simmer the sauce for a few minutes until the sauce thickens.
Then toss the chicken with the orange sauce. Serve over rice topped with green onions and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.