orange chicken sauce

This crispy Orange Chicken Recipe is better than take out with a sweet and slightly spicy orange sauce.

Orange Chicken Recipe

tsp sesame oil

corn starch

soy sauce

chicken

orange

orange juice

water

sugar

rice wine vinegar (or dry sherry)

chicken broth

tbsp corn starch

canola oil

tsp minced ginger

garlic (finely minced)

red pepper flakes (optional)

green onions

orange slices

Pour 1 to 2 inches of canola oil in a small deep fryer or heavy bottomed pot and heat to 375 degrees F.*

In a large bowl combine the sesame oil, egg, 3 tbsp soy sauce and 1/3 cup corn starch until a thin batter forms. Toss in the chicken pieces and let sit for a few minutes while the oil heats up. Fry the chicken in batches and drain on a paper towel lined plate. Meanwhile, prepare the sauce.

Combine the orange zest, orange juice, 3 tbsp soy sauce, 3 tbsp water, 1/3 cup sugar, 1/3 cup rice wine vinegar (or dry sherry), 1/3 cup chicken broth and 2 tbsp corn starch in a bowl and set aside.

Once chicken is finished cooking, heat 1 tsp canola oil in a large wok or skillet over medium high heat. Toss in the ginger, garlic and red pepper flakes (if using) and stir until fragrant, about 30 seconds. Pour in the sauce and cook over medium heat until thickened, stirring occasionally.

Once thickened (about 3 to 4 minutes) add the chicken to the wok and stir to coat with sauce. Garnish with sliced green onions and orange slices and serve over hot steamed rice if desired. Enjoy!

For the Sauce:

Trader Joe&#x27;s orange chicken is SUPER simple to make at home with my homemade spicy orange sauce. You&#x27;ll never need to question what kind of chicken or ingredients are in your orange chicken again when you make it at home. This recipe is easy and delish!

Orange Chicken (Trader Joe's Copycat)

½ tsp finely grated orange zest

tbsp white vinegar

brown sugar (dark

garlic,

tbsp fresh ginger, grated

cayenne pepper

½ lbs boneless chicken thighs

cornstarch

orange peel (optional)

½ tsp baking soda

½ cups each peanut and canola oil

To make the marinade and sauce: Combine the...

To make the marinade and sauce: Combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper in a large saucepan; whisk to blend well. Measure out ¾ cup of the mixture and transfer it to a large zipper lock plastic bag. Add the chicken pieces to the bag, pressing out the excess air and sealing well. Refrigerate and let marinate 30-60 minutes, but no longer. 

Add the remaining mixture to a saucepan on...

Add the remaining mixture to a saucepan on the stove and heat over medium-high heat. Bring to a simmer. In a small bowl, whisk together the cornstarch and water until smooth. Add the mixture to the saucepan with the sauce. Continue simmering until the sauce is thick and translucent, about 1 minute. Remove from the heat and stir in the strips of orange peel, if using.

To prepare the coating: Place the egg whites...

To prepare the coating: Place the egg whites in a pie plate and whisk until frothy. In a second pie plate combine the cornstarch, baking soda and cayenne pepper; whisk to blend. Drain the chicken of the marinade in a colander or large strainer; pat dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat. Transfer the pieces to the cornstarch mixture and coat thoroughly, shaking off the excess. Transfer to a plate and repeat with the remaining chicken pieces.

To fry the chicken, heat the oil in...

To fry the chicken, heat the oil in a 11- or 12-inch round Dutch oven or straight-sided sauté pan until the oil reaches 350˚ F. Carefully place half of the chicken pieces in the oil and fry until golden brown, about 5 minutes, turning the pieces halfway through cooking. Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel-lined plate. Return the oil to 350˚ F and repeat with the remaining chicken pieces.

Reheat the sauce if necessary and toss with...

Reheat the sauce if necessary and toss with the cooked chicken pieces. Serve over rice, if desired.

Crispy orange chicken in a sweet, sticky sauce made with ginger, garlic and fresh orange juice is the better-than-takeout dinner your family will love.

Crispy orange chicken

tsp ginger (crushed)

garlic

chicken stock

rice vinegar

tbsp corn starch/cornflour

large skinless boneless chicken breasts

eggs (beaten)

flour

corn starch / cornflour

salt

oil (for frying)

To make the sauce, fry the ginger and garlic in a tablespoon of canola oil until fragrant.

Add the rest of the sauce ingredients (except for the cornstarch) and bring to a simmer.

Pour in the cornstarch slurry and cook, stirring, until the sauce has thickened.

Season to taste (if needed).

To make the chicken, combine the flour, cornstarch and salt in a shallow bowl suitable for coating the chicken.

Whisk the eggs into a similar bowl.

Slice the chicken into bite-sized pieces then coat first in the flour, then in the egg and finally again in the flour.

Heat 10cm / 4 inches of canola oil in a pot set over high heat.

Once the oil is hot, carefully add the coated chicken. Fry for 5-7 minutes or until the chicken is golden brown, crispy and cooked through.

Remove with a slotted spoon and drain on kitchen paper.

Pour the sauce over the chicken and toss to coat well.

Serve with chopped spring onion and rice.

Stop calling for takeout or going to the mall food court and make this HEALTHIER orange chicken at home in less than 10 minutes!! EASY, authentic, and so INCREDIBLE that you’ll never miss the fat and calories!!

Healthier Orange Chicken

chicken breast, diced into bite-sized pieces

sesame oil

olive oil

oranges, juiced;

lite soy sauce

honey

green onions,

To a large bowl or ziptop plastic bag,...

To a large bowl or ziptop plastic bag, add the chicken, cornstarch, and toss or shake the bag to coat the chicken evenly; set aside.

To a large skillet, add the oils, orange...

To a large skillet, add the oils, orange juice, soy sauce, honey, and the chicken pieces but not any excess cornstarch that's at the bottom of your bowl or bag.

Turn the heat to medium, and cook until...

Turn the heat to medium, and cook until chicken is done and cooked through; flip chicken and stir pan sauce that's forming nearly constantly. Tip - If at any time your sauce is tightening or thickening up too much before the chicken has cooked through, simply add additional orange juice to thin it and keep stirring.

Evenly garnish with green onions and serve immediately.

Do you love takeout but can&#x27;t find a good one close to your house? Try our Easy Asian Orange Chicken and sit back for a faux takeout meal!

Easy Asian Orange Chicken

lbs boneless skinless chicken breasts

all purpose flour

egg (beaten)

pepper

brown sugar

ginger root (minced)

garlic (minced)

red pepper flakes

Combine flour, salt, and pepper.

Dip chicken in egg mixture and shake in flour mixture to coat.

Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Meanwhile, in a large saucepan combine orange juice, rice vinegar, and soy sauce.

Blend well over medium heat for a few minutes.

Stir in brown sugar, orange zest, ginger and garlic. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly.

Slowly stir cornstarch mixture into sauce until it thickens.

Pour sauce over breaded chicken, and if desired add red pepper flakes.

https://embed.mediavine.com/videos/ntcakaoaugjumck7bhmv

Do you love takeout but can't find a good one close to your house? Try our Easy Asian Orange Chicken and sit back for a faux takeout meal!

Orange Chicken

Better than take-out, this Orange Chicken Recipe is easy to make at home. It is full of flavor and will have you wanting more!

all-purpose flour

lbs boneless chicken thighs,

Vegetable oil,

mirin

ginger

Green onions, for serving, optional

In a large bowl, combine the egg, 1/2 cup cornstarch, water, flour and salt. Mix until combined. Add the chicken and stir until the chicken is completely coated.

Preheat the oven to 200ºF. Place a cooling rack on a baking sheet and set aside.

Pour about 2 inches of vegetable oil into a heavy skillet. Heat over medium-high heat.

Once the oil is hot, add about 1/4 of the chicken to the hot oil in a single layer.  Cook for about 2-3 minutes, then turn the chicken to cook on the second side. Fry until the chicken is cooked through. Once cooked, transfer the chicken to the baking sheet and place in the oven to keep it warm while you cook the rest of the chicken.

Working in batches, cook the remaining chicken.

While the chicken is cooking, make the sauce.

In a saucepan, combine the orange juice, soy sauce, sugar, mirin, rice vinegar, ginger, sesame oil and red pepper flakes. Set over medium heat.

In a small bowl, whisk the 2 tablespoons of cornstarch and 2 tablespoons of water together.

When the sauce comes to a boil, whisk in the cornstarch mixture. Continue to cook until the sauce has thickened, then lower the heat to keep warm until the chicken is cooked.

When all of the chicken is cooked, place it in a large bowl. Pour the sauce over the top and stir to coat.

Serve topped with green onions, if desired.

Learn how to make THE BEST Chinese Orange Sauce with this easy recipe! I&#39;ve been using this orange sauce in my Gluten Free Orange Chicken recipe for years and it always gets rave reviews! This sauce is sticky sweet and delicious, with a tangy zest of citrus. It&#39;s better than Panda Express and perfect on everything from chicken, to steamed vegetables, to fish!

Orange Sauce

orange zest

white wine vinegar rice

sriracha (or 1 teaspoon red pepper flakes)

garlic (crushed)

Zest the outside of 1-2 fresh oranges using a microplane zester, or the smallest holes on a box grater, until you have 2 teaspoons of orange zest. Add this to a bowl, or mason jar.

Cut the oranges in half and juice them until you have 1/2 cup juice. Add it the bowl with the zest.

Add the remaining ingredients and whisk to combine them.

Cover the sauce and store it in the fridge, or use it immediately.

If using this sauce to make orange chicken, follow the instructions in the blog post above for how to make orange chicken.

If using this sauce to drizzle over vegetables or rice, you can use it as it’s made here, or follow the instructions below to thicken the sauce to make more of a glaze.

To thicken the sauce, pour it into a small saucepan on the stove over medium-high heat. In a small bowl, combine 2 tablespoons cornstarch with 2 tablespoons water to make a cornstarch slurry. Once the sauce starts to bubble in the pan on the stovetop, add the cornstarch slurry and stir to combine. Let the sauce simmer for 3-5 minutes, then remove it from the stove and use it immediately.

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Top Tags

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Orange Chicken (Trader Joe's Copyca...

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The most viewed orange chicken sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine