Get that perfect takeout experience at home with this crispy Orange Chicken. Tender chicken pieces are fried to a golden crisp and then tossed in a vibrant, sticky, sweet and tangy orange sauce. A family favorite that's surprisingly easy to make.
Prep20 min
Cook20 min
Servings4
Serving size: 1 serving
580cal
37gprotein
42gcarbs
29g
Ingredients
1.5 lb boneless, skinless chicken thighs (cut into 1-inch cubes)
1 large egg white (lightly beaten)
1 tbsp soy sauce (for marinade)
1 tbsp shaoxing wine (can substitute with dry sherry)
A classic takeout favorite made at home! Tender chicken, fluffy eggs, and crisp vegetables tossed with savory day-old rice and soy sauce. This one-pan meal is incredibly easy to whip up for a quick weeknight dinner.
A classic Kolkata street food! A flaky, crispy paratha is layered with a freshly cooked egg, then filled with a crunchy mix of onions and cucumbers, and drizzled with tangy sauces. It's a satisfying and quick meal on the go.
About Orange Chicken, Chicken Fried Rice and Egg Roll
Tangy Orange Chicken with crispy egg rolls and fried rice – a protein-packed, kid-approved dinner!
This chinese_american dish is perfect for dinner. With 1562.9899999999998 calories and 88.78g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 cup fresh orange juice (from about 2-3 large oranges)
1 tbsp orange zest
2 tbsp rice vinegar
0.25 cup granulated sugar
1 inch ginger (finely minced)
3 cloves garlic (finely minced)
0.5 tsp red chili flakes (optional, adjust to taste)
1 tsp toasted sesame oil
2 tbsp cold water (for slurry)
2 stalks scallions (thinly sliced for garnish)
1 tsp toasted sesame seeds (for garnish)
Instructions
1
Marinate the Chicken
In a medium bowl, combine the cubed chicken thighs, egg white, 1 tbsp soy sauce, and Shaoxing wine.
Mix thoroughly until every piece is coated. Set aside to marinate for at least 15-20 minutes at room temperature.
2
Prepare Coating and Sauce
While the chicken marinates, prepare the dry coating. In a large bowl or a shallow dish, whisk together 1/2 cup cornstarch, all-purpose flour, salt, and white pepper.
In a separate small bowl, prepare the sauce by whisking together the fresh orange juice, orange zest, 3 tbsp soy sauce, rice vinegar, and sugar. Set aside.
3
Fry the Chicken
Heat 3 cups of vegetable oil in a wok or deep, heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
Dredge the marinated chicken pieces in the flour mixture, ensuring each piece is fully coated. Shake off any excess.
Working in 2-3 batches to avoid overcrowding, carefully add the chicken to the hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and cooked through.
Remove the chicken with a slotted spoon and let it drain on a wire rack. For extra crispy chicken, increase the oil temperature to 375°F (190°C) and refry all the chicken for another 1-2 minutes until deep golden brown.
4
Make the Orange Sauce
Carefully pour out the hot oil into a heatproof container, leaving about 1 tablespoon of oil in the wok. Return the wok to medium-high heat.
Add the minced ginger, garlic, and red chili flakes (if using). Stir-fry for about 30 seconds until fragrant.
Give the orange sauce mixture a quick stir and pour it into the wok. Bring to a simmer.
In a small cup, mix 1 tbsp of cornstarch with 2 tbsp of cold water to create a smooth slurry. Slowly whisk the slurry into the simmering sauce.
Continue to cook, stirring constantly, for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the toasted sesame oil.
5
Combine and Serve
Add the crispy fried chicken back into the wok with the thickened sauce.
Gently toss everything together until the chicken is evenly coated in the glossy sauce.
Garnish immediately with sliced scallions and toasted sesame seeds.
Serve hot with steamed rice and enjoy right away for the best crispy texture.
567cal
38gprotein
58gcarbs
19gfat
Ingredients
4 cup cooked jasmine rice (Chilled, preferably day-old. From about 1.5 cups uncooked rice.)
1 lb boneless skinless chicken breast (Cut into ½-inch pieces)
3 tbsp vegetable oil (Divided. Use a high smoke point oil like canola or avocado.)
3 pcs large eggs (Lightly beaten)
1 pcs yellow onion (Medium, finely chopped)
2 pcs carrots (Medium, diced small)
3 cloves garlic (Minced)
0.75 cup frozen peas (Thawed)
4 tbsp low sodium soy sauce (For the sauce mixture)
1 tsp toasted sesame oil (For the sauce mixture)
1 tbsp shaoxing wine (Optional, but adds authentic flavor. Can substitute with dry sherry.)
1 tsp granulated sugar (Balances the saltiness)
0.25 tsp white pepper (For the sauce mixture)
3 pcs scallions (Thinly sliced, green and light green parts)
0.5 tsp kosher salt (To taste)
Instructions
1
Prepare Ingredients and Sauce
Ensure all vegetables are chopped, garlic is minced, and chicken is diced. Have the cold rice ready.
In a small bowl, whisk together the low sodium soy sauce, toasted sesame oil, Shaoxing wine (if using), granulated sugar, and white pepper. Set this sauce mixture aside.
2
Cook Eggs and Chicken
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat until it shimmers.
Pour in the beaten eggs and scramble for 1-2 minutes until just set. Immediately transfer the cooked eggs to a clean plate.
Add another tablespoon of oil to the hot wok. Add the diced chicken in a single layer. Season with a pinch of salt. Cook for 4-5 minutes, stirring occasionally, until golden brown and cooked through (165°F or 74°C). Remove the chicken and set it aside with the eggs.
3
Sauté Aromatics and Vegetables
Add the final tablespoon of oil to the wok. Add the chopped onion and diced carrots. Stir-fry for 3-4 minutes until the onion becomes translucent and the carrots are crisp-tender.
Add the minced garlic and cook for another 30-60 seconds until fragrant, being careful not to burn it.
1 pcs Cucumber (Medium, deseeded and thinly sliced)
2 pcs Green Chili (Finely chopped, adjust to taste)
2 tbsp Lemon Juice (Freshly squeezed)
4 tbsp Tomato Ketchup
2 tbsp Chili Sauce (Such as Sriracha or a simple red chili sauce)
1 tsp Chaat Masala (For sprinkling)
0.5 tsp Black Salt (Kala Namak, for sprinkling)
Instructions
1
Prepare the Paratha Dough
In a large mixing bowl, combine the all-purpose flour, 0.5 tsp salt, sugar, and 2 tbsp of vegetable oil. Mix well with your fingertips until it resembles coarse breadcrumbs.
Gradually add lukewarm water and knead for 7-10 minutes to form a soft, smooth, and elastic dough. It should be pliable but not sticky.
Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2
Prepare the Filling and Egg Mixture
While the dough rests, prepare the filling. In a medium bowl, combine the thinly sliced onion, cucumber, and chopped green chilies.
Squeeze the lemon juice over the mixture, toss well, and set aside. This quick pickling adds a nice crunch and tang.
In a small bowl, lightly beat the 4 eggs with the remaining 0.25 tsp of salt. Keep it ready near the stove.
3
Shape and Cook the Parathas
After resting, divide the dough into 4 equal portions and roll them into smooth balls.
Take one ball, dust it lightly with flour, and roll it into a very thin circle, about 7-8 inches in diameter.
Add the cold rice to the wok with the vegetables. Use your spatula to gently break up any clumps.
Spread the rice into an even layer and let it cook undisturbed for 1-2 minutes to allow it to toast slightly.
Begin stir-frying, tossing the rice with the vegetables for about 3 minutes until it's heated through and you hear a light crackling sound.
5
Combine and Serve
Create a well in the center of the rice and pour in the prepared sauce mixture. Stir everything together quickly to coat the rice evenly.
Return the cooked chicken and scrambled eggs to the wok. Add the thawed peas and most of the sliced scallions (reserving some for garnish).
Toss everything together for 1-2 minutes until fully combined and heated through. Taste and adjust with more salt or soy sauce if needed.
Serve immediately, garnished with the remaining scallions.
Heat a tawa or a large non-stick skillet over medium-high heat. Place the rolled paratha on the hot tawa.
Cook for about 30-45 seconds until small bubbles appear on the surface. Flip it over.
4
Add the Egg Layer
Drizzle about 1.5 tsp of oil around the edges and on top of the paratha. Press gently with a spatula and cook for another 30-45 seconds until light golden spots appear.
Flip the paratha again. Pour a quarter of the beaten egg mixture (about 1 egg's worth) onto the center.
Using the back of a spoon, quickly spread the egg evenly over the entire surface of the paratha before it sets.
Drizzle another 1.5 tsp of oil around the edges. Cook for 1-2 minutes, until the egg is fully cooked.
Flip the paratha one last time and cook the egg side for about 30 seconds to get it slightly crisp.
Remove from the tawa and place on a plate, egg-side up. Repeat the process for the remaining 3 rolls.
5
Assemble and Serve
Working quickly while the paratha is hot, arrange a line of the onion-cucumber filling down the center.
Drizzle with 1 tbsp of tomato ketchup and 0.5 tbsp of chili sauce.
Sprinkle a generous pinch of chaat masala and black salt over the filling.
Tightly roll the paratha from one side to the other to form a cylinder.
Wrap the bottom half of the roll in parchment paper or aluminum foil to hold it together and catch any drips.
