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5 from 41 votes

Orange Chicken and Rice

By Britney
Prep: 45 minutes
Cook: 45 minutes
Total: 1 hour 30 minutes
Servings: 6 servings
orange chicken and rice in a bowl with chopsticks.
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Orange Sesame Chicken is a healthy, delicious, and quick recipe that you'll be making over and over again! It's easy and full of flavor!

Equipment

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Ingredients 

  • 2 cups Cooked Rice

Orange Chicken Marinade

  • 2 lbs Boneless Skinless Chicken Thighs, (cut into 1 inch pieces)
  • 1 tbsp Ginger Paste
  • 1 tbsp Garlic Paste
  • 2 tbsp Soy Sauce
  • 2 tbsp Shaoxing Wing
  • 1/4 cup Cornstarch
  • 1/4 cup Orange Juice

Flour Dredge

  • 1 cup All Purpose Flour
  • 1/2 cup Cornstarch
  • 1 tsp Baking Powder
  • 1 tsp Kosher Salt

Orange Chicken Sauce

  • 1 1/2 cups Orange Juice
  • 1/2 cup Ketchup
  • 1/3 cup Brown Sugar
  • 1/4 cup Chicken Broth, (or water)
  • 2 tbsp Vinegar
  • 1 tbsp Soy Sauce
  • 1 tbsp Orange Zest
  • 1 tsp Garlic Paste
  • 1 tbsp Cornstarch
  • 2 tbsp Water
  • 2 cloves Garlic, (diced)
  • 2 tsp Fresh Ginger, (minced)
  • 4 Green Onion Stalks, (onion whites and greens separated)
  • 1 tbsp Red Pepper Flakes

Instructions 

  • Cut chicken thighs into bite-sized pieces. In a large bowl, combine sliced chicken thighs, ginger paste, garlic paste, soy sauce, Shaoxing wine, cornstarch, and orange juice. Mix together until a thick paste forms around the chicken. Cover with plastic wrap and allow the chicken to sit for 30 mins to an hour. 
  • Mix together the flour dredge ingredients, all purpose flour, cornstarch, baking powder, and kosher salt. Add the chicken pieces and coat in the dredge, tossing to ensure all pieces are fully coated. 
  • Add 2-3 inches of oil into a large pot and preheat the oil to 350 degrees F. Add chicken in batches, ensuring not to crowd the pan. Fry for 4-5 minutes, then remove chicken onto a wire rack. Once all of the chicken is fried, heat the oil to 375 degrees F and fry again for another 3-5 minutes, until crispy and golden brown. Remove onto the wire rack or paper towel-lined plate to cool. 
  • In a large measuring cup or medium bowl, mix together orange juice, ketchup, brown sugar, chicken broth, vinegar, orange zest, and garlic paste. This is for the orange chicken sauce.
  • In a large pot, add 2 tbsp sesame oil over medium heat. Once the oil is hot, add in the garlic, green onions white and minced ginger. Stirring constantly, cook for 20 seconds, then pour in the remainder of the orange juice ingredients. Bring to a boil and boil for about 5 minutes, until slightly thickened. In a small bowl, mix together cornstarch and water to make a cornstarch slurry and pour into the sauce. Continue to cook for about 5 minutes, until the sauce thickens. Add in red pepper flakes and remove from heat.
  • Add the chicken and coat in the sauce. Remove from the pan and serve with white rice. Top with the chopped scallion greens, sesame seeds, and extra orange zest.

Video

Nutrition

Calories: 323kcal, Carbohydrates: 31g, Protein: 18g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 48mg, Sodium: 642mg, Potassium: 476mg, Fiber: 1g, Sugar: 28g, Vitamin A: 145IU, Vitamin C: 30mg, Calcium: 22mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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