Orange Chicken
If you're craving takeout, there's no need to pick up the phone with this recipe for Orange Chicken. It's made in about 30 minutes and is just as good (if not better) than ordering in.
Easy Orange Chicken Recipe
Orange chicken is a staple of Chinese-American cuisine that has been a hit for decades. It’s one of those dishes that keeps you coming back for another bite, and while you might think it’s a treat when you’re ordering in, it’s actually really easy to make this dish at home. This sweet, tangy, and savory dish is perfect for those who love Asian flavors and are looking for an easy weeknight dinner option.
6-Ingredient Sauce
The sauce for this orange chicken is made with just six ingredients, making it quick and simple to prepare, especially since one of those ingredients is a sauce shortcut – orange marmalade. Simply simmer marmalade with soy sauce, hoisin sauce, sesame oil, some grated fresh ginger, and a sprinkling of red pepper flakes and you’ll have a delicious sauce that perfectly balances sweet and savory flavors.
Air Fryer or Oven
While you can make this orange chicken in the oven (see oven directions below), if you have an air fryer, you’ll love this recipe even more. The air fryer gives the chicken a crispy texture, similar to that of traditional deep-frying, but with less oil and fewer calories. Simply toss the chicken pieces in a mixture of panko breadcrumbs and flour, place them in the air fryer, spritz well with oil and cook for about 10 to 12 minutes. The result is delicious, juicy chicken with a crispy exterior that’s perfect for soaking up the orange sauce.
How to Serve
This orange chicken is perfect served over a bed of steamed rice, with a side of stir-fried vegetables. It also makes a great addition to a Chinese-style feast, along with dishes like fried rice and egg rolls. You can even add a sprinkle of green onions or sesame seeds on top for a pop of color and extra flavor. No matter how you serve it, this orange chicken is sure to be a hit!
Orange Chicken (Air Fryer Version)
- Prep Time: 10 m
- Cook Time: 20 m
- Total Time: 30 m
- Servings: 4
Ingredients
- 1 cup all-purpose flour divided
- 2 eggs beaten
- ¾ cup panko breadcrumbs
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1½- pounds boneless chicken breasts or thighs, cut into ½-inch pieces
- Vegetable or canola oil
Orange Sauce:
- 18- ounce orange marmalade
- 1 tablespoon soy sauce
- 1 teaspoon minced ginger
- 2½ tablespoons hoisin sauce
- 1 tablespoon sesame oil
- pinch of red pepper flakes optional
- chopped scallions for garnish
Instructions
- Set up a dredging station. Place ¼ cup of the flour into a zipper sealable plastic bag. Place the beaten eggs in a shallow pan. Place the remaining flour, panko breadcrumbs, salt and freshly ground black pepper in a second zipper sealable plastic bag.
- Working in batches, toss the chicken pieces in the flour first, then coat in the eggs and finally toss the chicken in the breadcrumbs until well coated.
- Generously spritz both sides of the coated chicken pieces with vegetable oil. Again, working in batches, air-fry the coated chicken at 425°F for 8 to 10 minutes, flipping them over halfway through the cooking process. (If you air fryer only goes up to 400°F, you may need to add a couple of minutes to the cooking time.)
- While the chicken is air-frying make the orange sauce on the stovetop. Combine the orange marmalade, soy sauce, ginger, hoisin sauce, sesame oil and red pepper flakes in a small saucepan. Bring the mixture to a boil on the stovetop, lower the heat and simmer for 5 to 10 minutes until the sauce has thickened. Set aside.
- When the chicken pieces are browned, place them in a bowl. Bring the sauce back up to a simmer and then pour it over the chicken, tossing gently to coat all the pieces well. Serve warm over rice with chopped scallions scattered on top.
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