Easy Orange Chicken

Ingredients:

For the Chicken:

1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Salt and pepper, to taste
Vegetable oil, for frying
For the Sauce:

1 cup orange juice (fresh or store-bought)
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup brown sugar
1 tablespoon cornstarch, mixed with 2 tablespoons water
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon orange zest
1/2 teaspoon crushed red pepper flakes (optional)
Sliced green onions and sesame seeds, for garnish

Directions:

Prepare the Chicken: Season the chicken pieces with salt and pepper. Set up a breading station with three separate bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs. Dredge each chicken piece in flour, dip into the egg, then coat with breadcrumbs.

Fry the Chicken: Heat about an inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through, about 5-7 minutes per batch. Drain on paper towels.

Make the Sauce: In a medium saucepan, combine orange juice, soy sauce, rice vinegar, brown sugar, garlic, ginger, orange zest, and red pepper flakes. Bring to a simmer over medium heat. Add the cornstarch mixture and cook until the sauce thickens, about 2-3 minutes.

Combine Chicken and Sauce: Toss the fried chicken in the sauce until evenly coated.

Serve: Garnish with sliced green onions and sesame seeds. Serve immediately.

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Calories per Serving: 350 kcal

Tips:

For a healthier alternative, bake the breaded chicken at 400°F (200°C) for 20-25 minutes instead of frying.
Adjust the sauce’s sweetness by varying the amount of brown sugar.
Serve the orange chicken over steamed rice or alongside stir-fried vegetables for a well-rounded meal.