This recipe for orange chicken is seriously amazing and super easy to make!
Most take-out shops go overboard when it comes to the batter and unnecessary additives like artificial flavorings and colorings. The thing is, its super easy to make orange chicken at home and it taste just as good!
If not better!
It’s great for meal prepping and you should find most of the ingredients already laying around your house!
1 lb pasture-raised chicken breast (Sourcing matters! For your health and well being of the chicken!)
1/3 cup cornstarch or arrowroot powder
1 pasture-raised egg (beaten)
1 1/2 tsp salt
1 tsp ground black pepper
Enough frying oil to cover the bottom of a deep pot (or a fryer if you have one) ~ about 1/2 cup
** I prefer and suggest using avocado oil, coconut oil, ghee, or grapeseed oil because these are healthy fats that have high smoke points and studies have shown are much more suitable for heat heat cooking/frying (1, 2)!
On the other hand vegetable oils like canola, soybean, and corn oil oxidize at much lower temperatures and can potentially result in harmful compounds when frying. (3).
1/2 cup water
1/3 cup orange juice
2 large tbsp of ketchup
3-4 tbsp white or rice vinegar
1/3 cup brown sugar
1-2 tbsp soy sauce
3 tsp cornstarch or arrowroot powder
Finely minced red bell pepper
Fresh orange slices
First begin with making the homemade orange sauce!
Once you have all your ingredients together you can start by heating a small sauce pan and adding the water and OJ. Next whisk in the ketchup, vinegar, brown sugar, and soy sauce and bring to a simmer.
In a small bowl mix together the cornstarch with about 1 tbsp of water until there are no lumps. Pour it into the sauce and whisk until everything is mixed well. Continue to let the sauce simmer for another 5-10 minutes or until it looks like its beginning to thicken.
Let the sauce cool while you prepare your chicken. Start by cutting the chicken breasts up into nugget size. I prefer to do this with sharp scissors over a bowl so that I don’t have to put the raw chicken on a cutting board (I only own wood cutting boards).
Evenly season the chicken with salt and pepper and then pour in your cornstarch. Make sure every little nugget is completely covered with the cornstarch before adding in the egg!
Once all your nuggets are powdered you can pour the beaten egg over top and mix evenly.
Pour your oil into the bottom of a pan (only enough to make sure the nuggets don’t stick to the bottom and burn) and heat it on high. Gently drop each coated nugget into the hot oil and let cook on that side for 2-5 minutes or until golden brown.
Flip them using some long tongs or a slotted spoon and let them cook on that side for another 2-5 minutes.
I suggest using a grease cover because the oil will tend to pop a lot! Especially with juicy chicken meat!
After the nuggets are evenly fried remove them from the oil and let them rest on a paper towel to cool and soak up any excess oil. After all your nuggets are cooked up place them in a 9×13 pan lined with parchment paper.
Heat the oven to 350 degrees and pour the homemade sauce over the chicken nuggets. Mix them around until they are all evenly coated and then bake in the oven for 15-20 minutes. (This help incorporate the sauce into the chicken and makes sure that each nugget is fully cooked!)
And that’s it! Delicious homemade orange chicken! Pair it with some steamed brown rice and sesame broccoli and you’ve got a meal 😉
This recipe makes about 4 servings of orange chicken
One serving contains
14 g carb
10 g fat
26 g protein
6 g sugar
Sometimes I also like to double this recipe and make 2 lbs of chicken so that I can have it ready to eat in my fridge for the next whole week! (and its one of those things that just seems to get better and better as it sits!)
Hope you guys enjoy!