Orange Chicken Recipe

A quick orange chicken with a sticky citrus sauce that’s great over rice.

Prep Time 18

Cook Time 12

Total Time 30

Servings 4 servings

1 pound frozen crispy chicken strips prepared according to package directions; cut into bite-sized pieces
2 tablespoons toasted sesame oil divided (2 tbsp for sauce, 2 tsp for finishing)
2 tablespoons minced garlic
1 teaspoon ginger paste
1/2 teaspoon red pepper flakes
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup white (granulated) vinegar
1 to 2 large oranges zest 1–2 tsp (optional) and juice to yield about 1/2 cup
1/4 cup soy sauce not lite
1/4 cup cornstarch mixed with 1/4 cup water to make slurry
cooked rice optional, for serving

Prepare the frozen crispy chicken strips according to the package directions (air fry 11–12 minutes is recommended). Let them cool until warm, then cut into bite-sized pieces and transfer to a large bowl.
In a medium pot over medium-high heat, add 2 tablespoons toasted sesame oil. When the oil shimmers, add the minced garlic, ginger paste, and red pepper flakes and cook, stirring constantly, for about 30 seconds.
Add the light brown sugar and granulated sugar to the pot and stir to moisten. Stir in the orange juice (and 1–2 teaspoons orange zest if using) until the sugar dissolves.
Stir in the white vinegar and soy sauce, then bring the mixture to a gentle simmer.
In a small bowl whisk the cornstarch with 1/4 cup water until completely smooth, then whisk the slurry into the simmering sauce. Cook, stirring frequently, until the sauce thickens to a syrupy consistency.
Taste the sauce and adjust seasoning if desired (more red pepper flakes for heat or a pinch of salt). Pour as much sauce over the cut chicken as you like and gently toss to coat.
Drizzle the remaining 2 teaspoons toasted sesame oil over the coated chicken, toss lightly, and serve immediately over cooked rice if desired. Garnish with sesame seeds and sliced green onions if you like.