Easy Orange Chicken
Chicken coated in cornstarch and fried until properly crisp before it ever meets the orange sauce, finished with a scatter of fresh orange zest for brightness.
Ingredients
Instructions
Coat the chicken pieces in cornstarch and fry in batches until properly crisp and deep golden.
Crowding the pan will steam the coating instead of crisping it, so fry in small batches.
Warm the orange sauce in a separate pan over medium heat until it starts to thicken slightly.
Toss the hot, crispy chicken through the sauce just before serving, so it stays crunchy, and finish with a scatter of fresh orange zest over rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.