Easy Orange Chicken in 30 Minutes

Easy orange chicken in 30 minutes

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This easy orange chicken in 30 minutes is best and easiest homemade orange chicken that I know you’ll be able make.

I never wanted to be one of those people that makes you scroll through a bunch of crap to get to the recipe you came for. So, before I give it to you, I want to ask a favor; if you make this recipe, and you’re one of those people that posts on social media, tag me in it @SAHMable! I would love to see how it turned out for you!

Alright, here’s my Orange Chicken recipe:

Keep reading

Now, maybe you want to keep reading because you want to know my dirty little secrets, or exactly how to do it, or maybe you already messed it up and you’re deciding to read the full post this time; here it goes.

Ingredients

2 boneless skinless chicken breasts

½ Tbsp salt

1 ½ tsp white pepper (it DOES make a difference that it is white pepper, but not a huge one if you just want to use regular pepper)

2 c. white flour

1 egg for eggwash (that is an egg and water mixed together)

Oil (enough for frying)

3 tsp pepper flakes (It’s really all about how “spicy” you want it, sometimes I add less when my family is over and more when my husband’s family is over)

1 Tbsp minced garlic

½ tsp minced ginger

¼ c brown sugar

¼ c sugar

½ c orange juice

3 Tbsp white vinegar

2  ½ Tbsp soy sauce

2 Tbsp cornstarch

2 Tbsp water

1 tsp sesame oil

Frying the Chicken

This is, honestly, the best way to fry chicken and I will never do it any other way. (It’s also how I fry my chicken for my Copycat Chili’s Honey Chipotle Chicken Crispers!)

Add the flour, salt, and white pepper to a large bag or bowl with a lid

Cut the chicken into whatever sized chunks you want; I usually do about an inch or larger.

Then throw them into the flour, seal the container and shake vigorously.

Then, dredge the chicken in the eggwash, and then back in the flour and shake again.

Now, leave it in the flour for 5 minutes. This makes the biggest difference! It takes your fried chicken from frozen chicken nugget status to KFC (maybe not exactly, but it is totally that good).

I make sure I leave it for 5 minutes or longer by waiting, until now, to turn on the heat for the oil. Turn it to medium if you are afraid of oil, like me, or whatever temperature you are comfortable with.

Once the oil is hot, fry your chicken.

How to fry chicken (Skip if you already know how)

If you don’t know how to fry chicken – just put the chicken chunks into the oil and let them cook.

Flip them when they start to turn golden brown, or just mix them every so often if the oil covers them completely (like mine).

Once they are golden brown, pull them off to cool, this will make it crispy.

If you wait until they are crispy to pull them out, then they will be dry and extra crispy (which isn’t a problem if that’s how you like your chicken). For some recipes, like my Copycat Chili’s Honey Chipotle Chicken Crispers, the crispier the chicken the better!

Now, for the sauce

*Pro-Tip: I like to break this next part of the recipe up into 6 steps. I get all the ingredients that need to be added at the same time, combine them beforehand, and then line them up next to my pan. This way I can just dump, dump, dump without the pressures of things burning or not mixing fast enough.

Add a tablespoon of oil to the pan and heat it on medium.

Then, add your pepper flakes, ginger, and garlic. Stir for 30 seconds and then add the sugar and brown sugar (sometimes I don’t make it to the full 30 seconds because the ginger starts popping and I get scared).

Then, add your orange juice and stir it until all of the sugar is dissolved. (I use freshly squeezed orange juice; it doesn’t matter though…. Just not SunnyD… I tried that one time, it wasn’t good).

After that, add the soy sauce and vinegar. Stir.

Mix your cornstarch and water together (BEFORE ADDING IT TO THE PAN).

Then, add it to the pan and mix until combined.

Once the sauce is thick, add the chicken. If it’s too thick, then add some water (to keep a more subtle flavor) or orange juice (to keep a tangy flavor).

Coat the chicken in the sauce and turn off the heat.

Add the sesame oil and mix well.

Now, serve your orange chicken with some white or fried rice and you have yourself some homemade Panda Express!

Before you go!

Remember, if you make this recipe and post it to social media, tag me @SAHMable!

Good luck and happy cooking!


Having issues with this recipe? Let me know in the comments and I’d LOVE to trouble shoot with you! I promise if my best friend can make this recipe then you can too!

Meet Sara

Hiya – I’m Sara! I created SAHMable as a way to help moms navigate motherhood and everything that it entails. From pregnancy, to cooking, to parenting tips, and more I hope you find what you’re looking for. Don’t forget to stop my Freebies page for some helpful and FREE tools to help you on your motherhood journey! 

11 Responses

  1. I was sold at “thirty minutes” I will definitely have to try this out; my husband loves orange chicken!

    1. RIGHT?!?!?!?! Just about any dinner I make can be done in about 30 -45 minutes becuase I have limited time to cook! This recipe was created after my husband and I have an obsessive relationship with Panda Express! Next, I want to try to make their cream cheese rangoons!

    1. Absolutely! Sometimes I like to double or even triple the recipe so I can make my husband lunches for the week because it is so good!

    1. I had never heard of white pepper either and, at first, I didn’t want to splurge to buy it but I made it with regular pepper and decided it was good but could be better. Before I spent time on an all new recipe, I wanted to try using different seasonings – thus, I discovered white pepper! Now, I use it in tons of recipes!

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