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Pioneer Woman Orange Chicken

Pioneer Woman Orange Chicken - recipe card
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This is a bright and tangy orange chicken with a crispy, golden coating and a glossy, sweet-savory sauce infused with fresh orange zest and juice. The balance of citrus, ginger, garlic, and a touch of honey creates a vibrant glaze that clings to every bite. Serve it over steamed rice for a satisfying weeknight meal that tastes like takeout but is made fresh at home.

Ingredients

Scale
  • 1 1/2 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/4 cup cornstarch
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 large eggs, beaten
  • 1/2 cup vegetable oil, for frying
  • 1/2 cup fresh orange juice (about 2 oranges)
  • 1 tablespoon orange zest (from 1 orange)
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh ginger, minced
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (optional, for heat)
  • 1/2 cup water
  • 1 tablespoon cornstarch (for slurry)
  • 2 green onions, thinly sliced (for garnish)
  • Steamed rice, for serving

Instructions

  1. In a shallow dish, whisk together the cornstarch, flour, salt, and black pepper. In another shallow dish, place the beaten eggs. Working in batches, dredge the chicken pieces in the dry mixture, shaking off any excess, then dip into the eggs, letting the excess drip off, and then coat again in the dry mixture. This double coating ensures a crispy crust that holds up to the sauce.
  2. Heat the vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering (about 350°F / 177°C if you have a thermometer, but the oil should sizzle immediately when a piece of chicken is added). Carefully place the coated chicken pieces into the hot oil in a single layer, being careful not to overcrowd the pan—cook in batches if needed. Fry for 4 to 5 minutes per side, turning occasionally, until golden brown and cooked through to 165°F / 74°C internally. Remove with a slotted spoon and drain on a wire rack or paper towel-lined plate.
  3. While the chicken cooks, prepare the sauce. In a small bowl, whisk together the orange juice, orange zest, soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes (if using). In a separate small bowl, mix the 1/2 cup water with the 1 tablespoon cornstarch to create a slurry; set aside.
  4. Once all the chicken is fried, carefully discard the oil from the skillet, leaving only a thin film. Place the skillet over medium heat. Add the orange juice mixture, scraping up any browned bits from the bottom of the pan with a wooden spoon—this adds flavor to the sauce. Bring the sauce to a gentle simmer, then cook for 2 minutes until it slightly reduces and the flavors meld.
  5. Stir the cornstarch slurry again to recombine, then slowly pour it into the simmering sauce while whisking constantly. Continue to cook for 1 to 2 minutes, until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency. It should be thick enough to coat the chicken without being pasty.
  6. Add the fried chicken pieces to the skillet with the sauce. Toss gently with a spatula to coat every piece evenly, being careful not to break the crispy coating. Let the chicken simmer in the sauce for 1 to 2 minutes, allowing it to absorb some of the flavor while keeping the crisp texture.
  7. Garnish with sliced green onions and serve immediately over steamed rice. The dish is best eaten fresh, while the chicken is still crispy and the sauce is hot and glossy.

Notes

Storage: Allow any leftover orange chicken to cool completely, then store in an airtight container in the refrigerator for up to 4 days. Freezing: You can freeze the cooked chicken and sauce separately for up to 3 months; thaw overnight in the refrigerator before reheating. Reheating: For best results, reheat in a skillet over medium heat with a splash of water or chicken broth, tossing until heated through (about 5-7 minutes). Alternatively, microwave in 30-second bursts, stirring in between, until hot, but be aware that the coating may lose crispness. Add a fresh squeeze of orange juice to brighten the sauce if it seems too thick after reheating.

Nutrition

Keywords: orange chicken, Chinese orange chicken, crispy orange chicken, takeout at home, weeknight dinner, stir-fry, orange glaze, fresh orange juice, chicken breast recipe, Asian-inspired

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-orange-chicken-recipe/