This delicious Pioneer Woman Orange Chicken recipe is a quick and easy meal that brings bold flavors to your table. With crispy, fried chicken coated in a tangy orange sauce, it’s perfect for weeknight dinners. Plus, you can easily adjust the sweetness with honey or sugar, using ingredients you likely already have!
Ingredients Needed:
For frying the chicken:
- Vegetable or peanut oil, for frying
- 4 egg whites
- 2 tablespoons cornstarch
- 4 boneless, skinless chicken thighs, cut into bite-sized pieces
For the sauce:
- 2 green onions, sliced (for garnish)
- 1/2 cup orange juice
- 1 tablespoon soy sauce
- 1 tablespoon packed brown sugar (or white sugar or honey)
- 1 tablespoon rice vinegar (or regular distilled vinegar)
- 1/4 teaspoon sesame oil
- Dash of salt
- Dash of crushed red pepper, to taste
- 1 clove garlic, pressed or minced
- 2 teaspoons minced ginger
- 1 teaspoon cornstarch (additional)
- Zest of 1 orange (optional)
- 1/4 cup water
How To Cook Orange Chicken:
- Prepare the chicken batter: In a large bowl, whisk the cornstarch and egg whites until frothy, about 1 minute. Add the chicken pieces and let them sit for 5-10 minutes.
- Make the orange sauce: In a small skillet, combine orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic, and ginger. Heat until bubbling and thickening, about 3-4 minutes. Whisk the cornstarch and water together in a small bowl to make a slurry. Add 1-2 tablespoons of the slurry to the sauce and cook for 1 more minute. If it gets too thick, add another 1/4 cup of water and whisk in.
- Fry the chicken: Heat 2 inches of oil in a heavy pot to 350°F. Fry the chicken in batches for 2-3 minutes until golden. Drain on a paper towel-lined plate for 2-3 minutes. Fry again for 1 minute to crisp the coating.
- Toss and serve: Toss the fried chicken in the orange sauce. Garnish with orange zest and sliced green onions. Serve immediately.
Recipe Tips
- Whisk the egg whites well: Make sure to whisk the egg whites and cornstarch together until frothy. This creates a light, crispy coating on the chicken when fried.
- Double-fry the chicken: Fry the chicken twice to make the coating extra crispy. The first fry cooks the chicken, and the second fry seals in the crispiness.
- Adjust the sauce consistency: If your sauce gets too thick, don’t worry! Add a little water and whisk to thin it out to your liking.
- Use fresh ginger and garlic: Freshly minced ginger and garlic add much better flavor than powdered versions, so take the extra step for a more authentic taste.
- Taste the sauce as you go: Before tossing the chicken in the sauce, taste it. You can adjust the sweetness, spice, or tanginess by adding more sugar, red pepper, or vinegar.
How To Store & Reheat Leftovers
- Refrigerate: Put leftover Orange Chicken in an airtight container and keep it in the fridge for up to 3 days.
- Freeze: Let the leftover Orange Chicken cool completely, then put it in a freezer-safe container or bag. Label it with the date and freeze for up to 3 months. To eat, thaw it in the fridge overnight before reheating.
- Reheating: Reheat leftover Orange Chicken in a skillet over medium heat for 5-7 minutes or microwave it in a covered dish for 2-3 minutes, stirring halfway through.
Nutrition Facts
Serving Size: 1 cup (about 250g)
- Calories: 370
- Total Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 75mg
- Sodium: 850mg
- Potassium: 600mg
- Total Carbohydrate: 39g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 22g
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Fajita Seasoning Recipe
- Pioneer Woman Chicken Quesadillas
- Pioneer Woman Chicken And Dressing Casserole
- Pioneer Woman Spatchcock Chicken
- Pioneer Woman Buffalo Chicken Dip
Pioneer Woman Orange Chicken
Description
This delicious Pioneer Woman Orange Chicken recipe is a quick and easy meal that brings bold flavors to your table. With crispy, fried chicken coated in a tangy orange sauce, it’s perfect for weeknight dinners. Plus, you can easily adjust the sweetness with honey or sugar, using ingredients you likely already have!
Ingredients
For frying the chicken:
For the sauce:
Instructions
- Prepare the chicken batter: In a large bowl, whisk the cornstarch and egg whites until frothy, about 1 minute. Add the chicken pieces and let them sit for 5-10 minutes.
- Make the orange sauce: In a small skillet, combine orange juice, soy sauce, sugar, vinegar, sesame oil, salt, crushed red pepper, garlic, and ginger. Heat until bubbling and thickening, about 3-4 minutes. Whisk the cornstarch and water together in a small bowl to make a slurry. Add 1-2 tablespoons of the slurry to the sauce and cook for 1 more minute. If it gets too thick, add another 1/4 cup of water and whisk in.
- Fry the chicken: Heat 2 inches of oil in a heavy pot to 350°F. Fry the chicken in batches for 2-3 minutes until golden. Drain on a paper towel-lined plate for 2-3 minutes. Fry again for 1 minute to crisp the coating.
- Toss and serve: Toss the fried chicken in the orange sauce. Garnish with orange zest and sliced green onions. Serve immediately.
Notes
- Whisk the egg whites well: Make sure to whisk the egg whites and cornstarch together until frothy. This creates a light, crispy coating on the chicken when fried.
- Double-fry the chicken: Fry the chicken twice to make the coating extra crispy. The first fry cooks the chicken, and the second fry seals in the crispiness.
- Adjust the sauce consistency: If your sauce gets too thick, don’t worry! Add a little water and whisk to thin it out to your liking.
- Use fresh ginger and garlic: Freshly minced ginger and garlic add much better flavor than powdered versions, so take the extra step for a more authentic taste.
- Taste the sauce as you go: Before tossing the chicken in the sauce, taste it. You can adjust the sweetness, spice, or tanginess by adding more sugar, red pepper, or vinegar.
Pioneer Woman Orange Chicken