Pioneer Woman Orange Chicken

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:

1. 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.
2. 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.
3. 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.
4. 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