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Quick 25-Minute Orange Chicken Recipe Easy Tangy Glaze for Dinner

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A quick and easy orange chicken recipe with a tangy glaze that balances crispy chicken with a bright citrus kick, perfect for busy weeknights or unexpected guests.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/3 cup cornstarch
  • 2 tablespoons vegetable oil or canola oil
  • Salt and pepper, to taste
  • 1/2 cup fresh orange juice (about 2 medium oranges, freshly squeezed)
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey or maple syrup
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • Pinch of red pepper flakes (optional)
  • Thinly sliced green onions (optional garnish)
  • Sesame seeds (optional garnish)
  • Orange zest (optional garnish)

Instructions

  1. Cut the chicken into bite-sized pieces, about 1 to 1.5 inches. Season lightly with salt and pepper. Toss the pieces in cornstarch until fully coated, shaking off any excess.
  2. In a small bowl, whisk together fresh orange juice, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes if using. Set aside. Mix the cornstarch and water in a separate small bowl for thickening later.
  3. Heat 2 tablespoons of oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken pieces in a single layer (work in batches if needed). Cook undisturbed for 3-4 minutes until the bottom is golden and crispy, then flip and cook another 3-4 minutes until cooked through and crispy all over. Remove chicken and set aside.
  4. In the same skillet, reduce heat to medium and pour in the orange glaze mixture. Bring to a gentle simmer, then stir in the cornstarch slurry. Stir continuously until the sauce thickens and becomes glossy, about 1-2 minutes.
  5. Return the cooked chicken to the skillet, tossing gently to coat every piece evenly with the tangy glaze. Cook for another minute to let the flavors meld together.
  6. Transfer to a serving plate and garnish with sliced green onions, sesame seeds, and a sprinkle of orange zest.

Notes

Ensure oil is hot before frying chicken and avoid overcrowding the pan to keep chicken crispy. Shake off excess cornstarch to prevent clumps. The glaze can be prepared ahead and refrigerated for up to 2 days. For gluten-free, substitute tamari for soy sauce. Baking option available for less oil use.

Nutrition

Keywords: orange chicken, quick dinner, tangy glaze, crispy chicken, easy recipe, weeknight meal, gluten-free option

Find it online: https://oracooks.com/quick-25-minute-orange-chicken-recipe-easy-tangy-glaze-for-dinner/