30-Minute Orange Chicken

Skip take out and add this orange chicken recipe to your weeknight dinner rotation. Zesty orange flavors and sticky breaded chicken pair best with white rice. Make this version in 30 minutes and customize to be as spicy or as sweet as you like.
  • Servings: 4
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes


  • 5 large egg whites
  • 2 tablespoons plus 1 teaspoon cornstarch
  • 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • ½ cup orange juice
  • 1 tablespoon soy sauce
  • 1 tablespoon packed light brown sugar
  • 1 tablespoon rice wine vinegar
  • ¼ teaspoon sesame oil
  • ¼ teaspoon salt
  • 1 garlic clove, minced Vegetable oil Chopped scallions


1. In a large bowl, combine the egg whites and 2 tablespoons of the cornstarch with a fork. Add the chicken to the mixture and let sit for 10 minutes.
2. Meanwhile, combine the orange juice, soy sauce, sugar, vinegar, sesame oil, salt, and garlic in a small nonstick skillet and stir well. Heat over medium-high heat, until bubbling and starting to thicken, about 5 minutes.
3. Whisk together the remaining 1 teaspoon cornstarch and ¼ cup water in a small bowl. Whisk 1 to 2 tablespoons of the cornstarch slurry into the sauce and cook until thickened, about 1 minute.
4. Pour enough oil into a Dutch oven to reach a depth of 2 inches and heat to 350°F. Carefully drop the chicken into the oil and move it around to break up any clumps. Cook for 3 to 4 minutes.
5. Remove and let the pieces drain on a paper towel–lined plate for 2 to 3 minutes.
6. Toss the chicken in the sauce, sprinkle with scallions, and serve.


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