Can I use chicken breast instead of thighs?

Yes, but thighs stay juicier and more forgiving. If using breasts, pound to even thickness and watch closely to avoid overcooking.

Do I need to deep fry the chicken?

No. This recipe pan-fries the chicken, which requires less oil and cleanup while achieving a golden, flavorful exterior.

What can I substitute for brown sugar?

Use white sugar, honey, or maple syrup in equal measure. Adjust to taste as sweetness varies slightly by substitute.

How do I know when the chicken is done?

Cook until the internal temperature reaches 165°F at the thickest part, or until juices run clear when pierced.

Can I make this ahead?

Cook chicken and sauce separately; store in airtight containers for up to 3 days. Reheat gently on the stovetop and combine just before serving.

Easy Orange Chicken (No Deep Fry)

Name: Easy Orange Chicken (No Deep Fry)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 large orange; 3 Tbsp soy sauce; 1½ Tbsp brown sugar; ½ Tbsp rice vinegar ($0.06 *); 1 tsp fresh ginger (grated); 1 garlic clove (minced); ¼ tsp crushed red pepper flakes; ½ Tbsp corn starch; 4 chicken thighs (boneless, skinless, (about 1.3 lbs.) $4.64 **); 1 large egg; 2 Tbsp corn starch; 1 pinch salt; 1 pinch black pepper (freshly cracked); 2 Tbsp cooking oil ($0.08 ***); 4 cups cooked rice; 2 green onions (sliced)

1

Remove the zest from the orange using a zester or small-holed cheese grater, then squeeze the juice from the orange. You’ll need about 1 tsp zest and 1/2 cup juice. In a small bowl, combine the juice and 1 tsp zest with the soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, red pepper flakes, and 1/2 Tbsp corn starch. Whisk the ingredients together until the corn starch is fully dissolved. Set the sauce to the side.

2

Use a sharp knife to remove any excess fat from the chicken thighs, then cut them into small 3/4-inch pieces.

3

Combine the egg, 2 Tbsp corn starch, and a pinch of salt and pepper in a mixing bowl and whisk until the mixture is smooth and frothy. Add the chicken pieces and stir to coat them in the egg mixture.

4

Heat a large skillet over medium to medium-high heat. Once hot, add 2 Tbsp cooking oil and swirl to coat the bottom of the skillet. Add the chicken, making sure all the pieces are touching the surface and not piled on top of one another. Let the pieces cook until they are golden brown on the bottom.

5

Flip the chicken pieces, breaking them apart from one another as you turn them. Let them cook until golden brown on the second side and cooked through (about 5-7 minutes total cooking). Transfer the cooked chicken to a separate plate.

6

Pour the prepared orange sauce into the same skillet and turn the heat down to medium-low. Give the sauce a stir and allow it to come up to a simmer, at which point it will start to thicken and turn glossy. Continue to simmer for 2-3 minutes.

7

Add the cooked chicken pieces back into the skillet and stir to coat the chicken with the sauce. Heat for 1 more minute.

8

Serve the chicken and sauce with cooked rice and garnish with sliced green onions and any leftover orange zest.