Easy Orange Chicken Recipe

Ingredients

• 1.5 lb Chicken Breast (cut into strips or bite‑size pieces)
• 1 Orange (zested and juiced)
• 0.5 cup Orange Marmalade (smooth or chunky, room temperature)
• 3 tbsp Rice Vinegar
• 3 tbsp Soy Sauce
• 1 tsp Fresh Ginger (grated (or ½ tsp ground ginger))
• 3 cloves Garlic (minced (or ½ tsp garlic powder))
• 0.25 tsp Crushed Red Pepper Flakes (optional for heat)
• 2 cup Panko Breadcrumbs (Japanese style, adds extra crunch)
• 4 tsp Vegetable Oil (mixed into panko for golden coating)
• 2 Large Eggs (beaten)
• 1 tsp Salt
• 0.5 cup Corn Starch (for a light coating, placed in a zip‑bag)
• 1 tsp Toasted Sesame Oil (adds nutty aroma at the end of sauce)
• 2 Scallions (thinly sliced for garnish)
• 1 tbsp Sesame Seeds (toasted, for garnish)
• as needed Cooking Spray (for air‑fryer basket or baking sheet)

Instructions

1. Zest and Juice the Orange

   Using a microplane or fine grater, zest the orange, then cut it in half and squeeze out all the juice into a small bowl.

   Time: PT2M

2. Prepare the Citrus Glaze

   In the large skillet, combine orange marmalade, rice vinegar, soy sauce, grated ginger, minced garlic, and optional red‑pepper flakes. Whisk until smooth, then bring to a gentle simmer over medium heat. Reduce until the mixture thickens and becomes syrupy, about 4‑5 minutes. Remove from heat and whisk in toasted sesame oil.

   Time: PT5M

   Temperature: medium

3. Cut the Chicken

   Place the chicken breasts on a cutting board and slice into 1‑inch strips (or bite‑size pieces). Pat dry with paper towels.

   Time: PT5M

4. Set Up the Dredging Station

   In a medium bowl, mix the panko breadcrumbs with the vegetable oil until the crumbs feel slightly damp (like wet sand). In a shallow dish, beat the eggs with the teaspoon of salt. Place the corn starch in a zip‑top bag and seal.

   Time: PT5M

5. Bread the Chicken

   Working in batches, toss a few chicken pieces in the corn‑starch bag, shake off excess, then dip into the egg mixture, and finally roll in the oil‑moistened panko. Press gently to adhere. Place the coated pieces on a plate or parchment‑lined sheet.

   Time: PT10M

6. Air Fry the Chicken

   Preheat the air fryer to 400°F (if your model requires preheating). Lightly spray the basket with cooking spray, arrange the breaded chicken in a single layer with space between pieces, and spray the tops. Air fry for 5 minutes, flip, then air fry an additional 3‑5 minutes until golden and the internal temperature reaches 165°F.

   Time: PT8M

   Temperature: 400°F

7. Garnish Preparation

   While the chicken finishes, thinly slice the scallions and toast the sesame seeds in a dry skillet for 1‑2 minutes until fragrant.

   Time: PT2M

8. Combine Chicken and Glaze

   Return the cooked chicken to the skillet with the citrus glaze (keep on low heat). Toss gently until each piece is fully coated and the sauce clings beautifully.

   Time: PT2M

   Temperature: low

9. Plate and Serve

   Transfer the glazed chicken to a serving platter, sprinkle with toasted sesame seeds and sliced scallions. Serve immediately with rice or a simple green salad.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

12 g

Fiber

2 g