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This dish features tender, crispy chicken pieces coated in a tangy orange sauce, paired with a fresh and crunchy salad with sesame and ginger flavors that makes a fantastic side dish. This meal is perfect for a weeknight dinner. It’s so tasty, you’re definitely going to want leftovers.
Frying chicken to make orange chicken isn’t the most fun thing to do in the kitchen, but it is really rewarding once you taste it. I think it’s worth the effort, but you could air fry the chicken instead if you think the oil frying is too messy.
Helpful Tips
- Use Fresh Ingredients: For the best flavor, use fresh orange juice and zest in the sauce. This will enhance the overall taste of the dish and provide a vibrant citrus flavor that complements the chicken perfectly.
- Customize Your Salad: Feel free to add or substitute ingredients in the sesame ginger salad based on your preferences. The salad already has avocado and sliced almonds, but you could add edamame, snap peas, or candied ginger to add extra flavor and texture to the salad.
- Make It Ahead: To save time, you can prepare the orange chicken sauce and chop the salad ingredients in advance. Store them separately in the refrigerator, and then simply cook the chicken and assemble the salad when you’re ready to serve.
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Orange Chicken & Sesame Ginger Salad
Ingredients
For the chicken:
- 1 1/2 pounds (680 g) boneless skinless chicken breasts cut into bite-size pieces
- 1/3 cup (43 g) cornstarch
- 1/3 cup (42 g) flour
- salt
- 2 eggs
- Oil for frying
- 1 cup (237 ml) orange juice
- 1/2 cup (110 g) brown sugar
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) rice vinegar
- 2 garlic cloves minced
- 1/4 teaspoon (0.5 g) ginger grated
- 1/2 teaspoon (1 g) red chili flakes
- 1 orange zested
- 1 tablespoon (8 g) cornstarch
- Green onions
For the salad:
- 1/4 cup (59 ml) toasted sesame oil
- 2 tablespoons (30 ml) honey
- 1/4 cup (59 ml) less-sodium soy sauce
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (7 g) ginger freshly grated
- 1 clove garlic grated
- Zest from one orange
- 2 tablespoons (16 g) sesame seeds
- 2 cups (140 g) shredded cabbage
- 2 cups (144 g) shredded lettuce
- 1/4 cup (23 g) sliced almonds
- 1 orange supremed
- 1 avocado sliced
- 1 cup (237 g) fried wonton strips
- 2 green onions chopped
Instructions
For the chicken:
- On a shallow plate, combine the cornstarch, flour and salt.
- Whisk eggs in bowl.
- Dip chicken pieces in egg mixture and then flour mixture. Set them on a paper towel while the oil heats.
- Heat 2 inches of oil in a heavy-bottomed pan until it reaches 375°F.
- Add as many chicken pieces to the pan as can fit without being crowded. Cook for 2 minutes per side, until golden, then transfer to a wire rack. Continue with any additional chicken, until all is cooked.
- In a medium pot, combine orange juice, brown sugar, soy sauce, vinegar, garlic, ginger, and red chili flakes. Bring to a boil. Mix together 1 tablespoon of cornstarch with 1 tablespoons of water. Add it to the boiling sauce and whisk until thickened. Add half of the orange zest.
- Toss chicken with orange sauce. Garnish with green onion and remaining orange zest. Serve over rice, if desired.
For the salad:
- In a jar or bowl, combine the sesame oil, honey, soy sauce, vinegar, ginger, garlic, orange zest, and sesame seeds. Shake to emulsify.
- In a salad bowl, combine the cabbage, lettuce, almonds, and orange slices. Pour on half the dressing and toss to coat. Add the avocados, wonton strips, green onions, and drizzle on more dressing.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.
