Chinese-American · main

Skillet Orange Chicken

Skillet Orange Chicken reads umami 6.6, citrus 6.3 and salinity 5.4 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 16 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.4 / 10
• Sweet & Fruity — 6.7 / 10
• Sour & Bright — 7.3 / 10
• Bitter & Earthy — 1.0 / 10
• Rich & Fat — 4.9 / 10
• Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Umami 6.6 · Citrus 6.3 · Salinity 5.4 · Fruity 5.4 · Sweetness 4.4 · Richness 4.0 · Allium 3.8 · Sourness 3.4 · Nutty 3.0 · Funk & Ferment 2.7 · Warm Spice 2.1 · Floral 2.0 · Herbaceous 1.7 · Heat 1.7 · Bitterness 0.9 · Earthy 0.8

What's in it (16)

• boneless chicken — 680 g
• cornstarch — 79 g
• salt — 3 g
• black pepper — 1 g
• vegetable oil — 41 g
• garlic — 9 g
• ginger — 15 g
• orange juice — 177 g
• soybean soy sauce — 59 g
• light-brown sugar — 38 g
• rice wine vinegar — 11 g
• orange zest — 5 g
• red chili flakes — 3 g
• green onions — 220 g
• ground toasted sesame seeds — 5 g
• water — 30 g

Time & effort: about 16 min · effort: involved

Nutrition (per 100 g, engine-estimated): 152.3 kcal, 16 g protein, 4.8 g fat, 11.4 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Toss the chicken thigh pieces with 1/2 tsp kosher salt and 1/4 tsp black pepper, then sprinkle with 1/4 cup of the cornstarch and toss again until every piece is evenly coated in a thin, dry layer.
2. Whisk the orange juice, soy sauce, brown sugar, rice vinegar, orange zest, and red pepper flakes together in a small bowl; set the sauce aside.
3. Whisk the remaining 4 teaspoons cornstarch with 2 tablespoons water in a separate small bowl to make a slurry; set aside.
4. Heat 2 tablespoons of the vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer, working in two batches if needed to avoid crowding, and sear undisturbed until deeply golden and crisp on the first side, 4-5 minutes.
5. Flip the chicken pieces and cook until golden on the second side and cooked through to 165 F internally, about 3-4 minutes more. Transfer the chicken to a plate and set aside; if you worked in batches, repeat with the second batch, adding the remaining 1 tablespoon oil to the pan as needed.
6. Reduce the heat to medium and add the garlic and ginger to the same skillet (add a teaspoon of oil if the pan looks dry). Saute, stirring constantly, until fragrant but not browned, about 30 seconds.
7. Pour the orange juice mixture into the skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Boil until reduced and slightly syrupy, about 2 minutes.
8. Whisk the cornstarch slurry again to recombine, then pour it into the simmering sauce. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 1 minute.
9. Return the chicken and any accumulated juices to the skillet. Toss to coat every piece in the glossy sauce and simmer just until the chicken is heated through and glazed, about 1 minute; taste and add a pinch more salt if needed.
10. Plate the chicken over rice, scatter with the sliced green onions and toasted sesame seeds, and serve immediately while the glaze is glossy.

Dishes with a similar flavor shape

• Crispy Orange Tofu — Chinese-American
• Beef And Broccoli Bowl — Chinese
• Caribbean Pork — Caribbean
• Crispy Orange Cauliflower Bowl — Chinese-American
• Sheet-Pan Greek Chicken with Potatoes — Greek

Keep reading: what umami, citrus, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.