Crispy orange chicken coated with an einkorn flour mixture is fried until crispy and covered in sweet, fresh, orange sauce. Serve over rice or a noodle stir-fry. This is a family favorite recipe – turned healthy.
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We love Asian dishes, but going out to eat with six kids (soon to be seven) tends to get a little more challenging and a lot more expensive.
So instead, I love to be able to create restaurant favorites for my family at home. Orange chicken is one of those dishes. What’s not to like? We’re talking fried chicken with a delightful orange sauce.
Not only is it just as good, it’s also much healthier than most restaurants’ versions.
Einkorn flour is used to get that crispy crust, rather than all-purpose flour. It is much easier to digest and has a lower amount of gluten compared to other flours. It is then fried in coconut oil, a healthier fat, and that sugary sauce uses maple syrup as a sweetener and coconut aminos for the soy sauce flavor.
There is something about that sweet orange sauce covering crispy fried chicken that makes everything better. Serve it up with some rice, noodles, or you could even fold it up with sourdough tortillas to make a really delicious wrap.
Tips:
- I recommend using coconut oil or avocado oil for frying. These are the healthiest oils to fry, since they are non-GMO, have a high smoke point, and are not highly refined.
- I like to use einkorn flour for a recipe that cannot be fermented. This is because einkorn flour is naturally lower in gluten and is one of the oldest heirloom varieties that hasn’t been hybridized. If you don’t have einkorn, you can just use all-purpose flour.
- If you don’t have maple syrup, you can substitute it for honey. It will have a slightly different flavor, but still very yummy.
- Use organic corn starch whenever possible as corn is one of the most genetically modified foods.
- Like it spicy? Add some red chili flakes to the sauce!
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Do you have to fry orange chicken?
No. You could just pan sear or even grill chicken breast, slice it up, and add the sauce. You don’t have to fry it. Still yummy, just not quite as yummy as fried chicken.
Tools you may need:
Sauce pan
Pot with lid
Bowls – I like using shallow bowls like a pie plate.
Measuring cups and spoons
How To Make Crispy Orange Chicken
Add rice and water to a saucepan or dutch oven. Cook for about 30 minutes on low heat with the lid on.
Turn heat off and allow it to steam with the lid on while you’re frying the chicken and making the sauce.
Add oil to a cast iron skillet and place over medium heat.
To one bowl (I like using a shallow bowl or dish, like a pie plate), add flour and salt and stir. To another bowl, whisk the egg.
Dip chicken in a bowl with egg, coating the chicken on both sides. Then dip the chicken in the bowl with salt and flour mixed together.
Place the chicken into the pan with the hot coconut oil and fry until golden brown on both sides.
To make the sauce:
Combine all sauce ingredients (except cornstarch) in a medium saucepan and cook on medium heat until combined and achieving a light simmer.
Create a cornstarch slurry by mixing together corn starch and cool water.
Stir in cornstarch slurry. Cook five more minutes, whisking constantly, until it thickens a bit. Take off the heat.
Add chicken to sauce and gently toss. Serve it on a bed of rice and top with green onions.
Find More Delicious Dinner Ideas:
- Homemade Creamy Chicken And Gnocchi Soup
- The Best Shepherd’s Pie From Scratch
- Homemade Hamburger Helper
- Creamy Chicken And Mushroom Pasta
- Sourdough Oven-Fried Chicken
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone
Easy Orange Chicken
Equipment
Ingredients
For the chicken:
- 4 chicken breasts, cut into 1 inch chunks
- 1 large egg
- 1 cup einkorn flour, can also sub all purpose
- 2 teaspoons salt
- coconut oil for frying
Sauce:
- Juice and zest from 3 oranges
- 3 tablespoons coconut aminos or soy sauce
- 2 tablespoons maple syrup
- 3 tablespoons vinegar
- 2 cloves garlic, minced
- 1/2 tablespoon corn starch + 1 tablespoon water, can omit but does help to thicken it up
Rice
- 1 1/2 cups uncooked white rice
- 3 cups water
- 3 green onions
Instructions
- Add rice and water to a saucepan or dutch oven. Cook for about 30 minutes on low heat with the lid on.
- Turn heat off and allow it to steam with the lid on while you’re frying the chicken and making the sauce.
- To a cast iron skillet, add oil and place over medium heat.
- To one bowl (I like using a shallow bowl or dish, like a pie plate), add flour and salt and stir. To another bowl, whisk the egg.
- Dip chicken in a bowl with egg, coating the chicken on both sides. Then dip the chicken in the bowl with salt and flour mixed together.
- Place the chicken into the pan with the hot coconut oil and fry until golden brown on both sides.
- Combine all sauce ingredients (except cornstarch) in a medium saucepan and cook on medium heat until combined and achieving a light simmer.
- Create a cornstarch slurry by mixing together corn starch and cool water.
- Stir in cornstarch slurry. Cook five more minutes, whisking constantly, until it thickens a bit. Take off the heat.
- Add chicken to sauce and gently toss. Serve it on a bed of rice and top with green onions.
Notes
- Try not to overcrowd the pan when frying the chicken. It won’t get as crispy.
- I recommend using coconut oil or avocado oil for frying. These are the healthiest oils to fry, since they are non-GMO, have a high smoke point, and are not highly refined.
- I like to use einkorn flour for a recipe that cannot be fermented. This is because einkorn flour is naturally lower in gluten and is one of the oldest heirloom varieties that hasn’t been hybridized. If you don’t have einkorn, you can just use all-purpose flour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this tonight and it was delicious! I used thighs here instead, for price and because we like the texture. So tasty! I also made broccoli to go with it.
How many pounds of chicken breast would you say?
The size of the chicken breasts can vary a lot, but I would say around a pound to a pound and a half.
I would serve it with roasted broccoli or Brussel sprouts. Or a mess of greens for a fusion of cuisines. Even with coleslaw, since it’s fried chicken! I make the greens in the IP so all 3 are nonissues while frying chicken.
I would serve it with roasted broccoli or Brussel sprouts. Or a mess of greens for a fusion of cuisines. Even with coleslaw, since it’s fried chicken! I make the greens in the IP so all 3 are nonissues while frying chicken.
How much orange juice about? 3/4 cup? This looks sooo good and orange chicken is one of our favorites!!
Yes that sounds about right!
Hi! How much oil do you fry in and what kind of vinegar do you use? I can’t wait to try this. My family craves orange chicken often and I love the idea of having a healthier way to enjoy it.
I add a enough to cover the bottom of the pan with a thin layer of oil. Just white vinegar. Enjoy!
Rice vinegar would be great
Great idea using the einkorn here. We love battered foods as well, but I seem to have issues digesting if just AP if used when its also fried. This should fix that. Beautiful photos!
This is the best orange chicken recipe I’ve ever tried! So simple and I love that it has healthier ingredients. It was a hit with my kids (even my pickiest eater loved it). We served it with green beans. Will definitely be making this again. Love your recipes!
Made this tonight for supper and it was delicious! Rave reviews from the family. Definitely a keeper recipe – thank you!
Yummay, I cannot wait to try this recipe for my family! Thank you so much Lisa for your hard work and recipes; it is truly apprrciated.
Please excuse the typo- I meant to type ‘appreciated’.