Recipe courtesy of Ezra Potash and Adeev Potash

Orange Chicken

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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 4 servings
This dish is so popular, we couldn't avoid making it. It continues to top the charts of every Chinese takeout menu. Can you guess what it is? Orange chicken. We love the crunchy exterior covered in a sweet orange glaze. We use dark-meat chicken that stays super juicy. And our sauce is made with fresh orange juice and zest plus orange marmalade for an extra punch of flavor.



  1. Put the rice in a saucepan with 2 cups water. Season with salt. Bring to a boil, then cover and lower the heat to maintain a bare simmer. Cook for 15 to 20 minutes, then remove from the heat allow to rest covered.
  2. Meanwhile, in a large mixing bowl, whisk together the egg and 2 tablespoons cornstarch. Sprinkle with salt and pepper. Add the chicken to the batter and toss to evenly coat.
  3. Combine the garlic, brown sugar, marmalade, sesame oil, soy sauce, ginger, orange juice, orange zest, vinegar, water, the remaining 1/2 tablespoon cornstarch and the scallion whites in a large bowl. Whisk until the sugar is dissolved. Set aside.
  4. Heat a large skillet over high heat. Add the peanut oil. Using tongs, add the chicken in an even layer and brown 4 minutes per side, turning once, until cooked through. Don't crowd the pan, so work in batches if need be. Also, don’t move it around—let it brown to get a nice crust. Remove the chicken with tongs to a plate and reserve.
  5. Place a nonstick skillet over medium heat Pour the sauce mixture into the pan and cook until it starts to thicken, about 2 minutes, then add the chicken to the pan. Cook until sauce is reduced to a glaze that coats the chicken, about 4 minutes.
  6. Place a scoop of rice in individual serving bowls, then top with the orange chicken. Garnish with a sprinkle of sesame seeds and sliced scallion greens.