Craving a delicious and tangy dish with a sweet citrus twist? This Orange Chicken Recipe brings together tender, crispy chicken coated in a sweet, savory, and slightly tangy orange sauce. It’s perfect for dinner when you’re craving takeout-style Chinese food but want to make it at home. 🍊🍗🥢
This orange chicken is the perfect balance of sweet and savory, with crispy fried chicken coated in a sticky, flavorful orange glaze. It’s a restaurant-quality dish that’s easy to make and is sure to become a family favorite. Serve it with steamed rice or stir-fried vegetables for a complete meal.
Why You’ll Love This Orange Chicken Recipe
This dish is packed with vibrant flavors and features crispy chicken bites tossed in a homemade orange sauce that’s both sweet and tangy. It’s perfect for weeknight dinners and tastes even better than takeout. Plus, you can control the ingredients, making it healthier than your typical fast-food option.
Main Ingredients for Orange Chicken
Each ingredient in this recipe works together to create a flavorful, sweet, and tangy dish that’s easy to make at home:
- Boneless, Skinless Chicken Thighs (1 pound, cut into 1-inch cubes): Chicken thighs are juicy and flavorful, making them perfect for frying.
- You can substitute chicken breasts if preferred.
- Cornstarch (½ cup): Coats the chicken to create a crispy texture when fried.
- Eggs (2 large, beaten): Helps the cornstarch stick to the chicken, ensuring a crispy coating.
- Vegetable Oil (for frying): Use a neutral oil with a high smoke point, like vegetable or canola oil, for frying the chicken.
For the Orange Sauce:
- Orange Juice (½ cup, freshly squeezed): The base of the sauce, giving it a sweet and tangy flavor.
- Freshly squeezed orange juice works best, but bottled juice can also be used.
- Soy Sauce (¼ cup, low-sodium): Adds a savory, umami depth to balance the sweetness of the orange juice.
- Rice Vinegar (2 tablespoons): Adds acidity to the sauce, enhancing the flavor.
- Sugar (¼ cup): Sweetens the sauce and gives it a nice caramelized finish.
- Garlic (2 cloves, minced): Adds a rich, savory flavor to the sauce.
- Ginger (1 teaspoon, freshly grated): Adds warmth and a slight spiciness to the sauce.
- Orange Zest (1 tablespoon): Enhances the orange flavor and adds a fresh, citrusy note.
- Cornstarch Slurry (1 tablespoon cornstarch mixed with 2 tablespoons water): Thickens the sauce to coat the chicken evenly.
Optional Garnishes:
- Green Onions (for garnish): Adds a fresh, mild onion flavor and a pop of color.
- Sesame Seeds: Adds a bit of texture and visual appeal.
Benefits of Ingredients
- Orange juice is rich in vitamin C, giving the sauce a bright, tangy flavor.
- Chicken thighs provide protein and stay juicy during frying, making them perfect for this dish.
How to Make Orange Chicken: Step-by-Step Instructions
- Prepare the Chicken: In a large bowl, toss the chicken pieces in the beaten eggs until well-coated. Then dredge each piece in cornstarch, shaking off the excess. This creates the crispy coating when fried.
- Ensure the chicken is evenly coated for maximum crispiness.
- Fry the Chicken: Heat about 2 inches of oil in a large skillet or wok over medium-high heat. Once the oil reaches 350°F (175°C), carefully add the chicken pieces in batches, frying until golden brown and cooked through, about 5-6 minutes per batch. Remove the chicken and drain on paper towels.
- Fry in small batches to avoid overcrowding the pan, which can lower the oil temperature and make the chicken soggy.
- Make the Orange Sauce: In a saucepan over medium heat, whisk together the orange juice, soy sauce, rice vinegar, sugar, garlic, ginger, and orange zest. Bring the mixture to a simmer. Stir in the cornstarch slurry and continue cooking until the sauce thickens, about 2-3 minutes.
- The sauce should be thick enough to coat the back of a spoon but not too sticky.
- Toss the Chicken in Sauce: Once the sauce has thickened, add the fried chicken pieces to the pan and toss to coat them evenly in the sauce. Make sure each piece is fully covered in the sticky orange glaze.
- For extra flavor, let the chicken simmer in the sauce for a couple of minutes.
- Serve: Transfer the orange chicken to a serving dish and garnish with sliced green onions and sesame seeds, if desired. Serve hot over steamed rice or with stir-fried vegetables for a complete meal.
Tips for the Best Orange Chicken
- Use Fresh Orange Juice: Freshly squeezed orange juice gives the sauce a bright, natural flavor that bottled juice can’t match.
- Double Fry for Extra Crispiness: For even crispier chicken, fry the pieces once to cook through, then fry them again briefly before tossing them in the sauce.
- Don’t Overcrowd the Pan: Fry the chicken in batches to ensure even cooking and crispiness.
Frequently Asked Questions About Orange Chicken
Can I make orange chicken ahead of time?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to 3 days. The chicken is best when freshly fried, but you can fry it ahead and reheat it in the oven before tossing it in the sauce.
What can I serve with orange chicken?
Orange chicken pairs perfectly with steamed jasmine rice, fried rice, or stir-fried vegetables like broccoli, snap peas, or bell peppers.
Can I bake the chicken instead of frying it?
Yes! If you prefer a healthier option, you can bake the chicken at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until crispy and cooked through. Toss the baked chicken in the sauce as usual.
How do I store leftovers?
Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop to maintain the crispiness.
Can I freeze orange chicken?
Yes, you can freeze the fried chicken without the sauce. When ready to serve, thaw the chicken, reheat in the oven, and toss in the freshly made orange sauce.
[tasty-recipe id=”5055″]