Nothing beats the perfect balance of tangy, sweet, and slightly spicy flavors in this Orange Chicken Recipe. Crispy golden chicken bites tossed in a luscious homemade orange glaze make every bite irresistible. If you’re craving that famous takeout classic but want to enjoy it fresh from your own kitchen, this Orange Chicken Recipe is your new go-to. It’s surprisingly simple to make, rewarding you with vibrant, rich flavors and a delightful crunch that will have everyone asking for seconds.
Ingredients You’ll Need
The ingredients for this Orange Chicken Recipe are straightforward yet fundamental in creating that wonderful mix of textures and flavors. Each item plays a deliciously important role—from the crispy coating on the chicken to the bright citrus notes in the sauce, and the subtle heat from garlic and ginger. Here’s everything you’ll need to bring this dish to life:
- Boneless chicken thighs (1.5 pounds): Tender and flavorful, perfect for frying and holding the sauce.
- Cornstarch (3/4 cup + 1 tablespoon): Essential for that crispy coating and for thickening the sauce later.
- All-purpose flour (1/4 cup): Helps create the ideal crunchy texture on the chicken.
- Eggs (2, beaten): Acts as a binding agent, ensuring the coating sticks evenly.
- Vegetable oil: For frying the chicken to a perfect golden crisp.
- Freshly squeezed orange juice (3/4 cup): The star of the sauce, bringing bright citrus flavor.
- Soy sauce (3 tablespoons): Adds a salty depth balancing the sweetness.
- Brown sugar (1/3 cup): Sweetens and caramelizes the sauce beautifully.
- Rice vinegar (2 tablespoons): Gives a tangy lift to cut through the richness.
- Garlic (3 cloves, minced): Infuses aromatic warmth and subtle pungency.
- Ginger (1 tablespoon, minced): Adds zesty spice for a little kick.
- Water (2 tablespoons): Combined with cornstarch to create a slurry that thickens the sauce.
- Orange zest (1 teaspoon): Intensifies orange flavor with fragrant oils.
- Red pepper flakes (optional): For those who like a touch of heat to balance the sweet.
- Green onions: Bright, fresh garnish that adds color and subtle oniony crunch.
How to Make Orange Chicken Recipe
Step 1: Heat the Oil
Start by heating vegetable oil in a large skillet or wok over medium-high heat. You want enough oil to shallow fry the chicken, creating a crispy exterior. While the oil warms, get your chicken and coatings ready—it’s all coming together fast!
Step 2: Prep the Chicken Coating
In one bowl, beat the eggs until smooth, then toss the bite-sized chicken pieces in them. In another bowl, mix the cornstarch and flour. Dredge each chicken piece thoroughly in the dry mixture to build that crunchy crust we love. This double-dip process makes the chicken perfectly crispy once fried.
Step 3: Fry the Chicken
Carefully fry the coated chicken in batches. Avoid overcrowding the pan—the pieces need space to crisp evenly and turn golden brown. Fry until the chicken is cooked through and has a beautiful crunch, then set them aside to drain on paper towels.
Step 4: Make the Sauce
In a separate pan, whisk together fresh orange juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, and orange zest. Bring it to a gentle simmer for about five minutes. This step lets the flavors meld, creating that iconic tangy-sweet base.
Step 5: Thicken the Sauce
Stir your cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) into the simmering sauce. Keep simmering until the sauce transforms into a glossy, slightly thickened glaze that will cling beautifully to the chicken.
Step 6: Coat the Chicken
Return the crispy chicken to the pan and toss it gently in the sauce so every piece gets an even, sticky coating. This is where the magic happens, turning simple fried chicken into the irresistible Orange Chicken Recipe we all crave.
Step 7: Garnish and Serve
Sprinkle generously with freshly chopped green onions and optional red pepper flakes for a subtle spicy kick and vibrant color contrast. Serve it hot, ideally over a bed of fluffy rice to soak up every bit of that delicious sauce.
How to Serve Orange Chicken Recipe
Garnishes
Green onions are classic—adding a fresh crunch and vibrant green pops that make this dish visually irresistible. A sprinkle of sesame seeds can also add a delightful nutty texture, while red pepper flakes offer an exciting touch of heat for spice lovers. These little touches elevate the experience.
Side Dishes
Serve your Orange Chicken Recipe with steamed white or jasmine rice, which soaks up the sauce beautifully. For more veggies, try a light cucumber salad, steamed broccoli, or stir-fried snow peas for crunch and color. These sides balance the richness and enhance the overall meal.
Creative Ways to Present
Try serving the orange chicken over fried rice or even inside lettuce wraps for a fresh twist. It also makes a fantastic filling for bao buns or tacos if you want to experiment beyond the traditional. Whatever you choose, the saucy, crispy chicken shines in every presentation.
Make Ahead and Storage
Storing Leftovers
After enjoying your Orange Chicken Recipe, store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chicken and sauce together to maintain flavor, but be aware the coating may lose some crispness over time.
Freezing
You can freeze leftover chicken and sauce separately for best results. Freeze the chicken on a tray first to prevent clumping, then transfer to a freezer bag. The sauce freezes well in a sealed container. Thaw overnight before reheating.
Reheating
To reheat, gently warm the sauce in a pan and separately crisp the chicken in a hot oven or skillet. Then toss them together just before serving to revive that deliciously crunchy texture without overcooking the chicken.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work fine, but thighs stay juicier and more flavorful after frying. If using breasts, consider not overcooking to avoid dryness.
Is fresh orange juice necessary?
Fresh orange juice offers the best bright, natural flavor, but you can substitute store-bought if needed. Just avoid concentrates for the best taste.
Can I bake the chicken instead of frying?
Baking is a healthier option but won’t give you the same crispiness as frying. For a compromise, try using an air fryer or baking at a high temperature with a light oil spray.
How spicy is this Orange Chicken Recipe?
The recipe is naturally mild with optional red pepper flakes for heat. Adjust the spice according to your preference by adding more or less.
What other sauces can I make with the crispy chicken?
Once you have the crispy chicken, you can try other sauces like General Tso’s, sweet and sour, or a tangy teriyaki glaze for variety.
Final Thoughts
If you’re looking for a dish that’s bursting with flavor and incredible texture, this Orange Chicken Recipe won’t disappoint. It’s a wonderful way to treat yourself and loved ones to restaurant-quality food at home. With just a few simple ingredients and easy steps, you’re set to create a meal that’s as fun to make as it is to eat. Give it a try and prepare to fall in love with every crispy, saucy bite!
Print
Orange Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 to 4.5 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
This crispy and tangy Orange Chicken recipe features bite-sized chicken thighs fried to golden perfection and coated in a deliciously glossy, sweet, and slightly spicy orange sauce. Perfectly balanced with fresh orange juice, garlic, ginger, and a touch of soy sauce, it’s an irresistible dish that’s great for weeknight dinners or entertaining guests.
Ingredients
Chicken and Coating
- 1.5 pounds boneless chicken thighs, cut into bite-sized pieces
- 3/4 cup cornstarch
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- Vegetable oil, for frying
Orange Sauce
- 3/4 cup orange juice, freshly squeezed
- 3 tablespoons soy sauce
- 1/3 cup brown sugar
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon orange zest
- Red pepper flakes (optional)
- Green onions, for garnish
- 1 tablespoon cornstarch + 2 tablespoons water (slurry)
Instructions
- Heat Oil: Heat vegetable oil in a large skillet or wok over medium-high heat until hot enough for frying.
- Prepare Chicken: In a bowl, toss the chicken pieces with beaten eggs. In a separate bowl, mix cornstarch and all-purpose flour. Coat each chicken piece thoroughly in the dry mixture.
- Fry Chicken: Fry the coated chicken pieces in batches in the hot oil until golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels to remove excess oil.
- Make Sauce: In a separate pan, combine orange juice, soy sauce, brown sugar, rice vinegar, minced garlic, minced ginger, and orange zest. Bring to a simmer and cook for about 5 minutes to meld flavors.
- Thicken Sauce: Stir the cornstarch slurry into the simmering sauce and cook until the sauce thickens to a glossy, smooth consistency.
- Combine Chicken and Sauce: Add the fried chicken pieces to the thickened sauce and toss well to coat each piece evenly.
- Garnish and Serve: Sprinkle the dish with sliced green onions and optional red pepper flakes. Serve immediately over steamed rice for a complete meal.
Notes
- Make sure the oil is hot enough before frying to ensure crispy chicken.
- Cooking chicken in batches prevents overcrowding, which keeps the chicken crispy.
- You can adjust the sweetness and acidity of the sauce by tweaking the brown sugar and vinegar amounts.
- Red pepper flakes add heat but can be omitted for a milder flavor.
- Freshly squeezed orange juice and zest enhance the authentic citrus flavor.
