If you have a craving for something tangy, sweet, and satisfying, this Orange Chicken Recipe is your perfect go-to meal. It strikes the right balance between crispy, tender chicken and a vibrant, flavorful orange sauce that’s both refreshing and comforting. Whether you’re whipping it up for a weeknight dinner or impressing friends at your next gathering, this dish brings a restaurant-quality experience right to your kitchen with simplicity and flair.
Ingredients You’ll Need
The beauty of this Orange Chicken Recipe lies in its straightforward ingredients, each playing a crucial role in delivering that iconic taste and texture. From the fresh orange juice that provides citrus brightness to the cornstarch that creates the perfect crispy coating, every element is essential and easy to find.
- Orange juice: Offers a bright, tangy base that defines the sauce’s flavor profile.
- Sugar: Balances the acidity of the orange with its natural sweetness.
- Rice vinegar: Adds a subtle tartness that enhances the overall depth of the sauce.
- Soy sauce: Brings savory umami notes to complement the sweetness perfectly.
- Minced garlic: Infuses the sauce with a mild pungent aroma that awakens your palate.
- Red chili flakes: Give the dish a gentle kick of heat without overpowering the flavors.
- Minced ginger: Adds warmth and freshness to brighten the sauce.
- Cornstarch: Essential for both coating the chicken for crispiness and thickening the sauce.
- All-purpose flour: Helps create a golden, crunchy crust on the chicken pieces.
- Eggs: Bind the coating to the chicken, ensuring every bite is perfectly crisp.
- Boneless, skinless chicken breasts: Tender and versatile, they soak up the flavors beautifully.
- Vegetable oil: Ideal for frying because of its high smoke point and neutral flavor.
- Green onions (optional): A fresh garnish that adds color and a mild oniony crunch.
- Cooked rice: The perfect fluffy bed to serve this saucy delight over.
How to Make Orange Chicken Recipe
Step 1: Make Orange Sauce
Start by combining all your sauce ingredients — orange juice, sugar, rice vinegar, soy sauce, garlic, chili flakes, and ginger — in a medium saucepan. Cook this mixture over medium-high heat for about 3 minutes to meld all the flavors and create a fragrant base for your chicken.
Step 2: Thicken Sauce
Next, you’ll want to get that perfect glossy sauce texture. Whisk together 3 tablespoons of cornstarch with 3 tablespoons of water to make a slurry, then stir it into the hot sauce. Keep whisking until the sauce thickens, which should take about 5 minutes. Once thickened, remove it from the heat and let it rest while you prepare the chicken.
Step 3: Prepare Breading
For that signature crispy coating, mix the remaining cornstarch and flour in a shallow dish. This combination ensures the chicken pieces develop a golden crust that stays crunchy without feeling greasy.
Step 4: Coat Chicken
Dip each bite-sized piece of chicken first into the whisked eggs, providing moisture for the coating to stick, then dredge it thoroughly in the cornstarch-flour mixture until fully covered. This step is what guarantees each bite will have an irresistible crunch.
Step 5: Fry Chicken
Heat vegetable oil in a large skillet to a temperature of 350°F (177°C), which is perfect for frying without burning. Fry the chicken pieces in batches, taking care not to overcrowd the pan, until they turn a beautiful golden brown and crisp. Drain on paper towels to remove any excess oil.
Step 6: Combine with Sauce
Return the fried chicken to the skillet and pour the thickened orange sauce over it. Toss gently over low heat to coat every piece thoroughly, letting the chicken soak up all that lovely sauce for about 8 minutes. This step seals in the flavor and gives the dish its signature sticky, sweet exterior.
Step 7: Serve Hot
The moment you’ve been waiting for — serve the gloriously sauced orange chicken hot over a bed of fluffy cooked rice. Add sliced green onions if you like a bit of fresh crunch and color. Your homemade Orange Chicken Recipe is ready to be devoured!
How to Serve Orange Chicken Recipe
Garnishes
Adding garnishes like sliced green onions or a sprinkle of sesame seeds elevates the plate visually and adds subtle layers of flavor. Fresh herbs also brighten the dish and contrast nicely against the sweet sauce.
Side Dishes
Orange Chicken pairs beautifully with simple steamed or fried rice, but for added variety, consider steamed broccoli, snap peas, or a crunchy Asian slaw. These sides provide textural contrast and keep the meal balanced and vibrant.
Creative Ways to Present
For a fun twist, serve this dish in lettuce cups, using crisp romaine or butter lettuce leaves to scoop up the saucy chicken. Alternatively, try plating it over cauliflower rice for a lower-carb option that’s just as satisfying.
Make Ahead and Storage
Storing Leftovers
You can store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. Keep the chicken and rice separate to maintain the best texture when reheating.
Freezing
This Orange Chicken Recipe freezes wonderfully. Place cooled chicken in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve taste and texture.
Reheating
To reheat, gently warm the chicken in a skillet over medium heat to help the coating stay crisp. You can also microwave it briefly, but this may soften the crust. Reheat sauce separately if needed and toss together just before serving.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and add extra flavor. Just cut them into similar-sized bite pieces and follow the same breading and frying steps.
Is there a gluten-free version of this Orange Chicken Recipe?
Yes, you can substitute all-purpose flour with a gluten-free flour blend and make sure to use gluten-free soy sauce to keep it safe for gluten-sensitive diets.
How spicy is this recipe?
The red chili flakes add just a touch of heat that complements the sweet sauce without overwhelming it. You can adjust the amount to suit your heat preference or omit them for a milder dish.
Can I bake instead of fry the chicken?
For a lighter option, baking is possible. Coat the chicken as directed, place on a rack, and bake at 400°F (204°C) for about 20 minutes, flipping halfway through. While the texture won’t be as crispy, the flavor remains fantastic.
What’s the best type of rice to serve with Orange Chicken Recipe?
Long-grain white rice or jasmine rice works beautifully because their fluffy texture absorbs the sauce well, providing a perfect balance in every bite.
Final Thoughts
This Orange Chicken Recipe is a deliciously vibrant dish that has quickly become a favorite in my kitchen, and I’m thrilled to share it with you. Its perfect blend of sweet, tangy, and savory notes paired with crispy chicken will have everyone asking for seconds. Don’t hesitate to make this recipe your own and enjoy a comforting, freshly-made meal anytime!
Print
Orange Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
This homemade Orange Chicken recipe features crispy, battered chicken pieces smothered in a tangy and sweet orange sauce. Perfectly balanced with garlic, ginger, and a hint of chili, this dish is a delightful twist on the classic takeout favorite. Served over steamed rice and optionally garnished with green onions, it’s a flavorful family-friendly meal ready in under an hour.
Ingredients
For the Orange Sauce
- 1 ½ cups orange juice
- ¾ cup sugar
- 3 tablespoons rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon minced garlic
- ¾ teaspoon red chili flakes
- ½ teaspoon minced ginger
For the Chicken
- 9 tablespoons cornstarch, divided
- â…“ cup all-purpose flour
- 2 large eggs, whisked
- 3 boneless, skinless chicken breasts, cut into small pieces
- Vegetable oil, for frying
For Serving and Garnish
- 2 green onions, sliced (optional garnish)
- Cooked rice, for serving
Instructions
- Make Orange Sauce: In a medium saucepan, combine orange juice, sugar, rice vinegar, soy sauce, minced garlic, red chili flakes, and minced ginger. Cook over medium-high heat for 3 minutes until the mixture starts to warm and the flavors begin to meld.
- Thicken Sauce: In a small bowl, whisk together 3 tablespoons of cornstarch with 3 tablespoons of water to create a slurry. Slowly add this slurry to the saucepan while whisking until smooth. Continue cooking and stirring until the sauce thickens, approximately 5 minutes. Remove from heat and set aside.
- Prepare Breading: In a shallow dish, combine the remaining 6 tablespoons of cornstarch with the all-purpose flour. Mix thoroughly to create the dry breading mixture.
- Coat Chicken: Dip each piece of chicken into the whisked eggs to coat completely, then dredge in the cornstarch and flour mixture ensuring each piece is evenly coated.
- Fry Chicken: Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (177°C). Fry the chicken pieces in batches to avoid overcrowding, cooking until they are golden brown and crispy on all sides. Remove and drain the chicken on paper towels to absorb excess oil.
- Combine with Sauce: Return all the fried chicken pieces to the skillet and reduce the heat to low. Pour the prepared orange sauce over the chicken and toss gently to coat all pieces evenly. Let cook together for about 8 minutes, allowing the chicken to absorb the sauce flavors and heat through.
- Serve: Serve the orange chicken hot over cooked rice. Garnish with sliced green onions if desired for a fresh, vibrant finish.
Notes
- Ensure oil temperature stays around 350°F for optimal crispiness without burning the chicken.
- Use fresh orange juice for the best flavor; avoid concentrate or pre-sweetened juices.
- Adjust chili flakes based on preferred spice level.
- Cook chicken in small batches to maintain oil temperature and even cooking.
- Leftovers can be refrigerated for 2-3 days and reheated gently on the stovetop.
