Orange Chicken

A Flavorful Twist on a Classic

Orange chicken has won its place among the favorites in many households, and for good reason. This dish pairs tender, crispy chicken with a vibrant, zesty sauce that’s a comforting mix of sweet and tangy flavors. I remember the first time I tasted homemade orange chicken; the bright burst of citrus made every bite feel like a special occasion. Whether you’re having a cozy weeknight dinner or entertaining guests, orange chicken is sure to impress.

Why You’ll Love This Dish

One of the most delightful things about making orange chicken at home is the ability to customize it to your taste. This recipe is not only quick and budget-friendly but also incredibly satisfying. You can whip it up in under an hour, making it perfect for busy evenings. The kid-approved crispy chicken, enveloped in a luscious orange sauce, makes it a winner for families too.

"This is by far the best orange chicken I’ve ever made and tasted! The sweetness of the sauce was just right, and the chicken was perfectly crispy."

Step-by-Step Overview

Before diving into the ingredients, let’s outline the process. You’ll begin by marinating the chicken to give it that crispy exterior. Then, after frying, you’ll whip up a quick orange sauce that ties everything together. It’s straightforward and requires only a bit of attention to detail.

What You’ll Need

Gather these items to create your delicious orange chicken:

• 1 pound boneless skinless chicken thighs or 3 chicken breasts
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 large egg
• 1 1/4 cups water
• 1 tablespoon vegetable oil
• Vegetable oil for frying
• 1 large orange (juice and zest)
• 2 tablespoons soy sauce
• 1/4 cup rice vinegar or white vinegar
• 1/2 cup brown sugar, packed
• 2 large garlic cloves, minced
• 1 tablespoon cornstarch, mixed with 1 tablespoon water
• Sesame seeds (optional)
• Green onions, chopped (optional)
• Red pepper flakes (optional)

Feel free to adjust the amount of brown sugar or vinegar according to your desired sweetness or tanginess.

Directions to Follow

1. Cut the chicken into 1-inch cubes.
2. In a medium bowl, mix together the flour, cornstarch, salt, and pepper.
3. Add the egg, vegetable oil, and water, whisking until smooth.
4. Toss the chicken cubes into the mixture, ensuring they’re thoroughly coated. Cover and chill for 30 minutes in the fridge (or 10 if you’re in a hurry).
5. In a deep fryer or medium saucepan, heat 2 inches of oil to 350°F (177°C) and line a plate with paper towels.
6. Deep fry the marinated chicken cubes in batches of 10-15 pieces for 2-3 minutes until golden brown, turning halfway.
7. Remove to the plate and cover with foil to keep warm.
8. To prepare the sauce, combine orange juice, orange zest, soy sauce, rice vinegar, brown sugar, and minced garlic in a medium saucepan over medium heat. Bring to a low boil.
9. Adjust sugar, soy sauce, and vinegar to your taste.
10. Mix cornstarch and water to create a slurry, then add to the sauce. Stir until it coats the back of a spoon, about 30 seconds to several minutes.
11. Add the fried chicken to the sauce and toss until thoroughly coated.
12. Garnish with sesame seeds, green onions, and red pepper flakes, if desired. Serve immediately.

Best Ways to Enjoy It

To serve your orange chicken, consider plating it over a bed of steamed rice or quinoas, which will absorb the extra sauce beautifully. Steamed broccoli or snap peas make excellent side dishes, adding a nice crunch and color to your meal. A sprinkle of sesame seeds on top not only adds texture but also enhances the dish’s visual appeal.

How to Store & Freeze

If you have leftovers (which may be hard to come by!), store them in an airtight container in the refrigerator for up to three days. To reheat, warm it on the stovetop over low heat, adding a splash of water or additional orange juice to loosen the sauce. For longer storage, freeze the chicken and sauce separately. They will keep well in the freezer for up to a month. Always ensure that you handle food safely: let it cool completely before refrigerating or freezing.

Helpful Cooking Tips

• For extra crunch, try double frying the chicken; fry first until just cooked and then again for a minute or two until golden brown.
• If you’re in a rush, use a store-bought orange sauce for convenience, but fresh is always better!
• Use a candy thermometer to maintain the oil temperature for perfectly crispy chicken.

Creative Twists

Feel free to get creative with this orange chicken recipe! Add a dash of hoisin sauce for additional depth, or toss in some sliced bell peppers for a colorful vegetable boost. For a spicy kick, incorporate crushed red pepper flakes directly into the sauce or serve it on the side.

Your Questions Answered

How long does it take to prepare orange chicken?
It’s a quick process, taking about 20 minutes to prep and another 20-30 minutes to cook.

Can I substitute chicken breasts for thighs?
Absolutely! Chicken breasts work just fine, though thighs do tend to be juicier.

How do I store leftovers?
Place leftover orange chicken in an airtight container in the fridge for up to three days, or freeze for a month.

Can I make this dish gluten-free?
Yes, you can substitute the all-purpose flour and soy sauce with gluten-free alternatives. Enjoy experimenting with your dietary needs in mind!

Orange Chicken

A delightful homemade orange chicken recipe that combines crispy fried chicken with a sweet and tangy orange sauce, perfect for weeknight dinners or entertaining guests.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Chinese

Calories: 360

Ingredients Method Notes

Ingredients

  

For the chicken

• 1 pound boneless skinless chicken thighs or chicken breasts
• 1.5 cups all-purpose flour
• 0.5 cup cornstarch
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 large egg
• 1.25 cups water
• 1 tablespoon vegetable oil For the batter
• as needed cup vegetable oil for frying

For the sauce

• 1 large orange (juice and zest)
• 2 tablespoons soy sauce
• 0.25 cup rice vinegar or white vinegar
• 0.5 cup brown sugar, packed
• 2 large garlic cloves, minced
• 1 tablespoon cornstarch, mixed with 1 tablespoon water For thickening the sauce

Garnishes (optional)

• as needed sesame seeds
• as needed green onions, chopped
• as needed red pepper flakes

Method

 

Preparation

1. Cut the chicken into 1-inch cubes.
2. In a medium bowl, mix together the flour, cornstarch, salt, and pepper.
3. Add the egg, vegetable oil, and water, whisking until smooth.
4. Toss the chicken cubes into the mixture, ensuring they are thoroughly coated. Cover and chill for 30 minutes in the fridge (or 10 if you're in a hurry).

Cooking

1. In a deep fryer or medium saucepan, heat 2 inches of oil to 350°F (177°C) and line a plate with paper towels.
2. Deep fry the marinated chicken cubes in batches of 10-15 pieces for 2-3 minutes until golden brown, turning halfway.
3. Remove to the plate and cover with foil to keep warm.

Sauce Preparation

1. In a medium saucepan over medium heat, combine orange juice, orange zest, soy sauce, rice vinegar, brown sugar, and minced garlic. Bring to a low boil.
2. Adjust sugar, soy sauce, and vinegar to your taste.
3. Mix cornstarch and water to create a slurry, then add to the sauce. Stir until it coats the back of a spoon, about 30 seconds to several minutes.
4. Add the fried chicken to the sauce and toss until thoroughly coated.

Serving

1. Garnish with sesame seeds, green onions, and red pepper flakes, if desired. Serve immediately.

Notes

For extra crunch, try double frying the chicken; fry first until just cooked and then again for a minute or two until golden brown. If you're in a rush, use a store-bought orange sauce for convenience, but fresh is always better!