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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.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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!