Orange Chicken Recipe

I absolutely love this Orange Chicken Recipe because it hits that perfect balance of crispy, tender chicken and tangy, sweet orange sauce that makes takeout feel like a breeze to recreate at home. When I first tried making it myself, I was amazed how a few simple ingredients could come together to make something so special-and I know you ll find it both satisfying and easy to whip up any weeknight.

This recipe works wonderfully when you want a comforting yet fresh meal that pleases everyone at the table. The fresh orange zest and juice give it a brightness that cuts through the richness, making it a dish you ll want to keep coming back to. Plus, it pairs so well with steamed rice or even simple noodles for a quick dinner fix.

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Ingredients You’ll Need

I’ve found that the ingredients for this Orange Chicken Recipe are simple but come together beautifully-the chicken absorbs the sauce so well, and the fresh aromatics really make the flavors pop. When shopping, try to grab fresh oranges and good quality chicken thighs for the best results.

• Canola Oil for frying: Neutral oil with a high smoke point is perfect for that crispy finish.
• Sesame oil: Adds a subtle nutty aroma, just a small amount goes a long way.
• Egg: Helps the cornstarch batter stick nicely to the chicken.
• Corn starch: Essential for that crispy coating and thickening the sauce.
• Soy sauce: Adds that savory, umami depth to both batter and sauce.
• Boneless skinless chicken thighs: Juicy and tender, thighs hold up well to frying and soaking up sauce.
• Fresh orange zest and juice: The stars that bring zesty citrus brightness to the sauce.
• Water, sugar, rice wine vinegar (or dry sherry): Combine to balance sweetness and acidity perfectly.
• Chicken broth: Adds richness and depth to the sauce.
• Minced ginger and garlic: Classic aromatics that bring warmth and fragrance.
• Red pepper flakes (optional): If you like a hint of heat, a pinch adds a gentle kick.
• Sliced green onions and orange slices (for garnish): Fresh and colorful finishing touches that brighten every bite.

Variations

I love to tweak this Orange Chicken Recipe depending on what mood I m in or what s in the fridge-you can easily make it milder, spicier, or even skip the frying for a lighter version.

• Add Heat: When I want a little extra zing, I toss in some finely chopped fresh chili or increase the red pepper flakes.
• Bake Instead of Fry: For a healthier twist, coat the chicken and bake it at 425°F until crispy, then toss in the sauce.
• Use Chicken Breast: I ve made it with chicken breast, but thighs hold moisture better and stay juicier in frying.
• Make It Gluten-Free: Substitute tamari for soy sauce and use tapioca starch or arrowroot in place of corn starch.

How to Make Orange Chicken Recipe

Step 1: Get Your Oil and Batter Ready

Start by heating 1 to 2 inches of canola oil in a deep fryer or heavy-bottomed pot to 375°F. While it heats, whisk together sesame oil, egg, soy sauce, and cornstarch in a large bowl until you get a smooth batter. Toss your bite-sized chicken thighs in this mixture and let them sit for a few minutes-that resting helps the batter cling perfectly while frying.

Step 2: Fry Chicken in Batches

Frying in batches prevents the oil from cooling down, so your chicken crisps up beautifully without getting soggy. Fry each batch until golden and cooked through-about 3 to 5 minutes depending on your pieces-then drain on paper towels. If you don t have a deep fryer, you can shallow fry in a skillet with enough oil to cover the chicken partially, just turn often for even crispiness.

Step 3: Whip Up The Orange Sauce

While the chicken fries, combine all your sauce ingredients except the canola oil, ginger, garlic, and red pepper flakes in a bowl. This handy premix means you re ready to go once the chicken is done.

Step 4: Sauté Aromatics and Thicken Sauce

In a large wok or skillet, heat a teaspoon of canola oil over medium-high. Add the minced ginger, garlic, and optional red pepper flakes, cooking until fragrant, about 30 seconds. Then pour in your sauce mix and simmer over medium heat, stirring frequently, until the sauce thickens up nicely-usually around 3 to 4 minutes.

Step 5: Toss Chicken with Sauce and Serve

Finally, add your crispy chicken into the wok and toss it well to coat every piece in that beautiful orange glaze. Garnish with sliced green onions and fresh orange slices for color and extra zing. Serve hot over steamed rice and watch your family go crazy for this homemade favorite.

How to Serve Orange Chicken Recipe

Garnishes

I always finish this Orange Chicken Recipe with sliced green onions for a fresh bite and bright orange slices for a lovely citrus pop. It s a simple touch that makes the dish feel restaurant-worthy and gives you a hint of extra freshness with each bite.

Side Dishes

Steamed jasmine or basmati rice is my go-to side, soaking up every bit of that luscious sauce. I also like to serve it with quick stir-fried veggies like broccoli or snap peas for some green crunch and color contrast on the plate.

Creative Ways to Present

For special occasions, I ve served this orange chicken over a bed of fried rice with toasted sesame seeds sprinkled on top, and a side of pickled cucumbers to add a refreshing tang. You can also present it family-style in a big platter garnished with fresh herbs and orange twists to impress your guests.

Make Ahead and Storage

Storing Leftovers

I store leftover orange chicken in an airtight container in the fridge, where it keeps well for about 3 to 4 days. Just make sure to drain any excess sauce so the chicken doesn’t get soggy while storing.

Freezing

I’ve frozen cooked orange chicken before by laying the fried pieces out on a baking sheet to flash freeze, then transferring to freezer bags with sauce separate. This way, it thaws and reheats with better texture and flavor retention.

Reheating

To reheat, I gently warm the sauce in a skillet then add the chicken pieces, tossing to coat and crisp up slightly. Avoid microwaving as it tends to make the chicken soggy and less appetizing.

FAQs

Final Thoughts

This Orange Chicken Recipe has become a staple in my kitchen because it s just so reliable and delicious every time. I love surprising my family with a homemade takeout favorite that tastes just as good-if not better-than what you get from a restaurant. If you re new to making orange chicken at home, I promise this recipe will help you nail it and have everyone asking for seconds. Give it a try-you won t regret it!

Orange Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 55 reviews

• Author: Lauren
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Frying
• Cuisine: Chinese-American

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Description

This classic Orange Chicken recipe features tender bite-sized chicken thighs perfectly fried to a crispy golden finish and coated in a tangy, sweet, and slightly spicy orange sauce. The vibrant sauce, made with fresh orange zest, juice, soy sauce, and a touch of ginger and garlic, creates a mouthwatering balance of flavors. Garnished with sliced green onions and fresh orange slices, this dish is perfect served over steamed rice for a satisfying homemade takeout experience.

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Ingredients

Units USM Scale 1x2x3x

Chicken and Batter

• Canola Oil (for frying, amount as needed)
• 2 tsp sesame oil
• 1 egg
• 1/3 cup corn starch
• 3 tbsp soy sauce
• 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces

Sauce

• 1 1/2 tsp fresh orange zest
• 2 tbsp fresh orange juice
• 3 tbsp soy sauce
• 3 tbsp water
• 1/3 cup sugar
• 1/3 cup rice wine vinegar or dry sherry
• 1/3 cup chicken broth
• 2 tbsp corn starch
• 1 tsp canola oil
• 1 1/2 tsp minced ginger
• 3 cloves garlic, finely minced
• Pinch of red pepper flakes (optional)

Garnish

• Sliced green onions
• Orange slices

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Instructions

1. Heat the oil: Pour 1 to 2 inches of canola oil into a small deep fryer or a heavy-bottomed pot and heat it to 375°F (190°C). This temperature is optimal for frying the chicken pieces to achieve a crispy exterior.
2. Prepare the batter and chicken: In a large bowl, whisk together sesame oil, egg, 3 tablespoons soy sauce, and ⅓ cup corn starch to form a thin batter. Toss the bite-sized chicken pieces in this mixture and let them sit for a few minutes to allow the coating to adhere well.
3. Fry the chicken: Carefully fry the battered chicken pieces in batches in the hot oil until golden brown and cooked through. Remove and drain the fried chicken on paper towel-lined plates to remove excess oil.
4. Make the sauce mixture: In a mixing bowl, combine fresh orange zest, orange juice, soy sauce, water, sugar, rice wine vinegar or dry sherry, chicken broth, and 2 tablespoons corn starch. Stir well and set aside.
5. Sauté aromatics: Heat 1 teaspoon canola oil in a large wok or skillet over medium-high heat. Add minced ginger, garlic, and red pepper flakes (if using). Stir frequently until fragrant, about 30 seconds, being careful not to burn the garlic.
6. Cook the sauce: Pour the prepared sauce mixture into the wok and cook over medium heat, stirring occasionally, until the sauce thickens, about 3 to 4 minutes.
7. Combine chicken and sauce: Add the fried chicken pieces to the thickened sauce in the wok. Toss well to coat all pieces evenly with the orange sauce.
8. Garnish and serve: Remove from heat and garnish with sliced green onions and fresh orange slices. Serve immediately over hot steamed rice for a complete meal.

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Notes

• If you don’t have a deep fryer or heavy-bottomed pot, you can shallow fry the chicken in a skillet with a few tablespoons of canola oil, cooking until crispy and browned on all sides.
• Adjust the amount of red pepper flakes to your preferred spice level, or omit if you want a completely sweet flavor profile.
• Ensure the oil temperature is maintained at 375°F for optimal frying results; too low and the chicken will absorb oil, too high and it may burn.
• Use fresh orange juice and zest for the best bright citrus flavor in the sauce.

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Nutrition

• Serving Size: 1 serving (approx. 1/6 of recipe)
• Calories: 306
• Sugar: 12g
• Sodium: 771mg
• Fat: 9g
• Saturated Fat: 2g
• Unsaturated Fat: 5g
• Trans Fat: 0.03g
• Carbohydrates: 22g
• Fiber: 0.3g
• Protein: 32g
• Cholesterol: 171mg