If you’ve ever craved a dish that bursts with bright, tangy sweetness and crispy, satisfying crunch, then you’re going to love this Orange Chicken Recipe. It’s a dish that combines tender chicken pieces fried to perfection and drenched in a luscious, homemade orange sauce that perfectly balances sweet, savory, and a touch of heat. This recipe will quickly become your go-to whenever you want to impress your taste buds or your dinner guests with something deliciously different yet totally comforting.
Ingredients You’ll Need
Gathering the right ingredients for this Orange Chicken Recipe is easier than you might think. Each element here plays a crucial role—whether it’s building the sauce’s vibrant flavor, ensuring a perfect crispy texture, or maintaining that classic chicken juiciness.
- Orange juice: The base of our tangy sauce, providing fresh citrus sweetness.
- Sugar: Balances the tartness and adds that irresistible caramelized touch.
- Rice vinegar: Adds subtle acidity for a depth of flavor.
- Soy sauce: Brings savory umami that rounds out the sauce beautifully.
- Minced garlic: Infuses an aromatic warmth to the sauce.
- Red chili flakes: Give just enough heat to keep things exciting.
- Minced ginger: Adds a bright, slightly spicy note that complements the orange perfectly.
- Cornstarch: Used twice—once for thickening the sauce and once for creating the crispy coating on the chicken.
- All-purpose flour: Mixes with cornstarch to create that irresistible crunchy layer.
- Large eggs: Help the coating stick beautifully to the chicken.
- Boneless, skinless chicken breasts: The star ingredient, cut into bite-sized pieces for easy frying and eating.
- Vegetable oil: For frying the chicken to golden crisp perfection.
- Green onions (optional): Fresh garnish that adds color and mild onion flavor.
- Cooked rice: The perfect, simple side to soak up that incredible sauce.
How to Make Orange Chicken Recipe
Step 1: Make the Orange Sauce
Start by combining your orange juice, sugar, rice vinegar, soy sauce, garlic, chili flakes, and ginger in a medium saucepan. Cooking this mixture over medium-high heat helps the flavors meld together, while the sugar gently dissolves, creating that signature bright and flavorful sauce that defines this Orange Chicken Recipe.
Step 2: Thicken the Sauce
Next, whisk together a cornstarch and water slurry and stir it into your simmering sauce. This step is where the magic happens because as the sauce thickens, it transforms from a thin glaze into a luscious coat that will cling beautifully to the crispy chicken pieces.
Step 3: Prepare the Coating Mixture
In a shallow dish, mix the remaining cornstarch with all-purpose flour. This combo ensures your chicken’s coating will be perfectly crispy yet light, offering that delightful crunch with every bite you take.
Step 4: Coat the Chicken
Dip each chicken piece into the whisked eggs then dredge them in the flour and cornstarch blend. This two-step coating seals in moisture and provides the base for that golden crust. Be generous but gentle—every piece deserves a good coat.
Step 5: Fry the Chicken
Heat vegetable oil in a skillet to about 350°F (around 177°C). Fry the chicken in batches, making sure not to overcrowd the pan, until all pieces turn a gorgeous golden brown and feel crispy to the touch. Lay the fried chicken on paper towels to drain any excess oil and maintain crispiness.
Step 6: Combine Chicken and Sauce
Return the fried chicken to the skillet over low heat. Pour your thickened orange sauce over it and gently toss to ensure every morsel is coated in that vibrant glaze. Heating it for about eight minutes allows the flavors to meld perfectly without losing any crunch.
Step 7: Serve
Dish the saucy chicken atop a bed of steaming white rice. The rice acts as a neutral canvas, soaking up all those citrusy, savory flavors from the sauce. Sprinkle with sliced green onions for a fresh pop of color and mild onion crunch, if you like.
How to Serve Orange Chicken Recipe
Garnishes
Green onions are a simple yet essential garnish for this Orange Chicken Recipe. Their fresh, slightly sharp flavor balances the sweetness and richness of the sauce. You can also add a sprinkle of toasted sesame seeds for a nutty crunch or thin slices of fresh chili for extra heat.
Side Dishes
Besides fluffy white rice, steamed broccoli or snap peas pair wonderfully. The crisp vegetables add contrasting textures and bring vibrant color to your plate. For a more indulgent meal, try serving with fried rice or garlic noodles to soak up every last bit of that tangy orange sauce.
Creative Ways to Present
Want to impress your guests? Try serving the chicken on a platter with orange zest curls sprinkled atop for a burst of aroma. Or, for a casual meal, pile it into lettuce wraps topped with shredded carrots and chopped peanuts, giving you a fun handheld option that’s light and full of textures.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover Orange Chicken Recipe in an airtight container in the refrigerator for up to three days. To maintain the best texture, store the chicken and the sauce separately if possible. This way, the chicken stays crispier when reheated.
Freezing
If you want to freeze it, lay the fried chicken pieces on a baking sheet to freeze individually first, then transfer to a freezer-safe bag. The sauce freezes well separately in a sealed container. Frozen chicken can last up to two months, making this dish a great make-ahead option.
Reheating
To reheat, thaw in the fridge overnight if frozen. For best results, warm the chicken in a hot oven or air fryer to revive crispiness, then gently heat the sauce on the stove and toss chicken in before serving. Microwaving works but may soften the coating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer a juicier, more flavorful alternative, though they may take a bit longer to cook through. Just make sure to cut them into similar-sized pieces for even frying.
Is it possible to make this recipe gluten-free?
For a gluten-free version, substitute soy sauce with tamari or a gluten-free soy sauce alternative, and use a gluten-free flour blend in place of all-purpose flour. Cornstarch is naturally gluten-free, so you’re already halfway there!
How spicy is this Orange Chicken Recipe?
The recipe uses red chili flakes sparingly, adding just a mild heat that complements the sweet and tangy flavors. You can easily adjust the amount based on your spice preference.
Can I prepare the sauce in advance?
Yes! The sauce can be made a day ahead and refrigerated. Reheat gently before tossing with the freshly fried chicken to save time on busy nights.
What’s the best oil for frying chicken?
Vegetable oil works perfectly due to its high smoke point and neutral flavor. Other good options include peanut or canola oil, which also handle high heat well and keep the chicken crispy.
Final Thoughts
This Orange Chicken Recipe is such a joyful dish to make and even more rewarding to eat. It brilliantly combines fresh, bright flavors with the comfort of crispy, tender chicken, making it an absolute crowd-pleaser every time. I wholeheartedly encourage you to try it soon—you might just find yourself making it again and again!
Print
Orange Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 4 to 4.5 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
Description
This Orange Chicken recipe delivers crispy, golden-brown chicken pieces coated in a tangy, sweet, and slightly spicy homemade orange sauce made from fresh orange juice, soy sauce, and chili flakes. Perfectly paired with steamed rice and garnished with green onions, this dish offers a delightful balance of flavors and textures for a satisfying meal.
Ingredients
Sauce Ingredients
- 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
- 3 tablespoons cornstarch (for slurry)
- 3 tablespoons water (for slurry)
Chicken Coating
- 6 tablespoons cornstarch (divided from the total 9 tablespoons)
- â…“ cup all-purpose flour
- 2 large eggs, whisked
- 3 boneless, skinless chicken breasts, cut into small pieces
For Frying and Serving
- Vegetable oil, for frying
- 2 green onions, sliced (optional garnish)
- Cooked rice, for serving
Instructions
- Prepare the 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 to blend the flavors.
- Thicken the Sauce: In a small bowl, whisk together 3 tablespoons cornstarch and 3 tablespoons water to form a slurry. Gradually add this slurry into the simmering sauce while whisking continuously. Cook until the sauce thickens, about 5 minutes. Remove from heat and set aside.
- Prepare the Coating Mix: In a shallow dish, mix the remaining 6 tablespoons of cornstarch with the all-purpose flour thoroughly to create the dry coating for the chicken.
- Coat the Chicken: Dip the chicken pieces into the whisked eggs, ensuring each piece is fully coated, then dredge them in the cornstarch and flour mixture, pressing lightly to adhere the coating evenly.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat to 350°F (177°C). Fry the coated chicken pieces in batches, avoiding overcrowding, until they are golden brown and crispy. Drain the fried chicken on paper towels to remove excess oil.
- Combine Chicken and Sauce: Return the fried chicken to the skillet over low heat. Pour the thickened orange sauce over the chicken and toss gently to coat all pieces. Heat through for about 8 minutes to allow the flavors to meld.
- Serve: Serve the orange chicken hot over cooked rice, garnished with sliced green onions if desired for a fresh, crisp contrast.
Notes
- The oil temperature should be maintained around 350°F to ensure crispy chicken without excessive oil absorption.
- The sauce thickening process is important for the glaze to properly adhere to the chicken.
- Adjust red chili flakes to taste if you prefer less or more heat in the sauce.
- Cut chicken into small uniform pieces to ensure even cooking.
- Use fresh orange juice for the best flavor impact.
- Green onions as garnish add color and mild onion flavor but are optional.
