introduction
This orange chicken recipe gives you sweet and bright sauce with crisp chicken. It uses fresh orange juice and a light batter to make crunchy pieces. For a different cook method, see roasted orange chicken recipe for one slow roast idea.
why make this recipe
You make this recipe for a fast weeknight meal that feels like takeout. The sauce uses simple store items and fresh orange for a clean taste. It feeds a family and pairs well with rice or greens. If you want a very simple orange chicken, try the 3-ingredient orange chicken for a quick change.
how to make Orange Chicken Recipe
Work in clear steps. Cut the chicken and dry it. Mix the egg and the flour mix. Coat each piece. Fry twice for the best crisp. Make the sauce in a pan and stir in a cornstarch slurry. Toss the hot chicken in the warm sauce so the pieces stay crisp and shiny. If you like bold chicken sauces, you might also enjoy the crockpot garlic parmesan chicken pasta as another main dish idea.
Ingredients :
- 1½ lb Boneless chicken thighs or breasts (- Cut into 1″ pieces)
- ½ cup Cornstarch (- For coating)
- ½ cup All-purpose flour (- For coating)
- 2 large Eggs (- Beaten)
- 1 tsp Salt (- Divided)
- ½ tsp Black pepper (- Divided)
- 4 cups Vegetable oil (- For frying)
- 1 cup Fresh orange juice (- About 2 medium oranges)
- 1 tbsp Orange zest (- Finely grated)
- ¼ cup Soy sauce
- 2 tbsp Rice vinegar (- Plus extra 1 tbsp for finishing)
- ¼ cup Brown sugar (- Packed)
- 2 cloves Garlic (- Minced)
- 1 tsp Fresh ginger (- Grated)
- ¼ tsp Red pepper flakes (- Adjust to taste)
- 1 tbsp Cornstarch (- For slurry)
- 2 tbsp Water (- For slurry)
- Orange slices (- For garnish)
- 2 stalks Green onions Sliced (- for garnish)
- 1 tsp Sesame seeds (- For garnish)
Directions :
Cut chicken into 1″ pieces, pat dry, season with salt and pepper.
Whisk eggs; mix cornstarch, flour, salt, and pepper; dip chicken in egg then flour mix, rest 5 min.
Heat oil to 350 °F; fry chicken in batches until light golden (3–4 min), rest 5 min, then refry 2 min until deeply crispy.
Simmer orange juice, zest, soy sauce, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes; add cornstarch slurry.
Toss chicken in warm sauce; garnish with orange slices, green onions, sesame seeds; serve over rice.
how to serve Orange Chicken Recipe
Serve this orange chicken over white or brown rice. You can also serve it with steamed broccoli or snap peas. Add a few orange slices and green onions on top for color. For a pasta side, see the marry me chicken pasta for a rich, creamy option.
how to store Orange Chicken Recipe
Let the chicken cool to room temp for no more than two hours. Put in an airtight bag or container. Keep in the fridge for up to 3 days. Reheat in an oven or air fryer to keep the crunch. Do not leave it out all night.
tips to make Orange Chicken Recipe
Dry the chicken well before you coat it so the mix sticks. Fry in small batches so the oil stays hot. Rest the fried chicken a little before the second fry for more crunch. Use fresh orange juice and zest for the best taste. For another crunchy chicken idea, try the crack chicken tenders for a change.
variation (if any)
Make it less sweet by cutting the brown sugar by half. Add more red pepper flakes for heat. Bake the chicken at 425 °F for 15–20 minutes if you do not want to fry. Add bell peppers and snap peas to the sauce for more veg.
FAQs
Q: Can I use chicken breast instead of thigh?
A: Yes. Cut the breast to 1″ pieces and watch the fry time so it does not dry out.
Q: How do I keep the chicken crisp after I add sauce?
A: Toss the chicken in just enough warm sauce to coat it. Serve right away. Reheat in an air fryer to bring back crisp.
Q: Can I make the sauce ahead?
A: Yes. Make the sauce and cool it. Reheat and toss with hot fried chicken when ready to eat.
Q: Can I air fry the chicken?
A: Yes. Coat and spray with a little oil. Air fry at 400 °F for about 10–12 minutes, flip once.
Q: Is there a gluten free option?
A: Use a gluten free flour and cornstarch. Use tamari instead of soy sauce.
Orange Chicken
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: None
Description
A delicious orange chicken recipe featuring crispy chicken pieces coated in a sweet and tangy orange sauce.
Ingredients
- 1½ lb Boneless chicken thighs or breasts, cut into 1″ pieces
- ½ cup Cornstarch, for coating
- ½ cup All-purpose flour, for coating
- 2 large Eggs, beaten
- 1 tsp Salt, divided
- ½ tsp Black pepper, divided
- 4 cups Vegetable oil, for frying
- 1 cup Fresh orange juice (about 2 medium oranges)
- 1 tbsp Orange zest, finely grated
- ¼ cup Soy sauce
- 2 tbsp Rice vinegar (plus extra 1 tbsp for finishing)
- ¼ cup Brown sugar, packed
- 2 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- ¼ tsp Red pepper flakes, adjust to taste
- 1 tbsp Cornstarch, for slurry
- 2 tbsp Water, for slurry
- Orange slices, for garnish
- 2 stalks Green onions, sliced for garnish
- 1 tsp Sesame seeds, for garnish
Instructions
- Cut chicken into 1″ pieces, pat dry, season with salt and pepper.
- Whisk eggs; mix cornstarch, flour, salt, and pepper; dip chicken in egg then flour mix, rest 5 min.
- Heat oil to 350°F; fry chicken in batches until light golden (3–4 min), rest 5 min, then refry 2 min until deeply crispy.
- Simmer orange juice, zest, soy sauce, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes; add cornstarch slurry.
- Toss chicken in warm sauce; garnish with orange slices, green onions, sesame seeds; serve over rice.
Notes
Dry the chicken well before coating for better adhesion. Fry in small batches to maintain oil temperature. Use fresh orange juice and zest for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
