Homemade Orange Chicken Recipe

Orange Chicken is a beloved dish that combines crispy chicken pieces with a sweet, tangy, and slightly spicy orange sauce. A staple at many Chinese-American restaurants, this dish brings bold flavors and delightful textures together in a way that makes every bite irresistible. Instead of relying on takeout, why not make a homemade version that’s healthier, customizable, and just as delicious?

This recipe will guide you through creating restaurant-style orange chicken right in your kitchen. With step-by-step instructions, helpful tips, and mouthwatering variations, you’ll be ready to whip up this classic dish in no time.

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Season the Chicken: Place the chicken pieces in a large bowl and season generously with salt and pepper.
2. Coat the Chicken: In one shallow dish, mix the cornstarch and flour. In another, beat the eggs. Dip each chicken piece into the egg, then coat it in the flour mixture, shaking off any excess.
3. Heat the Oil: In a deep skillet or wok, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
4. Fry the Chicken: Fry the chicken in batches, making sure not to overcrowd the pan. Cook each batch for 5-6 minutes until golden brown and crispy. Drain on paper towels.

Step 2: Make the Orange Sauce

1. Prepare the Base: In a small saucepan, combine orange juice, orange zest, soy sauce, sugar, rice vinegar, and sesame oil. Stir until the sugar dissolves.
2. Cook the Sauce: Bring the mixture to a gentle simmer over medium heat. Add the minced ginger, garlic, and red pepper flakes. Cook for 3-4 minutes to allow the flavors to meld.
3. Thicken the Sauce: Slowly stir in the cornstarch slurry. Continue to cook until the sauce thickens and coats the back of a spoon, about 2-3 minutes.

Step 3: Combine Chicken and Sauce

1. Toss the Chicken: Place the fried chicken in a large bowl. Pour the orange sauce over the chicken and toss until every piece is coated evenly.
2. Heat Through: Optionally, transfer the chicken and sauce back to the skillet and heat gently for 1-2 minutes to ensure everything is warm.

Tips for Success

1. Use Fresh Ingredients

• Fresh orange juice and zest elevate the flavor of the sauce. Avoid bottled juice if possible.

2. Perfect the Coating

• Double-coating the chicken with egg and flour mixture creates a super crispy texture that holds up well to the sauce.

3. Control the Sweetness

• Adjust the sugar in the sauce to suit your taste. If you prefer a tangier profile, increase the rice vinegar slightly.

4. Maintain Oil Temperature

• Monitor the oil temperature while frying to ensure the chicken cooks evenly and stays crispy.

Variations

1. Spicy Orange Chicken

• Add extra red pepper flakes or a splash of sriracha to the sauce for a spicier kick.

2. Gluten-Free Orange Chicken

• Substitute cornstarch for the flour and use tamari instead of soy sauce to make this dish gluten-free.

3. Vegetable Additions

• Toss in sautéed broccoli, bell peppers, or snap peas for a colorful and nutritious twist.

4. Air Fryer Option

• For a lighter version, air fry the chicken at 400°F (200°C) for 12-15 minutes, flipping halfway through, before tossing it in the sauce.

Pairing Suggestions

• Side Dishes: Pair the orange chicken with steamed white rice, fried rice, or noodles for a hearty meal.
• Beverages: Serve with green tea, a citrusy mocktail, or even a light beer to complement the dish’s flavors.

Frequently Asked Questions

1. Can I use chicken breast instead of thighs?

Absolutely! Chicken breasts work just as well and are leaner than thighs.

2. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

3. Can I make the sauce ahead of time?

Yes, you can prepare the sauce up to 3 days in advance. Store it in a sealed container in the fridge and reheat before using.

4. Is this recipe freezer-friendly?

You can freeze the cooked chicken separately from the sauce for up to 2 months. Thaw both and reheat before serving.

5. What other proteins can I use?

This recipe works well with shrimp, tofu, or even pork as a substitute for chicken.

Conclusion

Homemade Orange Chicken is a crowd-pleaser that’s both satisfying and surprisingly simple to make. By following this recipe, you can enjoy a healthier, fresher version of a takeout classic with flavors that are customizable to your liking. Whether you’re cooking for a weeknight dinner or hosting a special occasion, this dish is sure to become a household favorite.

Yield: 4

Homemade Orange Chicken Recipe

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Orange Chicken is a beloved dish that combines crispy chicken pieces with a sweet, tangy, and slightly spicy orange sauce. A staple at many Chinese-American restaurants, this dish brings bold flavors and delightful textures together in a way that makes every bite irresistible. Instead of relying on takeout, why not make a homemade version that’s healthier, customizable, and just as delicious?

Prep Time 15 minutes

Cook Time 25 minutes

Ingredients

• For the Chicken:
• 1½ lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• ½ cup (65g) cornstarch
• ½ cup (65g) all-purpose flour
• 2 large eggs, beaten
• Vegetable oil for frying
• For the Orange Sauce:
• ¾ cup (180ml) orange juice (freshly squeezed preferred)
• ¼ cup (60ml) soy sauce
• 1/3 cup (80g) sugar
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
• Zest of 1 orange
• 2 garlic cloves, minced
• 1 tsp ginger, minced
• ½ tsp red pepper flakes (optional)
• For Garnish:
• Sliced green onions
• Sesame seeds

Instructions

1. Prepare the Chicken
   In a medium bowl, mix the cornstarch and flour. Dip each piece of chicken into the beaten eggs, then dredge in the flour mixture, ensuring each piece is well-coated.
   
2. Fry the Chicken
   Heat vegetable oil in a deep skillet or wok over medium-high heat until it reaches 350°F (175°C). Fry the chicken in batches, turning occasionally, for about 4–5 minutes, or until golden brown and cooked through. Remove and drain on a plate lined with paper towels.
   
3. Make the Orange Sauce
   In a small bowl, whisk together the orange juice, soy sauce, sugar, rice vinegar, sesame oil, and orange zest.
   Heat a large skillet or wok over medium heat. Add a small amount of oil, then sauté the garlic, ginger, and red pepper flakes (if using) for 1 minute until fragrant. Pour in the orange sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook for 2–3 minutes until the sauce thickens.
   
4. Combine Chicken and Sauce
   Add the fried chicken to the skillet, tossing to coat evenly in the orange sauce. Cook for 1–2 minutes to heat through.
   
5. Serve
   Transfer the orange chicken to a serving plate. Garnish with sliced green onions and sesame seeds. Serve immediately with steamed rice or noodles.

Notes

• Healthier Option: Bake the chicken at 400°F (200°C) for 20 minutes, flipping halfway, instead of frying.
• Adjust Sweetness: Reduce the sugar to ¼ cup for a less sweet sauce.
• Spice Level: Adjust the red pepper flakes to control the heat.