Name: Orange Chicken Recipe
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Cuisine: Chinese-American
Ingredients: 1 pound boneless skinless chicken thighs (about 6 thighs) or 3 chicken breasts; 1 1/2 cups all-purpose flour; 1/2 cup cornstarch; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 large egg; 1 1/4 cups water; 1 tablespoon vegetable oil (canola, sunflower, etc.); Vegetable oil for frying (amount depends on pan size); 1 large orange (juice and zest); 2 tablespoons soy sauce; 1/4 cup rice vinegar or white vinegar; 1/2 cup packed brown sugar; 2 large garlic cloves, minced (or 1 teaspoon garlic powder); 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry); Sesame seeds; Green onions, chopped; Red pepper flakes

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Introduction

Orange Chicken is a beloved dish featuring crispy fried chicken coated in a tangy, sweet, and savory orange sauce. This homemade version is easy to prepare and delivers restaurant-quality flavor that will please the whole family.

A white bowl filled with a base layer of soft white rice, topped with a thick layer of golden-brown crispy fried chicken pieces coated in a shiny, sticky orange glaze, creating a glossy texture. On top of the chicken, there are two bright orange slices placed for garnish, adding a fresh citrus contrast to the rich sauce. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless skinless chicken thighs (about 6 thighs) or 3 chicken breasts*
1 ½ cups all-purpose flour
½ cup cornstarch
½ teaspoon salt
¼ teaspoon black pepper
1 large egg
1 ¼ cups water
1 tablespoon vegetable oil (such as canola or sunflower)
Vegetable oil, for frying (amount depends on pan size)
1 large orange (juice and zest)
2 tablespoons soy sauce
¼ cup rice vinegar or white vinegar
½ cup packed brown sugar
2 large garlic cloves, minced or 1 teaspoon garlic powder
1 tablespoon cornstarch mixed with 1 tablespoon water (for slurry)
Optional garnishes: sesame seeds, chopped green onions, red pepper flakes

Instructions

Step 1: Cut the chicken into 1-inch cubes.
Step 2: In a medium bowl, combine flour, cornstarch, salt, and pepper. Add the egg, 1 tablespoon vegetable oil, and water, whisking until smooth.
Step 3: Add the chicken cubes to the batter and mix until fully coated. Cover and chill in the refrigerator for 30 minutes (or 10 minutes if in a hurry).
Step 4: Heat 2 inches of vegetable oil in a deep saucepan or deep fryer to 350°F (177°C). Prepare a plate lined with paper towels for draining.
Step 5: Fry the chicken in batches of 10-15 pieces, shaking off excess batter if needed. Fry for 2-3 minutes until golden, turning halfway through for even browning. Remove and keep warm under foil.
Step 6: In a medium saucepan, combine orange juice and zest, soy sauce, vinegar, brown sugar, and garlic. Bring to a low boil over medium heat, then adjust seasoning as desired.
Step 7: Stir the cornstarch slurry into the sauce. Cook while stirring until the sauce thickens and coats the back of a spoon.
Step 8: Add the fried chicken to the sauce and toss to coat thoroughly.
Step 9: Garnish with sesame seeds, green onions, and red pepper flakes if desired. Serve immediately.

Tips & Variations

Use chicken thighs for juicier, more flavorful meat; breasts will work but may dry out more easily.
Maintain oil temperature at 350°F for crispy chicken—too low and it becomes greasy; too high and it browns too quickly without cooking through.
For a gluten-free version, substitute gluten-free flour and use gluten-free soy sauce or coconut aminos.
You can make the dish a day ahead and reheat in the microwave; it’s also great for meal prep.

Storage

Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a skillet over medium heat to maintain crispiness. Avoid reheating for too long to prevent dryness.

How to Serve

The image shows a close-up of a dish with three main layers. The bottom layer is white rice with a soft texture and slightly sticky grains filling the base. The middle layer consists of crispy, golden-brown fried chicken pieces coated in a thick, shiny orange sauce that looks sticky and glossy. Small white sesame seeds are sprinkled on the chicken for extra texture and color contrast. The top layer features a few slices of bright orange wedges placed among the chicken pieces, adding a fresh and juicy look. The whole dish is served in a white bowl, placed on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used, but they tend to dry out more quickly. Watch them carefully while frying to avoid overcooking.

How do I keep the chicken crispy after adding the sauce?

The sauce thickens and coats the chicken, so some softness is normal. To keep chicken crispier, add sauce just before serving and avoid letting it sit too long.