Orange Chicken Recipe
This classic Orange Chicken recipe features crispy battered chicken pieces coated in a tangy, sweet, and slightly spicy orange sauce. Perfectly fried to golden perfection and finished with a flavorful sauce made from fresh orange juice, soy sauce, and brown sugar, this dish is a delicious balance of savory and citrusy flavors. Garnished with sesame seeds and green onions, it’s a restaurant-style favorite you can easily make at home.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
Ingredients
Scale
Chicken
- 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)
Sauce
- 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)
Garnishes (optional)
- Sesame seeds
- Green onions, chopped
- Red pepper flakes
Instructions
- Prepare the chicken: Cut the chicken into 1-inch cubes. In a medium bowl, combine the flour, cornstarch, salt, and black pepper. Whisk in the egg, 1 tablespoon vegetable oil, and water until you get a smooth batter.
- Coat and chill: Add the chicken cubes to the batter, ensuring each piece is thoroughly coated. Cover the bowl and chill in the refrigerator for 30 minutes (or at least 10 minutes if short on time) to let the batter set.
- Heat oil for frying: In a medium saucepan or deep fryer, add about 2 inches of vegetable oil and heat it to 350°F (177°C). Prepare a plate lined with paper towels for draining the fried chicken.
- Fry the chicken: Working in batches of 10-15 pieces to avoid overcrowding, fry the battered chicken for 2-3 minutes until golden brown, flipping halfway through using a slotted spoon for even cooking. Remove the fried chicken to the paper towel-lined plate and keep warm, covering with foil.
- Make the orange sauce: In a medium saucepan, combine the fresh orange juice and zest, soy sauce, vinegar, brown sugar, and minced garlic. Bring the mixture to a low boil over medium heat. Taste and adjust the balance of sweetness, saltiness, and acidity to your liking.
- Thicken the sauce: Stir the cornstarch slurry to recombine, then slowly pour it into the simmering sauce while continuously stirring. Cook until the sauce thickens enough to coat the back of a spoon, which takes from 30 seconds up to a few minutes.
- Combine chicken and sauce: Add the fried chicken pieces into the sauce and toss well to coat each piece thoroughly with the orange glaze.
- Garnish and serve: Sprinkle with optional sesame seeds, chopped green onions, and red pepper flakes before serving immediately for the best texture and flavor.
Notes
- Chicken thighs are preferred for juiciness and flavor, but chicken breasts can be used; watch carefully to prevent drying out.
- Maintain the oil temperature at 350°F to ensure crispy chicken without greasiness or undercooking.
- Avoid overcrowding the pot/fryer to keep the oil temperature stable and the chicken crispy.
- This dish can be prepared a day ahead and reheated in the microwave, making it convenient for meal prep.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour and use gluten-free soy sauce or coconut aminos.
Keywords: orange chicken, fried chicken, homemade orange chicken, sweet and tangy chicken, Chinese-American recipe
Find it online: https://bakedbylisa.com/orange-chicken-recipe/
