If you have ever craved that perfect balance of sweet, tangy, and crispy goodness, then this Orange Chicken Recipe is exactly what you need in your life. It brings that beloved takeout classic right into your own kitchen with a homemade orange sauce that’s bursting with flavor, tender yet crispy chicken bites, and just the right hint of zest and spice that makes every bite unforgettable. Whether you’re cooking for family, friends, or just treating yourself, this dish delivers that comforting, vibrant taste that warms your heart and excites your palate all at the same time.
Ingredients You’ll Need
The magic of this Orange Chicken Recipe starts with a handful of simple ingredients that each play a crucial role. From the chicken that provides hearty protein to the fresh orange juice that infuses brightness, every component is essential in building that luscious combination of textures and flavors.
- Boneless, skinless chicken (1 1/2 pounds): Choose breast or thighs, cut into 1-inch cubes for the ideal bite-sized crispness.
- Cornstarch (1/2 cup): Creates the perfect crispy coating to give the chicken that desirable crunch.
- Eggs (2, beaten): Help the cornstarch stick and add a nice light coating to the chicken.
- Vegetable oil for frying: Essential for frying to golden perfection and ensuring a crispy texture.
- Garlic (2 cloves, minced): Adds savory depth to the sauce with its aromatic punch.
- Fresh ginger (1 teaspoon, grated): Brings warmth and subtle spice to make the orange sauce sing.
- Red pepper flakes (1/2 teaspoon, optional): Adds a gentle kick for those who like a touch of heat.
- Orange juice (3/4 cup, fresh or bottled): The star ingredient that brightens the sauce with citrusy sweetness.
- Soy sauce (1/4 cup): Provides savory umami balance, enhancing the flavors.
- Sugar (1/3 cup): Sweetens the sauce perfectly without overpowering.
- Rice vinegar (1 tablespoon): Adds mild acidity for a well-rounded sauce.
- Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water): Thickens the sauce to a glossy finish that clings beautifully to the chicken.
- Orange zest (from 1 orange, optional): Intensifies the fresh citrus aroma and taste.
How to Make Orange Chicken Recipe
Step 1: Prepare the Chicken
Start by patting your chicken pieces dry—this step is key to achieving crispiness. Next, coat each piece by first dipping into cornstarch and then into the beaten eggs, creating a light crust. Setting them aside on a plate allows you to focus on frying efficiently.
Step 2: Fry the Chicken
Heat about half an inch of vegetable oil in a large skillet over medium heat—hot enough to sizzle but not smoke. Fry the chicken in batches, turning occasionally so each side crisps up beautifully and cooks through, about 5 to 6 minutes per batch. Drain the fried chicken on paper towels for that ideal crunchy bite.
Step 3: Make the Orange Sauce
In a clean skillet, heat one tablespoon of vegetable oil over medium heat and sauté minced garlic, grated ginger, and optional red pepper flakes for just 30 seconds until fragrant. Pour in the orange juice, soy sauce, sugar, rice vinegar, and orange zest, then bring to a gentle simmer. Stir in the cornstarch slurry to thicken the sauce within a couple of minutes until it reaches a glossy, luscious consistency.
Step 4: Combine Chicken and Sauce
Toss the fried chicken pieces into the skillet with your freshly made orange sauce. Stir well to coat every crispy bite with that irresistible glaze, cooking it all together for 2 to 3 minutes so the flavors meld and the chicken is heated through perfectly.
How to Serve Orange Chicken Recipe
Garnishes
Enhance your finished Orange Chicken Recipe by sprinkling chopped green onions or toasted sesame seeds on top. These simple garnishes not only add a pop of color but contribute extra layers of texture and a subtle nutty aroma that rounds out the dish wonderfully.
Side Dishes
This dish is a star on its own but pairs effortlessly with fluffy steamed rice, which soaks up the delicious sauce perfectly. For added freshness and crunch, steamed broccoli or vibrant snap peas are fantastic companions, balancing the sweet and tangy flavors with a healthy green touch.
Creative Ways to Present
Feeling playful? Serve your orange chicken over a bed of fried rice or even tossed into noodles for a different twist. For dinner parties, present it in individual mini bowls garnished with thin orange slices and fresh herbs like cilantro to elevate the visual and flavor experience.
Make Ahead and Storage
Storing Leftovers
After enjoying your Orange Chicken Recipe, store any leftovers in an airtight container in the refrigerator. They will remain tasty and safe to eat for up to 3 days, allowing you to savor every bit without worry.
Freezing
If you want to keep your orange chicken on hand for longer, freezing is an option. Place the cooked chicken and sauce separately in freezer-safe containers or bags to maintain texture—this way, you can enjoy it fresh-tasting for up to 2 months.
Reheating
Reheat leftovers gently in a skillet over medium-low heat to keep the chicken crispier than using a microwave. Stir occasionally and add a splash of water if the sauce thickens too much during reheating, restoring that perfect saucy consistency.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs work wonderfully in this Orange Chicken Recipe because they stay juicy and tender while still getting that crispy coating. It’s really a personal preference and either cuts make a delicious meal.
Is it possible to bake or air fry instead of deep-frying?
Yes, for a lighter but still crispy option, you can air fry or bake the chicken pieces after coating. Just adjust cooking times accordingly to ensure they’re cooked through and have that nice golden crust.
Can I substitute the orange juice with something else?
Fresh orange juice is ideal for bright flavor, but if unavailable, bottled orange juice works fine. Avoid flavored or pulpy juices to maintain the authentic taste of the sauce in your Orange Chicken Recipe.
How do I adjust the spiciness?
If you love heat, increase the red pepper flakes slightly or add a dash of chili sauce. To keep it mild, simply omit the flakes and enjoy the rich, sweet, and citrusy notes without spice.
What’s the best way to serve orange chicken for a crowd?
Serve the chicken buffet-style with various sides like steamed veggies, rice, and noodles, allowing guests to customize their plates. Make extra sauce to keep the dish saucy and delicious throughout the gathering.
Final Thoughts
This Orange Chicken Recipe has become a beloved favorite for good reason—it’s everything you want from a cozy, flavorful meal that feels special yet easy enough to whip up any night. I can’t wait for you to try it out and make it your own, sharing the joy of perfectly crispy chicken smothered in that vibrant, tangy orange sauce. Trust me, once you do, it’ll be a recipe you return to again and again.
Print
Orange Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Asian-Inspired
- Diet: Kid-Friendly
Description
This crispy Orange Chicken recipe features tender chicken pieces coated in a crunchy cornstarch batter and smothered in a tangy, sweet, and savory homemade orange sauce. Perfect for recreating the classic Chinese takeout favorite at home, it’s an easy stovetop dish that delivers bold flavors and a delightful texture. Serve it over rice and garnish with green onions or sesame seeds for a complete, crowd-pleasing meal.
Ingredients
Chicken
- 1 1/2 pounds boneless, skinless chicken breast or thighs, cut into 1-inch cubes
- 1/2 cup cornstarch
- 2 eggs, beaten
- Vegetable oil for frying (about 1/2 inch deep)
Orange Sauce
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes (optional)
- 3/4 cup orange juice (fresh or bottled)
- 1/4 cup soy sauce
- 1/3 cup sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Zest of 1 orange (optional)
Instructions
- Prepare the chicken: Pat the chicken pieces dry using paper towels to remove excess moisture. Place the cornstarch in a shallow bowl and the beaten eggs in another. Dip each chicken cube first into cornstarch, coating it thoroughly, then into the beaten eggs. Set the coated chicken pieces aside on a plate.
- Fry the chicken: Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. When hot, fry the chicken pieces in batches, turning occasionally, until each piece is golden brown and cooked through, about 5 to 6 minutes per batch. Use a slotted spoon to transfer the fried chicken to a plate lined with paper towels to drain excess oil.
- Make the orange sauce: In a clean skillet, heat 1 tablespoon vegetable oil over medium heat. Add the minced garlic, grated ginger, and red pepper flakes if using, and sauté for about 30 seconds until fragrant. Pour in the orange juice, soy sauce, sugar, rice vinegar, and orange zest. Bring the mixture to a simmer.
- Thicken the sauce: Stir in the cornstarch slurry gradually into the simmering sauce, stirring constantly. Allow the sauce to cook for 1 to 2 minutes until it thickens to a glossy consistency.
- Combine chicken and sauce: Add the fried chicken pieces back into the skillet with the sauce. Toss well to ensure every piece is evenly coated. Cook for an additional 2 to 3 minutes to heat everything through and meld the flavors.
- Serve: Transfer the saucy orange chicken to serving plates. Serve immediately over steamed rice and garnish with chopped green onions or sesame seeds if desired for extra flavor and visual appeal.
Notes
- For a lighter version, you can air fry or bake the chicken instead of frying.
- Using fresh orange juice and zest enhances the tangy flavor of the sauce.
- This dish pairs wonderfully with steamed broccoli or snap peas for a well-rounded meal.
