Orange Chicken

Why You’ll Love This Recipe

I absolutely love making Orange Chicken because it’s the perfect balance of sweet, tangy, and savory flavors. The crispy, golden-brown chicken is coated in a luscious, zesty orange sauce that’s bursting with citrusy goodness. It’s an easy and quick recipe that tastes just like the popular restaurant version but can be made right at home! The sauce is rich, glossy, and perfectly sticky, and it pairs wonderfully with rice, making it a satisfying dish for lunch or dinner. Once you try it, I’m sure it’ll become a go-to favorite in your kitchen.

Ingredients

For the Chicken:

• 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 1/2 cup all-purpose flour

• 1/4 cup cornstarch

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 2 large eggs, beaten

• 1/4 cup vegetable oil (for frying)

For the Orange Sauce:

• 1 cup fresh orange juice (about 2-3 oranges)

• Zest of 1 orange

• 1/4 cup soy sauce

• 1/4 cup rice vinegar or white vinegar

• 1/4 cup granulated sugar

• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon ginger powder (or 1 tablespoon fresh ginger, minced)

• 1 tablespoon sesame oil

• 1 tablespoon chili flakes (optional, for heat)

For Garnish:

• Green onions, sliced (optional)

• Sesame seeds (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chicken:

1. Coat the Chicken: In a shallow bowl, whisk together the flour, cornstarch, salt, and pepper. Dip each piece of chicken into the beaten eggs, then coat it in the flour mixture, pressing lightly to ensure it’s well coated.

2. Fry the Chicken: Heat the vegetable oil in a large pan or skillet over medium-high heat. Fry the chicken pieces in batches for about 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the oil and drain on paper towels.

Make the Orange Sauce:

3. Combine Sauce Ingredients: In a saucepan, combine the orange juice, orange zest, soy sauce, rice vinegar, sugar, garlic powder, and ginger. Bring to a simmer over medium heat, stirring occasionally.

4. Thicken the Sauce: Once the sauce has come to a simmer, whisk in the cornstarch-water mixture. Stir continuously until the sauce thickens, about 2-3 minutes. If you want the sauce to be a bit spicier, add chili flakes at this point.

5. Add the Sesame Oil: Once thickened, stir in the sesame oil for added flavor and richness. Let the sauce simmer for another minute, then remove from heat.

Combine the Chicken and Sauce:

6. Coat the Chicken: Add the crispy chicken pieces to the saucepan with the orange sauce, tossing them to coat evenly in the sauce. Let it simmer together for an extra minute so the chicken can absorb the flavor.

Serve:

7. Garnish and Serve: Transfer the orange chicken to a serving dish and garnish with sliced green onions and sesame seeds, if desired. Serve immediately over steamed rice or with vegetables.

Servings and Timing

This recipe serves 4. Prep time is about 15 minutes, and cooking time is around 20 minutes, so you’ll have a delicious, flavorful meal ready in about 35 minutes.

Variations

If I want to switch things up, I sometimes add vegetables like bell peppers, carrots, or broccoli to the pan when combining the chicken and sauce. For a healthier version, you can bake the chicken instead of frying it to reduce the oil.

Storage/Reheating

Leftover orange chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or reheat in a skillet over low heat until warmed through. The sauce may thicken after refrigeration, so you may need to add a little water to loosen it up.

FAQs

Can I use chicken thighs instead of breasts?

Yes! Chicken thighs are a great choice for orange chicken since they’re juicy and flavorful. Just cut them into bite-sized pieces and follow the same cooking process.

Can I make this dish gluten-free?

Yes, you can make this recipe gluten-free by using gluten-free soy sauce (tamari) and a gluten-free flour blend in place of regular all-purpose flour.

Can I use bottled orange juice?

Fresh orange juice gives the sauce a brighter and more natural flavor, but if you’re in a pinch, you can use bottled juice. Just make sure it’s 100% pure orange juice without added sugar.

How can I make the sauce spicier?

If you like your orange chicken on the spicy side, you can add more chili flakes to the sauce, or even a small amount of sriracha sauce for some extra heat.

Can I make this dish ahead of time?

While the chicken is best served fresh for maximum crispiness, you can prepare the sauce ahead of time and store it in the refrigerator. When ready to serve, reheat the sauce, cook the chicken, and combine them.

Conclusion

Orange Chicken is a delicious and satisfying dish that’s bursting with fresh, tangy citrus flavors and rich, savory sauce. The crispy chicken coated in a sticky, sweet-and-sour orange glaze is the perfect combination of textures and flavors. Whether you’re making it for a family dinner or a special occasion, this recipe is sure to become a favorite. Quick, easy, and totally irresistible—give this homemade version a try, and you’ll be skipping takeout for good!

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