Name: Orange Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese-American
Ingredients: 1 pound boneless skinless chicken thighs (about 6 thighs) or 3 chicken breasts, cut into 1-inch cubes; 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 (quantity 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; Chopped green onions; Red pepper flakes

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Introduction

Orange Chicken is a delightful dish featuring crispy, tender chicken pieces coated in a tangy, sweet orange sauce. Perfect for a weeknight dinner or sharing with friends, this recipe brings restaurant-style flavor right into your kitchen.

In a white bowl, there is a base layer of fluffy white rice. On top of the rice, there is a thick layer of golden-brown crispy fried chicken pieces coated in a shiny, sticky orange glaze. Two bright orange slices with visible juicy segments sit on the chicken, adding a fresh and vibrant touch. The background shows 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 1/2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg
1 ¼ cups water
1 tablespoon vegetable oil (canola, sunflower, etc.)
Vegetable oil, for frying (amount depends on pan size)
Sauce:
Juice and zest of 1 large orange
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
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, vegetable oil, and water, whisking until the batter is smooth.
Step 3: Add the chicken cubes to the batter, making sure each piece is thoroughly coated. Cover and chill in the fridge for 30 minutes; if short on time, 10 minutes will suffice.
Step 4: Heat about 2 inches of vegetable oil in a medium saucepan or deep fryer to 350°F (177°C). Prepare a plate lined with paper towels for draining the fried chicken.
Step 5: Fry the marinated chicken in batches of 10–15 pieces. Shake off excess batter, then deep fry for 2–3 minutes until golden, turning halfway with a slotted spoon for even browning. Remove and keep warm covered with foil.
Step 6: For the sauce, combine orange juice and zest, soy sauce, vinegar, brown sugar, and garlic in a medium saucepan. Bring to a gentle boil over medium heat, tasting and adjusting sugar, soy sauce, and vinegar to your preference.
Step 7: Stir the cornstarch slurry into the sauce and cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
Step 8: Add the fried chicken to the sauce and toss until fully coated.
Step 9: Garnish with sesame seeds, chopped green onions, and red pepper flakes if desired. Serve immediately.

Tips & Variations

Use chicken thighs for juicier meat, but breasts work well if you prefer leaner meat.
Adjust the sauce sweetness and tanginess by tweaking the amount of brown sugar and vinegar to match your taste.
For extra crispiness, double-fry the chicken by frying it once, letting it rest, then frying again briefly before tossing in sauce.
Add a little grated ginger to the sauce for a warm, spicy depth.

Storage

Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat to keep the chicken crispy and the sauce flavorful. Avoid microwaving for long periods, as it may soften the coating.

How to Serve

This close-up image shows a dish of crispy fried orange chicken pieces coated in a sticky orange glaze, with a shiny, slightly bumpy texture. The chicken pieces are rich orange in color, scattered with small white sesame seeds. There are bright orange slices tucked among the chicken, adding freshness and contrast. Beneath the chicken is a layer of fluffy white rice with visible grains. The food is served in a white bowl set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breasts can be used for this recipe. They are leaner and may cook slightly faster, so watch the frying time closely to avoid drying out.

How do I make the sauce thicker?

If the sauce is too thin, add a bit more cornstarch slurry (cornstarch mixed with water) a little at a time, stirring until it reaches your desired thickness.