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Orange Chicken Recipe

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★★★★★

4.6 from 93 reviews

This homemade Orange Chicken recipe features crispy, battered chicken thighs deep-fried to golden perfection and coated in a tangy, sweet, and savory orange sauce made from fresh orange juice and zest, soy sauce, vinegar, and brown sugar. Garnished with sesame seeds, green onions, and red pepper flakes, it’s a delicious takeout-style dish you can easily prepare at home.

Ingredients

Scale

Chicken

  • 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)

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
  • Chopped green onions
  • Red pepper flakes

Instructions

  1. Prepare the Chicken: Cut the chicken into 1-inch cubes. In a medium bowl, whisk together the flour, cornstarch, salt, and black pepper. Add the egg, vegetable oil, and water, continuing to whisk until the batter is smooth.
  2. Marinate the Chicken: Add the chicken cubes to the batter, ensuring each piece is thoroughly coated. Cover and refrigerate for 30 minutes to let the batter set (minimum 10 minutes if short on time).
  3. Heat the Oil: Pour vegetable oil into a medium saucepan or deep fryer until it reaches about 2 inches deep. Heat the oil to 350˚F (177˚C). Prepare a plate lined with paper towels for draining fried chicken.
  4. Fry the Chicken: Fry the battered chicken cubes in batches of 10-15 pieces, shaking off any excess batter before adding them to the hot oil. Fry for 2-3 minutes, turning halfway through cooking to ensure even golden browning. Remove the chicken with a slotted spoon and place on the paper towel-lined plate. Cover with foil to keep warm.
  5. Make the Orange Sauce: In a medium saucepan, combine the fresh orange juice and zest, soy sauce, rice vinegar, brown sugar, and minced garlic. Bring to a low boil over medium heat, tasting and adjusting the sweetness, saltiness, or acidity as desired.
  6. Thicken the Sauce: Stir the cornstarch and water slurry to combine and pour it into the simmering sauce. Stir constantly until the sauce thickens and can coat the back of a spoon—this may take 30 seconds up to a few minutes.
  7. Coat the Chicken: Add the fried chicken pieces to the saucepan and toss until each piece is thoroughly coated with the glossy orange sauce.
  8. Garnish and Serve: Transfer the orange chicken to a serving dish. Garnish with sesame seeds, chopped green onions, and a sprinkle of red pepper flakes if desired. Serve immediately for best texture and flavor.

Notes

  • You can use chicken breasts as an alternative to thighs; however, thighs remain juicier and more flavorful.
  • Ensure the oil temperature remains steady at 350˚F to achieve a crispy crust without absorbing excess oil.
  • If you prefer a spicier version, add more red pepper flakes or include a bit of chili paste in the sauce.
  • For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend suitable for frying.
  • Leftover orange chicken can be stored in the refrigerator for up to 2 days but is best enjoyed fresh to maintain crispiness.

Keywords: Orange Chicken, Crispy Chicken, Chinese-American Recipe, Fried Chicken, Sweet and Tangy Sauce

Find it online: https://hannahdelgado.com/orange-chicken-recipe/