Orange Chicken Recipe
Orange Chicken is one of the most beloved Chinese-American dishes, featuring crispy fried chicken coated in a sweet, tangy, and slightly spicy orange sauce. Whether you’ve enjoyed it at your favorite takeout spot or want to make it from scratch, this guide will walk you through every step to ensure your homemade Orange Chicken is even better than restaurant-quality.
Why You’ll Love This Orange Chicken Recipe
- Crispy Perfection – The secret to great Orange Chicken is achieving the ultimate crunch, and this recipe ensures your chicken stays crispy even after being tossed in the sauce.
- Authentic Yet Simple – While this dish has Chinese origins, it has been adapted for Western palates. This recipe balances authenticity with ease.
- Bursting with Flavor – The homemade orange sauce is the star—zesty, sweet, and slightly spicy, giving you a perfect balance of flavors.
- Better Than Takeout – Making this dish at home lets you control the ingredients, ensuring a healthier and tastier alternative to fast food.
Ingredients for Homemade Orange Chicken
For the Chicken:
- 2 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 cup cornstarch (for coating)
- ½ cup all-purpose flour (for added crispiness)
- 2 eggs (beaten)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon white pepper (optional)
- Oil for frying (vegetable or peanut oil works best)
For the Orange Sauce:
- 1 cup fresh orange juice (about 2-3 oranges)
- 1 tablespoon orange zest (for an extra punch of citrus)
- ⅓ cup rice vinegar
- ½ cup sugar (or honey for a healthier option)
- ¼ cup soy sauce
- 1 tablespoon oyster sauce (adds umami)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch (mixed with 2 tbsp water to thicken the sauce)
- 1 tablespoon ginger (minced)
- 3 cloves garlic (minced)
- ½ teaspoon red pepper flakes (adjust to taste)
For Garnishing & Serving:
- Green onions (sliced)
- Sesame seeds
- Steamed white or jasmine rice
Step-by-Step Guide to Making Orange Chicken
Step 1: Preparing the Chicken
- Cut the chicken into bite-sized pieces and pat them dry with a paper towel.
- In a large bowl, mix cornstarch, flour, salt, black pepper, garlic powder, and white pepper.
- In another bowl, beat the eggs.
- Dip each piece of chicken into the egg mixture, then coat evenly with the cornstarch-flour mixture. This double-coating process ensures maximum crispiness.
- Let the coated chicken sit for 5 minutes to allow the coating to adhere properly.
Step 2: Frying the Chicken
- Heat about 2 inches of vegetable oil in a deep pan or wok over 350°F (175°C).
- Fry the chicken in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes or until golden brown and crispy.
- Remove the chicken and drain it on a wire rack or paper towels.
- For an extra crispy texture, double fry the chicken—fry it a second time for 1-2 minutes after resting.
Step 3: Making the Orange Sauce
- In a saucepan over medium heat, add a small amount of oil and sauté the minced garlic and ginger until fragrant (about 30 seconds).
- Pour in the orange juice, orange zest, rice vinegar, soy sauce, oyster sauce, and sugar. Stir well.
- Bring the sauce to a gentle simmer and add red pepper flakes for heat.
- Mix cornstarch with water to create a slurry, then slowly whisk it into the sauce. Continue stirring until the sauce thickens.
- Add sesame oil for extra flavor.
Step 4: Coating the Chicken
- Once the sauce is thick and glossy, add the fried chicken pieces.
- Toss everything together until the chicken is well-coated.
- Remove from heat immediately to prevent the crispy coating from getting soggy.
Serving & Presentation Tips
- Serve the Orange Chicken hot over a bed of steamed jasmine rice for a classic pairing.
- Garnish with chopped green onions and sesame seeds for an added crunch and flavor.
- Pair with stir-fried vegetables like broccoli, bell peppers, or snap peas for a more balanced meal.
- If you prefer a lighter version, you can bake or air-fry the chicken instead of deep-frying.
Variations & Customizations
1. Healthier Baked Orange Chicken
- Instead of deep-frying, bake the chicken at 400°F (200°C) for about 20 minutes, flipping halfway.
- Toss with sauce just before serving.
2. Air-Fried Orange Chicken
- Preheat the air fryer to 375°F (190°C) and cook the chicken for about 12-15 minutes, shaking the basket halfway.
- Coat with sauce after cooking.
3. Spicy Orange Chicken
- Add extra red pepper flakes or mix in 1-2 teaspoons of Sriracha to the sauce for a spicier kick.
4. Gluten-Free Orange Chicken
- Use tamari or coconut aminos instead of soy sauce.
- Replace all-purpose flour with gluten-free flour or additional cornstarch.
Common Mistakes & How to Avoid Them
❌ Overcrowding the frying pan → Fry in small batches to keep the chicken crispy.
❌ Skipping the double fry → This step helps the chicken stay crunchy even after coating with sauce.
❌ Adding sauce too early → Toss the chicken in the sauce right before serving to avoid sogginess.
❌ Not using fresh orange juice → Fresh juice gives the best flavor—avoid store-bought with added sugars.
Frequently Asked Questions
Can I make this dish ahead of time?
Yes! Prepare the chicken and sauce separately, then combine them just before serving. Store the sauce in the fridge for up to 3 days.
What type of chicken is best?
Boneless chicken thighs are preferred because they remain juicy and flavorful. However, you can use chicken breast for a leaner option.
Can I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) for about 10 minutes to maintain crispiness. Avoid microwaving, as it makes the chicken soggy.
Final Thoughts
This homemade Orange Chicken recipe delivers restaurant-quality results with a perfect balance of crispy texture and rich, citrusy flavor. Whether you’re making it for a family dinner, meal prep, or a special occasion, this dish is guaranteed to impress!
Let me know in the comments if you try this recipe or if you have your own spin on it! Happy cooking!
Orange Chicken Recipe
This homemade Orange Chicken recipe is a crispy, golden-fried delight coated in a rich, tangy-sweet orange sauce. With fresh citrus flavors, a crunchy texture, and just the right balance of sweetness and spice, this dish is better than takeout and easy to make at home. Perfect for weeknight dinners or special occasions!
Ingredients
For the Chicken:
- 2 lbs boneless skinless chicken thighs (cut into bite-sized pieces)
- 1 cup cornstarch
- ½ cup all-purpose flour
- 2 eggs beaten
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon white pepper optional
- Oil for frying vegetable or peanut oil
For the Orange Sauce:
- 1 cup fresh orange juice about 2-3 oranges
- 1 tablespoon orange zest
- ⅓ cup rice vinegar
- ½ cup sugar or honey
- ¼ cup soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tbsp water
- 1 tablespoon ginger minced
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes adjust to taste
For Garnishing & Serving:
- Green onions sliced
- Sesame seeds
- Steamed jasmine rice
Instructions
Step 1: Prepare the Chicken
- Cut the chicken into bite-sized pieces and pat dry.
- In one bowl, mix cornstarch, flour, salt, black pepper, garlic powder, and white pepper.
- In another bowl, beat the eggs.
- Dip chicken into the egg mixture, then coat evenly with the cornstarch-flour mixture.
- Let the coated chicken sit for 5 minutes.
Step 2: Fry the Chicken
- Heat about 2 inches of oil in a deep pan to 350°F (175°C).
- Fry the chicken in batches for 4-5 minutes or until golden brown.
- Drain on a wire rack or paper towels.
- (Optional) Double fry for 1-2 minutes for extra crispiness.
Step 3: Make the Orange Sauce
- In a saucepan over medium heat, sauté garlic and ginger for 30 seconds.
- Add orange juice, orange zest, rice vinegar, soy sauce, oyster sauce, and sugar. Stir well.
- Bring to a simmer, then add red pepper flakes.
- Mix cornstarch with water and whisk into the sauce until thickened.
- Stir in sesame oil and remove from heat.
Step 4: Coat the Chicken
- Add the fried chicken to the sauce and toss to coat evenly.
- Serve immediately over steamed rice.
- Garnish with green onions and sesame seeds.
Notes
- Make Ahead: Store sauce and fried chicken separately, then toss together when ready to serve.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in an oven at 375°F (190°C) for 10 minutes.
- Variations:
- Baked Orange Chicken: Bake at 400°F (200°C) for 20 minutes, flipping halfway.
- Air-Fried Orange Chicken: Air fry at 375°F (190°C) for 12-15 minutes.
- Spicy Version: Add 1-2 teaspoons of Sriracha for extra heat.
- Gluten-Free Version: Use tamari or coconut aminos instead of soy sauce and replace flour with extra cornstarch.