Orange Chicken Recipe

I absolutely love this Orange Chicken Recipe because it strikes the perfect balance between tangy citrus and crispy, savory chicken. It s one of those dishes that brings a touch of restaurant-quality flavor right into your own kitchen, without any complicated steps or strange ingredients.

When I first tried this recipe, I was amazed at how simple yet delicious it turned out. You ll find that the fresh orange zest and juice really brighten the sauce, making it fresh and irresistible. It s a fantastic recipe for weeknight dinners or when you want to impress guests with minimal hassle.

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Ingredients You’ll Need

All the ingredients in this Orange Chicken Recipe come together to create that perfect balance of savory and sweet, with a fresh citrus kick. Here s where quality matters a bit: fresh orange zest and juice really make a difference, and using thigh meat keeps the chicken tender and juicy.

• Canola Oil for frying: Neutral-flavored oil with a high smoke point, perfect for crisping chicken.
• Sesame oil: Adds a subtle, nutty aroma that brings depth to the batter.
• Egg: Binds the batter for a light coating.
• Corn starch: Creates a wonderful crispy texture when frying.
• Soy sauce: Provides a salty, umami base both in the marinade and sauce.
• Boneless skinless chicken thighs: I prefer thighs because they stay moist and tender even after frying.
• Fresh orange zest and juice: The key to vibrant, fresh-tasting sauce.
• Water: Helps balance the sauce consistency.
• Sugar: Balances out the tangy and savory flavors.
• Rice wine vinegar or dry sherry: Adds acidity with a hint of sweetness-rice wine vinegar is my go-to.
• Chicken broth: Enhances the sauce s depth without overpowering.
• Minced ginger and garlic: Classic aromatics that boost flavor.
• Red pepper flakes (optional): Adds a touch of heat if you like a little kick.
• Green onions and orange slices (for garnish): Fresh, colorful touches to finish the dish beautifully.

Variations

I like to switch things up sometimes depending on what I have on hand or who I m feeding. This Orange Chicken Recipe is super flexible, so feel free to tailor it to your taste buds or dietary needs-it only gets better as you make it your own!

• Vegetarian Variation: Swap chicken for crispy tofu cubes and double-fry for extra crunch – I ve tried it, and it s surprisingly tasty!
• Spicy Kick: Add more red pepper flakes or a dash of sriracha to the sauce; it s my go-to when I want some heat.
• Sweetener Swap: Use honey or maple syrup instead of sugar for a more natural sweetness-adds a different but lovely depth.
• Gluten-Free Version: Use gluten-free soy sauce and cornstarch, plus double-check all broth ingredients.

How to Make Orange Chicken Recipe

Step 1: Prep the Chicken Batter and Heat Your Oil

Start by pouring 1 to 2 inches of canola oil into a deep pot or fryer and heat it to 375°F – this temp is key for crispy chicken without soaking up too much oil. While the oil warms, whisk together sesame oil, egg, soy sauce, and cornstarch until you get a smooth, thin batter. Toss your bite-sized chicken pieces in this mix and let them rest for a few minutes suspended in flavor, giving the coating a chance to stick beautifully.

Step 2: Fry the Chicken to Golden Perfection

Work in batches so you don t overcrowd the oil – overcrowding drops the temperature and leads to soggy chicken (a mistake I ve made more than once). Fry each batch until the chicken is golden and crispy, about 3-4 minutes. Drain on paper towels to soak up excess oil while you prepare the sauce.

Step 3: Make the Bright, Flavorful Orange Sauce

Mix together orange zest, juice, soy sauce, water, sugar, rice wine vinegar, chicken broth, and cornstarch. Then, in a hot wok or skillet, heat a teaspoon of canola oil and sauté minced ginger, garlic, and red pepper flakes until fragrant-this usually only takes about 30 seconds. Pour in the sauce mixture and stir as it thickens over medium heat. You ll notice the sauce go from runny to lovely, glossy coating consistency in just a few minutes.

Step 4: Combine Chicken and Sauce, Then Garnish

Toss your crispy chicken into the sauce and stir quickly to make sure every piece is deliciously coated. Finish with sliced green onions and fresh orange slices for a burst of color and extra zing. Serve immediately over steaming hot rice for the full experience – it s incredible!

How to Serve Orange Chicken Recipe

Garnishes

I always sprinkle sliced green onions on top because they add a fresh crunch and color contrast I love. Orange slices aren t just pretty-they brighten every bite with a subtle burst of citrus that complements the sauce perfectly. Sometimes I toss in a sprinkle of toasted sesame seeds for a little extra nutty flavor.

Side Dishes

This Orange Chicken Recipe pairs beautifully with plain steamed jasmine rice or fluffy brown rice, helping soak up the sauce. For a veggie side, stir-fried broccoli or snap peas tossed with garlic are my favorites to add color and nutrients without competing with the flavors.

Creative Ways to Present

For special occasions, I like plating the orange chicken on a bed of fried rice with extra green onions scattered around and a few orange segments artfully placed. Using a bamboo steamer basket filled with rice and placing chicken on a decorative plate on top adds a fun flair to serving. It s a simple presentation trick that always wows my guests!

Make Ahead and Storage

Storing Leftovers

I store leftover orange chicken in an airtight container in the fridge for up to 3 days. To keep the chicken crispy, I drain any extra sauce before storing and add fresh sauce when reheating. This keeps the chicken from getting soggy and preserves texture when reheated.

Freezing

Freezing works well with this recipe if you keep the sauce and chicken separate. Freeze cooked chicken pieces on a parchment-lined tray first, then transfer to a freezer-safe bag. Freeze sauce in a sealed container. When you’re ready, thaw both and gently reheat, combining them quickly at the end for fresh flavor.

Reheating

When reheating, I prefer warming the chicken in a hot skillet with a little oil to regain some crispiness, then pouring warmed sauce on top. Microwaving can make it soggy, so stovetop reheating always tastes better and keeps the texture intact.

FAQs

Final Thoughts

I ve made this Orange Chicken Recipe countless times now, and it never fails to impress. It s quick enough for busy nights but tasty enough to feel special. If you re looking for a dish that s comforting, flavorful, and just the right mix of sweet and savory, you really can t go wrong. Trust me, once you try it, it ll become a staple in your kitchen like it is in mine!

Orange Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 145 reviews

• Author: Jaden
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Frying
• Cuisine: Chinese-American

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Description

This vibrant Orange Chicken recipe features tender, crispy fried chicken thighs coated in a tangy, sweet orange sauce infused with garlic, ginger, and a hint of spice. Perfect served over steamed rice, this dish combines a crispy texture with a luscious citrus glaze for a delightful homemade take on a beloved Chinese-American classic.

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Ingredients

Units USM Scale 1x2x3x

Chicken and Batter

• 2 lbs. boneless skinless chicken thighs, cut into bite sized pieces
• 2 tsp sesame oil
• 1 egg
• 1/3 cup corn starch
• 3 tbsp soy sauce
• Canola oil for frying

Sauce

• 1 1/2 tsp fresh orange zest
• 2 tbsp fresh orange juice
• 3 tbsp soy sauce
• 3 tbsp water
• 1/3 cup sugar
• 1/3 cup rice wine vinegar, or dry sherry
• 1/3 cup chicken broth
• 2 tbsp corn starch
• 1 tsp canola oil
• 1 1/2 tsp minced ginger
• 3 cloves garlic, finely minced
• Pinch of red pepper flakes (optional)

Garnish

• Sliced green onions
• Orange slices

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Instructions

1. Heat the Oil: Pour 1 to 2 inches of canola oil into a small deep fryer or a heavy bottomed pot and heat it to 375°F (190°C). This ensures the oil is hot enough to fry the chicken to a crispy golden brown.
2. Prepare the Chicken Batter: In a large bowl, whisk together the sesame oil, egg, soy sauce, and ⅓ cup corn starch until a thin batter forms. Add the cut chicken pieces and toss to coat evenly. Let them rest for a few minutes while the oil heats.
3. Fry the Chicken: Fry the battered chicken pieces in batches, being careful not to overcrowd the pot, until golden and cooked through. This usually takes about 4 to 5 minutes per batch. Remove and drain on a paper towel-lined plate to remove excess oil.
4. Make the Sauce: In a bowl, combine the orange zest, fresh orange juice, soy sauce, water, sugar, rice wine vinegar (or dry sherry), chicken broth, and corn starch. Set this mixture aside to be used for the sauce.
5. Sauté Aromatics: Heat 1 teaspoon of canola oil in a large wok or skillet over medium-high heat. Add minced ginger, garlic, and red pepper flakes if using. Stir and cook until fragrant, about 30 seconds.
6. Cook the Sauce: Pour the prepared sauce mixture into the wok and cook over medium heat, stirring occasionally, until it thickens and becomes glossy, about 3 to 4 minutes.
7. Combine Chicken and Sauce: Add the fried chicken pieces into the thickened sauce in the wok. Toss thoroughly to coat each piece well with the flavorful orange glaze.
8. Garnish and Serve: Sprinkle sliced green onions and arrange orange slices over the finished dish for a fresh, vibrant presentation. Serve hot, ideally over steamed rice for a complete meal.

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Notes

• If you don’t have a deep fryer or a heavy-bottomed pot, you can shallow fry the chicken in a skillet with a few tablespoons of canola oil. Cook on all sides until browned and crispy, then drain on paper towels.
• For a spicier kick, add more red pepper flakes to the sauce according to your preference.
• Ensure the oil is hot enough before frying to avoid greasy chicken; 375°F is optimal for frying chicken thighs.
• Fresh orange zest and juice greatly enhance the citrus flavor; avoid using artificial flavoring for the best taste.
• This dish pairs wonderfully with steamed jasmine or basmati rice to soak up the sauce.

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Nutrition

• Serving Size: 1 serving (about 1/6 of recipe)
• Calories: 306 kcal
• Sugar: 12 g
• Sodium: 771 mg
• Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.03 g
• Carbohydrates: 22 g
• Fiber: 0.3 g
• Protein: 32 g
• Cholesterol: 171 mg