This homemade orange chicken recipe is a delicious and healthier alternative to your favorite takeout meal. With crispy chicken coated in a tangy, sweet, and slightly spicy orange sauce, it’s perfect for a quick weeknight dinner or a special treat. You’ll love how easy and satisfying this dish is to make at home!
Why You’ll Love This Recipe
- Better than takeout: Enjoy all the flavors of your favorite Chinese restaurant dish, made fresh in your kitchen.
- Customizable: Adjust the sweetness, tanginess, or spice level to your preference.
- Healthier option: You control the ingredients, making it possible to avoid excess sugar, sodium, or unhealthy fats.
- Quick and easy: Ready in about 30 minutes, this recipe is great for busy weeknights.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chicken thighs or breast
- Cornstarch
- All-purpose flour
- Eggs
- Oil for frying
- Fresh orange juice
- Orange zest
- Soy sauce
- Rice vinegar
- Sugar
- Garlic
- Ginger
- Red pepper flakes (optional)
Directions
- Prepare the chicken: Cut the chicken into bite-sized pieces and coat in a mixture of cornstarch, flour, and eggs.
- Fry the chicken: Heat oil in a pan and fry the coated chicken until golden brown and crispy. Remove and set aside.
- Make the sauce: In a separate pan, combine orange juice, orange zest, soy sauce, rice vinegar, sugar, garlic, ginger, and red pepper flakes. Simmer until the sauce thickens slightly.
- Coat the chicken: Add the fried chicken to the pan with the sauce and toss until evenly coated.
- Serve: Garnish with sesame seeds or green onions if desired, and serve over steamed rice or noodles.
Servings and Timing
- Servings: Serves 4
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Add vegetables: Incorporate bell peppers, broccoli, or snap peas for added nutrition and texture.
- Gluten-free option: Use gluten-free flour and tamari in place of soy sauce.
- Spicier: Increase the amount of red pepper flakes or add a dash of sriracha to the sauce.
- Low sugar: Substitute sugar with a natural sweetener like honey or stevia.
Storage/Reheating
- Storage: Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a skillet over medium heat until warmed through, adding a splash of water to loosen the sauce if needed. Avoid microwaving to maintain the chicken’s crispiness.
FAQs
What type of chicken is best for this recipe?
Boneless, skinless chicken thighs are the most flavorful and tender, but chicken breast works as well for a leaner option.
Can I bake the chicken instead of frying?
Yes, bake the coated chicken at 400°F (200°C) for about 20 minutes, flipping halfway through, for a healthier option.
How do I thicken the sauce?
If the sauce is too thin, mix a teaspoon of cornstarch with a tablespoon of water and add it to the sauce. Simmer until thickened.
Can I make this recipe ahead of time?
You can prepare the sauce and fry the chicken in advance, but combine them just before serving to maintain the chicken’s crispiness.
Can I use bottled orange juice?
Freshly squeezed orange juice is best for vibrant flavor, but bottled juice can be used in a pinch.
Is this recipe spicy?
It has a mild kick from the red pepper flakes, but you can adjust or omit them for a non-spicy version.
What side dishes pair well with orange chicken?
Steamed rice, fried rice, or stir-fried vegetables are excellent accompaniments.
Can I freeze orange chicken?
Yes, store in a freezer-safe container for up to 2 months. Reheat on the stovetop for best results.
How do I make the dish vegan?
Substitute tofu or cauliflower for chicken and use a vegan egg substitute or batter for coating.
Why is my chicken not crispy?
Ensure the oil is hot enough (about 350°F or 175°C) before frying, and avoid overcrowding the pan.
Conclusion
Homemade orange chicken is an easy, crowd-pleasing dish that’s perfect for any occasion. With its irresistible combination of crispy chicken and a flavorful orange sauce, it’s sure to become a family favorite. Try it today and bring the joy of takeout-style meals to your kitchen!
Print
Homemade Orange Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
This homemade orange chicken features tender, crispy chicken pieces coated in a sweet and tangy orange sauce. It’s a delightful take on a Chinese-American favorite that you can enjoy at home.
Ingredients
For the Chicken:
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 large egg
- 1 tablespoon soy sauce
- 1/2 teaspoon light brown sugar
- 1 cup cornstarch
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- Vegetable oil, for frying
For the Orange Sauce:
- 1/4 cup soy sauce
- 1/2 cup light brown sugar, packed
- 1/4 cup distilled white vinegar
- 1/4 cup fresh orange juice (from about 1 orange)
- 1 cup chicken broth
- 2 tablespoons cornstarch
- 1.5 teaspoons sesame oil
- 3/4 teaspoon crushed red pepper flakes (adjust to taste)
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- Zest from 1 orange
Instructions
- Marinate the Chicken:
- In a large bowl, whisk together the egg, 1 tablespoon soy sauce, and 1/2 teaspoon brown sugar.
- Add the chicken pieces and toss to coat. Let marinate at room temperature for 30 minutes.
- Prepare the Coating:
- In a separate bowl, combine 1 cup cornstarch, 1/3 cup flour, and 1/4 teaspoon baking soda.
- Coat the Chicken:
- Sprinkle the cornstarch mixture over the marinated chicken, tossing to ensure each piece is well coated.
- Fry the Chicken:
- In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering.
- Working in batches, fry the chicken pieces until golden brown and crispy, about 4-5 minutes per side.
- Transfer to a paper towel-lined plate to drain excess oil.
- Make the Sauce:
- In a bowl, whisk together 1/4 cup soy sauce, 1/2 cup brown sugar, 1/4 cup vinegar, orange juice, chicken broth, 2 tablespoons cornstarch, sesame oil, and red pepper flakes.
- Cook the Sauce:
- In a clean skillet, heat a tablespoon of vegetable oil over medium heat.
- Sauté the minced ginger and garlic until fragrant, about 30 seconds.
- Pour in the sauce mixture and bring to a boil, stirring constantly until it thickens and becomes glossy, about 2-3 minutes.
- Combine Chicken and Sauce:
- Add the fried chicken pieces to the sauce, tossing to coat evenly.
- Cook for an additional 1-2 minutes to ensure the chicken is heated through and well-glazed.
- Serve:
- Garnish with orange zest and serve hot over steamed rice.
Notes
- For a spicier kick, increase the amount of crushed red pepper flakes.
- Freshly squeezed orange juice provides the best flavor, but store-bought can be used in a pinch.
- Ensure the oil is hot enough before frying to achieve a crispy texture.
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