Orange Chicken
There’s something truly magical about a plate of crispy Orange Chicken, glistening under the golden glow of a zesty sauce. This dish captures a delightful blend of flavors — the sweet tang of orange juice, the savory depth of soy sauce, and a gentle kick of ginger, leaving you craving more after each bite. Imagine crispy, tender chicken thighs sitting on a bed of fluffy white rice, making it impossible to resist. This recipe brings the beloved Chinese-American classic right into your kitchen, without the wait or the takeout fees.
I first discovered my love for Orange Chicken during a visit to a bustling Chinese restaurant filled with the tantalizing aroma of freshly prepared dishes. It was love at first bite. Now, every time I recreate this recipe, it feels like I’m bringing a slice of that unforgettable experience right home. Not only is this Orange Chicken easy to prepare, but it’s also budget-friendly and perfect for impressing friends or family. So roll up your sleeves, and let’s transform your kitchen into a delicious escape that will have everyone begging for seconds!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: A delightful meal is just 20 minutes of prep and 50 minutes of cooking away.
- Irresistible Flavor: Featuring a balance of sweet and savory, the glossy sauce will have your taste buds dancing.
- Eye-Catching Appeal: The bright orange sauce and crispy chicken make it as beautiful as it is tasty.
- Flexible Serving: Perfect for a weeknight dinner or special occasions, you can enjoy this dish any time.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by swapping soy sauce with gluten-free versions.
Ingredients You’ll Need
- 2 pounds boneless skinless chicken thighs: Cut into bite-sized pieces for a juicy, tender result. Thighs stay moist during cooking, unlike chicken breasts.
- 1 teaspoon salt: Used for seasoning the chicken, enhancing its natural flavors.
- 1 teaspoon black pepper: Adds a mild warmth and balance to the dish.
- 2 tablespoons soy sauce: Essential for umami flavor; consider low-sodium soy sauce for a healthier option.
- ¼ teaspoon baking soda: Helps tenderize the meat for a better texture.
- 2 eggs: Bind the coating to the chicken, providing a crispy texture when fried.
- ⅓ cup cornstarch: Forms the crunchy coating on the chicken, making it irresistibly crispy.
- 2 tablespoons water: Helps mix the egg and cornstarch for a well-adhered coating.
- 1 tablespoon all-purpose flour: Complements cornstarch in creating an even crispier texture.
- Neutral cooking oil for frying: Canola or vegetable oil works well; aim for an oil with a high smoke point.
- 1 tablespoon garlic, minced: Introduces a fragrant kick to the sauce.
- 1 teaspoon ginger, minced: Adds a warm, spicy flavor that perfectly complements the orange.
- 1-2 teaspoons red pepper flakes: Adjust based on your spice preference; they add a delightful heat.
- 1 cup orange juice: The star of the glaze; opt for fresh-squeezed for the best flavor.
- Zest of ½ orange: Enhances the citrus aroma and flavor, making the dish even more vibrant.
- ⅓ cup soy sauce: Further enriches the sauce with depth and richness.
- ⅓ cup rice vinegar: Provides acidity and balance to the sweetness of the sauce.
- ½ cup brown sugar: Contributes sweetness, essential for that sticky glaze.
- 1 tablespoon hoisin sauce: Adds a touch of complexity; feel free to substitute with a similar sauce if needed.
- 2 tablespoons cornstarch + 3 tablespoons water (for the slurry): Thickens the orange sauce.
- Water or more orange juice if needed: Adjust the consistency of the sauce.
- Scallions, roughly chopped: Perfect for garnishing and adding a fresh bite.
- Toasted white sesame seeds: For a nutty flavor and appealing crunch.
How to Make Orange Chicken
- Season the Chicken: In a large bowl, combine 2 pounds of boneless skinless chicken thighs with 1 teaspoon salt, 1 teaspoon black pepper, 2 tablespoons soy sauce, and ¼ teaspoon baking soda. Toss well and let it sit for 10-15 minutes to soak in those flavors.
- Create the Coating Mixture: Add 2 eggs and 2 tablespoons of water to the chicken mixture, mixing until everything is evenly coated.
- Coat the Chicken: In a separate small bowl, combine ⅓ cup cornstarch and 1 tablespoon all-purpose flour. Pour this mixture over the chicken, ensuring every piece is generously coated, even if it’s a bit wet.
- Heat the Oil: Heat about ½ inch of neutral oil in a 12″ cast-iron skillet over medium-high heat until the oil reaches at least 350 degrees Fahrenheit.
- Fry the Chicken: In batches, let some of the coating drip off the chicken before placing it into the hot oil. Fry the chicken pieces for 7-10 minutes, or until golden brown and crispy. Keep moving them around for even cooking, then transfer to a paper towel-lined plate to drain.
- Extra Crispy Chicken: If desired, after letting the first round of fried chicken rest for 5 minutes, fry them again for 2-3 minutes for even more crunch.
- Prepare the Sauce: Carefully remove excess oil from the skillet, wiping up any cornstarch or flour residue. Return 2 tablespoons of oil to the pan and heat to medium-high again.
- Sauté Aromatics: Add 1 tablespoon minced garlic, 1 teaspoon minced ginger, and 1-2 teaspoons red pepper flakes. Sauté for about 30 seconds to 1 minute until fragrant.
- Make the Sauce: Stir in 1 cup orange juice, zest of ½ orange, ⅓ cup soy sauce, ½ cup brown sugar, ⅓ cup rice vinegar, and 1 tablespoon hoisin sauce, cooking until the brown sugar dissolves and the mixture reaches a small simmer.
- Thicken the Sauce: Stir in the cornstarch slurry (2 tablespoons cornstarch mixed with 3 tablespoons water) and simmer for 2-3 minutes, until it thickens and becomes glossy. If too thick, add a splash of orange juice or water to reach your desired consistency.
- Combine Chicken and Sauce: Gently add the crispy chicken back into the skillet, tossing until fully coated in the tasty sauce. Serve alongside steamed broccoli and fluffy white rice, garnished with chopped scallions and toasted sesame seeds.
Storing & Reheating
For best results, store any leftovers at room temperature for up to 2 hours, or move them to an airtight container and refrigerate for up to 3 days. If you want to freeze the Orange Chicken, seal it tightly in a freezer-friendly bag or container for up to 3 months. To reheat, warm it on the stove over low heat until hot, adding a splash of orange juice to refresh the sauce’s consistency and flavor. You might notice that the coating isn’t as crispy after reheating, but the delicious flavors will still shine through!
Chef’s Helpful Tips
- Avoid overcrowding the skillet when frying; it can lower the oil temperature and make the chicken soggy.
- Always ensure your oil is hot enough before frying to achieve that golden, crispy finish.
- If you’re sensitive to spice, start with less red pepper flakes, and add more as desired.
- Consider marinating the chicken longer for enhanced flavor — even up to several hours if time allows.
- For an even easier weeknight meal, prep the chicken ahead of time and simply cook it day-of.
- Pair the dish with simple sides like fried rice or steamed greens for a complete meal.
Orange Chicken encapsulates comfort food at its best. It’s sweet, tangy, and oh so delightful, making it the perfect choice for dinner parties or cozy family nights. Don’t hesitate to experiment with the recipe; perhaps add some veggies, or try a different protein. As you savor each bite, you’ll understand why this beloved dish has become a staple in so many homes. It’s a crowd-pleaser that’s sure to win hearts!
Recipe FAQs
What type of chicken is best for Orange Chicken?
Can I make Orange Chicken healthy?
What should I serve with Orange Chicken?
How can I store the leftover Orange Chicken?
⭐ If you make my Orange Chicken recipe, Awesome! I would love to hear from you. Please give it a star rating and review below! 👇
Orange Chicken
This Orange Chicken boasts an irresistible flavor with a perfect blend of crispy chicken and glossy sauce. Made with simple ingredients like chicken thighs, fresh orange juice, and a touch of spice, it serves as a delightful quick dinner that friends and family will love.
- Prep Time 20 minutes
- Cook Time 50 minutes
- Yield 4 servings 1x
Ingredients
- 2 pounds boneless skinless chicken thighs cut into bite-sized pieces
- 1 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons soy sauce
- ¼ teaspoon baking soda
- 2 eggs
- ⅓ cup cornstarch
- 2 tablespoons water
- 1 tablespoon all-purpose flour
- neutral cooking oil for frying
- 1 tablespoon garlic minced
- 1 teaspoon ginger minced
- 1-2 teaspoon red pepper flakes adjust to spice preference
- 1 cup orange juice
- zest of ½ orange
- ⅓ cup soy sauce
- ⅓ cup rice vinegar
- ½ cup brown sugar
- 1 tablespoon hoisin sauce
- 2 tablespoon cornstarch + 3 tablespoons of water (for the slurry)
- water or more orange juice if needed
- scallions roughly chopped
- toasted white sesame seeds
Instructions
- In a large bowl, mix chicken with salt, black pepper, soy sauce, and baking soda. Toss well and let sit for 10-15 minutes.
- Add the eggs and water. Mix until chicken is evenly coated.
- In another bowl, blend cornstarch and flour, then sprinkle over the chicken to coat each piece thoroughly, ensuring it sticks well.
- Heat about ½ inch of neutral oil in a 12" cast iron skillet over medium-high heat until hot, reaching at least 350 degrees.
- In batches, let some coating drip off the chicken, placing each piece in the hot oil. Fry for 7-10 minutes or until golden brown and crispy, flipping frequently.
- For added crispiness, after the first frying, let the chicken rest for 5 minutes, then fry again for 2-3 minutes. Transfer to a paper towel-lined plate.
Notes
For a spicier kick, adjust the red pepper flakes according to your taste.
Make sure the oil is hot enough to achieve a crispy texture; use a thermometer if necessary.
Serve the Orange Chicken with steamed rice or as a filling in wraps for a delicious meal.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 20g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
