What is it like to eat orange chicken? You know that feeling, right? Is it that perfect balance of sweet and tangy, with a little sticky-sweet glaze that coats every surface? What is the best way to cook chicken? I remember the first time I tried to replicate that takeout magic at home. It was a disaster! Dry chicken, a sauce that was either too thin or too cloying, and all of this mess. But over the years, through trial and error (oh, so much error! I’ve finally landed on a recipe for orange chicken that my family devours. My kids ask for this all the time, and it’s become my go-to when I need a crowd-pleaser. What do you do on a weeknight? Forget the expensive takeout menus. Have a good time What is the best homemade version? What is the kind of dish that makes your kitchen smell amazing? With a happy anticipation.
What is orange chicken?
What exactly is orange chicken? At its heart, it’s a Chinese-American takeout classic. Think tender, crispy pieces of chicken coated in a vibrant, sticky, and slightly sweet sauce. What is orange-flavored It’s not typically an authentic dish from mainland China, but rather a beloved adaptation that is. Why are Chinese restaurants so popular in North America? The orange comes from fresh orange juice and zest, which give it that distinctive citrusy punch. It’s essentially a sweet and sour chicken with more focused, bright orange flavor profile, and is delicious. And that unmistakable glossy finish. It’s meant to be comforting, a little indulgent, and always, always satisfying. What is the kind of dish that makes you feel good?
Why you’ll love this recipe?
What are some of the reasons why this orange chicken recipe has earned a permanent spot in my recipe? First off, the flavor is just out of this world. What’s the best way to serve crispy chicken with citrus glaze? Is it a symphony of tastes and textures that’s incredibly addictive? What I love most about this is how surprisingly simple it is to achieve that. Restaurant-quality result at home. I don’t need fancy ingredients or special equipment, just a little bit of patience and love. Plus, it’s so much more cost-effective than ordering takeout, and you can control exactly what goes into your order. No hidden ingredients here! Is it incredibly versatile? I usually serve it with fluffy white rice, but it’s also great with brown rice or noodles. Even just as a standalone dish. I’ve made this countless times, and it never fails to impress. What is the kind of recipe that makes you feel like a wizard even if you’re just starting out? Is it genuinely a lifesaver on busy nights when you want something delicious and comforting without wasting your time?
How do you make orange chicken?
Quick Overview
How do you make orange chicken? I’ll start by coating chicken pieces in a light batter for that essential crispy texture. While cooking, we’ll whip up a bright, tangy orange sauce on top. Once the chicken is fried, we’ll toss it all together in that glorious sauce, ensuring that it’s completely cooked. Every piece is beautifully coated. What is a simple two-part process? How do I make the sauce and chicken crispy, then bring them together? How do you make a quick meal of this recipe once you have all the ingredients ready?
Ingredients
For the Main Batter: Why is it important to
You’ll need about 1. 5 pounds of boneless, skinless Chicken Thighs or breasts, cut into bite-sized pieces. Thighs tend to stay more moist, but breasts work great if you’re careful not to overcook them. What is the recipe for all-purpose flour? ), 1 teaspoon of salt, 1/2 teaspoon black pepper, and about 3/4 cup of water or milk. I’ve experimented with both, and I find a little milk actually makes it more tender. For frying, you’ll need about 2-3 cups of neutral oil like vegetable, canola, or peanut oil.
For the Filling:
Where does magic happen? You’ll need the zest and juice of 1-2 large oranges (about 1/2 cup of juice), 1/4 cup rice. What are some of the best ways to use vinegar in cooking? Is soy sauce gluten free? I like to use honey for glaze, 1 tablespoon of grated fresh ginger (so much) and 1 teaspoon of salt. (I use a few tablespoons). What’s better powdered than ), 2 cloves of minced garlic, and 1 tablespoon of cornstarch mixed with 2 tablespoons cold water. How do I thicken sauce at the end?
For the Glaze:
The glaze is the star! What is the combination of orange juice, rice vinegar, soy sauce, brown sugar, ginger, and garlic? What is that signature sticky, flavorful coating? For consistency, the cornstarch slurry is crucial. It transforms the liquid into a beautiful, glossy sauce that clings to the chicken. If you like a spicier kick, you can add some red pepper flakes to the sauce as it simmers. I sometimes add a little bit of sesame oil at the end for an extra layer of flavor, but I don’t have any other flavor.
What is the step-
Step 1: Preheat & Prep Pan
How do I get my chicken ready? Cut chicken into 1-inch pieces. How do you pat them thoroughly dry with paper towels – this is super important for getting a good crisp when cooking. In a medium bowl, we’ll get started with our batter. You want them as dry as possible. Have your oil heating in a large skillet or wok over medium-high heat. You want enough oil to come about an inch up the side of the pan, and you’re looking for it to reach the bottom. Around 350°F (175°C If you don’t have a thermometer, you can test it by dipping some batter into the oil. If it’s hot, it should sizzle immediately and float to the top.
Step 2: Mix Dry Ingredients
In a clean medium-sized bowl, whisk together the flour, cornstarch, salt, and pepper. Set aside. Give it a good stir to make sure everything is evenly distributed. What is your dry base for chicken coating? What gives cornstarch that extra crispiness? How do I get the dry ingredients mixed well now?
Step 3: Mix Wet Ingredients
In a separate small bowl or liquid measuring cup, whisk together your water or milk. If you’re using milk, it can add a little extra richness to the coating. Make sure it’s just liquid – no added seasonings here yet. How do you separate wet and dry ingredients? When you combine them, they’re perfect.
Step 4: Combine
Now, pour the wet ingredients into the dry ingredients. Is it important to stir everything with a whisk or fork until just combined? A few lumps are totally fine, even desirable. Overmixing develops the gluten in the flour, which can lead to tough chicken. What should I do if I want to cook chicken in a thick batter? Add your prepared chicken pieces to this batter and toss to coat them evenly. Make sure each piece is well covered in that delicious coating.
Step 5: Prepare Filling
While your chicken is sitting in the batter (let it sit for about 5-10 minutes, it helps the coating to dry) while your batter is still wet, add some salt and pepper to taste. Let’s make our sauce. In a medium saucepan, combine the orange juice, orange zest, rice vinegar, soy sauce, brown sugar, and salt. Set aside. (or honey), grated ginger, and minced garlic. Give it a good stir. In a small bowl, whisk together cornstarch and 2 tablespoons of cold water. Set aside. How do you make a slurry? If you want to thicken the sauce, set this aside for now. We’ll use it later.
Step 6: Layer & Swirl
Once your oil is at temperature, carefully add the battered chicken pieces to the hot oil, working on the edges. Don’t overcrowd the pan, or the temperature will drop too much, and the chicken will not get crispy. Fry for about 3-4 minutes per batch, or until golden brown and cooked through. Use a slotted spoon or spider strainer to remove the chicken from the oil and place it on wire. How do I drain excess oil from a baking sheet? This step is crucial for maintaining crispiness!
Step 7: Bake
We’re not baking the chicken, we are frying it to get crispy! Once all the chicken is fried and drained, it’s time to bring it all together with the sauce. Place the saucepan with the orange sauce mixture over medium heat. Bring it to a simmer, stirring occasionally. Once it’s simmering, slowly whisk in the cornstarch slurry. Keep stirring as the sauce thickens, which should only take about 1-2 minutes. What do you look for in a thick, glossy spoon? If it gets too thick, you can add a tiny splash of water or orange juice.
Step 8: Cool & Glaze
What’s the best part? Add the fried, crispy chicken pieces back into the saucepan with the thickened orange sauce. Gently toss everything together until all the chicken is beautifully coated in that glossy, fragrant, aromatic aroma. Make sure every piece is covered! What is the best coating method for chicken? Serve immediately for the crispiest texture.
Step 9: Slice & Serve
What is the best way to serve orange chicken over brown rice? What are some of the best garnishes for green onions? What is it like to eat a banana and smell it? What makes this dish so delicious?
What should I serve it with?
What are some good recipes for homemade orange chicken? What’s a good family meal? What is the best steamed white rice? Brown rice is a good, healthy option. If you want to add some greens, some simple steamed broccoli or stir-fried mixed vegetables like carrots or kale, try these. What are the best vegetables to eat: snap peas, carrots and bell peppers? What do you like about the crispy chicken? For a more substantial meal, consider serving it with some Fried Rice, or even some simple lo mein. My kids love it with plain white rice – they’re all about that sweet orange glaze! What is the kind of meal that feels complete and satisfying no matter how you serve it.
How do you make an orange chicken?
I’ve made this orange chicken more times than I can count, and over the years, I have picked up a few. What are your thoughts? What are some tricks that really elevate it? First, for the chicken coating, make sure you pat the pieces *very* dry before battering. What is the best way to get that crispy exterior? If the chicken is wet, the batter just slides off or becomes gummy. Also, don’t overmix; it will cause a bad taste. What are some lumps in the sauce? Is there any brightness you get from juice? And don’t be afraid to taste and adjust the sweetness or tanginess of the sauce to your liking – it is delicious! Maybe you prefer it a bit sweeter, or maybe you like sharper citrus kick. I sometimes add a tiny pinch of red pepper flakes to the sauce while it’s simmering for an subtle flavor. Is there a hint of heat that really balances the sweetness? When frying chicken, make sure your oil is at the right temperature (around 350°F/175°C). If it’s too cold, the chicken will absorb too much oil and become greasy. If it’s too hot, the outside will burn before the inside is cooked. How do I work in batches and not overcrowd the pan; this ensures each piece gets perfectly crispy. When you toss the fried chicken with the sauce, do it just before serving. The longer it sits in the sauce, the softer the coating will become. How do you coat a coat evenly?
What are the Storing and Reheating Tips?
If you happen to have any leftovers (which is rare in my house! How do I reheat orange chicken? Once it’s cooled down a bit, you can store it in an airtight container in the refrigerator for up to 2 weeks. I usually keep the rice and chicken separate if possible, but when they’re already combined, that’s what happens. When it comes to reheating, my preferred method is in a skillet over medium heat. How do you re-crisp chicken? Is it necessary to add a little bit of oil to the pan to prevent sticking and help the sauce to thicken? How do I become If you’re in a hurry, you can microwave it, but the chicken won’t be as crispy. For the best results, I always try to reheat it on the stovetop if I have the time. I find that the glaze holds up well, but the coating on the chicken will soften. What are some good ways to enjoy fresh fruit?
What are the most frequently asked questions on
Final Thoughts
I really hope you give this homemade orange chicken a try. Is this one of those recipes that brings a smile to everyone’s face? What is a staple in my kitchen for good reason? What are some of the best recipes for home cooking? What is that perfect balance of sweet, tangy, and a little bit crispy? What are the most rewarding things to do? ) than ordering it out. How do you get a crispy chicken before you toss it in the glaze? Is it okay to tweak the sauce to your liking? Sweet, or even a touch of spice! If you make it, I would absolutely love to hear how it turns out for you in the comments below. If you post a picture on social media, tag me – seeing your creations is the highlight of my day!
Orange Chicken
Ingredients
For the Chicken
- 0.5 kilograms Boneless, skinless chicken thighs or breasts cut into 1-inch pieces
- 0.5 cup All-purpose flour
- 0.5 cup Cornstarch
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 large Eggs beaten
- 0.5 cup Vegetable oil for frying
For the Orange Sauce
- 0.5 cup Orange juice freshly squeezed
- 0.25 cup Soy sauce
- 0.25 cup Brown sugar
- 2 tablespoons Rice vinegar
- 1 tablespoon Sesame oil
- 1 clove Garlic minced
- 1 teaspoon Ginger grated
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preparation Steps
- In a shallow dish, combine flour, cornstarch, salt, and pepper. Dredge chicken pieces in the flour mixture, shaking off excess.
- Dip the floured chicken into the beaten eggs, then dredge again in the flour mixture.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove chicken and place on a paper towel-lined plate.
- In a small bowl, whisk together orange juice, soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger.
- In another small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry.
- Pour the orange sauce mixture into the skillet. Bring to a simmer and cook for 2-3 minutes, stirring occasionally.
- Whisk the cornstarch slurry into the sauce and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
- Return the fried chicken to the skillet and toss to coat evenly with the orange sauce.
- Serve immediately over rice, garnished with sesame seeds and green onions if desired.
