Are there any meals that just transport you back to your childhood, aren’t there? What are some of the best orange chicken recipes? I remember begging my mom to pick up Chinese takeout on Friday nights, and that sweet, sticky, sucky, spicy, sweet taste. What was the star of citrusy chicken? Now, I’ve got my own kids asking for it, but honestly? I’ve gotten to a point where I genuinely prefer my homemade version. What is that perfect balance of sweet and tangy, with a slight crispiness that’s just *chef”. Is it better than the overly sweet, sometimes gummy versions you get out of the store? Plus, knowing exactly what goes into it makes it feel so much more wholesome. Is this just another chicken recipe? Is there sunshine on a plate?
What is orange chicken?
What exactly is this orange chicken? What is stir-fried chicken? Think of it as the comfort food cousin to more complex Asian flavors, but with a universally loved flavor. What is the difference between a sweet and tang The chicken itself is usually cut into bite-sized pieces, often lightly battered and fried. Is pan-seared to get that irresistible texture? Then, it’s tossed in a glaze made primarily from orange juice and zest, topped with soy sauce. What are the best ways to give chili flakes a kick? What is the kind of dish that is approachable for everyone, even if you’re new to cooking or just starting out. I’m looking for something reliable and delicious. Is it a crowd pleaser?
Why you’ll love this recipe?
Oh, where do I even start with why this orange chicken recipe is going to become a staple in your kitchen? First off, the flavor is just out of this world. It hits all the right notes: that bright, zesty orange flavor is perfectly balanced by a subtle sweetness and a savory depth from the soy sauce and aromatics. It’s not overly sweet like some versions can be; it’s just right. And the simplicity? It’s a lifesaver on busy weeknights. Seriously, I can whip this up after a long day and have dinner on the table in under an hour, which is a big win in my book. Plus, it’s surprisingly budget-friendly. You’re using pantry staples and chicken, which are usually quite affordable. What I love most, though, is its versatility. You can easily adjust the sweetness, the tanginess, or even the heat level to suit your family’s preferences. If you’re a fan of my Sweet and Sour Pork, you’ll probably adore this too, as it shares that wonderful sweet and tangy dynamic but with that distinct orange twist. It’s just pure comfort food that feels a little bit fancy, but is genuinely easy to make.
How do you make orange chicken?
Quick Overview
What is the best orange chicken recipe? We’ll coat the chicken for a lovely crispy exterior, then create luscious, glossy sauce that coats it all. Every piece is beautiful. The whole process is pretty straightforward, focusing on simple techniques to get maximum flavor. How quickly you can go from raw ingredients to a steaming plate? What is the kind of recipe that makes you feel like a pro at cooking?
Ingredients
For the Main Batter:
5 lbs boneless, skinless Chicken Thighs or breasts, cut into 1-inch pieces. (I personally love thigh and breast). For their tenderness and flavor, but breasts work too if you prefer them).
1/2 cup all-purpose flour
1/4 cup cornstarch (this is the key for that crispy coating!)
1 teaspoon garlic powder. 1 tablespoon salt.
1/2 teaspoon salt. 1 teaspoon pepper.
1/4 teaspoon black pepper, 1 teaspoon salt.
1 large egg, lightly beaten
2 tablespoons milk (any kind works, I’ve even used oat milk in a pinch and it was great!)
How much vegetable oil should I use for frying?
For the Filling:
1 tablespoon vegetable oil.
2 cloves garlic, minced (or more if you’re a garlic lover like me!)
What is the difference between 1 teaspoon grated fresh ginger and 2 teaspoons of white pepper?
1/4 teaspoon red pepper flakes (optional, for a little warmth).
For the Glaze:
1 cup fresh orange juice (from about 2-3 oranges; pulp is fine)
1/4 cup rice vinegar (gives it that essential tang)
1/4 cup packed brown sugar (or honey/maple syrup for a refined sugar-free option)
2 tablespoons soy sauce (or tamari for gluten-free).
1 tablespoon cornstarch mixed with 2 tablespoons cold water (this is your slurry, for thickening)
1 teaspoon orange zest (from about 1/2 an orange, adds extra punch) – 1 tablespoon lemon zest.
What are the step by
Step 1: Preheat & Prep Pan
First things first, let’s get our frying situation ready. If you have a large skillet or Dutch oven, pour the vegetable oil into it. It should be about 1-1. Is it necessary to fill the pan to the brim? Heat the oil over medium-high heat until it reaches about 350°F (175°C). If you don’t have a thermometer, you can test it by dipping batter into the oil. If you’re a squid, it should float to the top immediately.
Step 2: Mix Dry Ingredients
While the oil is heating up, let’s get our chicken prepped. In a medium bowl, whisk together the flour, cornstarch, garlic powder, salt, and pepper. This dry mixture is going to create that lovely, light coating on our chicken. Make sure it’s well combined so every piece of chicken gets evenly coated.
Step 3: Mix Wet Ingredients
In a separate, shallow bowl or dish, whisk together the egg and milk. This is our wet binder that will help the dry coating stick to the chicken. Make sure it’s smooth and well blended.
Step 4: Combine
Now, add the chicken pieces to the wet ingredients and toss to coat them thoroughly. Let them sit for just a minute or two. Then, using a slotted spoon or your hands, transfer the coated chicken pieces into the bowl with the dry ingredients. Toss gently to coat each piece of chicken evenly. You want a nice, even layer of the flour mixture clinging to the chicken. Don’t overcrowd the bowl; you might need to do this in batches if you have a lot of chicken. This step is crucial for getting that signature texture!
Step 5: Prepare Filling
In a small saucepan, heat the 1 tablespoon of vegetable oil over medium heat. Add the minced garlic, grated ginger, and red pepper flakes (if using). Sauté for about 30-60 seconds until fragrant. Be careful not to burn the garlic – we just want to soften it and release its aroma.
Step 6: Layer & Swirl
This step is technically for the sauce, not the chicken itself! Once your garlic and ginger are fragrant, pour in the orange juice, rice vinegar, brown sugar, and soy sauce. Bring this mixture to a simmer, stirring until the brown sugar dissolves. Once simmering, slowly whisk in the cornstarch slurry. Keep whisking gently as the sauce thickens. It should become glossy and coat the back of a spoon. Stir in the orange zest right at the end. This is your glorious orange sauce!
Step 7: Bake
Actually, we’re going to *fry* the chicken, not bake it! Add the coated chicken pieces to the hot oil in a single layer, working in batches so you don’t crowd the pan. Fry for about 3-4 minutes per side, or until golden brown and cooked through. The coating should be nice and crisp. Remove the chicken with a slotted spoon and place it on a wire rack set over a baking sheet to drain any excess oil. This is the best way to keep it crispy!
Step 8: Cool & Glaze
Let the fried chicken cool for just a minute or two. Then, pour the prepared orange sauce over the hot chicken in a large bowl. Toss gently until every piece is coated in that beautiful, sticky glaze. The residual heat from the chicken will help the sauce set perfectly. Don’t let it sit too long, or the chicken can get a bit soggy, so toss right before serving!
Step 9: Slice & Serve
What is the best way to serve orange chicken? What’s best enjoyed fresh and hot off the stove, when the coating is still wonderfully crisp. If you’re feeling fancy, garnish with some extra orange zest or chopped green onions. Is it a dish that sings when served warm?
What should I serve it with?
This orange chicken is so versatile, it’s not just for dinner! For a quick and satisfying breakfast, I sometimes like to serve a smaller portion alongside some scrambled eggs – it’s unexpectedly delicious. For a more leisurely brunch, it’s fantastic with some fluffy Fried Rice or even a simple side of steamed asparagus. The bright flavors cut through the richness of the chicken beautifully. As a dessert? Honestly, it’s a bit unconventional, but the sweet and tangy glaze reminds me of certain candied fruits, so a small bite can feel almost like a treat after a meal. For those cozy evenings, this is just pure comfort food. It’s absolutely divine served over fluffy white rice or brown rice to soak up all that amazing sauce. Another favorite of mine is pairing it with some crisp, steamed broccoli or snap peas for a bit of freshness and crunch. My family also loves it with a side of my simple cucumber salad for a cooling contrast.
How do you perfect an orange chicken?
Okay, let’s talk about how to make this orange chicken absolutely perfect, every single time. First, for the chicken itself, I really do recommend thighs if you can swing it. They have more fat, which means more flavor and they stay incredibly moist even after frying. If you use breasts, just be a little more mindful not to overcook them. When you’re coating the chicken, make sure you get a good, even layer of that flour and cornstarch mixture on every piece. This is what gives you that lovely crispiness that holds up to the sauce. Don’t skip the egg wash; it’s the glue that holds everything together! For the sauce, using fresh orange juice really makes a difference – the flavor is so much brighter and more natural than from concentrate. And don’t be shy with the orange zest; it adds an extra layer of intense orange aroma and flavor that’s just divine. When you’re thickening the sauce with the cornstarch slurry, make sure it’s a smooth paste with no lumps. Whisk it in gradually while the sauce is simmering, and be patient; it should thicken to a lovely glossy consistency that coats the chicken without being gloopy. I learned this the hard way, but resist the urge to toss the chicken in the sauce too early! Wait until you’re just about to serve it. If the chicken sits in the sauce for too long, especially at room temperature, it can get soggy, and we want that satisfying crunch. If you’re looking for a different flavor profile, try adding a splash of sesame oil to the sauce at the end, or a tiny bit of honey for extra sweetness. Experimenting with spice levels is fun too – a pinch more red pepper flakes can give it a nice kick. And remember, working in batches when frying is key to preventing the oil temperature from dropping too much, which can lead to greasy chicken instead of crispy chicken.
Storing and Reheating Tips
This orange chicken is definitely best enjoyed fresh, but life happens, so knowing how to store and reheat it properly is super helpful. If you have leftovers, the most important thing is to let the chicken cool down a bit before packing it away. Don’t let it sit out at room temperature for more than two hours. For refrigerator storage, the best way is to keep the chicken and the extra sauce separate if possible. If you tossed it all together, just store it in an airtight container. It should stay good in the fridge for about 2-3 days. When you’re ready to reheat, the goal is to bring back some of that crispiness. My preferred method is to spread the chicken in a single layer on a baking sheet and pop it into a preheated oven at around 375°F (190°C) for about 8-10 minutes, or until heated through and slightly crispy again. You can also use an Air Fryer for this. If you try to microwave it, it will likely become soft and less appealing, so I usually avoid that. If you’re reheating chicken that was already tossed in the sauce, you might want to add a little splash of fresh orange juice or a tiny bit of water when you reheat it to refresh the sauce. For freezer instructions, it’s trickier because the coating can get a bit soft. If you must freeze it, try to freeze the chicken *without* the sauce, packed in freezer-safe bags or containers. It should last about 1-2 months. Thaw it overnight in the refrigerator, then reheat as described above, and toss with freshly made sauce if you have it, or a bit of that reserved sauce.
Frequently Asked Questions
Final Thoughts
There you have it – my go-to recipe for that irresistible orange chicken that I know you and your family will adore. It’s got that perfect combination of sweet, tangy, and savory, with a delightful texture that really makes it stand out. It’s one of those dishes that just makes everyone happy, and knowing you made it from scratch makes it even better. If you’re looking for other crowd-pleasing chicken recipes with a bit of zest, you might also want to check out my Lemon Herb Roasted Chicken – it’s a completely different flavor profile, but just as delicious and comforting. I really hope you give this orange chicken a try. Let me know in the comments below how yours turned out, and if you found any special ways to customize it! Happy cooking!
Orange Chicken
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
- 0.5 cup all-purpose flour
- 0.25 cup cornstarch
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 large eggs beaten
- 3 cup vegetable oil for frying
For the Orange Sauce
- 1 cup fresh orange juice
- 0.5 cup chicken broth
- 0.5 cup rice vinegar
- 0.33 cup brown sugar
- 2 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water to make a slurry
Instructions
Preparation Steps
- In a medium bowl, combine flour, cornstarch, salt, and pepper. Dredge the chicken pieces in the flour mixture, ensuring they are evenly coated. Shake off any excess.
- In a separate shallow bowl, whisk the eggs. Dip the floured chicken pieces into the beaten eggs, letting any excess drip off.
- Heat the vegetable oil in a large skillet or wok over medium-high heat until it reaches about 350°F (175°C).
- Fry the chicken in batches, without overcrowding the pan, for about 3-4 minutes per batch, or until golden brown and cooked through. Remove the chicken with a slotted spoon and drain on paper towels.
- While the chicken is frying, prepare the orange sauce. In a medium saucepan, whisk together orange juice, chicken broth, rice vinegar, brown sugar, soy sauce, and sesame oil. Bring to a simmer over medium heat.
- Stir in the minced garlic and grated ginger. Cook for 2 minutes, then gradually whisk in the cornstarch slurry until the sauce thickens.
- Add the fried chicken to the saucepan with the thickened orange sauce. Toss to coat the chicken evenly. Serve immediately.
