If you’ve ever craved a dish that perfectly balances tangy, sweet, and savory flavors with a delightful crispy texture, you’re going to love this Orange Chicken Recipe. It’s a personal favorite that brings that restaurant-quality goodness right into your kitchen with fresh orange juice and a sauce that clings to every crispy bite of chicken. Whether you’re cooking for a weeknight family dinner or a cozy weekend gathering, this recipe is simple, satisfying, and seriously crave-worthy.
Ingredients You’ll Need
Every ingredient in this Orange Chicken Recipe plays an essential role in building layers of flavor and texture. From the crispy coating on the chicken to the zesty, glossy sauce, each element matters and works together to create that signature deliciousness.
- 1 lb. boneless, skinless chicken breasts: The perfect protein base that’s tender and easy to cook evenly when cut into bite-sized pieces.
- 1/2 cup cornstarch: Essential for creating that crispy outer coating that locks in the juiciness of the chicken.
- 2 eggs, beaten: Helps the cornstarch adhere beautifully to the chicken for the ideal crunch.
- Salt and pepper to taste: Simple seasoning that enhances the natural flavor of the chicken without overpowering the sauce.
- Vegetable oil for frying: A neutral oil that gets hot enough for a golden crisp on the chicken.
- 1 cup orange juice (freshly squeezed is best): The star of the sauce, delivering bright citrus flavor and vibrant sweetness.
- Zest of 1 orange: Adds a punch of aroma and depth that complements the juice perfectly.
- 1/3 cup low-sodium soy sauce: Provides savory umami balance to the sweetness of the orange juice and honey.
- 1/4 cup rice vinegar: Brings a subtle tang that cuts through the richness for a well-rounded sauce.
- 1/4 cup honey: Natural sweetness that thickens and sweetens the sauce beautifully.
- 2 cloves garlic, minced: Infuses the sauce with aromatic warmth.
- 1 tablespoon fresh ginger, minced: Adds a zesty, spicy kick that brightens the whole dish.
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening): This slurry transforms the sauce into a luscious glaze that coats the chicken perfectly.
- Sesame seeds and sliced green onions for garnish (optional): Adds that final touch of crunch, color, and freshness when served.
How to Make Orange Chicken Recipe
Step 1: Prepare the Chicken
Start by seasoning the bite-sized chicken pieces with salt and pepper to bring out their natural flavor. This foundational step ensures every morsel is tasty before even hitting the coating process.
Step 2: Coat the Chicken
Set up two bowls for easy dipping: one with cornstarch and one with beaten eggs. Dip each piece of chicken first into the cornstarch, which acts like a dry batter, then into the eggs. This double coating ensures a crunchy exterior once fried.
Step 3: Fry to Golden Perfection
Heat your vegetable oil in a large skillet or wok to medium-high heat. Fry the coated chicken pieces in batches so they have space to crisp up properly without steaming. Cook until each piece is golden brown and cooked through, about 3-4 minutes per side. Drain the chicken on paper towels to remove excess oil.
Step 4: Make the Orange Sauce
While the chicken rests, combine the freshly squeezed orange juice, orange zest, low-sodium soy sauce, rice vinegar, honey, minced garlic, and ginger in a saucepan. Simmer this mixture over medium heat, allowing the flavors to meld and intensify.
Step 5: Thicken the Sauce
Mix cornstarch with water to create a slurry, then slowly whisk it into the simmering sauce. Keep stirring continuously to prevent lumps until the sauce thickens into a shiny glaze, usually around 2-3 minutes. This step is what gives the Orange Chicken Recipe its irresistible, sticky coating.
Step 6: Coat the Chicken in Sauce
Add the fried chicken pieces directly into the thickened sauce. Toss them gently but thoroughly so every piece is evenly coated in that vibrant orange glaze, ready to be served.
Step 7: Serve and Garnish
Plate the glazed chicken over fluffy steamed rice, and sprinkle with optional sesame seeds and sliced green onions for a fresh finish that adds texture and color.
How to Serve Orange Chicken Recipe
Garnishes
Garnishing with sesame seeds and green onions not only adds a pop of color but also brings a subtle nuttiness and freshness that balance the sweetness of the sauce. These little extras make your dish look professionally finished and taste even better.
Side Dishes
Pair this Orange Chicken Recipe with steamed jasmine rice or fluffy white rice to soak up the delicious sauce. For a veggie boost, serve alongside stir-fried broccoli, snap peas, or a simple Asian slaw to bring freshness and crunch.
Creative Ways to Present
For a fun twist, serve the orange chicken in lettuce cups or over quinoa for a modern spin. Another great idea is to skewer the chicken pieces for easy party appetizers. The glossy sauce will look stunning drizzled over crispy rice noodles or alongside pickled vegetables for contrast.
Make Ahead and Storage
Storing Leftovers
Let the orange chicken cool to room temperature before transferring it to an airtight container. It will keep well in the fridge for up to 3 days, making it a perfect quick meal for busy weeknights.
Freezing
If you want to save some for later, the chicken and sauce can be frozen separately to maintain texture. Store the fried chicken pieces in a single layer on a baking sheet before freezing, then transfer to a freezer-safe bag. Freeze the sauce in a separate container. Both last up to 2 months.
Reheating
Reheat the chicken in a hot skillet or oven to restore crispiness before tossing it back into the warm sauce. Avoid the microwave if you want to keep the coating crunchy. Add a splash of water or extra orange juice if the sauce has thickened too much.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs add extra juiciness and a richer flavor to this Orange Chicken Recipe. Just adjust the cooking time slightly to ensure they are cooked through.
Is it possible to make this recipe gluten-free?
Yes, use gluten-free soy sauce (tamari) and double-check your cornstarch brand if cross-contamination is a concern. The rest of the ingredients are naturally gluten-free.
How do I make the sauce less sweet?
You can reduce the honey or balance sweetness by adding a little more rice vinegar. Tasting as you simmer the sauce will help you adjust it perfectly to your liking.
Can I bake the chicken instead of frying?
While frying gives the best crispiness, you can bake the chicken coated with cornstarch and egg on a greased baking sheet at 425°F (220°C) for about 20-25 minutes, flipping halfway, for a lighter version.
What can I use instead of fresh orange juice?
Fresh is best, but in a pinch, bottled orange juice works. Avoid concentrates or juice with added sugars to keep the flavor natural and bright.
Final Thoughts
This Orange Chicken Recipe is one of those dishes that makes cooking feel like a joy, not a chore, because the results are so undeniably delicious. Crispy chicken pieces drenched in a tangy, sweet, and rich orange sauce will easily become a family favorite. Don’t wait to try it yourself and bring some vibrant, saucy happiness to your dinner table tonight!
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Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
This classic Orange Chicken recipe features crispy fried chicken pieces coated in a tangy, sweet, and savory orange sauce. Perfectly balanced with fresh orange juice, ginger, garlic, and honey, this dish is a crowd-pleaser best served over steamed rice and garnished with sesame seeds and green onions for added flavor and texture.
Ingredients
Chicken and Coating
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
Sauce
- 1 cup orange juice (freshly squeezed is best)
- Zest of 1 orange
- 1/3 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Garnish (Optional)
- Sesame seeds
- Sliced green onions
Instructions
- Season the Chicken: In a bowl, season the bite-sized chicken pieces with salt and pepper to taste, ensuring an even coating for flavor.
- Coat the Chicken: Set up two bowls, one with cornstarch and the other with beaten eggs. Dip each chicken piece first into the cornstarch, then into the beaten eggs, making sure each piece is fully coated to achieve a crispy texture when fried.
- Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken pieces in batches, cooking each side for about 3-4 minutes until golden brown and cooked through. Remove each batch and drain on paper towels to remove excess oil.
- Prepare the Sauce: In a separate saucepan, combine orange juice, orange zest, low-sodium soy sauce, rice vinegar, honey, minced garlic, and minced ginger. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld.
- Thicken the Sauce: Once simmering, gradually stir in the cornstarch-water mixture, continuing to stir until the sauce thickens, which should take about 2-3 minutes, resulting in a glossy consistency.
- Coat the Chicken in Sauce: Add the fried chicken pieces to the thickened sauce, tossing gently to ensure every piece is evenly coated with the flavorful orange glaze.
- Serve: Plate the orange chicken over steamed rice. Optionally, garnish with sesame seeds and sliced green onions for extra flavor and presentation appeal.
Notes
- Use freshly squeezed orange juice for the best flavor and natural sweetness.
- Fry chicken in batches to avoid overcrowding the pan, ensuring crispy pieces.
- The cornstarch-water slurry is essential for thickening the sauce without lumps.
- Leftover orange chicken tastes great reheated but may lose some crispiness.
- For a healthier option, consider baking the chicken instead of frying, though texture will vary.
