If you have ever wanted to master a delicious takeout favorite that bursts with citrusy zing and crispy goodness, this Orange Chicken Recipe is your new best friend in the kitchen. It’s the perfect balance of sweet, tangy, and a little kick of heat, all wrapped around bite-sized pieces of golden fried chicken. The combination of fresh orange juice and just the right amount of zest gives the sauce a bright flavor that will have everyone asking for seconds. Whether you’re cooking for a family dinner or craving a flavorful homemade meal, this recipe brings that restaurant-quality orange chicken magic straight to your table.
Ingredients You’ll Need
These ingredients are simple but each plays a crucial role in building layers of flavor, texture, and color that make the Orange Chicken Recipe truly sing. From the tender chicken thighs to the fresh orange juice and aromatic spices, every element is essential.
- 2 pounds boneless, skinless chicken thighs: The perfect choice for juicy, flavorful chicken that stays tender after frying.
- ¼ cup water: Helps activate the baking soda for a tenderizing marinade.
- ½ teaspoon Kosher salt: Enhances flavor throughout, a must-have for seasoning.
- ½ teaspoon baking soda: Creates a wonderfully tender texture by breaking down proteins.
- 2 large eggs: Acts as a binder for the crispy cornstarch coating.
- ½ cup cornstarch: Gives the chicken its signature crispy crust.
- 1 tablespoon oil: Used in the batter to ensure a light, even coating on the chicken pieces.
- 1 cup fresh orange juice: The star ingredient delivering fresh citrus flavor.
- 1 tablespoon orange zest: Adds an intense burst of aromatic citrus oils for depth.
- ¼ cup ketchup: Provides sweetness and a hint of tomato tang in the sauce.
- 2 tablespoons granulated sugar: Balances the tartness with a gentle sweetness.
- 1½ tablespoons white vinegar: Cuts through richness and brightens the sauce’s flavor.
- 1 tablespoon cornstarch: Used again to thicken the luscious sauce to the perfect consistency.
- ½ tablespoon minced garlic: Infuses the sauce with a warm, savory note.
- ½ teaspoon Chinese chili pepper flakes: Adds subtle heat without overpowering the sweetness.
- 1 stalk green onion: For a fresh, mild oniony crunch when garnished.
- Whole dry chili pepper (optional): Enhances the heat level for those who love a spicy kick.
- Vegetable oil (for frying): Essential for achieving that crispy, golden exterior.
How to Make Orange Chicken Recipe
Step 1: Marinate the Chicken
Start by mixing the water, baking soda, and Kosher salt, then add your chicken thighs to this simple marinade. Let it sit until the liquid is mostly absorbed. This step is key for tender, juicy chicken that will stay moist through frying.
Step 2: Prepare the Batter
In a large bowl, beat the eggs and add the cornstarch along with a tablespoon of oil, then toss your marinated chicken pieces in this mixture. This batter forms the crispy coating that hugs each bite, so make sure each piece is well-covered.
Step 3: Heat the Oil for Frying
Heat your vegetable oil in a wok or deep pan to 375°F. You want it hot enough to crisp the chicken quickly without absorbing too much oil—this creates that fantastic crunch we’re after.
Step 4: Mix the Orange Sauce
Meanwhile, in a separate bowl combine fresh orange juice, orange zest, ketchup, sugar, white vinegar, and a tablespoon of cornstarch. This blend is what gives the Orange Chicken Recipe its iconic balance of sweet, tangy, and slightly sticky sauce.
Step 5: Fry the Chicken
Fry the chicken in batches so you don’t overcrowd the pan, allowing each piece to turn a beautiful golden brown and reach the perfect crispy texture. Once cooked, set aside on paper towels to drain excess oil.
Step 6: Cook the Sauce
In the same wok or a separate pan, stir-fry the minced garlic and chili pepper flakes until fragrant. Pour in the pre-mixed orange sauce to thicken it up, stirring constantly. Keep an eye on it so it reaches a glossy, thickened consistency.
Step 7: Toss Chicken in Sauce and Serve
Finally, add the fried chicken pieces back into the pan with the sauce and toss everything together gently to coat each piece evenly. Serve immediately while hot for the best taste and texture.
How to Serve Orange Chicken Recipe
Garnishes
Sprinkle thinly sliced green onion on top for a fresh, mild bite and a splash of color that makes the dish pop. If you like a bit more heat, add some finely chopped whole dry chili peppers as a garnish to amp up the spicy factor.
Side Dishes
Serve this Orange Chicken Recipe with jasmine rice or fluffy steamed white rice to soak up the luscious sauce. Stir-fried vegetables or a simple Asian slaw with crisp cabbage and carrots also make appetizing accompaniments that brighten the plate.
Creative Ways to Present
For a family-style meal, plate the chicken in a large shallow bowl and garnish with green onions and citrus zest curls. You can also serve it over fried rice or in lettuce wraps for a fun interactive dining experience that guests love.
Make Ahead and Storage
Storing Leftovers
Place any leftover orange chicken in an airtight container and refrigerate. It will keep well for 3 to 4 days, making it perfect for quick lunches or dinners later in the week.
Freezing
This Orange Chicken Recipe freezes beautifully. Allow the chicken pieces and sauce to cool completely, then pack separately or together into a freezer-safe container. Freeze for up to 2 months for best quality.
Reheating
Reheat gently in a skillet over medium heat, stirring occasionally to warm the sauce evenly. Avoid microwaving if possible, since that can compromise the chicken’s crispiness and cause the sauce to become watery.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs remain juicier and more forgiving during frying, chicken breasts can work if you cut them into bite-sized pieces and avoid overcooking to keep them tender.
Is there a vegetarian version of this Orange Chicken Recipe?
For a vegetarian twist, try substituting the chicken with fried tofu cubes or crispy cauliflower florets, which soak up the sauce beautifully while providing an equally delightful texture.
How spicy is this dish?
This recipe has a gentle heat from the Chinese chili pepper flakes, but it’s easily adjustable. Skip the whole dry chili or reduce the flakes for a milder version, or add extra for a bolder kick.
What’s the best oil to use for frying?
Use a neutral oil with a high smoke point like vegetable, canola, or peanut oil. These oils allow you to reach the ideal frying temperature without imparting strong flavors.
Can I make the sauce ahead of time?
Yes! You can prepare the orange sauce up to a day in advance and store it refrigerated. Just give it a good stir before heating and tossing with freshly fried chicken for the best result.
Final Thoughts
This Orange Chicken Recipe is a joyful celebration of flavors and textures that transform simple ingredients into something truly special. Don’t be intimidated by the steps—each one builds a deeper, more incredible taste that will impress anyone lucky enough to share your meal. I can’t wait for you to try it and fall in love with it just like I have. Happy cooking!
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Orange Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
This vibrant Orange Chicken recipe features tender chicken thighs marinated and fried to a crispy golden perfection, then tossed in a tangy and sweet homemade orange sauce. Perfectly balanced with garlic, chili flakes, and fresh orange zest, this dish offers a delicious blend of citrus and spice that’s ideal for a family dinner or a flavorful takeout alternative.
Ingredients
Chicken and Marinade
- 2 pounds boneless, skinless chicken thighs
- ¼ cup water
- ½ teaspoon Kosher salt
- ½ teaspoon baking soda
Batter
- 2 large eggs
- ½ cup cornstarch
Sauce
- 1 cup fresh orange juice
- 1 tablespoon orange zest
- ¼ cup ketchup
- 2 tablespoons granulated sugar
- 1½ tablespoons white vinegar
- 1 tablespoon cornstarch
- ½ tablespoon minced garlic
- ½ teaspoon Chinese chili pepper flakes
- 1 stalk green onion, chopped (for garnish)
- Whole dry chili pepper (optional, for added heat)
For Frying
- Vegetable oil (enough for deep frying, about 2 cups)
Instructions
- Marinate the chicken: In a large bowl, combine the chicken thighs with water, baking soda, and kosher salt. Toss thoroughly to coat and allow the chicken to marinate for about 15-20 minutes until the mixture is mostly absorbed. This helps tenderize the chicken.
- Prepare the batter: Crack the eggs into the bowl with the marinated chicken. Add the cornstarch and mix well until each piece is evenly coated in a thick batter.
- Heat the oil: Pour vegetable oil into a wok or deep frying pan and heat it to 375°F (190°C), using a thermometer for accuracy to ensure crispiness without burning.
- Make the sauce: In a separate mixing bowl, whisk together fresh orange juice, orange zest, ketchup, granulated sugar, white vinegar, and cornstarch. Set aside for later use.
- Fry the chicken: Carefully fry the chicken pieces in batches to avoid overcrowding. Cook each batch for about 3-5 minutes or until they turn golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Prepare the sauce and aromatics: Using a clean wok or skillet, heat a small amount of oil over medium heat. Add minced garlic and Chinese chili pepper flakes, stir-frying briefly until fragrant, about 30 seconds. Pour in the prepared orange sauce mixture and cook for 2-3 minutes, stirring continuously until sauce thickens to a glossy coating consistency.
- Toss chicken in sauce: Add the fried chicken pieces to the sauce, tossing well to coat each piece evenly. Stir cook for another minute to ensure the chicken is well glazed.
- Serve: Garnish with chopped green onion and optional whole dry chili peppers for extra heat. Serve immediately while hot, preferably over steamed rice or noodles.
Notes
- Use fresh orange juice and zest for the best flavor intensity.
- Maintain oil temperature at 375°F to ensure a perfect crispy texture without absorbing excess oil.
- If you prefer milder spice, omit the chili flakes and dry chili peppers.
- Baking soda tenderizes the chicken but don’t marinate for more than 30 minutes to avoid texture issues.
- This recipe works best with dark meat chicken (thighs) for juiciness, but breast meat can be used as a leaner option.
