If you have a craving for something that perfectly balances crispy, tangy, and sweet flavors, this Orange Chicken Recipe is the ultimate crowd-pleaser you’re going to want in your dinner rotation. Imagine tender chicken thighs, coated in a light, crunchy batter and then drenched in a vibrant, zesty orange sauce that sings with just the right amount of sweetness and heat. This recipe manages to bring restaurant-quality magic into your kitchen with approachable ingredients and straightforward steps, making it a favorite for both weeknight dinners and special occasions. Trust me, once you try this Orange Chicken Recipe, it’ll become a go-to comfort meal that never disappoints.
Ingredients You’ll Need
Simple, fresh, and well-chosen ingredients are the key to nailing this Orange Chicken Recipe. Each element plays a starring role—whether it’s the chicken providing a juicy base, the cornstarch creating that addictive crispiness, or the orange juice and zest delivering a punch of citrus brightness for a perfectly balanced sauce.
- 2 pounds boneless, skinless chicken thighs: Tender and flavorful, chicken thighs hold up wonderfully to frying and keep the meat juicy inside.
- ¼ cup water: Helps to marinate the chicken and tenderize the meat before cooking.
- ½ teaspoon Kosher salt: Enhances flavor and helps the marinade penetrate the chicken.
- ½ teaspoon baking soda: Tenderizes the chicken and gives a light texture to the coating.
- 2 large eggs: Binds the batter and helps the cornstarch stick for that perfect crispy finish.
- ½ cup cornstarch: Essential for creating the crispy, golden coating that makes this dish irresistible.
- 1 tablespoon oil: Used in stir-frying the sauce for smooth flavor integration.
- 1 cup fresh orange juice: The heart of the sauce, fresh juice gives the dish its bold, natural citrus zing.
- 1 tablespoon orange zest: Adds an aromatic intensity and extra citrus punch.
- ¼ cup ketchup: Brings a tangy sweetness and vibrant color to the sauce.
- 2 tablespoons granulated sugar: Balances the acidity and spicy notes in the sauce.
- 1½ tablespoons white vinegar: Adds brightness and a slight tang that keeps the sauce lively.
- 1 tablespoon cornstarch: Thickens the sauce to a glossy, clingy finish.
- ½ tablespoon minced garlic: Provides savory depth and a fragrant aroma.
- ½ teaspoon Chinese chili pepper flakes: Introduces a subtle heat that complements the sweet and citrus flavors perfectly.
- 1 stalk green onion: Gives a fresh, herbal note as garnish or mixed in at the end.
- Whole dry chili pepper (optional): For those who want to turn up the heat, it can be added in the sauce for a smoky kick.
- Vegetable oil (for frying): A neutral oil ideal for crisping chicken evenly and safely at high temperature.
How to Make Orange Chicken Recipe
Step 1: Marinate the Chicken
Start by marinating the chicken in a mixture of water, baking soda, and Kosher salt. This step is crucial because it tenderizes the meat and prepares it to soak up the delicious flavors that come later. Letting the marinade absorb mostly into the chicken will make your bites tender and incredibly juicy.
Step 2: Prepare the Batter
Once the chicken is marinated, mix the eggs and cornstarch together and combine them with your chicken pieces. This batter coating is what gives the chicken its amazing crispy texture, setting the stage for that satisfyingly crunchy bite.
Step 3: Heat the Oil for Frying
Heat vegetable oil in a wok or a deep pan until it reaches about 375 degrees Fahrenheit. This temperature ensures the chicken cooks quickly and evenly, locking in moisture while creating a golden-brown crust. Using a thermometer here will help nail the perfect frying temperature.
Step 4: Make the Orange Sauce
In a separate bowl, whisk together fresh orange juice, orange zest, ketchup, sugar, white vinegar, and cornstarch. This combination will give you that luscious sauce with vibrant color and a harmonious balance of sweet, tangy, and slightly spicy flavors that make the Orange Chicken Recipe shine.
Step 5: Fry the Chicken
Fry the marinated chicken pieces in batches to avoid overcrowding, which can make them soggy. Cook them until they’re golden brown and irresistibly crispy on the outside. Drain the fried chicken on paper towels to remove excess oil—this keeps the texture perfect.
Step 6: Cook the Sauce
In a clean pan or wok, heat a bit of oil and stir-fry minced garlic and chili flakes until fragrant. Then pour in the sauce mixture and cook until it thickens to a glossy finish, enveloping everything in its rich flavor.
Step 7: Combine and Serve Hot
Toss the crispy fried chicken directly into the thickened orange sauce, making sure every piece is evenly coated. Serve immediately to enjoy the harmonious textures and flavors at their peak. This is the final and most satisfying step in mastering your Orange Chicken Recipe.
How to Serve Orange Chicken Recipe
Garnishes
To elevate your Orange Chicken Recipe, scatter sliced green onions over the top for a fresh crunch and a pop of vibrant color. If you love a bit more heat, consider adding a few thin slices of fresh chili or a sprinkle of toasted sesame seeds for an extra nutty contrast.
Side Dishes
This dish pairs beautifully with simple steamed jasmine rice or fluffy fried rice to soak up that irresistible sauce. For a lighter accompaniment, try sautéed broccoli or snap peas tossed in garlic—they add a bright green crunch that complements the rich chicken beautifully.
Creative Ways to Present
Serve the orange chicken in individual bowls atop a bed of rice and garnish with extra orange zest and fresh herbs like cilantro or mint for a pop of flavor and color. For a fun twist, try serving it in lettuce wraps or over crispy noodles to impress your dinner guests with an exciting presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Orange Chicken Recipe can be stored in an airtight container in the refrigerator for up to 3 days. Keep the chicken and sauce together to preserve the flavor and moisture, but be mindful that the crispy texture will soften over time.
Freezing
If you want to save some for longer, freeze the cooked chicken and sauce separately in freezer-safe containers. The chicken pieces freeze well but are best reheated gently to maintain texture. Label containers with the date and use within 2 months for optimal taste.
Reheating
To reheat, gently warm the sauce in a pan and add the chicken pieces, stirring occasionally until heated through. For added crispiness, pop the chicken briefly under a broiler or in a hot skillet before coating with sauce again. Avoid microwaving alone to keep that wonderful crunch intact.
FAQs
Can I use chicken breast instead of thighs in this Orange Chicken Recipe?
Absolutely, you can! Chicken breast will be leaner and slightly less juicy than thighs, but with careful marinating and frying, you can still achieve a tasty result. Just be cautious not to overcook to keep it tender.
How spicy is this Orange Chicken Recipe?
The dish carries a gentle heat from the Chinese chili flakes, balanced perfectly by the sweetness of the orange sauce. If you prefer mild, you can reduce or omit the chili flakes entirely without losing the essential flavor profile.
Is it necessary to fry the chicken, or can I bake it?
Frying is what gives the chicken its signature crispiness and texture, but if you want a healthier version, baking is an option. Coat the chicken well and bake at a high temperature, then toss with the sauce; just expect a less crispy exterior.
Can I prepare the sauce in advance?
Yes! The sauce can be prepared a day ahead and stored in the refrigerator. Reheat gently before adding the freshly fried chicken to maintain the best flavor and texture in your Orange Chicken Recipe.
What is the best oil to use for frying chicken?
Vegetable oil is ideal because it has a high smoke point and neutral flavor, which helps the chicken cook evenly and crisp up without imparting unwanted flavors. Other great options include canola or peanut oil.
Final Thoughts
This Orange Chicken Recipe is a delightful balance of textures and flavors that is sure to brighten up any meal with its vibrant sauce and satisfyingly crispy chicken. It’s approachable for cooks of all levels and offers a rewarding experience every time. I can’t wait for you to give it a try and see just how addictive this dish becomes—the perfect blend of sweet, tangy, and savory in every bite!
Print
Orange Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
Description
This Orange Chicken recipe features tender, crispy chicken thighs coated in a light batter, fried to golden perfection and tossed in a tangy, sweet, and slightly spicy homemade orange sauce. The combination of fresh orange juice, zest, and a hint of heat from chili flakes creates a flavorful dish perfect for a comforting dinner.
Ingredients
Chicken 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
Additional Ingredients
- 1 stalk green onion, sliced
- Whole dry chili pepper (optional)
- Vegetable oil (for frying, about 2-3 cups)
- 1 tablespoon oil (for stir-frying sauce)
Instructions
- Marinate the chicken: In a large bowl, combine the chicken thighs with water, baking soda, and kosher salt. Mix well and let it marinate until the liquid is mostly absorbed and the chicken becomes tender, about 15 minutes.
- Prepare the batter: Beat the eggs in a separate bowl. Add cornstarch and mix until smooth. Add the marinated chicken to the batter and stir until each piece is coated evenly.
- Heat the oil: Pour vegetable oil into a wok or deep frying pan and heat it to 375°F (190°C). Use a thermometer for accuracy to ensure perfect frying temperature.
- Mix the sauce: In a medium bowl, whisk together fresh orange juice, orange zest, ketchup, granulated sugar, white vinegar, and cornstarch until well combined. Set aside.
- Fry the chicken: Working in batches, carefully place the battered chicken pieces into the hot oil. Fry until the chicken turns golden brown and crispy, about 4 to 5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- Cook the sauce: In a clean wok or large skillet, heat 1 tablespoon of oil over medium heat. Add minced garlic and Chinese chili pepper flakes, stir-frying until fragrant, about 30 seconds. Pour in the prepared orange sauce mixture and cook, stirring constantly, until the sauce thickens and becomes glossy.
- Combine and serve: Add the fried chicken back into the wok with the sauce. Toss thoroughly to coat each piece evenly with the orange sauce. Garnish with sliced green onions and whole dry chili pepper if desired. Serve immediately while hot and crispy.
Notes
- Use fresh orange juice and zest for the best flavor and brightness in the sauce.
- Maintaining the oil temperature at 375°F is key to achieving crispy chicken without absorbing excess oil.
- Chinese chili pepper flakes add a subtle heat; adjust according to preference or omit for a milder dish.
- The baking soda in the marinade helps tenderize the chicken for a juicier result.
- Make sure not to overcrowd the frying pan to keep the oil temperature steady and chicken crispy.
