Orange chicken is one of those classic, takeout-style dishes that instantly brings comfort and joy to the dinner table. With its crispy, golden chicken pieces coated in a glossy, tangy-sweet orange sauce, this dish is a beautiful balance of flavors that will transport you straight to your favorite Chinese restaurant. Making this beloved meal at home is simpler than you might think—and the results are fresh, vibrant, and absolutely delicious.
Whether you’re preparing this dish for a family dinner, a cozy night in, or simply to impress your guests, this homemade version of Chinese orange chicken will become a recipe you turn to time and time again.
Why You’ll Love This Recipe:
- Better Than Takeout: This recipe captures all the classic flavors of your favorite takeout orange chicken but made fresh at home.
- Perfectly Balanced Flavors: Sweet, savory, and tangy all at once, the orange sauce is the perfect partner for the crispy chicken.
- Family Favorite: Kids and adults alike will devour this irresistible dish.
- Easy to Make: With simple ingredients and step-by-step instructions, even beginners can make this recipe a success.
Ingredients You’ll Need:
Here’s what you’ll need to make crispy orange chicken:
For the Chicken:
- 1.5 lbs chicken breast or thighs, cut into bite-sized pieces
- 2 large eggs, beaten
- 1 cup cornstarch
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2-3 cups vegetable oil (for frying)
For the Orange Sauce:
- 1 cup orange juice (freshly squeezed for best results)
- 2 teaspoons orange zest
- ¼ cup soy sauce
- ¼ cup sugar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch (mixed with 2 tablespoons water for a slurry)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
For Garnish:
- Sesame seeds (optional)
- Sliced green onions (optional)
How to Make Chinese Orange Chicken
Step-by-Step Instructions:
1. Prepare the Chicken
Start by cutting your chicken into bite-sized pieces—this makes them perfect for coating with sauce later. Pat the pieces dry with a paper towel to remove excess moisture.
In a shallow bowl, beat the eggs. In another bowl, combine the cornstarch, all-purpose flour, salt, and pepper. Dip each chicken piece into the egg mixture first, then coat it well in the flour-cornstarch mixture. Make sure each piece is evenly covered—this is what gives the chicken that crisp exterior when fried.
2. Fry the Chicken
Heat about 2-3 cups of vegetable oil in a large skillet or wok over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the top immediately.
Carefully add the chicken pieces to the oil in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes, or until the chicken turns golden brown and crispy. Remove the cooked chicken with a slotted spoon and place it on a paper towel-lined plate to drain any excess oil. Repeat with the remaining chicken.
3. Make the Orange Sauce
While the chicken is frying, prepare the orange sauce. In a saucepan over medium heat, combine the orange juice, orange zest, soy sauce, sugar, honey, minced garlic, grated ginger, rice vinegar, and sesame oil. Stir to combine and bring the mixture to a gentle simmer.
Once the sauce is simmering, mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry. Slowly pour the slurry into the orange sauce, whisking constantly to avoid lumps. The sauce will thicken as it cooks. Continue to simmer for 2-3 minutes until the sauce becomes glossy and coats the back of a spoon.
4. Combine the Chicken and Sauce
Place the fried chicken pieces into a large bowl. Pour the orange sauce over the chicken and toss everything together until all pieces are evenly coated with the sauce.
5. Garnish and Serve
Sprinkle sesame seeds and sliced green onions over the top for a beautiful finish. Serve your orange chicken hot, alongside steamed rice or stir-fried vegetables.
Helpful Tips:
- Fresh Orange Juice: Freshly squeezed orange juice makes a big difference in flavor. It’s worth the extra step to juice a few fresh oranges.
- Don’t Overcrowd the Pan: Frying the chicken in small batches ensures each piece stays crispy. Overcrowding can drop the oil temperature and make the chicken soggy.
- Adjust Sweetness: If you prefer a less sweet sauce, reduce the sugar slightly or add a splash of extra vinegar for more tang.
- Keep It Crispy: For an extra-crispy result, double-fry the chicken by frying it a second time for 1-2 minutes after the first batch cools slightly.
Recipe Details:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
- Diet: Dairy-Free
Notes:
- You can adjust the thickness of the sauce by adding more cornstarch slurry if needed. Start with small amounts, as the sauce thickens quickly.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Information (Per Serving):
- Calories: 380
- Protein: 27g
- Carbohydrates: 45g
- Fat: 12g
- Fiber: 1g
- Sugar: 18g
Frequently Asked Questions:
1. Can I bake the chicken instead of frying it?
Yes, for a healthier option, you can bake the chicken. Place the coated chicken pieces on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden and crispy.
2. Can I make the sauce ahead of time?
Absolutely! The orange sauce can be made up to 3 days in advance and stored in the refrigerator. Simply reheat it gently before tossing it with the fried chicken.
3. What can I serve with orange chicken?
This dish pairs beautifully with steamed jasmine rice, brown rice, or fried rice. Add a side of stir-fried broccoli, bok choy, or snow peas for a complete meal.
4. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are a great option as they tend to be juicier and more flavorful than chicken breasts.
Storage Instructions:
Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat until heated through. Avoid using the microwave, as it can make the chicken less crispy.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other homemade takeout favorites:
Conclusion
Making Chinese orange chicken at home is an incredibly rewarding experience. Not only does this recipe deliver restaurant-quality flavor, but it’s also surprisingly easy to make. With crispy chicken, a glossy orange glaze, and simple ingredients, this dish will quickly become a favorite in your household.
So, gather your ingredients, get that wok sizzling, and enjoy a delicious homemade orange chicken that’s sure to please!
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Homemade Chinese Orange Chicken
Description
Orange chicken is one of those classic, takeout-style dishes that instantly brings comfort and joy to the dinner table. With its crispy, golden chicken pieces coated in a glossy, tangy-sweet orange sauce, this dish is a beautiful balance of flavors that will transport you straight to your favorite Chinese restaurant. Making this beloved meal at home is simpler than you might think—and the results are fresh, vibrant, and absolutely delicious.
Whether you’re preparing this dish for a family dinner, a cozy night in, or simply to impress your guests, this homemade version of Chinese orange chicken will become a recipe you turn to time and time again.
Ingredients
For the Chicken:
- 1.5 lbs chicken breast or thighs, cut into bite-sized pieces
- 2 large eggs, beaten
- 1 cup cornstarch
- ½ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2–3 cups vegetable oil (for frying)
For the Orange Sauce:
- 1 cup orange juice (freshly squeezed for best results)
- 2 teaspoons orange zest
- ¼ cup soy sauce
- ¼ cup sugar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch (mixed with 2 tablespoons water for a slurry)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
For Garnish:
- Sesame seeds (optional)
- Sliced green onions (optional)
Instructions
1. Prepare the Chicken
Start by cutting your chicken into bite-sized pieces—this makes them perfect for coating with sauce later. Pat the pieces dry with a paper towel to remove excess moisture.
In a shallow bowl, beat the eggs. In another bowl, combine the cornstarch, all-purpose flour, salt, and pepper. Dip each chicken piece into the egg mixture first, then coat it well in the flour-cornstarch mixture. Make sure each piece is evenly covered—this is what gives the chicken that crisp exterior when fried.
2. Fry the Chicken
Heat about 2-3 cups of vegetable oil in a large skillet or wok over medium-high heat. The oil is ready when a small drop of batter sizzles and rises to the top immediately.
Carefully add the chicken pieces to the oil in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes, or until the chicken turns golden brown and crispy. Remove the cooked chicken with a slotted spoon and place it on a paper towel-lined plate to drain any excess oil. Repeat with the remaining chicken.
3. Make the Orange Sauce
While the chicken is frying, prepare the orange sauce. In a saucepan over medium heat, combine the orange juice, orange zest, soy sauce, sugar, honey, minced garlic, grated ginger, rice vinegar, and sesame oil. Stir to combine and bring the mixture to a gentle simmer.
Once the sauce is simmering, mix 1 tablespoon of cornstarch with 2 tablespoons of water to form a slurry. Slowly pour the slurry into the orange sauce, whisking constantly to avoid lumps. The sauce will thicken as it cooks. Continue to simmer for 2-3 minutes until the sauce becomes glossy and coats the back of a spoon.
4. Combine the Chicken and Sauce
Place the fried chicken pieces into a large bowl. Pour the orange sauce over the chicken and toss everything together until all pieces are evenly coated with the sauce.
5. Garnish and Serve
Sprinkle sesame seeds and sliced green onions over the top for a beautiful finish. Serve your orange chicken hot, alongside steamed rice or stir-fried vegetables.
Notes
- You can adjust the thickness of the sauce by adding more cornstarch slurry if needed. Start with small amounts, as the sauce thickens quickly.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
