Orange Chicken is such a fun dish to have on any night you want a little sweet and tangy kick. It’s all about crispy chicken pieces coated in a glossy orange sauce that’s zesty, a bit sticky, and full of flavor. The combination of crunchy outside and tender inside, with that citrusy punch, always makes this dish a crowd-pleaser.
I love making Orange Chicken because it feels like a little treat, but it’s actually pretty simple to whip up at home. One thing I do is toss some steamed broccoli or snap peas on the side to add a fresh crunch that balances out the sweet sauce perfectly. Plus, the leftovers (if there are any!) heat up really well for lunch the next day.
Serving it over fluffy white rice is my go-to because it soaks up all that tasty sauce and makes every bite satisfying. Whenever I make Orange Chicken, it instantly brightens the table and brings a smile to everyone’s face. It’s a great way to turn an ordinary dinner into something a little special without too much fuss.
Key Ingredients & Substitutions
Chicken: I prefer thighs over breasts because they stay juicy and tender when fried. But breasts work well too if you like leaner meat.
Flour & Cornstarch: The combo ensures a super crispy coating. You can use all cornstarch if you want extra crunch, or even rice flour for a gluten-free option.
Orange Juice & Zest: Fresh orange juice and zest give the best bright, citrus flavor. If fresh oranges aren’t handy, bottled juice works but skip adding extra sugar.
Sauce Thickeners: Cornstarch slurry is key for that glossy, sticky finish. Mix it well before adding to avoid lumps.
How Do You Get the Chicken Extra Crispy and Not Soggy?
Making the chicken crisp and keeping it that way is the heart of this recipe. Here’s how I do it:
- Use a mix of flour and cornstarch for the coating. Cornstarch crisps beautifully.
- Fry in batches so the oil temperature stays hot (around 350°F). Crowding cools the oil and makes chicken soggy.
- Let fried chicken drain on paper towels to soak up extra oil. Avoid stacking pieces while hot to keep the crunch.
- Coat the chicken in sauce just before serving. Toss quickly and serve immediately to prevent sogginess.
Equipment You’ll Need
- Deep skillet or wok – I recommend this since it heats evenly and gives you room to fry the chicken comfortably.
- Thermometer – helps keep the oil at the right temperature so the chicken gets crispy without burning.
- Mixing bowls – for preparing the batter and coating the chicken.
- Slotted spoon – makes it easy to lift fried chicken out of the oil without excess grease.
- Saucepan – for simmering the orange sauce until thick and glossy.
Flavor Variations & Add-Ins
- Try adding a splash of honey or apricot jam to the sauce for extra sweetness.
- Stir in some chopped chili or red pepper flakes for a spicy kick.
- Use chicken drumsticks or tenders if you prefer different texture or serving styles.
- Add sliced bell peppers or pineapple chunks to the sauce to give it a fruity, veggie boost.
Orange Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs
- 1/2 cup water (adjust as needed)
- Vegetable oil, for frying
For the Orange Sauce:
- 1/2 cup orange juice (preferably fresh)
- Zest of 1 orange
- 1/3 cup sugar
- 1/4 cup rice vinegar (or white vinegar)
- 2 tbsp soy sauce
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tsp minced garlic
- 1 tsp minced fresh ginger
- Pinch of red pepper flakes (optional, for mild heat)
For Garnish:
- Sliced green onions
- Sesame seeds
- Orange slices (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 15 minutes to fry the chicken in batches, and 5-7 minutes to make the sauce. Altogether, plan for around 40 minutes to have your delicious Orange Chicken ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Chicken Coating:
In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. In another bowl, beat the eggs together with the water until well mixed.
2. Coat the Chicken Pieces:
Dip each piece of chicken into the egg mixture, then roll it in the flour mixture until fully coated. Shake off any extra flour.
3. Fry the Chicken:
Heat vegetable oil in a deep skillet or wok over medium-high heat to about 350°F (175°C). Fry the chicken pieces in batches so they don’t crowd the pan, for 5-7 minutes or until golden brown and cooked through. Drain the cooked chicken on paper towels to remove excess oil.
4. Make the Orange Sauce:
In a saucepan over medium heat, combine orange juice, orange zest, sugar, rice vinegar, soy sauce, garlic, ginger, and red pepper flakes if you like a touch of heat. Bring the mixture to a gentle boil.
Stir the cornstarch slurry to recombine and gradually add it to the sauce. Cook, stirring, until it thickens and becomes shiny.
5. Combine and Serve:
Toss the fried chicken pieces in the warm orange sauce until they are evenly coated. Serve immediately over steamed white rice. Garnish with sliced green onions, sesame seeds, and optional orange slices for a fresh look.
Enjoy your crispy, sweet, and tangy Orange Chicken!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before prepping. Pat the pieces dry with paper towels to avoid extra moisture that can prevent crispiness.
How Can I Make the Chicken Extra Crispy?
Use a mix of all-purpose flour and cornstarch for the coating, fry in small batches to keep oil temperature steady, and drain the chicken well on paper towels. Toss in the sauce right before serving to keep that crunch.
Can I Make the Sauce Ahead of Time?
Absolutely! Prepare the orange sauce in advance and refrigerate it. Reheat gently on the stove and add the cornstarch slurry when reheating to thicken it fresh.
How Should I Store Leftovers?
Keep any leftover chicken and sauce in separate airtight containers in the fridge for up to 3 days. Reheat the chicken in a skillet to regain some crispiness, then toss with warmed sauce before serving.
