Orange Chicken Recipe

 How to make the best Chinese inspired Orange Chicken at home! Made with delicious crispy chicken pieces tossed in an incredible sweet and sticky orange sauce that everyone loves. This recipe is super easy to prepare, so give it a go when you don't feel like getting takeout!

There’s no denying that Orange Chicken is one of the most popular Chinese takeout dishes! I just love it, the succulent, crispy fried chicken pieces tossed in a tangy, sweet and sticky orange sauce. But I’m here to tell you to put that takeout menu down and create your very own orange chicken at home that’s not only easy but tastes so much better than anything you could ever order because its homemade! Serve it on a bed of fluffy rice topped with green onions or with Chinese noodles alongside your other favorite dishes like Chicken Fried Rice or Bourbon Chicken.

WHAT YOU NEED TO MAKE THIS RECIPE

Chicken – for an authentic orange chicken taste make sure to use skinless and boneless chicken breasts cut into small chunks. You can also use chicken thighs (skinless and boneless) but the texture will be slightly different from the classic takeout dish.

Oranges – this is one of the most important ingredients because it gives the sauce that classic sweet orange flavor. I find that using freshly squeezed orange juice and zest is the way to get the best flavor!

Rice vinegar – the sauce has a delicious sweet and sour flavor and that comes from rice vinegar which is used in most Chinese dishes. White vinegar will also work.

All-purpose flour – along with egg this creates the crispy and delicious coating on the outside. To make it gluten free you can substitute GF flour or more cornstarch.

Vegetable oil – I find vegetable or canola oil the best for frying. Make sure to use a thermometer to control the temperature so your oil is not too cool or too hot.

HOW TO MAKE ORANGE CHICKEN

1. Mix all ingredients for the sauce except the cornstarch in a jug or bowl.

2. Mix the cornstarch with a little water and set aside. Add the sauce ingredients to a skillet and simmer. Add the cornstarch and cook further until thickened.

3. Mix the chopped chicken pieces in egg, toss to coat.

4. Next dredge the chicken in flour

5. Fry the chicken in batches until crispy and golden.

6. Toss in the warmed orange sauce and serve.

PRO TIPS FOR MAKING THIS RECIPE

1. To save time, I like to warm the orange sauce up while I’m frying the chicken.

2. If you want to make the sauce spicy you can add fresh chili or more red chili flakes to taste.

3. You can use store-bought orange juice instead of freshly squeezed but don’t skip that orange zest and make sure it’s 100% orange fruit juice and not from concentrate.

Orange Chicken

The ultimate Chinese Orange Chicken made with crispy chicken in a delicious orange sauce. Don't forget to check out my step by step photos and tips above!

 

 *Prep Time15 minutes 

*Cook Time20 minutes 

*Total Time35 minutes

 *Servings6 servings

* Calories370kcal

 *AuthorJohn Kanell

Ingredients

Chicken:

▢4 Boneless Skinless Chicken Breasts cut into bite-size pieces

▢2 Eggs

▢1/2 cup Cornstarch

▢1/2 cup Flour

▢Oil for frying

Orange Chicken Sauce:

▢1 cup Orange Juice fresh

▢1/2 cup Sugar

▢¼ cup Rice Vinegar or White Vinegar

▢3 tbsp Soy Sauce use tamari for a gluten-free dish

▢1/2 teaspoon Ginger

▢1/2 teaspoon Garlic Powder or 2 garlic cloves finely diced

▢1/2 teaspoon Red Chili Flakes

▢1 tsp sesame oil

▢Orange Zest from 2 oranges

▢1 Tablespoon Cornstarch

Garnish:

▢Green Onions chopped

Instructions

For the sauce:

1. Mix all the ingredients for the sauce except the corn starch in a bowl and set aside. Mix the cornstarch with 2 tablespoons of water or orange juice in a small bowl and set aside.

2. Pour the sauce into a large skillet and place over medium heat, stirring occasionally. Once the sauce is bubbling, stir in the cornstarch slurry and continue cooking until thickened about 4 minutes. Remove from heat and set aside until the chicken is fried.

For the chicken

1. Fill a Dutch oven or large skillet with about an inch of oil then place over medium high heat. Monitor temp with a thermometer, you'll want it to be 350F when you start frying.

2. Crack eggs into a bowl and whisk together and mix the chicken pieces in the egg.

3.Whisk the flour and cornstarch together in a large bowl. Dredge the chicken pieces in the flour mixture and set aside on a plate or paper towels.

4. Fry the chicken in batches. Cook until golden brown (2-3 minutes) then flip over and fry on the other side. Once golden transfer to a plate lined with paper and continue frying the remaining chicken in batches. Keep the orange sauce warm on a low heat while frying the chicken.

5.Add the fried chicken to the warmed orange sauce and toss to cover then sprinkle with green onion and serve over rice.

Notes

1. To save time, I like to warm the orange sauce up while I'm frying the chicken.

2.If you want to make the sauce spicy you can add fresh chili or red chili flakes to taste.

3.You can use store-bought orange juice instead of freshly squeezed but don't skip that orange zest and make sure it's 100% orange fruit juice and not from concentrate.

4.Leftovers will keep well for 3-4 days or can be frozen.

Nutrition

Calories: 370kcal | Carbohydrates: 42g | Protein: 20g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 103mg | Sodium: 616mg | Potassium: 420mg | Fiber: 1g | Sugar: 20g | Vitamin A: 251IU | Vitamin C: 27mg | Calcium: 25mg | Iron: 1mg