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orange chicken recipe-1

Orange Chicken Recipe

This homemade orange chicken recipe delivers crispy fried chicken bites coated in a sweet, tangy orange sauce. It’s a family favorite and tastes better than takeout!
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Chinese
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 500 g boneless, skinless chicken thighs cut into 2.5 cm pieces
  • 60 g cornstarch
  • 30 g all-purpose flour
  • 2 large eggs beaten
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 500 ml vegetable oil for frying; add as needed
  • 120 ml fresh orange juice
  • 2 tsp orange zest
  • 30 ml soy sauce
  • 22 ml rice vinegar
  • 55 g brown sugar
  • 2 cloves garlic, minced
  • 1 tsp ginger, fresh and grated
  • 1/4 tsp red chili flakes optional
  • 2 tsp cornstarch mixed with 2 tbsp water (slurry)
  • 2 stalks sliced green onions for garnish
  • 1 tsp toasted sesame seeds for garnish

Equipment

  • 1 Large skillet or wok
  • 2 Mixing bowls
  • 1 Whisk
  • 1 Tongs
  • 1 Paper towels
  • 1 Medium saucepan
  • 1 set Measuring cups and spoons

Method
 

  1. Season chicken pieces with salt and pepper in a mixing bowl.
  2. In one bowl, whisk eggs. In another, combine cornstarch and flour.
  3. Dip chicken pieces first into egg, then coat evenly with the flour-cornstarch mixture. Set aside.
  4. Heat oil in a large skillet or wok over medium-high heat (oil should reach 175°C/350°F).
  5. Fry chicken in batches for 4-5 minutes per batch, until golden and crispy. Do not overcrowd the pan.
  6. Drain the fried chicken on paper towels.
  7. In a medium saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, brown sugar, garlic, ginger, and chili flakes.
  8. Bring the mixture to a simmer over medium heat.
  9. Add the cornstarch slurry and cook, whisking, until thickened (2-3 minutes).
  10. Add fried chicken to the sauce; toss well to coat all pieces.
  11. Transfer the orange chicken to a serving platter.
  12. Garnish with sliced green onions and toasted sesame seeds.
  13. Serve immediately with steamed rice, if desired.

Notes

You can substitute chicken breast if preferred.
To save time, fry chicken while the sauce is simmering.
Adjust sweetness or acidity to taste by varying the amount of brown sugar or vinegar.
For extra crispiness, double-fry the chicken pieces.
Leftovers can be stored in the fridge for up to 2 days.