Tired of expensive takeout that leaves you wondering about the ingredients? Get ready to create a culinary masterpiece in your own kitchen with this incredible **Orange Chicken Recipe**. Forget about long waits and enjoy a dish that’s not only bursting with authentic flavor but also incredibly easy to make at home. This isn’t just any orange chicken; it’s a crispy, sweet, and tangy delight that will have everyone reaching for more, making it an instant family favorite!
Transform your dinner table into your favorite Chinese restaurant with this fantastic homemade orange chicken. Pair it perfectly with other delightful Asian-inspired dishes like our flavorful Kung Pao Chicken or some crispy Easy Egg Rolls for the ultimate “make your own takeout” night experience!
Why Make Homemade Orange Chicken?
When the craving for Chinese food strikes, a certain fast-food establishment often comes to mind, primarily for one irresistible dish: orange chicken. That deep-fried, incredibly sweet, and slightly tangy chicken has a magnetic pull on many of us, children and adults alike, making it a perennial favorite. But what if you could replicate, or even surpass, that beloved takeout flavor right in your own kitchen? That’s precisely what this recipe allows you to do.
Making **homemade orange chicken** offers numerous advantages. You gain complete control over the ingredients, ensuring freshness and quality without any hidden additives or excessive sodium. Beyond the health benefits, the satisfaction of creating such a delicious meal from scratch is immense. Plus, you might be surprised to find that a homemade version can taste even better than the one from your favorite chain, offering a more nuanced and vibrant flavor profile. Say goodbye to soggy, overpriced takeout and hello to your new go-to **easy orange chicken recipe**.
This particular **crispy orange chicken recipe** delivers tender, juicy chicken pieces encased in a perfectly golden, crunchy coating, all generously glazed with a rich, aromatic orange sauce. The sauce strikes a masterful balance between sweet and sour, with subtle notes of ginger and sesame, making it an ideal centerpiece for a cozy Chinese-themed dinner at home.
The Secret to Perfect Crispy Orange Chicken
Achieving that signature crispiness in your orange chicken is simpler than you think. Our breading technique ensures a delightful crunch that holds up beautifully under the sweet and tangy sauce. We’ll guide you through each step, from selecting the best chicken cuts to frying them to golden perfection, and finally, coating them in a thick, glossy sauce that clings to every piece. This means every bite is an explosion of texture and flavor, just like the best takeout, but elevated by the freshness of home-cooked goodness.
Essential Ingredients for Your Orange Chicken
Crafting the perfect **Chinese orange chicken** starts with a carefully selected list of ingredients. Each component plays a crucial role in achieving the desired texture and the complex sweet and sour flavors that define this dish. Here’s a breakdown of what you’ll need and why:
- For the Crispy Chicken Breading:
- Egg: Acts as a binding agent, helping the cornstarch and flour adhere to the chicken pieces, ensuring a consistent coating.
- Cornstarch & Flour: This dynamic duo creates a light yet substantial batter that fries up incredibly crispy, providing the perfect crunch for your chicken. The cornstarch is particularly key for that distinctive crispiness.
- Salt: Essential for seasoning the chicken from within the breading, enhancing its natural flavor before it even meets the sauce.
- The Chicken:
- Boneless Skinless Chicken Thighs: My personal preference for this **orange chicken recipe**. Thighs are more forgiving when cooked, staying juicier and more flavorful than breasts, even when fried. Their slightly higher fat content contributes to a richer taste.
- Substitution Tip: While chicken thighs are recommended, boneless, skinless chicken breasts can be used if you prefer leaner meat. Just be mindful not to overcook them to prevent dryness.
- For Frying:
- Neutral Oil: You’ll need an oil with a high smoke point and a neutral flavor for frying the chicken to a beautiful golden brown without imparting unwanted tastes. Vegetable oil and avocado oil are excellent choices.
- For the Irresistible Orange Sauce:
- Orange Juice: The cornerstone of your **orange chicken sauce**. Freshly squeezed juice offers the brightest, most authentic flavor, but a good quality bottled orange juice (without added sugars or pulp) will also work in a pinch.
- Soy Sauce: I always opt for low-sodium soy sauce to control the overall saltiness of the dish, allowing the other flavors to shine without being overwhelmed.
- Sugar: Absolutely crucial for balancing the tartness of the orange juice and vinegar, contributing to the signature sweet and sour profile of the sauce. Don’t skip it!
- Mirin: A sweet Japanese rice wine, mirin adds depth, a subtle sweetness, and a lovely glaze to the sauce. It’s becoming increasingly common and can be found in most grocery stores in the international aisle. It’s a fantastic staple for many Asian recipes.
- Rice Vinegar: This provides the essential tangy, sour element to contrast the sweetness. If you don’t have rice vinegar on hand, white wine vinegar or apple cider vinegar are acceptable substitutes, though they may slightly alter the flavor profile.
- Fresh Ginger: The pungent, zesty kick of fresh ginger is irreplaceable. Grated or finely minced, it adds an aromatic warmth that is fundamental to **Chinese orange chicken**. If fresh isn’t available, about 3/4 teaspoon of ground ginger can be used, but fresh is highly recommended for superior flavor.
- Sesame Oil: A small dash of toasted sesame oil delivers an incredible nutty aroma and flavor, elevating the entire dish. While you can technically make the recipe without it, you’ll be missing that distinctive, authentic sesame note.
- Red Pepper Flakes: For those who appreciate a touch of heat, red pepper flakes add a subtle warmth that complements the sweet and sour flavors beautifully. Adjust to your preference.
- Cornstarch (for sauce thickening): Added at the end, a cornstarch slurry is what transforms your liquid sauce into a glossy, thick coating that perfectly clings to the crispy chicken.
How to Make the Best Homemade Orange Chicken
Creating delicious, **takeout-style orange chicken** at home is a rewarding process. Follow these straightforward steps to achieve perfectly crispy chicken and a luscious, flavorful sauce.
Step-by-Step Guide to Crispy Chicken
STEP 1: Prepare the Chicken Coating. In a large bowl, whisk together the egg, cornstarch, water, all-purpose flour, and salt until you have a smooth, well-combined batter. This mixture will give your chicken its signature crispy texture.
STEP 2: Coat the Chicken. Add your bite-sized chicken pieces to the prepared batter. Stir thoroughly, ensuring every piece of chicken is evenly coated. This step is crucial for consistent crispiness.
STEP 3: Fry the Chicken to Perfection. Heat about 2 inches of your chosen neutral oil (like vegetable or avocado oil) in a heavy-bottomed pan or cast-iron skillet over medium-high heat. To test if the oil is hot enough (around 350-375°F or 175-190°C), drop a tiny bit of batter into it – it should sizzle immediately. Cook the chicken in batches, being careful not to overcrowd the pan, which can lower the oil temperature and lead to soggy chicken. Fry each batch until it’s beautifully crispy and golden brown on all sides, and cooked through to an internal temperature of 165°F (74°C). This usually takes 2-3 minutes per side.
STEP 4: Maintain Crispy Texture. As each batch of chicken finishes frying, transfer it directly onto a wire cooling rack placed over a baking sheet. This setup allows air to circulate around the chicken, preventing it from steaming and becoming soggy. Keep the finished chicken warm in a preheated oven at 200°F (95°C) while you fry the remaining batches.
Crafting the Signature Orange Sauce
STEP 5: Combine Sauce Ingredients. While the chicken is frying, prepare your luscious **orange chicken sauce**. In a medium saucepan, whisk together the fresh orange juice, low-sodium soy sauce, sugar, mirin, rice vinegar, grated fresh ginger, sesame oil, and red pepper flakes. Place the saucepan over medium heat.
STEP 6: Thicken the Sauce. Bring the sauce mixture to a gentle boil, stirring occasionally. In a small separate bowl, create a cornstarch slurry by whisking together the remaining 2 tablespoons of cornstarch with 2 tablespoons of cold water until smooth. Once the sauce is boiling, slowly whisk in the cornstarch slurry. Continue to cook and stir for another 1-2 minutes until the sauce has visibly thickened to a syrupy consistency that will beautifully coat the chicken. Reduce the heat to low to keep the sauce warm until your chicken is ready.
Bringing It All Together
STEP 7: Combine Chicken and Sauce. Once all the chicken batches are fried and kept warm, transfer the crispy chicken pieces into a large mixing bowl. Pour the warm, thickened orange sauce generously over the chicken.
STEP 8: Coat and Serve. Gently toss the chicken and sauce together using a spatula or tongs until every piece is thoroughly coated in the glistening sauce. For an authentic touch and a pop of color, garnish with sliced green onions before serving. This **easy orange chicken** is best enjoyed immediately over a bed of fluffy white rice.
Tips for the Best Homemade Orange Chicken
To ensure your **homemade orange chicken** turns out perfectly every time, keep these expert tips in mind:
- Fresh vs. Bottled Orange Juice: While bottled orange juice is convenient, freshly squeezed orange juice truly makes a noticeable difference in the brightness and depth of your sauce. It adds a vibrant, natural citrus flavor that bottled varieties often lack. If using bottled, choose one that is 100% juice with no added sugar or pulp.
- Chicken Selection: As mentioned, boneless, skinless chicken thighs are highly recommended due to their tenderness and rich flavor, making them more forgiving during the frying process. However, if you prefer chicken breast, feel free to use it. Just ensure it’s cut into uniform bite-sized pieces and keep a close eye on cooking times to prevent it from drying out.
- Healthier Alternative (No Frying): If you’re looking to reduce calories or prefer a lighter version, you can certainly skip the deep-frying. Instead of breading, sauté your chicken pieces in a little oil until they are fully cooked and lightly browned. Then, toss them directly with the prepared orange sauce. While it won’t have the same crispy texture, it will still be incredibly flavorful and a healthier take on the classic.
- Adjusting the Spice Level: This recipe calls for 1/2 teaspoon of red pepper flakes, which provides a gentle warmth. If you’re cooking for children or prefer a milder flavor, you can reduce or omit the red pepper flakes entirely. For those who love a fiery kick, don’t hesitate to add a little extra!
- Handling Leftovers: Leftover orange chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. While it will still be delicious when reheated, be aware that the chicken won’t retain its original crispiness. For best results when reheating, use a skillet on the stovetop or a toaster oven to warm it through, which can help revive some of its texture compared to a microwave.
Explore More Delicious Chinese Recipes
If you’ve fallen in love with making **homemade orange chicken**, you’ll surely enjoy these other fantastic Chinese-inspired dishes that are perfect for a family dinner:
- Sweet and Sour Chicken: A perennial favorite, this recipe consistently ranks among our most popular for its irresistible balance of sweet and tangy flavors.
- Steak Stir Fry Recipe with Peppers: A delightful and slightly healthier option that doesn’t compromise on flavor, packed with tender steak and vibrant vegetables.
- Beef and Broccoli: A true classic Chinese takeout staple, featuring tender beef and crisp broccoli florets in a savory sauce.
- General Tso Chicken: Another sweet and spicy favorite, known for its bold flavors and satisfying crunch.
- Pressure Cooker Cashew Chicken: Perfect for busy weeknights, this recipe comes together quickly in your Instant Pot, delivering tender chicken and crunchy cashews in a savory sauce.
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Orange Chicken
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Ingredients
- 1 egg
- 1/2 cup cornstarch
- 1/3 cup water
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 2 lbs boneless chicken thighs cut into bite-sized pieces
- Vegetable oil for frying (or another neutral flavored oil)
- 3/4 cup fresh orange juice
- 1/2 cup low-sodium soy sauce
- 1/2 cup sugar
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger
- 1/2 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes
- 2 tablespoons cornstarch
- 2 tablespoons water
- Green onions for serving, optional
Instructions
- In a large bowl, combine the egg, cornstarch, water, flour and salt. Mix until combined. Add the chicken and stir until the chicken is completely coated.1 egg, 1/2 cup cornstarch, 1/3 cup water, 1/4 cup all-purpose flour, 1 teaspoon salt, 2 lbs boneless chicken thighs
- Preheat the oven to 200ºF. Place a cooling rack on a baking sheet and set aside.
- Pour about 2 inches of vegetable oil into a heavy skillet. Heat over medium-high heat.Vegetable oil
- Once the oil is hot, add about 1/4 of the chicken to the hot oil in a single layer. Cook for about 2-3 minutes, then turn the chicken to cook on the second side. Fry until the chicken is cooked through. Once cooked, transfer the chicken to the baking sheet and place in the oven to keep it warm while you cook the rest of the chicken.
- Working in batches, cook the remaining chicken.
- While the chicken is cooking, make the sauce.
- In a saucepan, combine the orange juice, soy sauce, sugar, mirin, rice vinegar, ginger, sesame oil and red pepper flakes. Set over medium heat.3/4 cup fresh orange juice, 1/2 cup low-sodium soy sauce, 1/2 cup sugar, 1 tablespoon mirin, 1 tablespoon rice vinegar, 1 tablespoon fresh ginger, 1/2 teaspoon sesame oil, 1/2 teaspoon red pepper flakes
- In a small bowl, whisk the 2 tablespoons of cornstarch and 2 tablespoons of water together.2 tablespoons cornstarch, 2 tablespoons water
- When the sauce comes to a boil, whisk in the cornstarch mixture. Continue to cook until the sauce has thickened, then lower the heat to keep warm until the chicken is cooked.
- When all of the chicken is cooked, place it in a large bowl. Pour the sauce over the top and stir to coat.
- Serve topped with green onions, if desired.Green onions
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.
The nutritional value for the frying oil is based on a retention of 1/4 cup oil. Cooking time and temperature can cause this number to change.