Craving the irresistible flavor of Chinese takeout? This homemade Orange Chicken recipe is not just easy to make, it’s packed with vibrant flavors and promises a crispy texture that will leave you wanting more! Ditch the delivery and create an unforgettable meal right in your own kitchen.
Transform your evening into a delightful “make your own takeout” night! Pair this incredible Orange Chicken with other classic dishes like Kung Pao Chicken and Easy Egg Rolls for a truly authentic experience.
Why Homemade Orange Chicken is a Game-Changer for Your Kitchen
Whenever our family considers Chinese fast food, one dish consistently tops the list: Orange Chicken. There’s an undeniable allure to that perfectly deep-fried, delightfully sweet, and subtly tangy chicken that captures everyone’s taste buds. It’s a universal favorite, and for good reason—its unique flavor profile is truly addictive!
But what if you could recreate that magic at home, with fresh ingredients and complete control over the taste and quality? Making Orange Chicken from scratch isn’t just a culinary endeavor; it’s an opportunity to elevate a beloved classic. You know exactly what goes into your meal, avoiding unnecessary additives and adjusting sweetness or spice to your family’s preference. Plus, let’s be honest, homemade often tastes infinitely better than the mass-produced versions. Prepare to be amazed – this recipe, in my humble opinion, surpasses even the most popular fast-food orange chicken offerings!
This homemade Orange Chicken recipe delivers beautifully crispy chicken pieces enveloped in a glossy, vibrant orange sauce. The sauce strikes a perfect balance between sweet and sour, with a hint of savory depth and a touch of warmth, making it the ideal centerpiece for your next Chinese food night at home. Forget about soggy takeout; get ready for an exceptional culinary experience!
The Enduring Popularity of Orange Chicken: A Culinary Journey
Orange Chicken, while a staple in American Chinese cuisine, has a fascinating history rooted in the adaptation of traditional Chinese cooking techniques to Western palates. Unlike many classic Chinese dishes, Orange Chicken as we know it today wasn’t commonly found in China. It emerged as a brilliant fusion, combining the deep-frying methods common in Sichuan cuisine (like General Tso’s Chicken) with a distinctly sweet and citrusy sauce. This innovation quickly captivated the American public, becoming a defining dish of Chinese-American restaurants and fast-food chains alike. Its blend of crispy texture, sweet glaze, and tangy finish makes it appealing across generations, a testament to its expertly balanced flavors. By preparing it at home, you not only get to enjoy its deliciousness but also appreciate the journey of its flavors, from classic Asian influences to modern culinary adaptation.
Essential Ingredients for Perfect Orange Chicken
Crafting the perfect homemade Orange Chicken begins with selecting the right ingredients. Each component plays a vital role in achieving that coveted crispy texture and irresistible sweet-and-sour sauce. Here’s a closer look at what you’ll need, along with tips for making the most of each one:
- Egg, Cornstarch, Flour, Salt: These ingredients are fundamental for creating the crispy breading for your chicken. The egg acts as a binder, while the cornstarch and flour provide a light, airy coating that crisps up beautifully when fried. A touch of salt seasons the chicken from the very start, enhancing its flavor. This simple mixture ensures your chicken pieces achieve that delightful crunch.
- Chicken: For the most tender and flavorful results, boneless, skinless chicken thighs are highly recommended. Their natural juiciness helps them stay moist and succulent through the frying process. If you prefer white meat, chicken breast can be used, but be careful not to overcook it to maintain tenderness. Ensure your chicken is cut into uniform bite-sized pieces for even cooking.
- Oil: A neutral-flavored oil with a high smoke point is essential for deep frying. Vegetable oil, canola oil, or avocado oil are excellent choices as they won’t interfere with the delicate flavors of the orange chicken and can withstand the necessary high temperatures for crisping. You’ll need enough oil to allow the chicken to be partially submerged and fry properly in batches.
- Orange Juice: This is, unequivocally, the star of your orange sauce. For the brightest, most authentic citrus flavor, freshly squeezed orange juice is always the best option. However, if fresh oranges aren’t available, a good quality bottled orange juice (without added sugars or artificial flavors) will also work. It provides the signature tangy and sweet notes that define the dish.
- Soy Sauce: Using low-sodium soy sauce is a smart choice. It allows you to control the overall saltiness of your sauce, preventing it from becoming excessively salty, which can often happen with regular soy sauce. It adds a crucial umami depth and savory balance that rounds out the sweet and tangy orange elements.
- Sugar: The sugar is a non-negotiable ingredient for achieving the classic sweet and sour profile that Orange Chicken is known for. It balances the acidity from the orange juice and vinegar and contributes to the sauce’s desirable glossy, caramelized finish. Feel free to slightly adjust the amount to match your personal preference for sweetness.
- Mirin: This sweet Japanese rice wine is a fantastic addition that brings a subtle sweetness and a distinct umami depth to the sauce. It also helps to create that beautiful shine and contributes to the complex flavor profile. Mirin is widely available in the international aisle of most major grocery stores and is a versatile ingredient for many Asian dishes.
- Rice Vinegar: Rice vinegar is another indispensable ingredient for adding the necessary tang and acidity to perfectly balance the sweetness of the orange juice and sugar. It contributes to the sauce’s bright, fresh character. If rice vinegar is unavailable, you can substitute with white wine vinegar or apple cider vinegar, though these may subtly alter the flavor.
- Ginger: Freshly grated ginger provides a pungent, warm, and aromatic zing that is indispensable for an authentic Asian flavor. It adds a refreshing kick that brightens the entire dish. While fresh is best, if you’re in a pinch, about ¾ teaspoon of ground ginger can be used, but the fresh flavor is truly superior.
- Sesame Oil: Just a small amount of sesame oil adds an incredible depth of nutty, earthy flavor and a distinctive aroma that is characteristic of many Chinese dishes. While the recipe can still be made without it, omitting it will mean missing out on a significant layer of the dish’s signature taste. Add it at the end of cooking for maximum flavor impact.
- Red Pepper Flakes: For those who enjoy a hint of heat, red pepper flakes introduce a gentle warmth and a subtle spicy kick. This adds another dimension to the sweet and savory sauce. You can easily adjust the quantity according to your desired spice level, making it milder for kids or bolder for spice lovers.
- Cornstarch (for sauce): This final addition of cornstarch, mixed with water to form a slurry, is critical for thickening the orange sauce. It transforms the liquid into that luscious, syrupy consistency that beautifully coats each piece of crispy chicken, giving the dish its appealing sheen and texture.
Step-by-Step Guide to Making the Best Homemade Orange Chicken
Making delicious Orange Chicken at home might seem like a gourmet endeavor, but with these clear, easy-to-follow steps, you’ll achieve restaurant-quality results every time. We’ll break down the process into manageable stages, ensuring perfectly crispy chicken and a lusciously rich, vibrant sauce.
Preparing Your Crispy Chicken
The secret to irresistible Orange Chicken lies in its perfectly crispy coating. Follow these steps for golden, perfectly fried chicken:
- Prepare the Batter: In a large mixing bowl, combine the egg, 1/2 cup cornstarch, 1/3 cup water, 1/4 cup all-purpose flour, and 1 teaspoon salt. Whisk vigorously until you achieve a smooth, lump-free batter. This creates the essential light and crispy coating for your chicken.
- Coat the Chicken Thoroughly: Add your bite-sized chicken pieces (ensure they are roughly 1-inch cubes for even cooking) to the bowl with the prepared batter. Stir thoroughly, using a spoon or your hands, to ensure every single piece of chicken is evenly and completely coated. A uniform coating is key for a consistent crispy texture.
- Set Up for Frying: Begin by preheating your oven to a low temperature, around 200°F (95°C). This warm environment will be used to keep your cooked chicken batches hot and crispy while you continue frying the rest. Place a wire cooling rack over a sturdy baking sheet; this setup allows air to circulate around the chicken, preventing it from steaming and getting soggy.
- Heat the Frying Oil: Pour about 2 inches of a neutral oil (such as vegetable or avocado oil) into a heavy-bottomed skillet or a cast-iron pan. Heat the oil over medium-high heat. A good temperature range for frying is 350-375°F (175-190°C). You can test the oil by dropping a tiny bit of batter into it – if it sizzles vigorously and immediately floats, it’s ready.
Fry the Chicken in Batches: Carefully and gently add about a quarter of your battered chicken pieces into the hot oil, ensuring they are placed in a single layer. It’s crucial not to overcrowd the pan, as this will drop the oil temperature and result in soggy rather than crispy chicken. Fry for approximately 2-3 minutes per side, turning once, until the chicken is beautifully golden brown, wonderfully crispy, and cooked through to an internal temperature of 165°F (74°C).
- Maintain Crispness and Warmth: As each batch of chicken is perfectly fried, use tongs or a slotted spoon to carefully transfer the crispy pieces to the prepared cooling rack on the baking sheet. Immediately place this baking sheet in your preheated oven. This helps to keep the chicken warm and, most importantly, maintains its desired crispness while you diligently fry the remaining batches until all the chicken is cooked to perfection.
Crafting the Perfect Orange Sauce
While your chicken is frying to crispy perfection, you can simultaneously prepare the star of the show – the rich, tangy, and sweet orange sauce. This luscious glaze is what ties the entire dish together, providing that signature Orange Chicken flavor.
Combine Sauce Ingredients: In a medium saucepan, combine all of your sauce ingredients: 3/4 cup fresh orange juice, 1/2 cup low-sodium soy sauce, 1/2 cup granulated sugar, 1 tablespoon mirin, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 1/2 teaspoon sesame oil, and 1/2 teaspoon red pepper flakes. Stir everything together thoroughly until all ingredients are well mixed.
- Simmer to Perfection: Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to ensure the sugar dissolves completely. Once it reaches a boil, reduce the heat to a steady simmer and let it cook for a few minutes, allowing the flavors to meld beautifully.
- Prepare Cornstarch Slurry: In a small, separate bowl, whisk together the remaining 2 tablespoons of cornstarch (specifically for the sauce) and 2 tablespoons of cold water until a perfectly smooth slurry forms. This mixture is crucial for thickening the sauce to its ideal consistency without lumps.
- Thicken the Sauce: When the sauce in the saucepan is at a gentle simmer, slowly and gradually whisk in the prepared cornstarch slurry. Continue to cook, stirring constantly, for another 1-2 minutes until the sauce visibly thickens, becoming glossy and capable of coating the back of a spoon. Once thickened, reduce the heat to its lowest setting to keep the sauce warm while you finish cooking the chicken.
Bringing It All Together for Serving
The final steps are quick, easy, and incredibly satisfying, bringing together your perfectly crispy chicken and luscious orange sauce for a truly memorable meal.
Coat the Chicken: Once all the chicken has been fried and kept warm in the oven, carefully transfer all the crispy pieces into a large mixing bowl.
- Drizzle and Toss: Pour the warm, thickened orange sauce generously over the crispy chicken in the bowl. Gently stir and toss everything together, ensuring each and every piece of chicken is thoroughly coated in the irresistible, glossy sauce.
- Serve Immediately: For the absolute best experience, serve your homemade Orange Chicken immediately while it’s still warm and delightfully crispy. Garnish generously with freshly sliced green onions for a pop of color and fresh flavor, and serve it over a bed of steaming white rice. Get ready to enjoy your superior, homemade takeout feast – it’s truly better than anything from a restaurant!
Expert Tips and Tricks for the Best Orange Chicken
Achieving the perfect homemade Orange Chicken is simple when you know a few key tricks. These expert tips will help you elevate your dish and ensure a delicious, restaurant-quality outcome every single time:
- Orange Juice Quality Matters: For the most vibrant and authentic flavor in your sauce, always opt for freshly squeezed orange juice if possible. While bottled orange juice works in a pinch, fresh juice offers a brighter, more complex citrus note that truly elevates the dish.
- Optimal Chicken Choice for Tenderness: Boneless, skinless chicken thighs are highly recommended for this recipe. Their higher fat content naturally keeps the chicken incredibly tender, juicy, and flavorful, even after deep frying. If you prefer or only have chicken breast on hand, it can be used, but cut the pieces slightly larger and be very careful not to overcook them, as white meat can dry out quickly.
- Healthier Alternative for Frying: If you’re looking to cut back on calories or prefer a lighter meal, you can certainly skip the deep frying step. Instead of breading and frying, simply sauté your bite-sized chicken pieces in a tablespoon or two of oil until they are fully cooked and nicely golden brown. Then, proceed to add the sauce and toss to coat. While it won’t have the same crispy exterior, it will still be incredibly flavorful and a fantastic lighter option.
- Customizing the Heat Level: The recipe suggests 1/2 teaspoon of red pepper flakes, which provides a pleasant, subtle kick without being overly spicy. If you’re serving young children or prefer a very mild dish, feel free to reduce the amount. Conversely, for those who love a fiery flavor, don’t hesitate to add a little more to customize the spice level to your exact liking.
- Maximizing Chicken Crispiness: After frying each batch of chicken, it is crucial to place it on a wire rack set over a baking sheet. This ingenious setup allows air to circulate completely around all sides of the chicken, preventing steam from accumulating underneath and ensuring the pieces stay wonderfully crispy. The low heat of a preheated oven also helps maintain their crispness until you’re ready to combine them with the sauce.
- Controlling Sauce Thickness: If, after adding the cornstarch slurry, your sauce isn’t thickening enough to coat the back of a spoon, you can easily rectify this. Simply whisk together another small slurry (e.g., 1 teaspoon cornstarch with 1 teaspoon cold water) and gradually whisk it into the simmering sauce until it reaches your desired consistency. If the sauce becomes too thick, a small splash of water or orange juice can thin it out.
- Make-Ahead Orange Sauce: The delicious orange sauce is perfect for preparing in advance! You can make it a day or two ahead of time and store it in an airtight container in the refrigerator. When you’re ready to use it, gently reheat the sauce on the stovetop, adding a tiny splash of water if it has thickened too much during storage, before combining it with your freshly cooked chicken.
- Storing and Reheating Leftovers: Leftover Homemade Orange Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. While it will still taste fantastic, please note that the chicken’s crispiness will naturally soften upon reheating. For the best reheating results, gently warm it in a skillet over medium heat or in an air fryer to try and regain some of that initial crispness, or simply enjoy it as a softer, saucier dish.
Explore More Delicious Chinese-Inspired Recipes
If you’ve loved making and enjoying this Homemade Orange Chicken, you’ll definitely want to broaden your culinary horizons and try some of these other fantastic Chinese-inspired dishes. They are all perfect for a delightful family meal or a fun “takeout at home” night, bringing authentic and delicious flavors right to your table:
- Sweet and Sour Chicken – A perennial favorite on our blog, and for exceptionally good reason! This classic dish expertly balances crispy pieces of chicken with a vibrant, tangy, and subtly sweet sauce that appeals to almost everyone.
- Steak Stir Fry with Peppers – For a dish that’s a little healthier yet still bursting with flavor, this stir-fry is an excellent choice. It combines tender slices of steak with colorful, crisp peppers in a savory, aromatic sauce. It’s quick to prepare, nutritious, and incredibly satisfying.
- Beef and Broccoli – A quintessential Chinese takeout classic that has stood the test of time. This recipe features tender slices of beef and crisp, bright green broccoli florets tossed in a rich, savory brown sauce that’s simply irresistible.
- General Tso Chicken – Another beloved sweet and spicy sensation from Chinese-American cuisine. This dish presents crispy chicken pieces lavishly coated in a sticky, savory sauce with a delightful chili kick, guaranteed to be a true crowd-pleaser.
- Pressure Cooker Cashew Chicken – Perfect for those busy weeknights when time is of the essence, this recipe comes together quickly and easily in an Instant Pot. It delivers wonderfully tender chicken and crunchy cashews in a delectable, savory sauce, making dinner a breeze.
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family-friendly recipes delivered straight to your inbox each week! Find more culinary inspiration, behind-the-scenes glimpses, and family-friendly ideas by following me on Pinterest, Facebook, and Instagram.
Crispy Homemade Orange Chicken
Pin Recipe
Ingredients
For the Crispy Chicken:
- 1 large egg
- 1/2 cup cornstarch
- 1/3 cup water
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 2 lbs boneless, skinless chicken thighs cut into bite-sized pieces (about 1-inch cubes)
- Vegetable oil for frying (or other neutral-flavored oil like avocado oil)
For the Tangy Orange Sauce:
- 3/4 cup fresh orange juice
- 1/2 cup low-sodium soy sauce
- 1/2 cup granulated sugar
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1 tablespoon fresh ginger grated
- 1/2 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (adjust to taste)
For the Cornstarch Slurry (to thicken sauce):
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For Serving (Optional):
- Green onions sliced, for garnish
- Cooked white rice for serving
Instructions
- Prepare the Chicken Batter: In a large bowl, whisk together 1 large egg, 1/2 cup cornstarch, 1/3 cup water, 1/4 cup all-purpose flour, and 1 teaspoon salt until smooth and well combined. Add the 2 lbs of boneless chicken thighs (cut into bite-sized pieces) and stir until each piece is thoroughly coated with the batter.
- Preheat Oven & Prep Rack: Preheat your oven to 200°F (95°C). Place a wire cooling rack on a baking sheet and set it aside; this setup will be used to keep your fried chicken crispy and warm.
- Heat Frying Oil: Pour about 2 inches of vegetable oil (or your preferred neutral oil) into a heavy skillet or cast-iron pan. Heat the oil over medium-high heat until it reaches approximately 350-375°F (175-190°C).
- Fry Chicken in Batches: Carefully add about 1/4 of the battered chicken pieces to the hot oil in a single layer, ensuring you do not overcrowd the pan. Fry for 2-3 minutes per side, turning once, until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F/74°C).
- Keep Cooked Chicken Warm: Transfer the fried chicken to the prepared cooling rack on the baking sheet and place it in the preheated oven. This will keep it warm and maintain its crispness while you continue to cook the remaining batches of chicken. Repeat until all chicken is cooked.
- Start the Sauce: While the chicken is frying, begin preparing the orange sauce. In a medium saucepan, combine 3/4 cup fresh orange juice, 1/2 cup low-sodium soy sauce, 1/2 cup granulated sugar, 1 tablespoon mirin, 1 tablespoon rice vinegar, 1 tablespoon grated fresh ginger, 1/2 teaspoon sesame oil, and 1/2 teaspoon red pepper flakes.
- Simmer Sauce: Place the saucepan over medium heat and bring the sauce mixture to a gentle boil, stirring occasionally. Once boiling, reduce the heat to a simmer and allow it to cook for a few minutes, allowing the flavors to meld.
- Prepare Cornstarch Slurry: In a small, separate bowl, whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water until a smooth slurry is formed. This will be used to thicken the sauce.
- Thicken the Sauce: Gradually whisk the cornstarch slurry into the simmering sauce. Continue to cook, stirring constantly, until the sauce visibly thickens to a glossy, syrupy consistency that coats the back of a spoon. Once thickened, lower the heat to its lowest setting to keep the sauce warm.
- Combine Chicken and Sauce: Once all chicken is fried and the sauce is ready, remove the chicken from the oven and transfer it to a large mixing bowl. Pour the warm, thickened orange sauce generously over the chicken.
- Toss and Serve: Gently toss the chicken until every piece is evenly coated with the vibrant orange sauce. Serve immediately over a bed of fluffy white rice, garnished with freshly sliced green onions if desired. Enjoy your truly superior homemade Orange Chicken!
Recipe Notes:
Nutrition information provided here is an estimate only. Actual nutritional values can vary significantly based on specific brands, ingredient choices, and cooking methods. Please use this information as a general guide and consult a professional for precise dietary needs.
The estimated nutritional value for the frying oil is based on an assumption of 1/4 cup oil retention. This amount can change depending on cooking time, temperature, and type of oil used.
Nutrition Information
Calories: 434kcal (22% DV),
Carbohydrates: 39g (13% DV),
Protein: 32g (64% DV),
Fat: 15g (23% DV),
Saturated Fat: 3g (19% DV),
Polyunsaturated Fat: 7g,
Trans Fat: 0g,
Cholesterol: 171mg (57% DV),
Sodium: 1422mg (62% DV),
Fiber: 0g,
Sugar: 20g (22% DV)