Orange Chicken
Orange Chicken is a popular Chinese-American favorite featuring crispy chicken bites tossed in a sticky, sweet, and tangy orange glaze. Bursting with citrus flavor and savory depth, this homemade version is fresher, healthier, and just as delicious as takeout.
Ingredients
For the Chicken:
- 1½ lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- ½ cup cornstarch
- ½ cup all-purpose flour
- 2 large eggs
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil for frying
For the Orange Sauce:
- ¾ cup fresh orange juice
- 2 tablespoons soy sauce
- ⅓ cup sugar or honey
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch + 2 tablespoons water slurry
- 1 tablespoon grated orange zest
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- ¼ teaspoon red pepper flakes optional
Instructions
- In a bowl, whisk eggs, salt, and pepper. Add chicken and toss to coat.
- Mix cornstarch and flour in a separate bowl. Dredge chicken pieces thoroughly.
- Heat oil in a deep skillet or pot to 350°F (175°C).
- Fry chicken in batches for 4–5 minutes until golden and crispy. Drain on paper towels.
- In a saucepan, combine orange juice, soy sauce, sugar, vinegar, orange zest, garlic, and ginger. Bring to a simmer.
- Stir in cornstarch slurry and cook until thickened, about 2–3 minutes.
- Toss fried chicken in the orange sauce until fully coated.
- Serve immediately over rice or noodles.
Notes
- Extra crispy chicken: Double fry for restaurant-style crunch.
- Healthier version: Air fry or bake chicken instead of frying.
- Spice it up: Add extra red pepper flakes or chili paste.
- Storage: Refrigerate leftovers up to 3 days.
- Serving ideas: Serve with steamed broccoli, jasmine rice, or lo mein.