This homemade Orange Chicken recipe will delight your taste buds and satisfy your cravings for Chinese takeout! With marinated chicken pieces that are deep-fried to crispy perfection and coated in a sweet and spicy orange sauce, this dish is perfect for any occasion. Whether it’s a family dinner or a gathering with friends, you’ll impress everyone with your culinary skills.
Why You’ll Love This Recipe
- Easy to Make: This recipe requires simple ingredients and straightforward steps, making it perfect for both novice and experienced cooks.
- Flavor Explosion: The combination of orange juice, zest, and spices creates a deliciously tangy and sweet sauce that elevates the chicken.
- Perfect for Meal Prep: You can easily prepare the sauce ahead of time, allowing you to whip up this dish quickly during busy weeknights.
- Versatile Serving Options: Serve it with white rice, fried rice, or even noodles to customize your meal.
- Better Than Takeout: Enjoy all the flavors of your favorite restaurant dish made fresh in your kitchen!
Tools and Preparation
Before diving into the cooking process, gather the necessary tools to ensure a smooth experience.
Essential Tools and Equipment
- Wok or tall pan
- Mixing bowls
- Measuring cups
- Whisk or fork
- Slotted spoon
- Paper towels or rack (for draining)
Importance of Each Tool
- Wok or tall pan: Essential for frying chicken evenly while containing splatters from hot oil.
- Mixing bowls: Ideal for marinating chicken and mixing the sauce without mess.
- Slotted spoon: Helps remove fried chicken from oil while allowing excess oil to drain away.
Ingredients
- 2 pounds boneless, skinless chicken thighs (trimmed and cut into 1 inch pieces)
- ¼ cup water
- ½ teaspoon Kosher salt (fine salt is okay too)
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup cornstarch
- 1 tablespoon oil (any neutral oil is fine)
- 1 cup orange juice (about 2 to 3 oranges juiced)
- 1 tablespoon orange zest (use less if you prefer it less orange-y)
- ¼ cup ketchup
- 2 tablespoons granulated sugar (use more if your oranges are not as sweet)
- 1½ tablespoons white vinegar
- 1 tablespoon cornstarch
- ½ tablespoon garlic (minced, about 1 clove)
- ½ teaspoon Chinese chili pepper flakes (or 1 teaspoon crushed red pepper)
- 1 stalk green onion (thinly sliced, white and green separated)
- Whole dry chili pepper (optional)
- Oil (as needed for cooking)
How to Make Orange Chicken
Step 1: Marinate the Chicken Thighs
In a large mixing bowl, combine the prepared chicken thighs, water, baking soda, and salt. Vigorously mix until the water is mostly absorbed by the chicken.
Step 2: Combine Ingredients
Once the chicken has mostly absorbed the water:
1. Add the eggs and mix until well combined.
2. Following that, add the cornstarch and mix until evenly combined with no dry cornstarch visible.
3. Finish by adding the oil and mixing until everything is incorporated.
Step 3: Heat the Oil
In a wok or tall pan, add about 2 to 3 inches of oil. Heat it until it reaches approximately 375°F.
Step 4: Prepare the Sauce
While heating the oil:
1. In a bowl or large measuring cup, combine orange juice, orange zest, ketchup, sugar, vinegar, and cornstarch.
2. Mix well and set aside; you can make this sauce ahead of time too!
Step 5: Fry the Chicken
When the oil is hot:
1. Gently place marinated chicken pieces into hot oil one at a time until there’s an even layer—do not overcrowd!
2. Fry for about 4 to 5 minutes. Remove from oil and let drain for about 2 to 3 minutes.
3. Stir occasionally to break up any stuck-together pieces.
Step 6: Second Fry
Make sure oil returns to approximately 375°F:
1. Add fried chicken back into the oil for a second fry.
2. Let fry another 5 to 6 minutes until golden brown and crispy.
3. Remove chicken from oil; drain on paper towels or a rack.
Step 7: Make the Orange Chicken
In a wok or large pan over medium heat:
1. Add a small amount of oil once hot.
2. Add white parts of green onion, minced garlic, and chili peppers; stir fry for about 10 to15 seconds until fragrant.
Step 8: Cook Sauce
Mix prepared sauce well:
1. Pour it into the wok.
2. Increase heat to medium-high; cook until bubbly and glossy while stirring frequently.
Step 9: Combine Chicken with Sauce
When sauce is ready:
1. Add fried chicken pieces into wok.
2. Stir and toss until every piece is evenly coated in sauce.
Step 10: Serve
Serve immediately with white rice or fried rice:
Garnish with green parts of green onion before enjoying your delicious homemade Orange Chicken!
How to Serve Orange Chicken
Orange chicken is not only delicious but also very versatile. Here are some great serving suggestions to elevate your homemade orange chicken experience.
With White Rice
- A classic pairing, white rice absorbs the sweet and tangy sauce perfectly, balancing the flavors of the orange chicken.
On Fried Rice
- For a heartier meal, serve orange chicken over fried rice. The combination of textures and flavors will take your dish to the next level.
With Steamed Broccoli
- Adding steamed broccoli provides a healthy contrast to the crispy chicken and adds a beautiful pop of color to your plate.
In a Wrap
- For a fun twist, wrap orange chicken in a tortilla with some fresh veggies. This makes for an easy-to-eat lunch or snack option.
As Part of a Stir-Fry Bowl
- Combine orange chicken with other stir-fried vegetables and grains for a complete meal that’s both nutritious and satisfying.
With Noodles
- Serve over lo mein or rice noodles. The chewy texture of the noodles complements the crunchy chicken beautifully.
How to Perfect Orange Chicken
To achieve restaurant-quality orange chicken at home, consider these helpful tips for perfecting your dish.
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Marinate Well: Allowing the chicken to marinate longer enhances flavor absorption, making each bite juicier and more flavorful.
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Double Fry for Crispiness: Frying the chicken twice creates an extra crispy texture that holds up against the sauce without becoming soggy.
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Use Fresh Ingredients: Freshly squeezed orange juice and zest provide vibrant flavor compared to bottled alternatives.
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Adjust Sauce Consistency: If you prefer a thicker sauce, add slightly more cornstarch; for a thinner sauce, reduce it accordingly.
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Serve Immediately: For the best experience, serve orange chicken right after cooking so it retains its crispiness and freshness.
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Garnish Thoughtfully: Use green onions or sesame seeds as garnishes not only for decoration but also for added flavor.
Best Side Dishes for Orange Chicken
Pairing side dishes with your orange chicken can enhance the meal. Here are some excellent options you might consider:
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Fried Rice: A flavorful mix of vegetables and rice that complements the sweetness of the orange sauce wonderfully.
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Steamed Vegetables: A simple combination like broccoli, carrots, and snap peas adds nutrition and color to your plate.
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Egg Rolls: Crunchy on the outside and filled with vegetables or meat on the inside, egg rolls make for an irresistible appetizer or side.
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Chow Mein: Flavorful stir-fried noodles that provide a delightful textural contrast alongside the crispy chicken.
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Asian Slaw: A refreshing salad made with cabbage, carrots, and a light dressing can balance out the richness of the dish.
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Spring Rolls: Light and crispy spring rolls filled with veggies or shrimp offer additional crunch that pairs well with orange chicken.
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Cucumber Salad: A cool cucumber salad dressed in soy sauce gives a refreshing bite that cuts through the richness of the main dish.
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Miso Soup: A warm bowl of miso soup provides comforting warmth that complements any Asian-inspired meal beautifully.
Common Mistakes to Avoid
When making orange chicken, it’s easy to run into some common pitfalls. Here are a few mistakes to be aware of.
- Skipping the marinade: Not marinating the chicken can lead to a less flavorful dish. Always give your chicken time to soak in those delicious flavors.
- Overcrowding the pan: Frying too many pieces at once can lower the oil temperature, resulting in soggy chicken. Fry in batches to keep the oil hot.
- Not using enough cornstarch: Insufficient cornstarch can make your chicken less crispy. Ensure you coat each piece thoroughly for that perfect crunch.
- Ignoring sauce thickness: If you don’t cook the sauce until it’s bubbly and thick, it won’t cling well to the chicken. Keep stirring until you achieve the right consistency.
- Serving cold: Letting the orange chicken sit too long before serving will affect its texture. Serve it hot for the best experience.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover orange chicken in an airtight container for up to 3 days.
- Make sure it’s completely cooled before sealing to avoid condensation.
Freezing Orange Chicken
- Freeze in a single layer on a baking sheet for 1-2 hours before transferring to a freezer-safe container.
- Properly stored, it lasts up to 3 months in the freezer.
Reheating Orange Chicken
- Oven: Preheat to 350°F and bake for about 15-20 minutes or until heated through.
- Microwave: Heat in a microwave-safe dish covered with a damp paper towel for 1-2 minutes, stirring halfway through.
- Stovetop: Heat in a skillet over medium heat with a splash of water or oil, stirring occasionally until warm.
Frequently Asked Questions
Here are some common questions about making orange chicken that might help you along the way.
What is Orange Chicken?
Orange chicken is a popular Chinese-American dish made from battered and fried chicken pieces tossed in a sweet and tangy orange sauce.
Can I use other meats instead of chicken?
Yes! You can substitute chicken with tofu or shrimp for different variations of this delightful dish.
How can I make Orange Chicken healthier?
To make it healthier, consider baking instead of frying the chicken and using less sugar in the sauce.
What sides go well with Orange Chicken?
Orange chicken pairs wonderfully with steamed white rice, fried rice, or stir-fried vegetables for a complete meal.
Can I prepare Orange Chicken ahead of time?
Absolutely! You can marinate and fry the chicken in advance, then just reheat and toss it with the sauce when ready to serve.
Final Thoughts
This homemade orange chicken recipe offers incredible flavor and versatility that rivals any takeout meal. You can easily customize it by adjusting sweetness levels or adding vegetables. Give it a try—you’ll find it’s not just delicious but also fun to make!
Orange Chicken
- Total Time: 50 minutes
- Yield: Serves approximately 4 people 1x
Description
Indulge in the delightful flavors of homemade Orange Chicken, a dish that perfectly combines crispy fried chicken with a zesty and sweet orange sauce. This easy-to-follow recipe is ideal for busy weeknights or special gatherings, ensuring your meal is both satisfying and impressive. The marinated chicken pieces are double-fried to achieve that irresistible crunch, while the vibrant sauce adds a burst of citrusy goodness. Enjoy this restaurant-quality dish in the comfort of your own home!
Ingredients
- 2 pounds boneless, skinless chicken thighs
- ¼ cup water
- ½ teaspoon Kosher salt
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup cornstarch
- 1 tablespoon oil
- 1 cup fresh orange juice
- 1 tablespoon orange zest
- ¼ cup ketchup
- 2 tablespoons granulated sugar
- 1½ tablespoons white vinegar
- 1 tablespoon cornstarch
- ½ tablespoon minced garlic
- ½ teaspoon Chinese chili pepper flakes
- 1 stalk green onion
- Whole dry chili pepper (optional)
- Oil (as needed for cooking)
Instructions
- Marinate chicken thighs in water, baking soda, and salt until absorbed.
- Combine eggs and cornstarch with the marinated chicken, then add oil.
- Heat oil to 375°F in a wok or tall pan.
- Fry chicken pieces in batches until golden brown; drain on paper towels.
- Prepare the sauce by mixing orange juice, zest, ketchup, sugar, vinegar, and cornstarch.
- Stir-fry garlic and chili flakes in a wok; add sauce and cook until bubbly.
- Toss fried chicken in the sauce until well-coated; serve immediately.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 365
- Sugar: 10g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 90mg
