Looking for a quick and delicious dinner that rivals your favorite Chinese takeout? This easy orange chicken recipe transforms simple ingredients into a restaurant-worthy meal that your whole family will love. With crispy chicken pieces coated in a sweet and tangy orange sauce, this homemade version is fresher, healthier, and more economical than ordering in.

Why You'll Love This Orange Chicken Recipe

There's something magical about the combination of crispy chicken and bright, citrusy sauce that makes orange chicken a takeout favorite. This easy version brings all that magic into your kitchen, but with fresher ingredients and no MSG. The sauce strikes the perfect balance between sweet and tangy, while the chicken stays crispy on the outside and juicy on the inside.

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Why You'll Love This Orange Chicken Recipe
Ingredients
Instructions
Hints and Tips
Equipment Needed
Storage Instructions
Recipe Variations
Top Tip
FAQ
Related
Pairing
Easy Orange Chicken Recipe

Ingredients

the Chicken:

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2 large eggs
1 cup cornstarch
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
Vegetable oil for frying

the Orange Sauce:

1 cup fresh orange juice (from about 3 large oranges)
½ cup brown sugar
¼ cup rice vinegar
¼ cup soy sauce
2 tablespoons orange zest
3 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons cornstarch
¼ cup water
¼ teaspoon red pepper flakes (optional)

Garnish:

Sliced green onions
Sesame seeds
Orange zest

Instructions

Prepare the Chicken

Cut chicken thighs into 1-inch pieces and pat them dry with paper towels.
In a shallow bowl, whisk together eggs.
In another bowl, combine cornstarch, flour, salt, and pepper.
Dip each piece of chicken in the egg mixture, then coat thoroughly in the cornstarch mixture.
Set coated pieces aside on a plate.

Make the Orange Sauce

In a medium saucepan, combine orange juice, brown sugar, rice vinegar, and soy sauce.
Add orange zest, minced garlic, grated ginger, and red pepper flakes if using.
Bring mixture to a simmer over medium heat, stirring occasionally.
In a small bowl, whisk together cornstarch and water to make a slurry.
Slowly stir the slurry into the simmering sauce.
Cook for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
Keep warm while cooking the chicken.

Fry the Chicken

Heat 2 inches of vegetable oil in a large, heavy-bottomed pot to 350°F (175°C).
Working in batches, fry the coated chicken pieces for 4-5 minutes until golden brown and cooked through.
Remove with a slotted spoon and drain on paper towels.

Combine and Serve

Toss the fried chicken pieces in the warm orange sauce until well coated.
Garnish with sliced green onions, sesame seeds, and additional orange zest.
Serve immediately over steamed rice.

Hints and Tips

Use chicken thighs instead of breast meat for juicier results
Don't skip the cornstarch in the coating – it's essential for achieving that signature crispiness
Fresh orange juice makes a noticeable difference in flavor compared to store-bought
Double-coating the chicken pieces creates an extra-crispy exterior

Equipment Needed

Large heavy-bottomed pot or deep fryer
Candy/deep-fry thermometer
Medium saucepan
Mixing bowls
Whisk
Slotted spoon
Paper towels

Storage Instructions

Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 350°F oven for 10-15 minutes until heated through. The microwave works too, but the chicken won't be as crispy.

Recipe Variations

Make it Gluten-Free: Replace all-purpose flour with rice flour and use tamari instead of soy sauce
Healthier Version: Air fry the coated chicken pieces at 400°F for 12-15 minutes, flipping halfway through
Spicy Orange Chicken: Double the red pepper flakes and add a tablespoon of sriracha to the sauce
Vegetarian Option: Substitute chicken with firm tofu or cauliflower florets

Top Tip

Let the coated chicken pieces rest on a plate for 5-10 minutes before frying. This helps the coating adhere better to the chicken, resulting in crispier pieces that won't lose their coating in the sauce.

FAQ

Can I make orange chicken ahead of time?

gWhile it's best served fresh, you can prepare the sauce up to 3 days ahead and store it in the refrigerator. Fry the chicken just before serving for the best texture.

Why isn't my sauce thickening?

Make sure your cornstarch slurry is well mixed and your sauce is simmering, not boiling. If it's still too thin, make additional slurry and add gradually until desired thickness is reached.

Can I freeze orange chicken?

Yes, but freeze the chicken and sauce separately. Thaw overnight in the refrigerator and reheat the chicken in the oven to restore crispiness before combining with reheated sauce.

How do I know when the oil is hot enough?

Use a thermometer to maintain 350°F, or drop a small piece of coating into the oil – it should sizzle immediately and float to the surface.

Skip the takeout tonight and give this easy orange chicken recipe a try! With its crispy chicken pieces and sweet-tangy orange sauce, this homemade version is sure to become your new family favorite.

Don't forget to share your results in the comments below, and save this recipe for your next Chinese food craving. Happy cooking!

If you enjoyed the tangy flavors of Easy Orange Chicken, try the Easy Thin Cut Chicken Breast Recipes for another quick and tasty meal!

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Pairing

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