Orange Chicken Recipe

This Orange Chicken is a takeout favorite that you can now make at home in just 43 minutes! Imagine crispy, flavorful chicken coated in a sweet and tangy orange sauce with a hint of spice. This recipe is simple to follow and delivers a delicious and satisfying dish that’s perfect for a quick weeknight dinner or a casual gathering with friends.

Why You’ll Love This Recipe

• Flavorful and Easy: This recipe captures the classic flavors of orange chicken with a simple and easy-to-follow method. It’s a great option for those nights when you’re craving takeout but want a homemade meal.
• Crispy and Saucy: The chicken is perfectly crispy on the outside and tender on the inside, thanks to the cornstarch coating and quick frying method. The sauce is rich, tangy, and slightly sweet with a hint of spice.
• Versatile: Serve this Orange Chicken with your favorite sides, such as rice, noodles, or vegetables. It’s also great for meal prepping or packing for lunch.
• Better Than Takeout: You can easily customize the spice level and ingredients to your liking, making it even better than your favorite takeout version.

this Recipe

Ingredients

• Orange juice: Adds a bright and citrusy flavor to the sauce.
• Sugar: Adds sweetness and balances the tanginess of the orange juice.
• Rice vinegar: Adds a tangy and acidic element to the sauce.
• Soy sauce: Provides a salty and umami flavor.
• Minced garlic: Adds a fragrant and savory punch.
• Red chili flakes: Adds a spicy kick (adjust to your preference).
• Minced ginger: Adds a warm and slightly spicy flavor.
• Cornstarch: Used to create a crispy coating on the chicken and thicken the sauce.
• Flour: Helps to create a light and crispy coating on the chicken.
• Eggs: Whisked and used to help the coating adhere to the chicken.
• Boneless, skinless chicken breasts: Cut into small pieces for quick cooking.
• Oil for frying: Use a neutral oil with a high smoke point, such as vegetable or canola oil.
• Green onions (optional): Adds a fresh onion flavor and a pop of color as a garnish.

Note: For exact measurements, see the recipe card below!

How to Make Orange Chicken

Step 1: Prepare the Sauce

In a medium saucepan, combine the orange juice, sugar, rice vinegar, soy sauce, minced garlic, red chili flakes, and minced ginger. Cook over medium-high heat for 3 minutes, or until the sugar is dissolved and the sauce starts to simmer. In a small bowl, whisk together 3 tablespoons of cornstarch and 3 tablespoons of water to make a slurry. Add the slurry to the sauce and whisk to incorporate. Cook until the sauce thickens, about 5 minutes. Remove from the heat and set aside.

Step 2: Prepare the Chicken

Combine the remaining cornstarch and flour in a shallow dish and stir to mix well. Set aside. In another shallow dish, whisk the eggs. Dip each chicken piece in the egg wash, shaking off any excess. Then, dredge the chicken in the flour/cornstarch mixture, shaking off any excess. Place the coated chicken pieces on a plate.

Step 3: Fry the Chicken

Heat several inches of oil in a large skillet over medium-high heat to about 350°F. Add the coated chicken pieces in batches, being careful not to overcrowd the pan. Cook, turning frequently, until golden brown and crispy, about 3 minutes per batch. Remove the chicken from the oil and place it on a plate lined with paper towels to drain any excess oil.

Step 4: Finish and Serve

Reduce the heat to low and return the fried chicken to the skillet. Pour the orange sauce over the chicken and toss to coat evenly. Cook for 8 minutes, or until the chicken is heated through and the sauce is bubbly. Serve immediately over rice and garnish with sliced green onions, if desired.

Pro Tips for Making the Recipe

• Use boneless, skinless thighs: For even more flavorful chicken, you can use boneless, skinless chicken thighs instead of breasts.
• Adjust the spice level: Adjust the amount of red chili flakes to your liking, depending on how spicy you want the dish.
• Make ahead: You can cook the chicken ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, reheat the chicken, make the sauce, and combine.
• Double the sauce: If you like extra sauce, feel free to double the sauce ingredients.

How to Serve

This Orange Chicken is delicious with a variety of sides:

• Rice: Steamed white or brown rice is a classic pairing for orange chicken.
• Noodles: Toss the chicken and sauce with your favorite noodles, such as lo mein or chow mein noodles.
• Vegetables: Serve with steamed or stir-fried vegetables, such as broccoli, carrots, or bok choy.

Make Ahead and Storage

This Orange Chicken is best enjoyed fresh, but you can also prepare components ahead of time or store leftovers for later.

Storing Leftovers

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat gently in the microwave or on the stovetop over low heat until warmed through.

FAQs

1. Can I bake the chicken instead of frying it? Yes, you can! Preheat your oven to 400°F and bake the chicken for about 20-25 minutes, or until golden brown and cooked through.

2. Can I use a different type of sauce? Absolutely! Feel free to experiment with different sauces, such as teriyaki sauce, sweet and sour sauce, or even honey garlic sauce.

3. Can I make this recipe gluten-free? Yes, you can! Use gluten-free soy sauce and tamari instead of regular soy sauce. You can also use gluten-free cornstarch or arrowroot powder.

4. Can I add other vegetables to the dish? Definitely! Feel free to add your favorite vegetables, such as sliced mushrooms, diced bell peppers, or chopped onions.

This Orange Chicken Recipe is a quick, easy, and delicious way to enjoy a takeout favorite at home. With its simple preparation, versatile serving options, and flavorful sauce, it’s a recipe you’ll want to make again and again!

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