Name: Orange Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese-American
Ingredients: 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 inch pieces; 1/4 cup water; 1/2 teaspoon kosher salt (fine salt is okay too); 1/2 teaspoon baking soda; 2 large eggs; 1/2 cup cornstarch; 1 tablespoon neutral oil (such as vegetable or canola); 1 cup orange juice (about 2 to 3 oranges juiced); 1 tablespoon orange zest (use less if you prefer it less “orange-y”); 1/4 cup ketchup; 2 tablespoons granulated sugar (adjust based on sweetness of oranges); 1 1/2 tablespoons white vinegar; 1 tablespoon cornstarch; 1/2 tablespoon garlic, minced (about 1 clove); 1/2 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 (for frying)

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If you’re craving a dish that’s tangy, sweet, and just downright addictive, you’ve got to try this Orange Chicken Recipe. It’s one of those meals I turn to when I want something comforting but exciting enough to impress family or friends. The sauce is perfectly balanced between zesty orange flavor and a hint of sweetness, making each bite memorable.

What I love about this Orange Chicken Recipe is how versatile it is—it works perfectly as a weeknight dinner, but can easily be dressed up for a weekend gathering. Plus, once you master the sauce, you can customize it to your liking, whether you want it spicier, sweeter, or more savory. Trust me, you’ll be surprised how easy it is to get that restaurant-style crispiness right at home!

Ingredients You’ll Need

The ingredients for this Orange Chicken Recipe come together to create that signature crispy chicken coated in a bright and flavorful sauce. Don’t worry if some ingredients seem unfamiliar—I’ll guide you through how each one plays a crucial role in nailing the perfect dish.

Chicken thighs: These stay juicy and tender, which is why I prefer them over breasts for this recipe.
Water: Helps keep the chicken moist during marinating.
Kosher salt: Enhances flavor without overpowering the dish.
Baking soda: A secret trick to tenderize the chicken and create a soft, velvety texture.
Eggs: Acts as a binder for the cornstarch coating, giving that satisfying crisp.
Cornstarch: The key to that crispy crust that holds all the sauce beautifully.
Oil: Use a neutral flavor oil with a high smoke point for frying.
Orange juice: Freshly squeezed brings the most vibrant citrus flavor.
Orange zest: Adds an extra layer of brightness to the sauce.
Ketchup: Provides a subtle tang and richness, balancing the fresh orange.
Granulated sugar: Sweetens the sauce; adjust depending on your orange’s sweetness.
White vinegar: Punches up the tanginess for that perfect sweet-and-sour balance.
Garlic: Freshly minced for depth and aroma.
Chinese chili pepper flakes or crushed red pepper: Adds a gentle heat; optional but recommended!
Green onion: Separating white and green parts allows you to layer flavors perfectly—white for cooking, green for garnish.
Whole dry chili pepper (optional): For an extra hint of smoky heat.

Variations

I love personalizing this Orange Chicken Recipe depending on the season or what flavors I’m craving. Sometimes I kick up the heat with extra chili flakes, other times, I swap chicken thighs for tender chicken breast for a lighter take. Feel free to make it your own!

Spicy Orange Chicken: Once, I added extra chili flakes and a splash of sriracha to the sauce. It gave a fiery kick that my spice-loving friends couldn’t get enough of.
Gluten-Free Version: Swap regular cornstarch with potato starch and ensure your ketchup is gluten-free. Still crispy and delicious!
Orange Tofu Chicken: For a vegetarian twist, I once coated tofu cubes with the same batter and sauce—it was surprisingly delightful.
Sweetness Level: Depending on your orange juice and personal taste, you can adjust the sugar to balance sweetness perfectly.

How to Make Orange Chicken Recipe

Step 1: Marinate the Chicken for Tender Juiciness

Start by tossing your chicken thigh pieces with water, kosher salt, and baking soda. This tenderizing step only needs about 15 minutes but makes a huge difference—you’ll notice the chicken feels softer and juicier once cooked. Don’t skip the baking soda; it’s a total game changer for texture.

Step 2: Prepare the Crispy Coating

In a separate bowl, beat the eggs. After the marination, drain the chicken and coat pieces in the eggs, then dredge in cornstarch until well covered. This double coating ensures a fabulous crisp once fried. Pro tip: tap off excess cornstarch before frying to avoid clumpy bits in your oil.

Step 3: Fry the Chicken to Golden Perfection

Heat a neutral oil over medium-high heat—enough to cover at least half the chicken pieces when frying. Fry the chicken in batches to avoid overcrowding; this keeps the oil temperature steady and crisps up the coating nicely. It usually takes about 4-5 minutes per batch. After frying, place pieces on a wire rack or paper towels to drain excess oil.

Step 4: Whip Up the Zesty Orange Sauce

While the chicken cools slightly, mix together your orange juice, zest, ketchup, sugar, white vinegar, and cornstarch. In a pan, sauté minced garlic and the white parts of the green onion along with chili flakes and whole chili pepper if using, just until fragrant. Pour in the orange sauce mixture and cook over medium heat, stirring constantly until it thickens—about 3-4 minutes. You’ll know it’s ready when it coats the back of a spoon.

Step 5: Toss the Chicken in the Orange Sauce

Add your crispy chicken to the pan and gently toss it in the thick orange sauce. Make sure every piece is nicely coated but not swimming in sauce—that perfect ratio is what makes this Orange Chicken Recipe so crave-worthy. Serve immediately for the best texture.

How to Serve Orange Chicken Recipe

A white bowl filled with three layers: the bottom layer is white rice with a soft, fluffy texture; the middle layer consists of golden-brown fried pieces with a crispy outside; on top, the pieces are covered in a shiny, thick orange sauce that has a sticky look and is sprinkled with small, bright green chopped scallions. Around the bowl, there are orange slices with a fresh, juicy texture lying on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish with the vibrant green parts of the green onion for a pop of color and freshness. Sometimes I sprinkle toasted sesame seeds on top—adds a lovely nutty crunch that pairs wonderfully with the citrus sauce.

Side Dishes

My go-to side for Orange Chicken Recipe is steamed jasmine rice to soak up all that delicious sauce. For a veggie boost, I toss together a simple stir-fried bok choy or roasted broccoli. They balance the richness and add some fresh greens to the plate.

Creative Ways to Present

For special occasions, I like serving the orange chicken over a bed of fried rice, garnished with extra zest and a wedge of lime. It makes the dish look restaurant-worthy without much extra effort. Another idea is plating it in bento boxes with pickled vegetables for a fun, colorful presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge where they last about 3 days. The chicken absorbs some of the sauce overnight, so flavors deepen. If possible, I keep the chicken and sauce separate initially to retain crispiness, but if mixed, reheating still tastes fantastic.

Freezing

Freezing cooked Orange Chicken is totally doable, though the texture won’t be as crisp afterward. I freeze the chicken and sauce separately in freezer-safe bags, and it keeps well for up to 2 months. When thawed, the reheated dish still delivers great flavor and is perfect for a quick weeknight meal.

Reheating

I reheat leftovers in a skillet over medium heat to revive some crispiness, adding a splash of water or orange juice if the sauce thickened too much. Microwaving works in a pinch but can make the coating soggy. Stir gently and keep an eye to avoid drying out the chicken.

FAQs

Can I use chicken breast instead of thighs for this Orange Chicken Recipe?

Yes! You can substitute chicken breasts if you prefer leaner meat. Just keep in mind that chicken breast can dry out faster, so watch your frying time carefully to keep it juicy. Thighs just naturally stay tender and flavorful, which is my personal favorite.
How do I get the chicken crispy without deep frying?

If you want to avoid deep frying, try pan-frying the chicken in a large skillet with enough oil to cover half the pieces. Fry in smaller batches and turn often for even cooking. Alternatively, you can bake the coated chicken in a preheated oven at 425°F (220°C) for about 20-25 minutes, flipping halfway, though the texture won’t be quite as crispy.
Can I prepare the sauce ahead of time?

Absolutely! You can make the orange sauce up to two days in advance and store it in the refrigerator. Reheat gently before tossing with freshly fried chicken for the best taste and texture.
What’s the best way to zest an orange for this recipe?

I recommend using a microplane grater to zest just the colorful outer layer of the orange peel, avoiding the white pith underneath, which is bitter. Fresh zest packs so much bright flavor and really elevates the sauce.
How can I make this Orange Chicken Recipe spicier?

To spice it up, increase the amount of Chinese chili pepper flakes or crushed red pepper in the sauce. You can also add finely diced fresh chili peppers for an extra kick. Just add gradually and taste as you go to match your heat tolerance.

Final Thoughts

This Orange Chicken Recipe is one of those meals that brings a little burst of happiness to my table every time. It’s straightforward, comforting, and perfect for sharing with people you care about. I hope you give it a try and find that same joy in the zesty, crispy bites—trust me, once you make it at home, it quickly becomes a favorite go-to dinner. So roll up your sleeves and let’s get cooking!