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Orange Chicken Recipe

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★★★★★

4.7 from 106 reviews

This Orange Chicken recipe features crispy, tender chicken thighs coated in a light batter and smothered in a tangy, sweet, and slightly spicy homemade orange sauce. Perfectly balanced with fresh orange juice, zest, and a hint of chili flakes, this dish is a delicious take on a classic favorite that’s easy to make at home.

Ingredients

Scale

For the Chicken:

  • 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)

For the Orange Chicken Sauce:

  • 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

Additional Ingredients:

  • 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)

Instructions

  1. Prepare the Chicken: In a large bowl, whisk together water, kosher salt, baking soda, and eggs until combined. Add the chicken pieces and mix well to coat evenly. Then gradually add the cornstarch, tossing the chicken until well coated in a light batter.
  2. Heat the Oil for Frying: Pour enough oil into a large skillet or wok to cover about 1/2 inch depth and heat it over medium-high heat until hot but not smoking.
  3. Fry the Chicken: Working in batches to avoid overcrowding, fry the coated chicken pieces in the hot oil until they are golden brown and cooked through, about 5-6 minutes per batch. Remove and drain on paper towels.
  4. Make the Orange Sauce: In a small bowl, whisk together orange juice, orange zest, ketchup, sugar, white vinegar, and cornstarch until smooth.
  5. Sauté Aromatics: In a separate large pan or wok, heat 1 tablespoon of oil over medium heat. Add minced garlic, white parts of the green onion, Chinese chili flakes, and optional whole dry chili pepper. Stir-fry briefly until fragrant but not burnt, about 30 seconds.
  6. Cook the Sauce: Pour the orange sauce mixture into the pan with the aromatics. Stir constantly until it thickens and becomes glossy, about 2-3 minutes.
  7. Toss Chicken in Sauce: Add the fried chicken pieces into the sauce, tossing to coat evenly so that every piece is covered with the sticky orange glaze.
  8. Garnish and Serve: Remove whole dry chili peppers if used. Sprinkle the green parts of the sliced green onion on top. Serve immediately with steamed rice or your favorite sides.

Notes

  • For extra crispiness, you can double-fry the chicken: fry the chicken pieces once until just cooked, remove from oil, then fry again until golden and crispy.
  • If you prefer a less spicy dish, reduce or omit the chili flakes and whole dry chili pepper.
  • Freshly squeezed orange juice and zest greatly enhance the brightness of the sauce, but store-bought orange juice can be used in a pinch.
  • You can substitute chicken breasts for thighs, but thighs tend to be more flavorful and tender.
  • Adjust sugar to your taste depending on the sweetness of the oranges used.

Keywords: orange chicken, crispy chicken, Chinese-American recipes, sweet and spicy chicken, homemade orange chicken sauce

Find it online: https://busyrecipe.com/orange-chicken-recipe/