Orange Chicken

Orange Chicken is a delicious and tangy dish that combines crispy chicken with a sweet and slightly zesty orange sauce. It’s the perfect blend of savory and sweet, with a burst of citrusy goodness that makes each bite irresistible. This dish is easy to make at home, and with just the right balance of flavors, it brings that takeout-style comfort to my own kitchen. Whether served over rice or enjoyed on its own, Orange Chicken is a delightful meal that everyone will love.

Why You’ll Love This Recipe

What I love most about this recipe is how simple it is to make but how impressive it turns out. The crispy, golden-brown chicken contrasts beautifully with the sticky, flavorful orange sauce. The sauce is perfectly balanced—sweet with a hint of tang—and coats the chicken wonderfully. It’s a dish that satisfies cravings for something both savory and sweet, and it’s sure to become a favorite in my weekly rotation. Plus, I can easily make this recipe with ingredients I already have at home.

Ingredients

For the chicken:

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 1/2 cup all-purpose flour

• 1/4 cup cornstarch

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1 egg, beaten

• 1/2 cup water (or more, if needed)

• 1/4 cup vegetable oil (for frying)

For the sauce:

• 1/2 cup orange juice (freshly squeezed if possible)

• 1/4 cup soy sauce

• 1/4 cup granulated sugar

• 1 tablespoon rice vinegar

• 1 tablespoon cornstarch

• 1/2 teaspoon grated ginger

• 1/2 teaspoon garlic, minced

• Zest from 1 orange

• 1 tablespoon sesame oil (optional, for added flavor)

• 1/2 teaspoon crushed red pepper flakes (optional, for a touch of heat)

(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a medium bowl, combine the flour, cornstarch, salt, pepper, garlic powder, and onion powder.

2. Dip each piece of chicken into the beaten egg, then coat it evenly in the flour mixture, pressing down gently to make sure it’s well-coated.

3. In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the coated chicken pieces in batches and fry for 4-5 minutes, or until golden brown and crispy. Remove the chicken from the skillet and set it aside on a plate lined with paper towels to drain any excess oil.

4. In a separate small bowl, whisk together the orange juice, soy sauce, sugar, rice vinegar, cornstarch, ginger, garlic, orange zest, and sesame oil (if using).

5. Pour the sauce mixture into the skillet and bring it to a simmer over medium heat, stirring constantly. Let it cook for about 3-4 minutes, or until the sauce thickens and becomes glossy.

6. Once the sauce has thickened, add the crispy chicken pieces back into the skillet and toss everything together to coat the chicken in the sauce. If I want a bit of spice, I can sprinkle in some crushed red pepper flakes at this point.

7. Let the chicken cook in the sauce for 2-3 minutes to ensure it’s heated through and well-coated with the sauce.

8. Serve the Orange Chicken hot, garnished with green onions or sesame seeds if desired, and enjoy with steamed rice or vegetables.

Servings and Timing

This recipe serves 4 people and takes around 30 minutes to prepare and cook. The frying process is quick, and the sauce comes together in just a few minutes. It’s a perfect weeknight meal that doesn’t require a lot of effort but delivers big flavors.

Variations

• Add Vegetables: I can add vegetables like bell peppers, broccoli, or snap peas to the dish for extra color and crunch. Just toss them in with the chicken at the end to coat them in the sauce.

• Spicy Orange Chicken: If I like things spicy, I can add more crushed red pepper flakes or even some sliced fresh chilies to the sauce for an extra kick.

• Baked Orange Chicken: For a lighter version, I can bake the coated chicken pieces in the oven at 400°F (200°C) for about 20 minutes until crispy instead of frying them. This will save time and reduce oil.

• Orange Chicken with Pineapple: For a tropical twist, I can add pineapple chunks to the sauce in the final step, giving the dish a sweet and tangy flavor boost.

Storage/Reheating

Leftover Orange Chicken can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, I can microwave it for about 1-2 minutes or reheat it in a skillet over medium heat until the chicken is warm. If the sauce has thickened too much in the fridge, I can add a splash of water or orange juice to loosen it up while reheating.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work wonderfully in this recipe. They’re even more tender and juicy than chicken breasts, so it’s a great option if I prefer dark meat.

Can I make the sauce ahead of time?

Absolutely! I can prepare the sauce ahead of time and store it in the refrigerator for up to 3-4 days. When I’m ready to cook, I can just heat it up and toss the crispy chicken in it.

Is there a way to make this dish gluten-free?

Yes, I can substitute the all-purpose flour with a gluten-free flour blend or use cornstarch alone for coating the chicken. For the sauce, I can use tamari or a gluten-free soy sauce to keep it gluten-free.

Can I make this dish spicier?

For a spicier version, I can increase the amount of crushed red pepper flakes in the sauce or add fresh chili peppers to the mix. If I like extra heat, I can also drizzle the dish with some chili oil before serving.

Can I freeze the Orange Chicken?

Yes, I can freeze the Orange Chicken for up to 2-3 months. To reheat, I’ll thaw it in the fridge overnight and then reheat it in the skillet to crisp the chicken back up before serving.

Conclusion

Orange Chicken is a fantastic, flavorful dish that brings together crispy chicken and a tangy, sweet sauce in a way that’s simply irresistible. Whether I’m making it for a family dinner, a weeknight treat, or impressing guests, this dish never fails to satisfy. The combination of savory and citrusy flavors is always a winner, and it’s quick and easy to prepare. Once I try this homemade version, I’ll never want to go back to takeout!