Description
Orange Chicken is a beloved Chinese-American dish featuring tender, bite-sized pieces of chicken that are dredged in flour and cornstarch, then fried until golden and crisp. Tossed with a tangy, sweet, and slightly spicy orange sauce made from fresh orange juice, zest, soy sauce, garlic, ginger, and a hint of red chili flakes, this homemade version offers a crave-worthy blend of flavors and aromas. Served with steamed rice or vegetables, it delivers restaurant-style results easily at home, yielding a satisfying meal perfect for weeknights or special gatherings.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 2 large eggs
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- Vegetable oil, for frying
- 1 cup orange juice (freshly squeezed preferred)
- 2 tablespoons orange zest
- 1/3 cup sugar
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon red pepper flakes
- 1 tablespoon cornstarch (for slurry)
- 2 tablespoons water (for slurry)
- 2 green onions, sliced (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Instructions
- In a shallow bowl, combine flour, cornstarch, salt, and black pepper.
- In another bowl, beat the eggs. Dip each piece of chicken into the egg, then dredge in the flour-cornstarch mixture, coating well.
- Heat 2 inches of vegetable oil in a large pot or deep skillet over medium-high heat (350°F/175°C).
- Working in batches, fry the coated chicken pieces for 4–5 minutes until golden brown and cooked through. Drain on a paper towel-lined plate.
- In a saucepan over medium heat, combine orange juice, orange zest, sugar, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes. Stir until sugar dissolves.
- In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry. Add to sauce and cook, stirring, until thickened (about 1–2 minutes).
- Add fried chicken pieces to the sauce. Toss until evenly coated.
- Transfer orange chicken to a serving platter. Garnish with sliced green onions and sesame seeds if desired. Serve hot.
Notes
To lighten the dish, oven-bake or air-fry the chicken instead of deep frying. Gluten-free flour and tamari may replace all-purpose flour and soy sauce for dietary needs. Make sauce in advance and refrigerate up to 3 days; reheat before tossing with fresh chicken. Leftovers store well in an airtight container for up to 2 days and can be reheated in a skillet. If sauce is too thick, thin with orange juice or water. For less sweetness, reduce sugar slightly; for extra heat, increase chili flakes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 21g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 150mg