If you’ve ever craved that sweet, sticky, tangy, and perfectly crispy Orange Chicken from your favorite Chinese restaurant, you’re not alone. This Orange Chicken Recipe delivers everything you love about takeout—right at home. From marinating the chicken to creating a glossy orange sauce from scratch, this detailed guide walks you through each step to make a restaurant-worthy dish that you can proudly serve at your own table.
Introduction to Orange Chicken
Orange Chicken is a beloved Chinese-American dish that gained popularity through chains like Panda Express and countless takeout spots. It typically features bite-sized chicken that’s battered and deep-fried until golden, then tossed in a thick, citrusy orange sauce that’s both sweet and tangy. While it might sound complicated, making this Orange Chicken Recipe at home is totally achievable with the right guidance.
What Makes This Orange Chicken Recipe Stand Out?
This isn’t just a basic version of orange chicken—it’s the ultimate homemade experience. Here’s what sets it apart:
- Deeply flavorful marinade that infuses the chicken from the inside out.
- Perfectly crispy coating that holds up even after saucing.
- Balanced orange sauce made from real orange juice and zest, not just sugar.
- Customizable heat levels for those who like a spicy kick.
- Beginner-friendly steps while still delivering professional results.
Whether you’re new to cooking or looking to impress guests, this Orange Chicken Recipe is your go-to.
Ingredients Overview
For the Chicken:
- 500g boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 egg (beaten)
- Salt and pepper
For the Coating:
- 1 cup cornstarch
- 1/2 cup all-purpose flour
- 1 tsp baking powder
For Frying:
- 750ml vegetable oil
For the Orange Sauce:
- 1 cup orange juice (fresh preferred)
- 2 tbsp orange zest
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1/2 cup brown sugar
- 1 tbsp garlic (minced)
- 1 tbsp ginger (minced)
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 1 tsp sesame oil
- Red chili flakes (optional)
For Garnish:
- Sesame seeds
- Sliced green onions
Step-by-Step Cooking Instructions
Step 1: Marinate the Chicken
Start by marinating the chicken in soy sauce, rice vinegar, and a beaten egg. Season with salt and pepper. Let it sit for 15 minutes to allow the flavors to absorb.
Step 2: Prepare the Coating
In a bowl, mix the cornstarch, flour, and baking powder. Dredge each chicken piece thoroughly. Make sure every piece is coated evenly.
Step 3: Deep Fry the Chicken
Heat oil in a deep fryer or heavy-bottomed pot to 180°C. Fry the chicken in batches until golden and crispy. Drain on paper towels or a wire rack.
Step 4: Make the Orange Sauce
In a saucepan over medium heat, combine orange juice, zest, soy sauce, vinegar, sugar, garlic, ginger, and sesame oil. Bring to a boil.
Step 5: Thicken the Sauce
Mix cornstarch and water to create a slurry. Slowly pour into the sauce, stirring constantly until thick and glossy.
Step 6: Toss Chicken in Sauce
Add the fried chicken to the sauce and stir gently to coat each piece evenly. Let cook for 1-2 minutes to soak up the flavor.
Step 7: Garnish and Serve
Top with sesame seeds and green onions. Serve hot with rice or noodles.
Expert Tips for Perfect Results
- Double fry for extra crispiness: Fry the chicken once, let it rest, then fry it again briefly.
- Don’t overcrowd the fryer: Cook in batches to ensure even crisping.
- Use fresh orange juice and zest: Bottled versions don’t provide the same brightness.
- Control the sweetness: Adjust the sugar according to your preference or use honey for a different profile.
Variations and Substitutions
- Spicy Orange Chicken: Add 1 tsp of sriracha or more red chili flakes.
- Baked Orange Chicken: Bake coated chicken at 200°C for 25 minutes, flipping halfway.
- Air Fryer Option: Spray coated chicken with oil and air fry at 200°C for 20 minutes.
- Gluten-Free: Use gluten-free soy sauce and replace all-purpose flour with rice flour.
- Vegetarian Version: Swap chicken for tofu or cauliflower florets.
What to Serve with Orange Chicken
- Steamed Jasmine Rice: The classic choice to soak up the sauce.
- Fried Rice: For a more indulgent meal.
- Chow Mein or Lo Mein: Add vegetables and noodles for a complete feast.
- Stir-Fried Veggies: Broccoli, snap peas, or bell peppers pair beautifully.
Storage and Reheating Instructions
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in a skillet over medium heat to maintain crispness. Avoid microwaving as it makes the coating soggy.
- Freezing: Freeze fried chicken separately; make fresh sauce when reheating.
Final Thoughts
This Orange Chicken Recipe is more than just a meal—it’s a comforting, flavorful experience that brings restaurant-style dining into your home. With just a bit of effort, you can enjoy a crispy, tangy, and incredibly satisfying dish that rivals the best takeout around. Whether it’s for a weeknight dinner or a weekend indulgence, this recipe is sure to impress.
Orange Chicken Recipe
Description
This crispy orange chicken recipe is a flavorful and tangy Chinese-American favorite that’s even better than your favorite takeout. Bite-sized chicken pieces are fried until golden, then tossed in a sticky homemade orange sauce with just the right balance of sweet, sour, and spice.
Ingredients
For the Chicken Marinade:
For the Coating:
For the Orange Sauce:
For Frying:
For Garnish:
Instructions
Marinate the Chicken
- Place chicken pieces in a bowl. Add soy sauce, rice vinegar, beaten egg, salt, and pepper. Mix well, cover, and let it marinate for 10-15 minutes.
Prepare the Coating
- In another bowl, mix cornstarch, flour, and baking powder. Dredge each chicken piece in the dry mix until well coated. Shake off excess.
Fry the Chicken
- Heat oil in a deep pan to 180°C. Fry the coated chicken in batches for 4–5 minutes until golden brown and crispy. Drain on paper towels. Let rest for 5 minutes.
Make the Orange Sauce
- In a saucepan, combine orange juice, zest, soy sauce, vinegar, brown sugar, garlic, ginger, and sesame oil. Bring to a boil over medium heat.
Thicken the Sauce
- Mix cornstarch and water in a small bowl to make a slurry. Add to the boiling sauce. Stir continuously until the sauce thickens into a glossy glaze (about 2–3 minutes). Add red chili flakes if using.
Coat the Chicken
- Add the fried chicken to the sauce. Toss well to coat every piece evenly. Cook together for 1–2 minutes to let the flavor absorb.
Garnish and Serve
- Sprinkle sesame seeds and sliced green onions on top. Serve hot with steamed rice or stir-fried noodles.
Note
Make it lighter: You can air fry or bake the chicken instead of deep frying for a healthier version.
Storage: Store leftover chicken in an airtight container for up to 3 days in the fridge. Reheat in a pan for best texture.
Orange Juice Tip: Use freshly squeezed orange juice for the brightest flavor.
Spicy Option: Add more chili flakes or a dash of sriracha to the sauce for a spicy kick.
