Prep Time 20 mins
Cook Time 25 mins
Rest Time 5 mins
Total Time 50 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
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:
  • 500 g boneless, skinless chicken thighs (cut into 1-inch pieces)
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 egg (beaten)
  • 1 pinch salt
  • 1 pinch ground black pepper
    • For the Coating:
  • 1 cup cornstarch
  • ½ cup all-purpose flour
  • 1 tsp baking powder
    • For the Orange Sauce:
  • 1 cup orange juice (preferably freshly squeezed)
  • 2 tbsp orange zest (from 2 oranges)
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • ½ cup brown sugar (packed)
  • 1 tbsp garlic (minced)
  • 1 tbsp ginger (minced)
  • 1 tbsp cornstarch
  • 2 tbsp water (to dissolve cornstarch)
  • 1 tsp sesame oil
  • 1 pinch red chili flakes (optional, for heat)
    • For Frying:
  • 750 ml vegetable oil (for deep frying)
    • For Garnish:
  • 1 tbsp sesame seeds
  • 2 stalks green onions (thinly sliced)
  • Orange slices (optional, for presentation)
Instructions
    Marinate the Chicken
  1. 1
    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.
    2. Prepare the Coating
  2. 2
    In another bowl, mix cornstarch, flour, and baking powder. Dredge each chicken piece in the dry mix until well coated. Shake off excess.
    3. Fry the Chicken
  3. 3
    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.
    4. Make the Orange Sauce
  4. 4
    In a saucepan, combine orange juice, zest, soy sauce, vinegar, brown sugar, garlic, ginger, and sesame oil. Bring to a boil over medium heat.
    5. Thicken the Sauce
  5. 5
    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.
    6. Coat the Chicken
  6. 6
    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.
    7. Garnish and Serve
  7. 7
    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.

Keywords: quick orange chicken, crispy chicken recipe, Chinese takeout at home, better than takeout, orange sauce chicken
Read it online: https://petitepanini.com/recipe/orange-chicken-recipe/