Orange Chicken

Orange Chicken is a classic favorite that’s crispy, juicy, and packed with a bright, tangy orange flavor. The chicken pieces are coated in a crunchy batter and then tossed in a sticky, sweet sauce made with fresh orange juice and a hint of zest. It’s the kind of dish that hits just the right balance between sweet and savory, making it a go-to comfort meal for many.

I love making Orange Chicken at home because it’s surprisingly easy, and the smell that fills the kitchen is just amazing. I usually use fresh oranges to get the best flavor, and a little soy sauce in the sauce adds a perfect touch. The sauce thickens just enough to coat every bite, so every forkful is bursting with that citrus goodness mixed with crispy chicken.

One of my favorite ways to serve it is over steamed rice with some steamed broccoli on the side. It’s such a simple combo but so satisfying. Plus, it’s a great meal to share with friends or family because everyone tends to ask for seconds. If you like a little extra tang and crunch, I recommend sprinkling a few sesame seeds on top before serving—it adds a nice little finishing touch!

Key Ingredients & Substitutions

Chicken: Thighs are my pick because they stay juicy and flavorful, but breasts work fine if you want leaner meat. Just cut into bite-sized pieces for even cooking.

Flour & Cornstarch: These make the batter crispy. Cornstarch gives a lighter crunch. If you prefer gluten-free, swap all-purpose flour for rice flour or a gluten-free mix.

Fresh Orange Juice & Zest: Fresh juice and zest bring a real bright, tangy flavor. If fresh oranges aren’t available, you can use bottled juice, but zest is key for that fresh aroma.

Soy Sauce & Rice Vinegar: These add depth and balance to the sweet orange sauce. For less salt, use low-sodium soy sauce or tamari.

Garlic & Ginger: These fresh aromatics enhance the sauce with a bit of warmth and spice. Minced fresh is best, but powdered can work in a pinch.

How Do You Get Perfectly Crispy Chicken Every Time?

Getting that crispy coating is a must for this dish. Here’s how I do it:

• Make sure the batter is thick enough to cling to the chicken. It should coat without dripping off too quickly.
• Use cold water when mixing the batter; it helps keep the coating light and crispy.
• Heat the oil to 350°F (175°C) for frying—too hot will burn the batter, too cool makes it soggy.
• Don’t overcrowd the pan; frying in batches lets each piece get crispy and cook evenly.
• Drain the cooked chicken on paper towels to soak up extra oil before adding the sauce.

This method keeps the chicken crunchy under that sticky, flavorful orange sauce! It’s the perfect balance of crisp and saucy every time.

Equipment You’ll Need

• Deep-fry thermometer – I use this to keep the oil at the perfect temperature for crispy chicken without burning.
• Large skillet or wok – This gives plenty of space for frying and tossing the chicken in the sauce.
• Slotted spoon or spider strainer – Handy for removing fried chicken from hot oil while letting excess oil drain off.
• Whisk and mixing bowls – Used for making the batter and stirring the orange sauce smoothly.
• Cutting board and knife – For prepping chicken, garlic, ginger, and orange zest.
• Measuring cups and spoons – To get the perfect balance of ingredients.

Flavor Variations & Add-Ins

• Swap chicken for shrimp or tofu for different protein options; they cook quickly and soak up flavors nicely.
• Add a pinch of chili flakes or hot sauce to the orange sauce if you like some heat.
• Include chopped bell peppers or snap peas tossed in with the chicken for crunch and extra veggies.
• Use honey instead of sugar in the sauce for a richer sweetness and a slightly different flavor.

Orange Chicken

Ingredients You’ll Need:

For the Chicken:

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cold water
• Vegetable oil, for frying

For the Orange Sauce:

• 1 cup fresh orange juice (about 2 large oranges)
• 1 tbsp orange zest
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 1/2 cup granulated sugar
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Garnishes:

• 2 green onions, chopped
• 1 tbsp toasted sesame seeds
• Orange slices for serving

To Serve:

• Steamed white rice

How Much Time Will You Need?

This recipe takes about 20 minutes to prepare and fry the chicken, plus 10 minutes to make the sauce and toss everything together. Plan for about 30 minutes total to enjoy your delicious Orange Chicken!

Step-by-Step Instructions:

1. Make the Batter and Prepare Chicken:

In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Slowly add cold water while stirring until you get a smooth batter that’s thick enough to coat the chicken pieces. Add the bite-sized chicken pieces and toss to coat well.

2. Fry the Chicken:

Heat vegetable oil in a deep skillet or wok over medium-high heat until it reaches about 350°F (175°C). Carefully drop the battered chicken pieces into the hot oil, frying in batches so they don’t crowd the pan. Fry each batch for about 5-6 minutes or until golden brown and cooked through. Use a slotted spoon to remove the chicken and place on paper towels to drain any excess oil.

3. Prepare the Orange Sauce:

In a saucepan, combine fresh orange juice, orange zest, soy sauce, rice vinegar, sugar, minced garlic, and ginger. Heat the mixture over medium heat and bring to a gentle boil. Stir in the cornstarch slurry and cook for 2-3 minutes while stirring constantly until the sauce thickens and becomes glossy.

4. Toss Chicken in Sauce and Serve:

Place the fried chicken in a large bowl and pour the hot orange sauce over it. Gently toss the chicken pieces so they’re fully coated. Serve the orange chicken over steamed white rice. Garnish with chopped green onions, toasted sesame seeds, and orange slices on the side for a fresh, bright touch.

5. Enjoy!

Dig in and enjoy your crispy, tangy, and sweet homemade Orange Chicken that’s bursting with flavor.

Can I Use Frozen Chicken for This Recipe?

Yes! Just make sure to fully thaw the chicken in the fridge overnight before cutting and battering. Pat the pieces dry to remove excess moisture so the batter sticks well and fries up crispy.

Can I Bake Instead of Frying the Chicken?

You can, but frying gives the crispiest, most authentic texture. If baking, coat the chicken in the batter, place on a greased baking sheet, and bake at 425°F (220°C) for about 20-25 minutes, flipping halfway through. It won’t be quite as crispy but still tasty!

How Long Can I Store Leftover Orange Chicken?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water if the sauce thickened too much.

Can I Adjust the Sweetness or Spice Level?

Definitely! Reduce the sugar for a less sweet sauce or add chili flakes, sriracha, or a dash of cayenne pepper to the sauce if you want some heat. Taste as you go to find your perfect balance.