If you have been craving a dish that perfectly balances tangy citrus with crispy, tender chicken, then this Orange Chicken Recipe is exactly what you need. Bursting with vibrant flavors from fresh orange juice and zesty ginger, this dish brings a delightful sweetness paired with savory undertones that will have you reaching for seconds. The combination of crispy chicken coated in a luscious, sticky orange glaze makes it a true crowd-pleaser, whether for a weeknight dinner or impressing guests. This recipe is straightforward enough to make at home, yet yields restaurant-quality results that feel like a warm hug on your plate.
Ingredients You’ll Need
Getting the ingredients right is the foundation of a mouthwatering Orange Chicken Recipe. Each component plays a crucial role, from the crispy coating on the chicken to the bright, tangy sauce that ties everything together. Let’s gather everything you’ll need to make this irresistible dish.
- 1 lb. boneless, skinless chicken breasts: Bite-sized pieces that cook evenly and soak up the orange sauce perfectly.
- 1/2 cup cornstarch: Creates a wonderfully crisp coating that’s light and not greasy.
- 2 eggs, beaten: Helps the cornstarch stick to the chicken, making sure every bite is deliciously crunchy.
- Salt and pepper to taste: Essential for seasoning the chicken, elevating all the flavors.
- Vegetable oil for frying: The perfect neutral oil for crisping the chicken without overwhelming the taste.
- 1 cup orange juice (freshly squeezed is best): Delivers fresh, zesty citrus flavor that defines this dish.
- Zest of 1 orange: Adds an intense burst of orange aroma and brightens the sauce.
- 1/3 cup low-sodium soy sauce: Brings savory depth and balances the sweetness beautifully.
- 1/4 cup rice vinegar: Adds a subtle tanginess that lifts the sauce.
- 1/4 cup honey: Provides natural sweetness and a glossy finish to the sauce.
- 2 cloves garlic, minced: Adds a warm, aromatic punch that complements the orange flavor perfectly.
- 1 tablespoon fresh ginger, minced: Infuses a slightly spicy zest that brightens the dish.
- 1 tablespoon cornstarch mixed with 2 tablespoons water: Used to thicken the sauce to the perfect consistency.
- Sesame seeds and sliced green onions for garnish (optional): Adds a lovely crunch and freshness when serving.
How to Make Orange Chicken Recipe
Step 1: Prepare the Chicken
Start by seasoning the chicken pieces with a pinch of salt and pepper—this simple step ensures every bite is flavorful before the magic of the sauce even begins. Next, set up a dipping station with cornstarch in one bowl and the beaten eggs in another. Coating the chicken first in cornstarch and then eggs locks in moisture and creates the perfect base for frying crisp and golden.
Step 2: Fry the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches so they cook evenly without crowding the pan. Each piece should turn a beautiful golden brown after about 3-4 minutes per side. Drain on paper towels to remove extra oil, leaving you with crispy, tender bites just waiting to be drenched in that luscious orange sauce.
Step 3: Craft the Orange Sauce
In a separate saucepan, combine the fresh orange juice, orange zest, soy sauce, rice vinegar, honey, garlic, and ginger. Bring this vibrant mixture to a simmer over medium heat, allowing the flavors to meld and develop. The aroma alone will have you excited for the final dish!
Step 4: Thicken the Sauce
Once simmering, stir in the cornstarch-water mixture. Keep stirring continuously—this thickens the sauce beautifully within 2-3 minutes, turning it into a glossy, sticky glaze that clings perfectly to the chicken pieces.
Step 5: Combine Chicken and Sauce
Return the fried chicken to the pan and toss gently to coat every piece in that irresistible orange sauce. This step transforms the dish, creating the signature balance of crispy and saucy that makes this Orange Chicken Recipe so unforgettable.
Step 6: Serve It Up
Plate the sauced chicken over a bed of fluffy steamed rice and sprinkle with sesame seeds and sliced green onions if you like some fresh crunch and vibrant color.
How to Serve Orange Chicken Recipe
Garnishes
Garnishing with toasted sesame seeds adds a delicate nutty texture, while sliced green onions provide a fresh, slightly sharp contrast that brightens each mouthful. Both elevate the presentation and add a finishing touch that makes every bite more enjoyable.
Side Dishes
This Orange Chicken Recipe pairs beautifully with simple steamed jasmine rice or quinoa to soak up the sauce. For some greens, try a side of stir-fried bok choy or garlic-sauteed snap peas, which keep the meal balanced and colorful.
Creative Ways to Present
For a fun twist, serve the orange chicken in lettuce wraps for a fresh, handheld treat. You can also turn it into a rice bowl topped with avocado slices and a drizzle of sriracha mayo for an exciting fusion flair. The possibilities for making this your own are endless!
Make Ahead and Storage
Storing Leftovers
Place any leftover Orange Chicken Recipe in an airtight container and refrigerate for up to 3 days. Keeping the chicken and sauce together helps maintain that lovely flavor and texture without drying out.
Freezing
You can freeze leftovers by packing the chicken and sauce in a freezer-safe container. It will keep well for up to 2 months. Just thaw overnight in the fridge before reheating to enjoy that fresh-from-the-kitchen taste.
Reheating
The best way to reheat is gently warming the orange chicken in a skillet over medium-low heat, stirring occasionally. This prevents the chicken from becoming tough and keeps the sauce silky and delicious. Avoid microwaving if you want to preserve the crispiness as much as possible.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and can add extra flavor. Just cut them into bite-sized pieces like the breasts and follow the same cooking steps for a slightly richer dish.
Is it possible to bake instead of frying the chicken?
Yes, you can bake the coated chicken pieces at 425°F (220°C) for about 20 minutes, turning halfway through to crisp up. The texture will be a little different, but still tasty and a bit lighter.
How can I make the sauce spicier?
If you love a kick, try adding some red chili flakes or a dash of sriracha into the sauce while it simmers. This gives a wonderful heat that balances beautifully with the citrus.
What’s the secret to a glossy sauce?
The cornstarch slurry mixed into the simmering sauce is the key to that shiny, thick glaze. Make sure to stir constantly when adding it to avoid lumps and achieve the perfect consistency.
Can I prepare any parts of this Orange Chicken Recipe ahead of time?
You can marinate and coat the chicken pieces a few hours in advance and keep them chilled. The sauce can be made beforehand and gently reheated when the chicken is cooked for easy assembly.
Final Thoughts
I honestly can’t recommend this Orange Chicken Recipe enough if you want a dish that’s bursting with flavor and easy to make at home. It combines crispy chicken with a zesty, sweet sauce that feels both comforting and exciting. Once you try it, you’ll want to make it again and again, sharing it with family and friends who will thank you with every delicious bite. Give it a go, and watch this recipe become one of your favorites before you know it!
Print
Orange Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
This Orange Chicken recipe features tender, bite-sized pieces of chicken breast coated in a crispy cornstarch and egg batter, then fried to golden perfection and tossed in a tangy, sweet orange sauce made with fresh orange juice, soy sauce, garlic, and ginger. A perfect balance of savory and citrus flavors makes this a delightful dish to enjoy over steamed rice, garnished with sesame seeds and green onions for added texture and taste.
Ingredients
Chicken and Coating
- 1 lb. boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
Orange Sauce
- 1 cup orange juice (freshly squeezed is best)
- Zest of 1 orange
- 1/3 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Garnish (optional)
- Sesame seeds
- Sliced green onions
Instructions
- Season the Chicken: In a bowl, season the bite-sized chicken pieces with salt and pepper to taste, ensuring the chicken is evenly coated.
- Prepare the Coatings: Place the cornstarch in one bowl and the beaten eggs in another. Dip each chicken piece first into the cornstarch, coating it well, then into the beaten eggs for a complete, crispy coating.
- Fry the Chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the coated chicken pieces in batches, cooking each side for about 3-4 minutes until golden brown and cooked through. Remove the chicken and drain on a paper towel-lined plate to absorb excess oil.
- Make the Orange Sauce: In a separate saucepan, combine the orange juice, orange zest, low-sodium soy sauce, rice vinegar, honey, minced garlic, and minced ginger. Bring the mixture to a simmer over medium heat to blend the flavors.
- Thicken the Sauce: Once simmering, add the cornstarch-water slurry to the saucepan. Stir continuously until the sauce thickens, which should take about 2-3 minutes.
- Combine Chicken and Sauce: Add the fried chicken pieces to the thickened orange sauce, tossing gently to evenly coat all pieces with the flavorful sauce.
- Serve: Plate the orange chicken over steamed rice and garnish with sesame seeds and sliced green onions if desired for extra texture and taste.
Notes
- For extra crispiness, fry the chicken in small batches without crowding the pan.
- Freshly squeezed orange juice and zest provide the best citrus flavor; however, bottled juice can be used in a pinch.
- Adjust honey quantity to make the sauce sweeter or less sweet according to your preference.
- This dish pairs well with steamed rice or stir-fried vegetables.
- Use low-sodium soy sauce to control sodium levels in the dish.
