If you have a craving for something sweet, tangy, and satisfying, this Orange Chicken Recipe is the perfect answer. It features tender chicken coated in a crispy cornstarch crust, all enveloped in a luscious, homemade orange sauce bursting with bright citrus zest and just the right kick of heat. This dish balances flavor and texture beautifully, making it a beloved favorite that’s surprisingly easy to prepare right in your own kitchen.
Ingredients You’ll Need
For an outstanding Orange Chicken Recipe, you only need a handful of simple ingredients, each chosen to bring out the best qualities in the dish. From fresh orange juice and vibrant zest, which create the signature sweet and tangy flavor, to crispy chicken coated with cornstarch for that essential crunch, every component is essential for success.
- 2 tablespoons cornstarch (+ 2 tablespoons water): This slurry thickens the sauce to a perfect glaze consistency.
- 1 cup freshly squeezed orange juice (from 4 oranges): Provides fresh, natural sweetness and bright citrus flavor.
- 2 tablespoons freshly grated orange zest (from 1 orange): Adds an intense burst of aroma and flavor intensity that elevates the sauce.
- â…“ cup granulated sugar: Balances out the tartness with just the right amount of sweetness.
- 2 tablespoons rice vinegar: Introduces a slight tang that sharpens the overall taste.
- 2 tablespoons low-sodium soy sauce: Adds a rich umami depth without overpowering the citrus notes.
- 1 teaspoon sriracha (optional): Offers a subtle kick of heat, adjustable to your taste.
- 2 cloves garlic (minced): Brings a savory base that enhances the aroma and flavor.
- ¼ teaspoon ground ginger: Gives a warm, slightly spicy undertone that complements the sweetness.
- 1½ pounds boneless, skinless chicken breasts: The star protein, tender and ready to absorb all the fabulous flavors.
- ½ cup cornstarch: For coating chicken to achieve that irresistible crispy crust.
- 2 large eggs: Helps the cornstarch adhere to the chicken perfectly.
- ½ teaspoon kosher salt: Enhances the natural flavors throughout.
- ½ teaspoon ground black pepper: Adds a touch of savory spice.
- 2 tablespoons vegetable oil (plus more if needed): For frying the chicken to a golden crisp.
- 2 cups cooked white rice: The ideal base to soak up all the delicious orange sauce.
- Sesame seeds (optional, for garnish): Adds a beautiful finish with a subtle nutty crunch.
- Sliced green onions (optional, for garnish): Lends a fresh, vibrant contrast in both color and flavor.
How to Make Orange Chicken Recipe
Step 1: Make the sauce
Start by mixing the cornstarch and water in a small bowl to create a slurry. This mixture is crucial because it will thicken the sauce, giving it that glossy sheen that clings perfectly to the chicken. Give it a quick stir before adding it to the simmering sauce to prevent lumps.
Step 2: Combine and simmer the sauce ingredients
In a small saucepan, whisk together the freshly squeezed orange juice and zest, sugar, rice vinegar, soy sauce, sriracha, minced garlic, and ground ginger. Heat this mixture gently until it begins to simmer, releasing a fragrant aroma that hints at the delightful flavors to come. Let it cook for 2 to 3 minutes to meld the ingredients beautifully.
Step 3: Thicken the sauce
Remove the saucepan from the heat, then slowly whisk in the cornstarch slurry. Return the pan to the stove and keep it at a gentle simmer while whisking constantly. This step is key because the sauce will thicken quickly, transforming into a vibrant, glossy coating perfect for the chicken. Once thickened, set the sauce aside so it’s ready when your crispy chicken is cooked.
Step 4: Prepare the chicken
Pat your chicken breasts dry with paper towels, then cut them into one-inch cubes. Drying the chicken well ensures the coating sticks properly and fries up crispy instead of soggy. Precise, bite-sized pieces guarantee each nugget is evenly cooked and easy to enjoy in every bite.
Step 5: Bread the chicken
Place the cornstarch in a shallow bowl. In a second bowl, whisk together the eggs, salt, and pepper to create the egg wash. Using a methodical approach, coat each piece of chicken first in the cornstarch, shaking off any excess, then dip it into the egg wash, shaking off extra liquid as well.
Step 6: Fry until golden and cooked through
Heat two tablespoons of vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches so they aren’t overcrowded, allowing them to develop a crisp golden exterior. Cook each side for about 3 to 4 minutes until perfectly golden brown and fully cooked inside. A well-fried crust is essential for the texture contrast this Orange Chicken Recipe is famous for.
Step 7: Toss chicken with sauce
Once all the chicken is cooked, return it all to the skillet. Pour in the luscious orange sauce and gently toss to coat every piece thoroughly. This final step marries the crunchy chicken with the sticky, tangy-sweet glaze that makes this dish unforgettable.
Step 8: Serve
Serve your Orange Chicken Recipe hot over a bed of fluffy cooked white rice. The rice is perfect to soak up all the delicious sauce, making each bite a perfect harmony of flavors and textures.
How to Serve Orange Chicken Recipe
Garnishes
Sprinkle sesame seeds and sliced green onions over the finished dish to add a burst of color and texture. The sesame seeds lend a subtle nuttiness, while the green onions bring a fresh, crisp finish that brightens up every bite.
Side Dishes
Serve alongside stir-fried vegetables like broccoli, snap peas, or bell peppers for a vibrant and nutritious contrast. A simple cucumber salad or steamed bok choy also pairs beautifully with the sweet and savory notes of the Orange Chicken Recipe, rounding out your meal perfectly.
Creative Ways to Present
Try serving the Orange Chicken over fried rice or even inside lettuce wraps for a fun finger-food option. You can also present it as a filling in tacos or wraps for a creative fusion twist that will delight your guests and family alike.
Make Ahead and Storage
Storing Leftovers
Place any leftover Orange Chicken and sauce in an airtight container and refrigerate for up to three days. The flavors often deepen overnight, making leftovers just as delicious, if not better, the next day.
Freezing
You can freeze the cooked chicken and sauce separately for up to two months. Make sure both are well sealed to avoid freezer burn. Thaw overnight in the refrigerator before reheating for best texture and flavor preservation.
Reheating
Reheat leftovers gently in a skillet over medium heat, stirring occasionally until heated through. This helps maintain the crispy texture of the chicken better than microwaving, which can make it soggy. If the sauce thickens too much, add a splash of water to loosen it while reheating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer a juicier, more flavorful option. Just cut into similar-sized pieces and adjust cooking time slightly to ensure they’re cooked through.
Is there a way to make this Orange Chicken Recipe gluten-free?
Yes! Use tamari or a gluten-free soy sauce substitute and make sure your cornstarch and other ingredients are labeled gluten-free to safely enjoy this dish without gluten concerns.
How spicy is this recipe?
The level of spice depends entirely on how much sriracha you add. It’s optional and adjustable, so you can keep it mild or crank it up to your perfect heat level.
Can I bake the chicken instead of frying?
While frying gives the crispiest texture, you can bake the chicken pieces coated in cornstarch and egg on a greased baking sheet at 425°F for about 20 minutes, flipping halfway through. The texture will be slightly different but still tasty.
What’s the best way to zest an orange?
Use a microplane or fine grater to remove only the bright orange part of the peel. Avoid the white pith underneath, which is bitter and can alter the flavor of your sauce.
Final Thoughts
This Orange Chicken Recipe is truly a showstopper that’s as rewarding to make as it is to eat. The combination of crispy chicken and vibrant, homemade orange sauce hits all the right notes and is sure to become a favorite in your kitchen. Don’t hesitate to try it out, share it with loved ones, and enjoy the happy smiles that follow every delicious bite!
Print
Orange Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Description
This Orange Chicken recipe offers a perfect balance of sweet and tangy flavors with tender, crispy chicken bites coated in a vibrant orange sauce. Ideal for a quick and flavorful weeknight dinner, it pairs perfectly with white rice and garnished with sesame seeds and green onions for added texture and freshness.
Ingredients
Sauce Ingredients
- 2 tablespoons cornstarch (+ 2 tablespoons water)
- 1 cup freshly squeezed orange juice (from 4 oranges)
- 2 tablespoons freshly grated orange zest (from 1 orange)
- â…“ cup granulated sugar
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon sriracha (optional, more or less to taste)
- 2 cloves garlic (minced)
- ¼ teaspoon ground ginger
Chicken and Coating
- 1½ pounds boneless, skinless chicken breasts
- ½ cup cornstarch
- 2 large eggs
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil (plus more if needed)
To Serve
- 2 cups cooked white rice
- Sesame seeds (optional, for garnish)
- Sliced green onions (optional, for garnish)
Instructions
- Make the sauce mixture: In a small bowl, whisk together the cornstarch and water until smooth. Set aside and stir again just before adding it to the sauce.
- Prepare the orange sauce: In a small saucepan, combine the orange juice and zest, sugar, rice vinegar, soy sauce, sriracha, minced garlic, and ground ginger. Bring the mixture to a simmer over medium heat and cook for 2-3 minutes until fragrant.
- Thicken the sauce: Remove the saucepan from heat and stir in the cornstarch slurry. Return to a simmer while whisking constantly until the sauce thickens, then remove from heat and set aside.
- Prepare the chicken: Pat the chicken breasts dry and cut into 1-inch cubes for even cooking and proper coating.
- Set up coating stations: Place cornstarch in a shallow bowl. In another shallow bowl, whisk eggs with kosher salt and black pepper.
- Coat the chicken pieces: Working in batches, toss each chicken piece first in cornstarch, shaking off excess, then dip in the egg mixture, again shaking off excess. Set coated chicken pieces aside on a plate.
- Cook the chicken: Heat vegetable oil in a large skillet over medium-high heat. Add chicken pieces in batches, ensuring not to overcrowd the pan. Cook until the underside is golden brown, about 3-4 minutes, then flip and cook until the other side is golden and chicken is cooked through.
- Combine with sauce: If chicken was cooked in batches, return all chicken pieces to the skillet. Pour in the prepared orange sauce and toss gently to coat the chicken evenly.
- Serve: Serve the orange chicken hot over cooked white rice. Garnish with sesame seeds and sliced green onions if desired for added flavor and presentation.
Notes
- For extra crispiness, consider double frying the chicken pieces.
- Adjust the sriracha to your heat preference or omit for a milder sauce.
- Using freshly squeezed orange juice and zest enhances the brightness of the sauce.
- Make sure to whisk the cornstarch slurry well before adding to the sauce to prevent lumps.
- This recipe works best with boneless, skinless chicken breasts for tenderness and ease of cutting.
