Jacy Takeout nights are a beloved ritual, but they can be expensive and heavy. What if you could recreate the magic of that sweet, tangy, and sticky takeout favorite right in your own kitchen? Today, we’re unlocking the secrets to perfect homemade orange chicken recipe easy.
This version is designed to be surprisingly simple, avoiding complicated steps. For those who love a “set it and forget it” approach, we’ve also included a fantastic method for an easy orange chicken slow cooker that fills your home with incredible aromas all day. Both recipes deliver that signature crispy chicken coated in a glossy, vibrant orange sauce that’s far superior to any delivery container.
Table of Contents
Crispy Orange Chicken
Ingredients
For the Chicken:
- 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- Vegetable or canola oil for frying
For the Orange Sauce:
- 1 cup fresh orange juice (about 2-3 large oranges)
- Zest of 1 orange
- 1/3 cup low-sodium soy sauce
- 1/3 cup brown sugar, packed
- 1/4 cup rice vinegar
- 2 tablespoons hoisin sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
For Garnish:
- Sliced green onions
- Sesame seeds
- Cooked white or brown rice
- Steamed broccoli
Step-by-Step Instructions
1. In a medium saucepan, combine all the orange sauce ingredients except the cornstarch slurry. Bring to a simmer over medium heat, stirring occasionally.
2. Once simmering, give the cornstarch slurry a quick stir and slowly whisk it into the saucepan. Cook for 2-3 minutes until the sauce thickens into a glossy, syrupy consistency. Remove from heat and set aside.
3. In a large bowl, whisk together cornstarch, flour, salt, and pepper. In a separate shallow dish, place the beaten eggs.
4. Pat the chicken pieces dry with paper towels. Dredge each piece first in the cornstarch mixture, then dip into the egg, and finally back into the cornstarch mixture to coat thoroughly.
5. Heat about 1 inch of oil in a large skillet or wok over medium-high heat to 350°F (175°C). Fry the chicken in batches for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
6. In a clean large skillet or wok, reheat the orange sauce over medium heat. Add all the crispy chicken pieces and toss gently until every piece is evenly coated. This is where your orange chicken recipe easy truly comes to life.
7. Serve immediately over rice, garnished with green onions and sesame seeds.
Tips & Variations
- No Fry Option: For a lighter version, bake the coated chicken on a wire rack set over a baking sheet at 400°F for 20-25 minutes, flipping halfway. Toss in sauce after baking.
- Protein Swap: Try this with shrimp, firm tofu (pressed and cubed), or cauliflower florets.
- Sauce Flavor: Add a tablespoon of orange marmalade for extra citrus punch, or a tablespoon of sriracha for more heat.
Serving & Storage
Serve your crispy orange chicken over a bed of steaming jasmine rice with a side of steamed broccoli or snap peas for a complete meal. To store, place leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water to refresh the sauce. The chicken will lose its crispiness but will still be delicious. For meal prep, you can make the sauce and coat the chicken in the dry mixture ahead of time, storing them separately in the fridge for 1 day before frying and combining.
Nutritional Benefits
This dish provides a good source of protein from the chicken, essential for muscle repair and satiety. Using fresh orange juice contributes a significant dose of Vitamin C, a powerful antioxidant that supports immune function. When served with brown rice and broccoli, you add fiber, vitamins, and minerals for a more balanced plate.
Common Mistakes to Avoid
- Soggy Chicken: Ensure your oil is hot enough before adding chicken. If it’s not sizzling immediately, the chicken will absorb oil and become greasy.
- Lumpy Sauce: Always mix your cornstarch slurry in a separate bowl with cold water before adding it to the simmering sauce to prevent clumps.
- Overcrowding the Pan: Frying too many pieces at once lowers the oil temperature drastically, leading to uneven cooking and soggy chicken. Fry in small batches.
- Zesting the White Pith: When zesting your orange, only grate the bright orange outer skin. The white pith underneath is bitter and will affect your sauce’s flavor.
Slow Cooker Orange Chicken
Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/3 cup cornstarch
- 2 tablespoons vegetable oil
- 3/4 cup orange juice
- 1/4 cup low-sodium soy sauce
- 1/4 cup brown sugar, packed
- 2 tablespoons rice vinegar
- 1 tablespoon hoisin sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon orange zest
- 1/2 teaspoon red pepper flakes (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry, for finishing)
- Garnish: green onions, sesame seeds, cooked rice
Step-by-Step Instructions
1. In a large bowl, toss the chicken pieces with the 1/3 cup cornstarch until evenly coated.
2. Heat the vegetable oil in a large skillet over medium-high heat. Sear the coated chicken pieces in batches for 1-2 minutes per side just until they develop a golden crust. They do not need to be cooked through. Transfer the seared chicken to your slow cooker.
3. In a medium bowl, whisk together the orange juice, soy sauce, brown sugar, rice vinegar, hoisin sauce, minced garlic, minced ginger, orange zest, and red pepper flakes.
4. Pour the sauce mixture over the chicken in the slow cooker and stir gently to combine.
5. Cover and cook on LOW for 3-4 hours or on HIGH for 1.5-2 hours. This easy orange chicken slow cooker method infuses the chicken with flavor while keeping it tender.
6. About 30 minutes before serving, carefully pour the cornstarch slurry into the slow cooker and stir gently. Replace the lid and continue cooking on HIGH until the sauce has thickened.
7. Serve the tender slow cooker chicken and sauce over rice, garnished with green onions and sesame seeds.
Tips & Variations
- No Sear Option: While searing adds depth of flavor, you can skip it for ultimate ease. Just toss raw chicken with cornstarch and add directly to the slow cooker with the sauce.
- Chicken Breasts: Use chicken breasts cut into large chunks and reduce cooking time by about 30-45 minutes on LOW to prevent drying out.
- Extra Veggies: Add bell pepper strips or broccoli florets during the last hour of cooking.
Serving & Storage
This dish is perfect for busy weeknights or entertaining. Serve it directly from the slow cooker kept on the “Warm” setting. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight. Reheat in the microwave or in a saucepan on the stove.
Nutritional Benefits
The slow cooking process allows the chicken thighs to become exceptionally tender while retaining moisture. Chicken thighs contain slightly more fat than breasts, but they also provide iron and zinc. Using a slow cooker requires minimal added fat compared to frying.
Common Mistakes to Avoid
- Overcooking: Chicken thighs are forgiving, but cooking them beyond 4 hours on LOW can make them overly soft and shreddy. Stick to the recommended times.
- Skipping the Slurry: Without the final cornstarch slurry, the sauce will be thin and watery. Don’t omit this crucial thickening step.
- Using Bottled Juice with Preservatives: Fresh orange juice yields a brighter, cleaner flavor. Pre-made juices with additives can taste artificial and overly sweet.
Final Conclusion
Whether you’re craving the satisfying crunch of pan-fried chicken or the effortless convenience of a hands-off dinner, these two recipes have you covered. Mastering an orange chicken recipe easy at home is not only more economical but also allows you to control the quality of ingredients and tailor the flavor to your liking. For truly busy days, the easy orange chicken slow cooker version is a lifesaver that delivers maximum flavor with minimal effort. We encourage you to try one (or both!) of these methods and enjoy restaurant-quality orange chicken any night of the week.
FAQs
Can I make orange chicken gluten-free?
Absolutely. Substitute the soy sauce with tamari or a certified gluten-free soy sauce alternative. Ensure your hoisin sauce is a gluten-free brand, or make your own. Use cornstarch for coating as directed.
Can I prepare the sauce in advance?
Yes, the orange sauce for both recipes can be made up to 3 days ahead and stored in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave before using.
Why is my orange sauce bitter?
The most common cause is grating too deeply when zesting the orange and including the white pith. Only zest the bright-colored outer skin. Also, avoid overcooking the zest in the sauce for too long.
Can I freeze cooked orange chicken?
Yes, but note the texture will change. Freeze the cooked and sauced chicken in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat gently in a skillet, adding a small splash of water or orange juice to loosen the sauce.
What’s the best rice to serve with orange chicken?
Jasmine or white rice are classic choices for soaking up the sauce. For a nuttier flavor and extra fiber, brown rice is an excellent healthy alternative.
Crispy Orange Chicken
Ingredients
Method
- In a medium saucepan, combine all the orange sauce ingredients except the cornstarch slurry. Bring to a simmer over medium heat, stirring occasionally.
- Once simmering, give the cornstarch slurry a quick stir and slowly whisk it into the saucepan. Cook for 2-3 minutes until the sauce thickens into a glossy, syrupy consistency. Remove from heat and set aside.
- In a large bowl, whisk together cornstarch, flour, salt, and pepper. In a separate shallow dish, place the beaten eggs.
- Pat the chicken pieces dry with paper towels. Dredge each piece first in the cornstarch mixture, then dip into the egg, and finally back into the cornstarch mixture to coat thoroughly.
- Heat about 1 inch of oil in a large skillet or wok over medium-high heat to 350°F (175°C). Fry the chicken in batches for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- In a clean large skillet or wok, reheat the orange sauce over medium heat. Add all the crispy chicken pieces and toss gently until every piece is evenly coated.
- Serve immediately over rice, garnished with green onions and sesame seeds.
