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orange chicken recipe easy

Crispy Orange Chicken

A simple and delicious homemade orange chicken recipe featuring crispy chicken coated in a vibrant orange sauce, perfect for a takeout experience at home.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces Thighs provide more flavor but breasts can be used as well.
  • 1/2 cup cornstarch For coating the chicken.
  • 1/4 cup all-purpose flour Adds texture to the coating.
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten For the egg wash.
  • Vegetable or canola oil for frying For frying until golden.
For the Orange Sauce
  • 1 cup fresh orange juice (about 2-3 large oranges) Best when freshly squeezed.
  • 1 Zest of 1 orange Only the bright orange part.
  • 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) Adjust according to taste.
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry) To thicken the sauce.
For Garnish
  • Sliced green onions
  • Sesame seeds
  • Cooked white or brown rice For serving.
  • Steamed broccoli For a nutritious side.

Method
 

Prepare the Orange Sauce
  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.
Fry the Chicken
  1. In a large bowl, whisk together cornstarch, flour, salt, and pepper. In a separate shallow dish, place the beaten eggs.
  2. 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.
  3. 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.
Combine and Serve
  1. 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.
  2. Serve immediately over rice, garnished with green onions and sesame seeds.

Notes

For a lighter version, bake the coated chicken at 400°F for 20-25 minutes instead of frying. Variations include swapping chicken for shrimp or tofu and adding orange marmalade for extra flavor.