Orange Chicken Recipe

Introduction

Orange Chicken is a beloved dish that delivers the perfect balance of sweet, tangy, and savory flavors. With crispy, golden-brown chicken coated in a sticky, citrus-infused sauce, this dish is irresistible whether served over rice or on its own. Inspired by Chinese-American cuisine, Orange Chicken has gained popularity worldwide due to its mouthwatering combination of flavors and textures.

This recipe takes you through every step of preparing this delightful dish at home. With a few simple ingredients and a little time, you can recreate this takeout favorite in your own kitchen. Whether you’re looking to impress guests, satisfy a craving, or enjoy a homemade meal, this Orange Chicken will surely be a hit.

Why You’ll Love Orange Chicken

• Perfect Balance of Flavors: The sweet and tangy orange sauce with a hint of savory depth from soy sauce and garlic makes each bite of chicken incredibly flavorful. It’s a harmonious combination that’s hard to resist.
• Crispy, Golden Chicken: The chicken is fried to crispy perfection, creating a satisfying crunch that contrasts beautifully with the tender, juicy interior. The crispy coating also helps the sauce stick, making each piece of chicken more delicious.
• Customizable: You can easily adjust the level of sweetness, tanginess, or spiciness based on your preferences. This recipe is versatile, allowing you to make the sauce as sweet or zesty as you like.
• Simple Ingredients: You don’t need any fancy ingredients to make Orange Chicken. With pantry staples like orange juice, soy sauce, and cornstarch, this dish comes together quickly.
• Comfort Food with a Twist: While being delicious and comforting like your favorite fried chicken, the bright, citrus flavor adds a refreshing twist that makes this dish feel both familiar and exciting.

Preparation and Cooking Time

• Total Time: 45 minutes
• Preparation Time: 10 minutes
• Cooking Time: 35 minutes
• Servings: Approximately 4 servings
• Calories per Serving: Around 400-450 calories per serving, depending on portion sizes and ingredients used.

Nutrition Facts (Per Serving)

• Calories: 400-450 kcal
• Fat: 20-25g
• Carbohydrates: 40-45g
• Protein: 25g
• Fiber: 2g
• Sugar: 20g

Ingredients

For the Orange Chicken:

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• ¾ cup all-purpose flour
• ¼ cup cornstarch
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 large egg
• ½ cup water (or as needed for batter consistency)
• 1 ½ cups vegetable oil, for frying

For the Orange Sauce:

• 1 cup fresh orange juice (about 2-3 oranges)
• ½ cup sugar
• ¼ cup soy sauce (low sodium preferred)
• 2 tablespoons rice vinegar
• 2 teaspoons cornstarch, mixed with 2 tablespoons water (for thickening)
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon sesame oil
• Zest from 1 orange (optional, for extra citrus flavor)
• ½ teaspoon crushed red pepper flakes (optional, for heat)
• 1 tablespoon green onions, chopped (for garnish)
• Sesame seeds (for garnish)

Step-by-Step Instructions

1. Prepare the Chicken

Start by cutting the chicken breasts or thighs into bite-sized pieces. Make sure the pieces are roughly the same size to ensure even cooking. Pat the chicken dry with paper towels to remove excess moisture, as this will help the batter adhere better.

In a medium-sized bowl, mix the all-purpose flour, cornstarch, salt, and black pepper. In a separate small bowl, whisk the egg and water together until smooth. Add the egg mixture to the dry ingredients and stir to combine, creating a thick batter. If needed, add a little more water to achieve a consistency similar to pancake batter.

Add the chicken pieces to the batter and stir gently to coat them evenly. The chicken should be well-coated with a thick layer of batter.

2. Fry the Chicken

Heat the vegetable oil in a large, deep skillet or wok over medium-high heat. You’ll need enough oil to submerge the chicken pieces partially. Once the oil is hot (around 350°F or 175°C), carefully drop the battered chicken pieces into the hot oil in batches, making sure not to overcrowd the pan.

Fry the chicken for 4-5 minutes, or until golden brown and crispy. Use a slotted spoon or tongs to remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil. Continue frying the remaining chicken pieces, ensuring they cook evenly.

3. Prepare the Orange Sauce

While the chicken is frying, you can prepare the orange sauce. In a small saucepan, combine the fresh orange juice, sugar, soy sauce, rice vinegar, and sesame oil. Place the saucepan over medium heat and bring the mixture to a simmer.

Stir occasionally to dissolve the sugar. Once the mixture begins to simmer, add the minced garlic and ginger. Let the sauce simmer for 2-3 minutes, allowing the flavors to meld together.

In a small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry. Slowly pour the slurry into the simmering sauce while stirring constantly. Continue to cook for another 1-2 minutes until the sauce thickens to a glossy, syrupy consistency.

If you like your sauce spicier, add the crushed red pepper flakes at this point. For extra citrus flavor, you can also add the orange zest to the sauce.

4. Combine the Chicken and Orange Sauce

Once the chicken has finished frying and the sauce is ready, it’s time to bring everything together. Add the fried chicken pieces to the saucepan with the orange sauce, tossing gently to coat the chicken evenly in the sticky, flavorful sauce.

Cook for an additional 1-2 minutes to ensure the chicken is heated through and fully coated with the sauce. Once the chicken is well-coated, remove the skillet from the heat.

5. Serve and Garnish

Transfer the Orange Chicken to a serving platter. Garnish with chopped green onions and a sprinkle of sesame seeds for added crunch and flavor. Serve the Orange Chicken over steamed rice or alongside your favorite vegetable dishes.

Enjoy the crispy, flavorful Orange Chicken while it’s hot!

Tips for Perfect Orange Chicken

• Fry in Batches: If you overcrowd the pan while frying the chicken, it can cause the pieces to become soggy instead of crispy. Fry the chicken in smaller batches to ensure each piece gets crispy and golden brown.
• Adjust the Sauce to Your Liking: If you prefer a sweeter sauce, add a little more sugar. For a tangier sauce, increase the rice vinegar or add more orange zest. Taste and adjust as you go!
• Don’t Skip the Cornstarch Slurry: The cornstarch slurry is essential for thickening the sauce and giving it the perfect, glossy texture. Don’t skip this step, or your sauce may be too thin.
• Use Fresh Orange Juice: Freshly squeezed orange juice makes a big difference in the flavor of the sauce. Avoid using store-bought orange juice, as it can be too sweet and lack the fresh, bright citrus flavor you want.
• Ensure the Oil Is Hot Enough: If the oil isn’t hot enough, the chicken may absorb too much oil and become greasy. Make sure the oil reaches around 350°F (175°C) before frying.

Variations of Orange Chicken

• Spicy Orange Chicken: For those who enjoy a little heat, you can add more crushed red pepper flakes to the sauce or drizzle the finished dish with a spicy chili oil.
• Baked Orange Chicken: For a healthier version, bake the battered chicken pieces in the oven at 400°F (200°C) for 20-25 minutes, flipping halfway through, until crispy. Then, toss the baked chicken in the orange sauce.
• Vegetarian Orange “Chicken”: Substitute the chicken with tofu or tempeh for a vegetarian version. Make sure to press the tofu well to remove excess moisture before battering and frying.
• Orange Chicken with Vegetables: Add sautéed vegetables like bell peppers, broccoli, or snap peas to the sauce for added texture and nutrition. This can make the dish a one-pot meal that’s both delicious and wholesome.
• Orange Chicken Stir-Fry: For a lighter dish, stir-fry the chicken with your favorite vegetables, then toss everything in the orange sauce. This variation skips the frying process for a slightly healthier take.

Storage and Shelf Life

Orange Chicken is best enjoyed fresh, but if you have leftovers, you can store them for later. Allow the chicken to cool to room temperature, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days.

To reheat, place the chicken in a skillet over medium heat with a little splash of water to prevent it from drying out. Stir occasionally until the chicken is heated through and the sauce is warmed.

For longer storage, you can freeze Orange Chicken. After cooling, transfer it to a freezer-safe container and store it in the freezer for up to 2-3 months. When ready to eat, thaw in the refrigerator overnight and reheat in a skillet or the microwave.

Side Dishes and Pairings for Orange Chicken

Pair your Orange Chicken with complementary sides to round out the meal:

• Steamed White or Brown Rice: The soft, fluffy rice absorbs the orange sauce and provides a great base for the crispy chicken.
• Vegetable Stir-Fry: A quick vegetable stir-fry with bell peppers, broccoli, and snap peas makes a colorful and nutritious side dish.
• Egg Rolls: Crispy egg rolls filled with vegetables or meat complement the Orange Chicken’s sweet and tangy flavor, adding extra crunch.
• Chinese-Style Noodles: A bowl of stir-fried noodles with soy sauce, garlic, and green onions makes a great addition to this meal.
• Asian Slaw: A tangy, crunchy slaw made with cabbage, carrots, and a sesame vinaigrette adds a refreshing contrast to the richness of the Orange Chicken.

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Conclusion

Orange Chicken is the perfect combination of crispy chicken and a sweet, tangy sauce that will make your taste buds dance. With its crispy exterior and flavorful orange sauce, this dish rivals takeout and can be easily made at home with simple ingredients. Whether you’re preparing it for a weeknight meal or a special occasion, Orange Chicken is sure to satisfy and impress. The recipe is versatile, so you can tweak it to your liking, whether you prefer it spicier, sweeter, or with added vegetables. Enjoy this homemade version of a Chinese-American classic!