If you are craving a dish that bursts with vibrant citrus flavor and irresistible crispy texture, this Orange Chicken Recipe is absolutely for you. It perfectly balances sweet and tangy orange sauce with golden-fried chicken thighs for a meal that feels like a restaurant favorite but is surprisingly straightforward to make at home. Every bite brings that delightful contrast of sticky glaze and crunchy coating, making it a true crowd-pleaser whether it’s dinner with family or a fun weekend treat.
Ingredients You’ll Need
The beauty of this Orange Chicken Recipe lies in its simple yet essential ingredients, each chosen to build layers of flavor and texture. From the juicy chicken thighs to the zesty orange elements and the crispy coating, every component plays a crucial role in making this dish shine bright on your plate.
- 2 lbs boneless, skinless chicken thighs: Juicy and tender, they stay moist through frying and absorb the delicious sauce well.
- 1 cup orange juice: Provides the natural sweetness and citrus punch crucial to the signature orange flavor.
- 1 tbsp orange zest: Adds fragrant oils that boost the fresh orange aroma and deepen the flavor complexity.
- ¼ cup ketchup: Contributes tanginess and a hint of umami, balancing out the sweetness beautifully.
- 2 tbsp granulated sugar: Elevates sweetness to perfectly complement the citrus without overwhelming.
- ½ tbsp minced garlic: Offers savory warmth to cut through the sweetness.
- ½ tsp Chinese chili pepper flakes: Adds a subtle kick, giving the dish a gentle spicy depth.
- Cornstarch, eggs, and oil for frying: Essential for creating the signature crispy coating that holds the sauce so well.
- Water, baking soda, and salt (for marinating): These help tenderize the chicken and ensure a light, airy crust when fried.
- Vinegar (in the sauce): Introduces just the right amount of acidity to balance sweetness and round out the flavors.
- Green onion (for stir-frying with garlic): Adds freshness and a mild oniony flavor that complements the sauce.
How to Make Orange Chicken Recipe
Step 1: Marinate the Chicken
Start by marinating your chicken thighs in a mixture of water, baking soda, and salt. This simple step tenderizes the meat thoroughly and gives it that soft, melt-in-your-mouth texture expected from a great Orange Chicken Recipe. Make sure to mix everything well and let it sit just long enough for the baking soda to work its magic without overpowering the chicken.
Step 2: Mix in Eggs and Cornstarch
Once marinated, add eggs and cornstarch to the chicken. This combination creates a thick coating base that crisps up beautifully during frying. The eggs help bind the cornstarch to the chicken pieces, while the cornstarch ensures that signature crunch we all love.
Step 3: Heat the Oil
Prepare your wok or a tall, heavy-bottomed pan by heating oil to about 375°F. This temperature is key—hot enough to crisp the chicken quickly without soaking up excess oil, but not so hot that it burns the coating. Proper oil temperature is the secret behind a fantastic Orange Chicken Recipe texture.
Step 4: Prepare the Sauce
While the oil heats, combine the orange juice, fresh orange zest, ketchup, sugar, vinegar, and cornstarch in a bowl. This perfectly balanced sauce mixture forms the luscious glaze that gives Orange Chicken Recipe its characteristic flavor. Stir well to dissolve the sugar and cornstarch evenly.
Step 5: Fry the Chicken
Carefully add the chicken pieces to the hot oil and fry them in batches to avoid overcrowding. Cook for about 4-5 minutes until the chicken turns a deep golden brown. Transfer the chicken to paper towels to drain any excess oil. This initial fry locks in moisture and develops the first crisp layer.
Step 6: Second Fry
For the ultimate crunch, return the fried chicken pieces to the hot oil for an additional 5-6 minutes. This double-frying technique is classic and results in chicken that stays crispy even after being tossed in the sticky sauce. Drain again on paper towels to keep them perfectly crispy.
Step 7: Cook the Sauce
In a clean wok, stir-fry minced garlic and green onion until fragrant, then add the sauce mixture. Bring it to a simmer gently so the sauce thickens and develops depth. This step unlocks the aromas and melds all the flavors beautifully for that irresistible glaze.
Step 8: Combine Chicken and Sauce
Once your sauce is thick and bubbling, add the fried chicken back into the wok and toss gently to coat every piece evenly. The thick, glossy sauce clings to the crispy chicken bites, ensuring every mouthful is packed with flavor.
Step 9: Serve Immediately
For the freshest, most enjoyable experience, serve immediately over fluffy steamed rice or even wrapped in lettuce leaves for a lighter option. Freshly made Orange Chicken Recipe is best enjoyed hot to maintain the perfect balance of crunch and saucy goodness.
How to Serve Orange Chicken Recipe
Garnishes
Adding garnishes like thinly sliced green onions or a sprinkle of toasted sesame seeds adds a delightful crunch and visual appeal. A few fresh orange slices on the side not only brighten the plate but enhance the citrus theme, making your Orange Chicken Recipe look as good as it tastes.
Side Dishes
Serve this dish alongside steamed jasmine rice or fried rice to soak up every drop of the tangy sauce. Alternatively, simple stir-fried veggies or crunchy Asian slaw provide a refreshing contrast that balances the richness of the chicken perfectly.
Creative Ways to Present
For a fun twist, try serving the Orange Chicken Recipe in lettuce cups or as a filling for warm bao buns. You can also turn leftovers into irresistible wraps or tacos, adding a bit of crunch with shredded cabbage and a drizzle of spicy mayo for a new flavor experience.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. The chicken might soften slightly, but the flavors will remain rich and delicious, perfect for a quick reheat the next day.
Freezing
Freezing this Orange Chicken Recipe is possible but not ideal for maintaining perfect crispiness. If you need to freeze, separate sauce from the chicken, freeze both components individually in airtight containers, and combine upon reheating to preserve texture better.
Reheating
To reheat, gently warm chicken pieces in a hot oven or air fryer to revive some of the crisp, then toss again in warmed sauce. This method helps restore the texture and keeps the dish tasting fresh and flavorful like it’s just been made.
FAQs
Can I use chicken breast instead of thighs?
While chicken breast can be used, thighs are recommended for Orange Chicken Recipe due to their higher fat content which helps keep the meat juicy and flavorful when fried.
How spicy is this Orange Chicken Recipe?
The recipe includes a small amount of Chinese chili pepper flakes for a gentle warmth but it is not overly spicy. You can adjust the spice level by adding more or less chili flakes according to your preference.
Do I have to double fry the chicken?
Double frying is highly recommended because it creates that signature crispy texture that holds up well under the sticky sauce. Skipping the second fry may result in softer chicken once sauced.
Can I make the sauce ahead of time?
Yes, the sauce can be premade and stored in the fridge for up to 24 hours. Reheat gently before mixing with freshly fried chicken for the best results.
What’s the purpose of baking soda in the marinade?
Baking soda tenderizes the chicken by breaking down proteins, which helps to achieve a tender, soft texture even after frying – a classic technique in many Asian fried chicken recipes.
Final Thoughts
This Orange Chicken Recipe is more than just a meal – it’s a celebration of bold flavors, crispy textures, and the simple joys of cooking something truly delicious at home. Give it a try and watch how it quickly becomes a beloved staple in your kitchen and on your dinner table. You’re just one step away from your new favorite comfort food!
Print
Orange Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Chinese-American
Description
A vibrant and flavorful Orange Chicken recipe featuring crispy double-fried chicken thighs coated in a tangy, sweet, and slightly spicy orange sauce. Perfect for a quick and satisfying meal that pairs wonderfully with rice or wraps.
Ingredients
Chicken Marinade
- 2 lbs boneless, skinless chicken thighs
- Water (enough to coat the chicken, approx. 1/4 cup)
- 1 tsp baking soda
- 1 tsp salt
Batter and Frying
- 2 large eggs
- 1/2 cup cornstarch
- Vegetable oil (for frying, enough to fill wok about 2-3 inches deep)
Orange Sauce
- 1 cup orange juice
- 1 tbsp orange zest
- 1/4 cup ketchup
- 2 tbsp granulated sugar
- 1 tbsp white vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1/2 tbsp minced garlic
- 1/2 tsp Chinese chili pepper flakes
- 2 stalks green onion, chopped (for stir-fry garnish)
Instructions
- Marinate the chicken: In a large bowl, combine the chicken thighs with water, baking soda, and salt. Mix thoroughly until the baking soda is absorbed and chicken is evenly coated. This tenderizes the meat and enhances texture.
- Add eggs and cornstarch: Beat the eggs into the marinated chicken, then mix in the cornstarch until the batter fully coats the chicken pieces. This creates a crisp coating upon frying.
- Heat oil: Pour vegetable oil into a wok or a tall deep pan, heating it to 375°F (190°C). Ensuring the correct temperature is key for crispy frying without oil absorption.
- Prepare the sauce: In a bowl, whisk together orange juice, orange zest, ketchup, sugar, white vinegar, and cornstarch slurry until smooth. Set aside for later use.
- Fry the chicken: Carefully add the chicken pieces in batches to the hot oil, frying each batch for about 4-5 minutes until golden brown. Use a slotted spoon to remove and drain on paper towels to remove excess oil.
- Second fry: Return the fried chicken to the hot oil for another 5-6 minutes. This double frying step ensures an extra crispy exterior. Drain again on paper towels.
- Make the sauce: Using the same wok, stir-fry minced garlic and chopped green onion quickly until fragrant. Pour in the prepared orange sauce mixture and bring it to a simmer over medium heat, stirring continuously to thicken the sauce.
- Combine: Add the double-fried chicken pieces into the simmering sauce. Toss well to coat each piece evenly with the sticky orange glaze.
- Serve immediately: Serve the orange chicken hot over steamed rice or wrapped in flatbread for a delightful meal.
Notes
- Double frying the chicken creates a crispier texture that holds up well against the sauce.
- You can adjust the chili pepper flakes quantity to control the spiciness of the dish.
- Fresh orange zest adds aromatic depth; don’t skip it unless unavailable.
- Use a thermometer to maintain oil temperature for best frying results.
- This recipe works well with chicken breasts but will result in a slightly leaner texture.
