Orange Chicken Recipe
This orange chicken recipe is my go-to whenever I want that same restaurant-style flavor but made fresh in my own kitchen. Once you know how to coat the chicken, fry it until golden brown, and whisk up a simple orange sauce, it’s not only do-able — it’s super fun and honestly tastes even better than the local takeout place. Crispy, sticky, sweet, and so satisfying every time!
Ingredients
- For the Chicken:
- 1 1/2 lbs boneless skinless chicken breast cut into bite-sized pieces (Or use boneless skinless chicken thighs for extra juicy texture!)
- 1 cup cornstarch
- 2 large eggs beaten
- 1/2 cup all-purpose flour
- Salt & pepper to taste
- Vegetable oil for frying
- For the Orange Sauce:
- 1 cup fresh orange juice about 2–3 oranges
- 1 tablespoon orange zest
- 1/2 cup brown sugar
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon fresh grated ginger
- 2 cloves garlic minced
- 1/4 teaspoon red pepper flakes optional, for heat
- 1 tablespoon cornstarch + 2 tablespoons water for slurry
- Sesame seeds & sliced green onions for garnish
Instructions
- Prep the chicken:
- Cut the chicken into bite-sized pieces and season lightly with salt and pepper. (5 minutes)
- Set up dredging station:
- In one bowl, beat the eggs. In another, combine flour and cornstarch. Dip each chicken piece into the egg, then coat with the flour/cornstarch mixture, pressing gently so it sticks. (10 minutes)
- Fry the chicken:
- Heat about 2 inches of vegetable oil in a deep skillet or pot over medium high heat. When it’s hot (350°F if you have a thermometer), carefully fry the chicken in batches until golden brown and crispy, about 3–4 minutes per batch. Don’t overcrowd! Transfer each batch to a paper towel lined plate. (15–20 minutes)
- Make the orange sauce:
- In a medium saucepan over medium heat, combine orange juice, orange zest, brown sugar, soy sauce, rice vinegar, ginger, garlic, and red pepper flakes. Bring to a simmer, stirring to dissolve the sugar. Mix cornstarch and water in a small bowl, then whisk into the sauce to thicken. Simmer for 2–3 more minutes until glossy. (5–7 minutes)
- Coat the chicken:
- Add fried chicken pieces to the sauce or drizzle sauce over the chicken and toss to coat evenly. Garnish with sesame seeds and green onions. (2 minutes)
- Serve:
- Serve immediately over steamed rice or fried rice. Enjoy while the chicken is crispy! (1 minute)
Notes
- Use medium high heat: This keeps the coating crisp without burning the chicken.
- Don’t overcrowd the pan: Fry in small batches to keep oil temperature steady.
- Pat chicken dry: Removes excess moisture for better coating.
- Use a wire rack: If you’re frying lots, keep finished chicken warm on a wire rack in a low oven — no sogginess!
- Sauce last minute: Toss chicken in sauce just before serving to keep it crispy.