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Easy Orange Chicken Recipe

Orange Chicken

iamwinfred
This crispy orange chicken features golden-fried chicken pieces tossed in a tangy, sweet citrus sauce that rivals your favorite takeout. With its perfect balance of fresh orange juice, ginger, and garlic, this homemade version is more flavorful and less greasy than restaurant versions.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Chinese
Servings 4 servings
Calories 485 kcal

Equipment

  • Large wok or deep skillet 12-inch diameter preferred
  • Medium saucepan For making the sauce
  • Mixing bowls
  • Whisk
  • Tongs or slotted spoon For frying
  • Paper towels For draining

Ingredients
  

For the Chicken

  • 1.5 lbs boneless skinless chicken thighs 680g, cut into 1-inch pieces
  • 1/2 cup cornstarch 65g
  • 1/4 cup all-purpose flour 30g
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups vegetable oil 480ml, for frying

For the Orange Sauce

  • 3/4 cup fresh orange juice 180ml, from about 2-3 oranges
  • 2 tablespoons orange zest from 1-2 oranges
  • 1/4 cup granulated sugar 50g
  • 3 tablespoons rice vinegar 45ml
  • 3 tablespoons soy sauce 45ml
  • 1 tablespoon hoisin sauce
  • 1 tablespoon fresh ginger minced
  • 3 cloves garlic minced
  • 2 tablespoons cornstarch 15g
  • 2 tablespoons water 30ml, for slurry
  • 1 tablespoon sesame oil
  • 1/4 teaspoon red pepper flakes optional, for heat

For Serving

  • green onions sliced, for garnish
  • sesame seeds for garnish
  • steamed white rice or fried rice

Instructions
 

  • Pat chicken pieces dry with paper towels. In a large bowl, combine cornstarch, flour, salt, and pepper, then toss chicken pieces until evenly coated.
  • Heat vegetable oil in a large wok or deep skillet over medium-high heat to 350°F (175°C). Fry chicken in batches for 4-5 minutes until golden brown and crispy, then drain on paper towels.
  • In a medium saucepan, combine orange juice, orange zest, sugar, rice vinegar, soy sauce, hoisin sauce, ginger, and garlic. Bring to a simmer over medium heat.
  • Mix cornstarch and water to create a slurry. Add to the simmering sauce while whisking constantly until it thickens, about 2-3 minutes.
  • Remove sauce from heat and stir in sesame oil and red pepper flakes if using. Add fried chicken to the sauce and toss until evenly coated.
  • Serve immediately over steamed rice, garnished with sliced green onions and sesame seeds.

Notes

  • Use chicken thighs instead of breasts for more tender, juicy results that won't dry out during frying.
  • For extra crispy coating, double-coat the chicken by dipping coated pieces in beaten egg, then back in the cornstarch mixture.
  • Fresh orange juice makes a significant difference in flavor - avoid using store-bought concentrate if possible.
  • Maintain oil temperature at 350°F for best results; too low and chicken will be greasy, too high and it will burn.
  • The sauce can be made ahead and refrigerated for up to 3 days; reheat gently before tossing with freshly fried chicken.
  • For a healthier version, bake coated chicken at 425°F for 20-25 minutes, flipping halfway through, instead of frying.
  • Add steamed broccoli or snap peas to the dish for extra vegetables and color.
  • Leftovers can be stored in an airtight container for up to 3 days, but the coating will soften when reheated.
  • For best reheating, use an oven or air fryer at 375°F for 5-7 minutes to restore some crispiness.
  • Rice vinegar can be substituted with white vinegar or apple cider vinegar if needed, though rice vinegar is more traditional.

Nutrition

Serving: 1ServingCalories: 485kcalCarbohydrates: 42gProtein: 26gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 11gCholesterol: 110mgSodium: 820mgPotassium: 380mgFiber: 1gSugar: 18gVitamin A: 4IUVitamin C: 35mgCalcium: 3mgIron: 10mg
Keyword asian chicken, crispy chicken, orange chicken, takeout
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