Orange Chicken
Jump to Recipe
This homemade Orange Chicken is the ultimate family favorite—tender, crispy chicken pieces tossed in a sweet and tangy orange sauce. It’s everything you love about Chinese takeout, but even better because you made it yourself! Serve it over a bed of fluffy rice with a side of steamed veggies, and watch the rave reviews roll in.
Ingredients
- 1 lb chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- Salt and pepper, to taste
- 1 egg, beaten
- 1/2 cup water
- Vegetable oil, for frying
For the Orange Sauce:
- 1 cup orange juice (freshly squeezed if possible)
- 2 tbsp soy sauce
- 1/4 cup sugar
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tsp grated fresh ginger
- 1/2 tsp garlic powder
- Zest of 1 orange
How Do You Make Orange Chicken?
Step 1: Prepare the Chicken
In a bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Dip each piece of chicken into the beaten egg, then dredge in the flour mixture until well coated.
Step 2: Fry the Chicken
Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot (about 350°F), fry the chicken pieces in batches until golden and crispy, about 5–6 minutes. Transfer the cooked chicken to a paper towel-lined plate to drain.
Step 3: Make the Orange Sauce
While the chicken is frying, combine orange juice, soy sauce, sugar, rice vinegar, cornstarch, ginger, garlic powder, and orange zest in a saucepan. Bring to a gentle simmer over medium heat, stirring frequently, until the sauce thickens and becomes glossy, about 3–4 minutes.
Step 4: Toss and Serve
Add the crispy chicken to the sauce and toss until every piece is coated. Serve immediately with steamed rice and your favorite vegetables.
Nutritional Information
- Calories: 300–350 per serving
- Protein: 25g
- Carbohydrates: 25g
- Fat: 15g
- Fiber: 1g
- Sugar: 20g
Tips for the Perfect Orange Chicken
- Use Fresh Orange Juice: Freshly squeezed orange juice and zest give the sauce a bright, natural flavor.
- Don’t Overcrowd the Pan: Fry the chicken in batches so each piece gets crispy.
- Sauce Consistency: Let the sauce simmer until thick enough to coat the back of a spoon—this helps it cling to the chicken.
- Serve Immediately: For the crispiest texture, toss the chicken in the sauce right before serving.
Recipe FAQs
Can I bake or air fry the chicken instead of frying?
Yes! For a lighter version, bake the coated chicken at 400°F for 20–25 minutes or air fry at 375°F for 12–15 minutes until crispy.
Can I use chicken thighs?
Absolutely! Chicken thighs stay extra juicy and flavorful.
How do I make it gluten-free?
Swap the all-purpose flour for a gluten-free blend and use gluten-free soy sauce.
Can I make it ahead?
For the best texture, fry the chicken and make the sauce ahead, but don’t toss them together until you’re ready to serve.
Why This Recipe Works
- Crispy Outside, Tender Inside: A combo of flour and cornstarch makes the chicken extra crunchy.
- Balanced Flavors: The sauce is sweet, tangy, and just a little savory—just like your favorite takeout.
- Family-Friendly: Even picky eaters love this dish!
- Versatile: Serve over rice, noodles, or alongside steamed broccoli.
The Story Behind Orange Chicken
Orange Chicken is a classic of Chinese-American cuisine, made famous in the 1980s by restaurants like Panda Express. It’s a perfect example of comfort food that brings together Chinese flavors and American cooking techniques. The combination of crispy chicken and bright, citrusy sauce has made it a mainstay on dinner tables and takeout menus everywhere.
Flavor Variations & Customizations
- Spicy Kick: Add a pinch of red pepper flakes or a dash of sriracha to the sauce.
- Extra Veggies: Toss in some steamed broccoli, snap peas, or bell peppers.
- Healthier Swaps: Use honey instead of sugar, or try low-sodium soy sauce.
- Garnishes: Finish with sliced green onions or a sprinkle of sesame seeds for extra flavor and crunch.
Serving Suggestions
- Classic: Serve over steamed white or brown rice.
- Lighter Side: Pair with cauliflower rice or a big veggie stir-fry.
- For a Crowd: Double the recipe and keep the chicken and sauce separate until ready to serve.
Common Mistakes to Avoid
- Overcooking the Chicken: Fry just until golden and cooked through—don’t let it get dry.
- Saucing Too Soon: Toss the chicken in the sauce right before serving so it stays crispy.
- Thin Sauce: Let the sauce simmer until thick; if it’s still runny, add a bit more cornstarch slurry.
Why Homemade is Best
Making Orange Chicken at home means you control the ingredients and flavors—no mystery additives, just fresh, real food. Plus, it’s a fun way to bring the family together for dinner, and you’ll love the sense of accomplishment when everyone asks for seconds!
Looking for more takeout favorites? Check out my easy recipes for Sweet and Sour Chicken, Mongolian Beef, and more—perfect for a cozy night in!
