Description

This homemade orange chicken features crispy, golden-fried chicken pieces coated in a sweet, tangy, and savory orange sauce. Perfect for weeknight dinners or special occasions, it's better than takeout and a guaranteed crowd-pleaser.

Ingredients

1–2 inches canola oil (for frying)

2 tsp sesame oil

1 egg

⅓ cup corn starch (for batter)

3 tbsp soy sauce (for batter)

2 lbs boneless skinless chicken thighs, cut into bite-sized pieces

1½ tsp fresh orange zest

2 tbsp fresh orange juice

3 tbsp soy sauce (for sauce)

3 tbsp water

⅓ cup sugar

⅓ cup chicken broth (or vegetable broth)

2 tbsp corn starch (for sauce thickener)

1 tsp canola oil (for sauce)

1½ tsp minced ginger

3 cloves garlic, finely minced

Pinch of red pepper flakes (optional)

Sliced green onions (for garnish)

Orange slices (for garnish)

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Instructions

Heat 1–2 inches of canola oil in a deep fryer or heavy pot to 375°F (190°C).
In a large bowl, whisk together sesame oil, egg, 3 tbsp soy sauce, and ⅓ cup corn starch until smooth. Add chicken pieces and toss to coat evenly.
Fry chicken in batches until golden and crispy. Transfer to a plate lined with paper towels to drain.
In a bowl, mix orange zest, orange juice, soy sauce, water, sugar, broth, and 2 tbsp corn starch. Set aside.
In a large skillet or wok, heat 1 tsp canola oil over medium-high heat. Sauté ginger, garlic, and red pepper flakes (if using) for about 30 seconds until fragrant.
Pour in the prepared orange sauce mixture and cook over medium heat, stirring occasionally, until thickened (about 3–4 minutes).
Add fried chicken to the skillet and toss until well coated in the sauce.
Serve hot over steamed rice and garnish with sliced green onions and orange slices.

Notes

Use chicken breast instead of thighs for a leaner version.

Add more red pepper flakes or sriracha for extra spice.

Mandarin juice can be used instead of orange juice for a sweeter flavor.

Use tamari and check ingredients for a gluten-free option.

Stir-fried broccoli or snap peas make great additions.

Store leftovers in the fridge for up to 3 days in an airtight container.

Reheat in a skillet with a splash of water to retain crispiness.

Baking the chicken at 400°F (200°C) for 20–25 minutes is a healthier alternative.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 306
Sugar: 11g
Sodium: 680mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0g
Protein: 22g
Cholesterol: 110mg