Description
A sweet, tangy, and crispy Orange Chicken with golden fried chicken pieces coated in a glossy citrus sauce. This homemade takeout-inspired favorite is packed with bright orange flavor and comes together in just 30 minutes.
Ingredients
1½ pounds (680 g) boneless skinless chicken breast or thighs, cut into bite-sized pieces
2 large eggs, beaten
½ cup (60 g) cornstarch
½ cup (65 g) all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
Vegetable oil, for frying (about 2–3 cups depending on pan size)
1 cup (240 ml) orange juice
1 tablespoon orange zest
3 tablespoons soy sauce
2 tablespoons rice vinegar
⅓ cup (67 g) granulated sugar
2 tablespoons honey
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons ketchup
¼ teaspoon red pepper flakes (optional)
1 tablespoon cornstarch (optional thickener)
2 tablespoons water (optional thickener)
Instructions
- Season the chicken pieces with salt and black pepper.
- Dip each piece into the beaten eggs, then coat with a mixture of cornstarch and flour.
- Heat vegetable oil in a pan and fry the chicken until golden brown and crispy. Remove and set aside.
- In a saucepan, combine orange juice, orange zest, soy sauce, rice vinegar, sugar, honey, ketchup, garlic, and ginger.
- Bring the sauce to a gentle simmer over medium heat, stirring frequently until slightly thickened.
- If using, stir in the red pepper flakes for extra heat.
- For a thicker sauce, mix the cornstarch and water and stir into the simmering sauce until thickened.
- Toss the crispy chicken in the sauce until evenly coated and glossy.
- Serve hot over steamed rice or noodles.
Notes
Use chicken thighs for a juicier texture.
Add broccoli, bell peppers, or snap peas for extra vegetables.
Replace part of the orange juice with pineapple juice for a tropical variation.
Increase red pepper flakes or add sriracha for more heat.
Bake or air-fry the chicken for a lighter version.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freeze for up to 2 months in a freezer-safe container.
Reheat gently and add a splash of water or orange juice if the sauce becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 24 g
- Sodium: 890 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 145 mg
