This is the best orange chicken recipe you’ll prepare at home! It is made with golden fried chicken pieces, tossed in a sweet and savory orange flavored sauce.
What is orange chicken?
Orange chicken is a dish that is popular amongst Chinese-American take-out. The Chinese-American version is typically made by frying chicken pieces until they are golden brown. The fried chicken is then tossed in sweet, tangy and mildly spiced sauce.
The orange chicken recipe that is popular is China is the same flavor wise, except the chicken isn’t breaded.
How to make orange chicken?
Ingredients needed
For the chicken:
- Boneless, skinless, chicken thighs – Cut into inch pieces
- Kosher salt
- Eggs
- All-purpose flour
For the sauce:
- Fresh orange juice – I typically use about 3-4 oranges to get 1 cup.
- Chicken broth
- Soy sauce
- Ground ginger
- white wine vinegar
- granulated sugar
- Corn starch
- Crushed red pepper flakes
- Minced garlic
- Orange zest
To fry the chicken:
- All-purpose flour
- Corn starch
- Seasoning salt – If you don’t have your favorite seasoning salt on hand, please feel free to use sea salt, pink salt or any other salt.
Simple steps
- In a large bowl, add chicken, kosher salt, egg and flour. Coat chicken pieces by mixing thoroughly. Cover with plastic wrap and let sit in the refrigerator for at least 20 minutes, but no longer than 1 hour.
- Make the sauce by adding the orange juice, chicken broth, corn starch, ground ginger, soy sauce, white wine vinegar, and sugar to a small bowl or large measuring cup and whisking together. Set aside.
- In a medium bowl, add flour, corn starch and seasoning or sea salt. Whisk together, and add chicken pieces. Toss together until all pieces are coated with flour mixture. Press the flour mixture into the chicken pieces to ensure the pieces are thoroughly coated..
- In a large skillet or heavy bottom pot, heat oil to 350 degrees. Carefully add a batch of chicken pieces to oil a few pieces at a time. Do not overcrowd. Cook for 3-4 minutes or until lightly browned. Remove and let rest on a wire rack, or a plate lined with a paper towel. We’re going to double-fry these babies.
- Allow oil to reach 365 – 375 degrees, then fry in batches again for 1-2 minutes, or until chicken pieces are golden brown and crispy. Let rest on a wire rack or paper towel lined plate.
- Heat a wok or nonstick skillet over medium heat, and add 1 tbsp. of oil. Stir in garlic, crushed red pepper flakes and orange zest. Sauté for 1 minute.
- Pour in sauce. Bring to a simmer, and simmer for 5-7 minutes. Sauce should thicken and reduce slightly. Taste and add salt if needed.
- Toss chicken in sauce until fully coated. Serve immediately with side of choice.
What to serve with orange chicken?
White rice or fried rice is the perfect side to go with orange chicken. Another great option is lo mein noodles.
Notes, tips and substitutions
- Chicken must sit to room temperature for 30 minutes prior to cooking, so make sure to remove from refrigerator at least 30 minutes prior to coating with flour and cornstarch mixture.
- Do not marinate chicken for longer than 1 hour.
- If you prefer, substitute boneless skinless, chicken for chicken thighs. Just make sure to cut it into 1 inch pieces.
- Double frying the chicken pieces will give you fully cooked, golden brown pieces.
- This recipes does not require a wok. Using a non stick skillet is a good substitute for the wok.
You may also like the following recipes:
Orange Chicken
Crispy chicken tossed in a sweet and savory sauce.
Ingredients
- 2 lbs. boneless, skinless chicken thighs, cut into 1 inch pieces chicken breasts can be used as well
- 2 tsp. kosher salt
- 2 eggs
- 1 tbsp. all-purpose flour
- 1 cup fresh orange juice I typically use about 3-4 oranges to get 1 cup.
- 1/2 cup chicken broth
- 2 tbsp. cornstarch
- 1/2 tsp. ground ginger
- 2 tbsp. soy sauce
- 2 tbsp. white wine vinegar
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup corn starch
- 2 tsp. seasoning salt or sea salt
- 1/2 tsp. crushed red pepper flakes
- 1 tbsp. minced garlic About 2-3 cloves
- 1 tbsp. orange zest
- chopped green onions for garnish
Instructions
- In a large bowl, add chicken, kosher salt, egg and flour. Mix thoroughly until chicken pieces are coated. Cover with plastic wrap and let sit in the refrigerator for at least 20 minutes, but no longer than 1 hour. Chicken must sit to room temperature for 30 minutes prior to cooking, so make sure to remove from refrigerator at least 30 minutes prior to coating with flour and cornstarch mixture.
- Make the sauce by adding the orange juice, chicken broth, corn starch, ground ginger, soy sauce, white wine vinegar, and sugar to a small bowl or large measuring cup and whisking together. Set aside
- In a medium bowl, add flour, corn starch and seasoning or sea salt. Whisk together, and add chicken pieces. Use hand to toss together until all pieces are coated with flour mixture. Press the flour mixture into the chicken pieces to ensure the pieces are thoroughly coated..
- In a large skillet or heavy bottom pot, heat oil to 350 degrees. Carefully add a batch of chicken pieces to oil a few pieces at a time. Do not overcrowd. Cook for 3 minutes or until lightly browned. Remove and let rest on a wire rack, or a plate lined with a paper towel.
- Allow oil to reach 365 – 375 degrees, then fry in batches again for 1-2 minutes, or until chicken pieces are golden brown and crispy. Let rest on a wire rack or paper towel lined plate.
- Heat a wok or nonstick skillet over medium heat, and add 1 tbsp. of oil. St Sir in garlic, crushed red pepper flakes and orange zest. Sauté for 1 minute. Pour in sauce. Bring to a simmer, and simmer for 5-7 minutes. Sauce should thicken and reduce slightly. Taste and add salt if needed.
- Toss chicken in sauce until fully coated. Garnish with green onions if you like. Serve immediately with side of choice. White rice is perfect.
Notes
- Chicken must sit to room temperature for 30 minutes prior to cooking, so make sure to remove from refrigerator at least 30 minutes prior to coating with flour and cornstarch mixture.
- Do not marinate chicken for longer than 1 hour.
- If you prefer, substitute boneless skinless, chicken for chicken thighs. Just make sure to cut it into 1 inch pieces.
- Double frying the chicken pieces will give you fully cooked, golden brown pieces.
- This recipes does not require a wok. Using a non stick skillet is a good substitute for the wok.
Tried this recipe?Let us know how it was!
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