This homemade Orange Chicken tastes just as good, if not better than Chinese takeout! The chicken pieces are marinated and deep-fried to crispy golden perfection, then tossed in a sweet and spicy sauce full of vibrant orange flavors. Perfect for family dinners or special occasions, this recipe is sure to impress anyone who tries it.

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Why You’ll Love This Recipe

Delicious Flavor: The combination of sweet and spicy in the orange sauce creates a mouthwatering dish that everyone will enjoy.
Crispy Texture: Deep-frying the chicken ensures each piece is crispy on the outside while remaining tender on the inside.
Quick and Easy: With only 10 minutes of prep time, this recipe is perfect for busy weeknights or last-minute dinner plans.
Versatile Serving Options: Serve it over white rice or fried rice for a complete meal that suits any palate.
Homemade Goodness: Enjoy a healthier version of takeout without compromising on flavor or quality.

Tools and Preparation

Before you dive into making your Orange Chicken, gather some essential tools that will make the process smoother.

Essential Tools and Equipment

Wok or tall pan
Mixing bowls
Measuring cups and spoons
Slotted spoon
Cooking thermometer

Importance of Each Tool

Wok or tall pan: Ideal for deep frying; it holds heat well and allows for easy stirring.
Mixing bowls: Perfect for preparing the marinade and mixing ingredients efficiently.
Cooking thermometer: Ensures oil reaches the right temperature for frying, which is crucial for achieving crispy chicken.

Ingredients

Ingredients:
– 2 pounds boneless, skinless chicken thighs (trimmed and cut into 1 inch pieces)
– ¼ cup water
– ½ teaspoon Kosher salt (fine salt is okay too)
– ½ teaspoon baking soda
– 2 large eggs
– ½ cup cornstarch
– 1 tablespoon oil (any neutral oil is fine)
– 1 cup orange juice (about 2 to 3 oranges juiced)
– 1 tablespoon orange zest (use less if you prefer it less orange-y)
– ¼ cup ketchup
– 2 tablespoons granulated sugar (use more if your oranges are not as sweet)
– 1½ tablespoons white vinegar
– 1 tablespoon cornstarch
– ½ tablespoon garlic (minced (about 1 clove))
– ½ teaspoon Chinese chili pepper flakes (or 1 teaspoon crushed red pepper)
– 1 stalk green onion (thinly sliced (white and green separated))
– Whole dry chili pepper ((optional))
– Oil (as needed for cooking)

How to Make Orange Chicken

Step 1: Marinate the Chicken Thighs

In a large mixing bowl, combine the prepared chicken thighs, water, baking soda, and salt. Vigorously mix until the water is mostly absorbed by the chicken.

Step 2: Prepare the Coating

Once the chicken has mostly absorbed the water:
1. Add the eggs and mix until well combined.
2. Incorporate the cornstarch until evenly combined with no visible dry spots.
3. Finish by adding the oil and mix until everything is well distributed.

Step 3: Heat the Oil

In a wok or tall pan, add about 2 to 3 inches of oil. Heat it until it reaches 375°F.

Step 4: Prepare the Sauce

While the oil heats up, prepare your orange chicken sauce. In a bowl or large measuring cup:
1. Combine orange juice, orange zest, ketchup, sugar, vinegar, and cornstarch.
2. Mix well and set aside. You can also prepare this sauce ahead of time.

Step 5: Fry the Chicken

When the oil is hot:
1. Maintain heat around 375°F.
2. Gently place marinated chicken pieces into hot oil one at a time to create an even layer (do not overcrowd).
3. Fry for about 4 to 5 minutes, then remove from oil and let drain for about 2 to 3 minutes.
4. Occasionally stir during frying to prevent sticking.

Step 6: Double Fry for Extra Crispiness

Ensure oil temperature returns to 375°F, then:
1. Add fried chicken back into hot oil for a second fry.
2. Let fry another 5 to 6 minutes, until golden brown and crispy.
3. Remove from oil; drain on paper towels or rack.

Step 7: Make the Orange Sauce

In a wok or large pan over medium heat:
1. Add a small amount of oil.
2. When hot, add white parts of green onion, minced garlic, and chili peppers; stir fry for 10 to 15 seconds until fragrant.

Step 8: Combine Sauce with Chicken

Give your prepared sauce a good mix:
1. Pour into wok while increasing heat to medium-high.
2. Cook until bubbly, thicker, and glossy; stir frequently.

Step 9: Toss Everything Together

When sauce is ready:
1. Add fried chicken pieces into wok.
2. Stir and toss until all pieces are evenly coated in sauce.

Step 10: Serve

Serve immediately with white rice or fried rice:
1. Garnish with green parts of green onion.
2. Enjoy your delicious homemade Orange Chicken!

How to Serve Orange Chicken

Orange chicken is a delightful dish that pairs beautifully with various sides and garnishes. Whether you’re hosting a dinner party or enjoying a family meal, consider these serving suggestions to elevate your orange chicken experience.

With Rice

Steamed White Rice: A classic choice that complements the flavors of orange chicken perfectly.
Fried Rice: Adds texture and flavor, making your meal more filling and satisfying.

With Vegetables

Stir-Fried Broccoli: The crunch of broccoli adds a healthy touch while balancing the sweetness of the sauce.
Sautéed Snow Peas: Bright and crisp, these peas provide a fresh contrast to the rich flavors.

Garnishes

Chopped Green Onions: Sprinkle on top for a pop of color and extra flavor.
Sesame Seeds: Add toasted sesame seeds for an aromatic finish that complements the dish beautifully.

As Part of a Larger Meal

Chinese Dumplings: Serve alongside dumplings for a complete Asian-inspired feast.
Spring Rolls: These crispy rolls make great appetizers that pair well with orange chicken.

How to Perfect Orange Chicken

To achieve restaurant-quality orange chicken at home, follow these handy tips. They will help enhance flavors and improve your cooking technique.

Marinate Properly: Ensure the chicken is marinated long enough for maximum flavor absorption.
Maintain Oil Temperature: Keeping oil at 375°F during frying ensures crispy chicken without excess grease.
Second Frying: Don’t skip the second fry! This step adds extra crunch to your chicken pieces.
Use Fresh Ingredients: Fresh oranges and spices make a significant difference in flavor compared to bottled sauces.
Adjust Sauce Thickness: If your sauce is too thin, let it cook longer until it thickens nicely.
Taste Test the Sauce: Always taste your sauce before adding the chicken to ensure it’s balanced in sweetness and acidity.

Best Side Dishes for Orange Chicken

Pairing side dishes with orange chicken can enhance your dining experience. Here are some excellent options to consider:

Fried Rice: A savory mix of vegetables and protein that complements orange chicken wonderfully.
Lo Mein Noodles: Soft noodles tossed in soy sauce add an Asian flair and hearty texture.
Egg Drop Soup: A light soup that makes for a perfect starter alongside this flavorful main dish.
Cucumber Salad: A refreshing salad that helps cut through the richness of the orange chicken’s sauce.
Wonton Soup: Filled with delicious meat or vegetables, this soup provides a comforting element to your meal.
Egg Rolls: Crispy and filled with vegetables or meat, egg rolls add crunchiness and flavor diversity.

Common Mistakes to Avoid

When making orange chicken, it’s easy to make a few common mistakes that can affect the final dish. Here are some pitfalls to watch out for:

Skip marinating: Not marinating the chicken properly can lead to bland flavors. Make sure to let the chicken absorb the marinade for at least 30 minutes.
Overcrowd the pan: Frying too much chicken at once will lower the oil temperature. Cook in smaller batches for that perfect crispiness.
Ignoring oil temperature: Failing to maintain the oil at 375°F can result in greasy chicken. Use a thermometer for accurate frying.
Rushing the sauce: Don’t skip simmering the sauce until it thickens; this enhances flavor and texture. Stir frequently for even cooking.
Using stale ingredients: Old or expired ingredients, especially spices and sauces, can ruin your dish. Always check expiration dates before use.

Storage & Reheating Instructions

Refrigerator Storage

Store leftover orange chicken in an airtight container.
It can be refrigerated for up to 3 days.

Freezing Orange Chicken

Freeze orange chicken in a freezer-safe container or bag.
It lasts for up to 3 months in the freezer.

Reheating Orange Chicken

Oven: Preheat to 350°F and heat for about 10-15 minutes until warmed through and crispy.
Microwave: Heat on medium power for 1-2 minutes, stirring halfway through, though it may lose some crispiness.
Stovetop: Warm in a non-stick pan over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common questions about making orange chicken:

How do I make orange chicken gluten-free?

You can substitute regular cornstarch with gluten-free cornstarch and ensure soy sauce is gluten-free if used.

Can I use chicken breast instead of thighs?

Yes, you can use boneless, skinless chicken breasts. They will result in a leaner dish but may be less juicy than thighs.

What should I serve with orange chicken?

Orange chicken pairs well with white rice or fried rice and steamed vegetables for a complete meal.

How do I adjust the sweetness of my orange chicken?

To increase sweetness, add more sugar to your sauce. If it’s too sweet, balance it with a bit of vinegar or soy sauce.

Can I make orange chicken ahead of time?

Yes! You can prepare the sauce and marinate the chicken ahead of time. Just fry and combine them when ready to serve.

Final Thoughts

This homemade orange chicken is not only delicious but also versatile! You can easily customize it by adding vegetables like bell peppers or broccoli or adjusting the spice level. Try it out for dinner tonight; it’s sure to satisfy your cravings!

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Orange Chicken

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Author: Nora
Total Time: 35 minutes
Yield: Serves approximately 6 people 1x

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Description

Indulge in the delightful flavors of homemade Orange Chicken, a dish that rivals your favorite Chinese takeout. This crispy, tender chicken is marinated and fried to golden perfection before being enveloped in a sweet and tangy orange sauce. Perfect for family dinners or special gatherings, this recipe is not only quick to prepare but also customizable to suit your taste. Serve it over rice or with vegetables for a complete meal that will leave everyone asking for seconds!

Ingredients

Scale

2 pounds boneless, skinless chicken thighs
¼ cup water
½ teaspoon Kosher salt
½ teaspoon baking soda
2 large eggs
½ cup cornstarch
1 tablespoon oil
1 cup fresh orange juice
1 tablespoon orange zest
¼ cup ketchup
2 tablespoons granulated sugar
1½ tablespoons white vinegar
1 tablespoon cornstarch
½ tablespoon minced garlic
½ teaspoon Chinese chili pepper flakes
1 stalk green onion
Whole dry chili pepper (optional)
Oil (as needed for cooking)

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Instructions

Marinate chicken thighs in water, baking soda, and salt until absorbed.
Mix in eggs and cornstarch for coating.
Heat oil in a wok to 375°F.
Fry chicken until golden brown, about 5 minutes per batch.
Prepare the sauce by combining orange juice, zest, ketchup, sugar, vinegar, and cornstarch.
Stir-fry garlic and chili flakes; add sauce until thickened.
Toss fried chicken in the sauce until well-coated.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main
Method: Frying
Cuisine: Asian