Orange Chicken Recipe – 7 Easy Steps to Deliciousness

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Orange chicken has earned its place as one of the most beloved dishes in Asian-inspired cuisine. Crispy golden chicken tossed in a sweet, tangy, and slightly sticky orange sauce is a meal that balances comfort with bold flavor. Whether you’ve enjoyed it at your favorite takeout spot or want to recreate the magic at home, this recipe will walk you through a simple process to achieve restaurant-quality results right in your own kitchen. With just seven easy steps, you’ll be able to serve up tender, crunchy chicken glazed with citrusy goodness that will leave everyone asking for seconds.

Ingredients You’ll Need

For the chicken:

  • 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

  • 1 cup cornstarch (or half flour, half cornstarch for extra crispiness)

  • 2 large eggs, beaten

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • Vegetable oil for frying

For the orange sauce:

  • 1 cup orange juice (fresh squeezed works best)

  • 2 tablespoons orange zest

  • ½ cup sugar (or honey for a natural touch)

  • 3 tablespoons soy sauce

  • 2 tablespoons rice vinegar (or white vinegar)

  • 1 tablespoon hoisin sauce (optional, for depth)

  • 2 cloves garlic, minced

  • 1 teaspoon grated fresh ginger

  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)

  • 1 teaspoon red chili flakes (optional, for spice)

For garnish:

  • Sesame seeds

  • Chopped green onions

  • Orange slices (optional for presentation)

Step 1: Prep the Chicken

The key to delicious orange chicken is ensuring the chicken pieces are bite-sized and uniform for even cooking. Cut your chicken thighs or breasts into chunks about 1 to 1 ½ inches wide. Pat them dry with paper towels—this helps the coating stick better and prevents splattering when frying. Season lightly with salt and pepper to enhance flavor before dredging.

Step 2: Coat the Chicken

Set up two bowls: one with beaten eggs and the other with cornstarch (or cornstarch mixed with flour). Dip each piece of chicken into the egg wash, then dredge in the cornstarch mixture, pressing lightly so the coating adheres. Lay the coated chicken on a tray, making sure the pieces don’t touch. This double-step ensures your chicken gets a crunchy shell that holds up well when tossed in sauce.

Step 3: Fry to Golden Crisp

Heat a few inches of vegetable oil in a deep skillet or wok to 350°F (175°C). Fry the chicken in batches, avoiding overcrowding, for about 4–5 minutes per batch until golden brown and cooked through. Remove with a slotted spoon and transfer to a wire rack or paper towel–lined plate to drain excess oil. If you prefer a lighter version, the chicken can also be baked at 400°F (200°C) for 20–25 minutes, flipping halfway through, though frying provides the signature crispiness.

Step 4: Make the Orange Sauce

While the chicken rests, prepare the sauce in a large skillet or saucepan. Add orange juice, zest, sugar, soy sauce, rice vinegar, garlic, ginger, and hoisin (if using). Stir over medium heat until the sugar dissolves and the flavors meld. For spice, sprinkle in red chili flakes. Once simmering, add the cornstarch slurry to thicken. Within minutes, you’ll have a glossy, vibrant orange sauce that smells irresistible.

Step 5: Toss the Chicken

When the sauce has reached a thick, sticky consistency, add the fried chicken pieces directly into the pan. Gently toss until every piece is coated in the citrusy glaze. This step transforms the crispy chicken into the orange chicken you know and love, with each bite bursting with sweet and savory flavor.

Step 6: Garnish for Freshness

To elevate your dish, garnish with toasted sesame seeds and finely chopped green onions. These add both texture and color contrast, balancing the richness of the sauce. For a beautiful presentation, consider arranging orange slices around the serving plate. The fresh citrus aroma complements the dish perfectly.

Step 7: Serve and Enjoy

Orange chicken pairs wonderfully with fluffy steamed rice, fried rice, or stir-fried noodles. For a healthier option, serve it with brown rice or even cauliflower rice. A side of lightly steamed broccoli or snap peas adds crunch and freshness, creating a well-rounded meal. Gather your family, serve hot, and enjoy the sweet and tangy flavors that make orange chicken such a classic comfort dish.

Tips for Success

  1. Thighs vs. Breasts: Chicken thighs stay juicier than breasts, but both work well.

  2. Zest is Key: Don’t skip the orange zest—it intensifies the citrus flavor more than juice alone.

  3. Keep it Crispy: Toss the chicken in the sauce just before serving to maintain crunch.

  4. Adjust Sweetness: If you prefer less sugar, swap some with honey or reduce the amount slightly.

Final Thoughts

Making orange chicken at home doesn’t have to be intimidating. With just seven clear steps—prepping, coating, frying, making the sauce, tossing, garnishing, and serving—you’ll master a dish that rivals your favorite takeout. The combination of crispy chicken and tangy orange glaze is both comforting and exciting, perfect for family dinners, gatherings, or simply treating yourself after a long day. Once you try this recipe, you may never want to order takeout again.

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