Description
This Easy Orange Chicken recipe features crispy fried chicken pieces coated in a sweet and tangy homemade orange sauce. Perfect for a quick and flavorful dinner, this dish combines a zesty citrus glaze with tender, juicy chicken, ideal for serving alongside steamed rice and vegetables.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 large eggs, beaten
- Vegetable oil, for frying
Orange Sauce
- 1/2 cup fresh orange juice (about 2–3 oranges)
- 1/4 cup soy sauce (low-sodium recommended)
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons honey
- 1 tablespoon cornstarch, mixed with 1 tablespoon water to form a slurry
- 1/2 teaspoon grated fresh ginger (optional)
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Zest of 1 orange (optional, for extra citrus flavor)
Instructions
- Prepare the Chicken: In a bowl, mix together the flour, cornstarch, salt, black pepper, garlic powder, and onion powder. Dip each piece of chicken into the beaten eggs, then dredge it in the flour mixture, making sure each piece is completely coated for a crispy texture.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet or wok over medium-high heat until the oil reaches approximately 350°F (175°C). Add the coated chicken pieces in batches, frying them for 4-5 minutes until golden brown and crispy. Remove the chicken and drain on paper towels to remove excess oil. Repeat with remaining chicken pieces.
- Make the Orange Sauce: In a separate saucepan, combine fresh orange juice, soy sauce, rice vinegar, granulated sugar, honey, and grated fresh ginger if using. Bring the mixture to a simmer over medium heat while stirring occasionally. Once it begins to bubble, stir in the cornstarch slurry and cook for 2-3 minutes until the sauce thickens. Add minced garlic and red pepper flakes if desired, cooking for an additional minute to meld the flavors.
- Coat the Chicken in Sauce: Add the fried chicken pieces to the skillet or saucepan with the thickened orange sauce. Toss gently to ensure all pieces are evenly coated. Let the chicken cook in the sauce for another 2-3 minutes so it can absorb the flavors thoroughly.
- Serve: Serve the orange chicken immediately, garnished with fresh orange zest if desired. It is best enjoyed with steamed rice and vegetables for a complete meal.
Notes
- Choose chicken thighs for a juicier texture or breasts for leaner meat.
- Maintain the oil temperature at 350°F for perfect crispiness without greasy chicken.
- Adjust red pepper flakes to control the level of heat in the sauce.
- You can make the orange sauce ahead and reheat when ready to serve for convenience.
- For gluten-free option, substitute all-purpose flour with a gluten-free flour blend and ensure soy sauce is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
