Craving that irresistible, sticky-sweet orange chicken from your favorite takeout spot? Imagine tender, crispy bites of chicken enveloped in a vibrant, tangy orange sauce that you made right in your own kitchen. This recipe delivers that classic flavor you love, but even better, because it’s fresher and made with simple, real ingredients. Get ready to skip the delivery app and create a new weeknight favorite that will have everyone asking for seconds.
Prep Time: 20 mins
Total Time: 40-45 mins
Servings: 4
Ingredients:
For the Crispy Chicken:
- 1 1/2 lbs Boneless, Skinless Chicken Thighs, cut into 1-inch pieces
- 1 Large Egg, lightly beaten
- 1 tbsp Soy Sauce
- 1/2 tsp White Pepper
- 1/2 cup All-Purpose Flour
- 1/2 cup Cornstarch
- Vegetable Oil, for frying (about 2 inches)
For the Tangy Orange Sauce:
- 1 cup Fresh Orange Juice (from about 2-3 oranges)
- Zest of 1 Orange
- 1/4 cup Soy Sauce
- 1/4 cup Rice Vinegar
- 1/2 cup Granulated Sugar
- 2 Cloves Garlic, minced
- 1 tsp Fresh Ginger, grated
- 1/4 tsp Red Pepper Flakes
- 1 tbsp Cornstarch
- 2 tbsp Water
Instructions:
- Marinate the Chicken: In a large bowl, combine the chicken pieces, beaten egg, 1 tbsp soy sauce, and white pepper. Toss well to coat every piece. Set aside for about 15 minutes.
- Prepare the Coating: In the same bowl with the marinated chicken, add the all-purpose flour and 1/2 cup of cornstarch. Mix thoroughly until the chicken is evenly and thickly coated in a sticky batter.
- Heat the Frying Oil: Pour about 2 inches of vegetable oil into a heavy-bottomed pot or wok. Heat over medium-high heat until the oil reaches 350°F (175°C).
- Make the Orange Sauce: While the oil heats, combine the orange juice, orange zest, 1/4 cup soy sauce, rice vinegar, sugar, minced garlic, grated ginger, and red pepper flakes in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Fry the Chicken: Carefully add the coated chicken to the hot oil in a single layer, making sure not to overcrowd the pan (work in batches). Fry for 4-6 minutes, turning occasionally, until the chicken is golden brown and cooked through. Transfer the cooked chicken to a wire rack to drain.
- Thicken the Sauce: In a small bowl, whisk together the 1 tbsp of cornstarch and 2 tbsp of water to create a slurry. Pour the slurry into the simmering orange sauce, whisking constantly. Continue to cook for 1-2 minutes until the sauce has thickened to a glossy, glaze-like consistency.
- Combine and Serve: Add the crispy chicken to a large bowl. Pour the hot orange sauce over the chicken and toss gently to coat every piece. Serve immediately with steamed rice and broccoli for a complete, better-than-takeout meal.
Recipe Notes:
- Fresh Orange Juice is Key: For the most vibrant, authentic flavor, use freshly squeezed orange juice. It makes a world of difference compared to bottled juice. Don’t forget the zest!
- Achieve Maximum Crispiness: The secret to crispy chicken that stays crispy is frying in batches and draining on a wire rack, not paper towels. The wire rack allows air to circulate, preventing the bottoms from getting steamy and soft.
- Sauce Consistency: If your sauce is too thick, you can thin it with a tablespoon of water or orange juice. If it’s too thin, let it simmer for a few more minutes to reduce further.
- Air Fryer Method: For a lighter version, preheat your air fryer to 375°F (190°C). Arrange the coated chicken in a single layer, spray with oil, and cook for 10-12 minutes, flipping halfway, until golden and cooked. Toss with the separately prepared sauce.
- Storage: Orange chicken is best enjoyed immediately. If you have leftovers, store them in the fridge. Reheat in an air fryer or oven to help restore some of the crispiness before serving.
There you have it—a stunningly delicious and surprisingly simple orange chicken that rivals any restaurant. The combination of crispy chicken and that bright, sweet, and tangy sauce is pure magic. We hope you enjoy bringing this takeout classic into your own kitchen!
Estimated Nutritional Information (per serving)
Calories: 650; Fat: 30g (Saturated Fat: 5g); Carbohydrates: 60g; Sugar: 35g; Sodium: 1250mg; Protein: 32g;
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
