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–+ servings
Benjamin

Easy Homemade Orange Chicken Recipe

Sweet, tangy, and perfectly crispy, this Orange Chicken is a homemade takeout favorite! Tender chicken bites are coated in a golden, crunchy batter and tossed in a zesty orange sauce bursting with flavor. Perfect for weeknight dinners or special occasions, this dish will quickly become a family favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese-American
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 1 pound boneless skinless chicken thighs (or 3 chicken breasts), cut into 1-inch cubes
  • 1½ cups all-purpose flour
  • ½ cup cornstarch
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large egg
  • 1¼ cups water
  • 1 tablespoon vegetable oil
  • Vegetable oil for frying
For the Orange Sauce:
  • Juice and zest of 1 large orange
  • 2 tablespoons soy sauce
  • ¼ cup rice vinegar or white vinegar
  • ½ cup brown sugar packed
  • 2 large garlic cloves minced (or 1 teaspoon garlic powder)
  • 1 tablespoon cornstarch mixed with 1 tablespoon water slurry
Optional Garnishes:
  • Sesame seeds
  • Chopped green onions
  • Red pepper flakes

Method
 

Prepare the Chicken:
  1. In a medium bowl, whisk together the flour, cornstarch, salt, and pepper. Add the egg, water, and 1 tablespoon vegetable oil, mixing until smooth.
  2. Add the chicken cubes to the batter, ensuring they’re fully coated. Cover and refrigerate for at least 10 minutes (30 minutes is ideal).
Fry the Chicken:
  1. Heat 2 inches of vegetable oil in a saucepan or deep fryer to 350°F (177°C).
  2. Working in batches, fry the chicken cubes for 2–3 minutes until golden brown, turning halfway through for even cooking.
  3. Remove and place on a paper towel-lined plate to drain excess oil. Cover with foil to keep warm.
Make the Orange Sauce:
  1. In a medium saucepan, combine the orange juice, orange zest, soy sauce, vinegar, brown sugar, and garlic.
  2. Heat over medium heat until the mixture starts to boil gently. Adjust the sweetness or tanginess with additional sugar, soy sauce, or vinegar if desired.
  3. Stir in the cornstarch slurry, whisking continuously until the sauce thickens.
Combine Chicken and Sauce:
  1. Add the fried chicken to the saucepan and toss to coat evenly in the orange sauce.
Serve and Garnish:
  1. Serve immediately, garnished with sesame seeds, chopped green onions, and red pepper flakes. Pair with steamed rice or noodles for a complete meal.

Notes

  • Chicken Options: Chicken thighs offer juiciness, but chicken breasts work well if you prefer leaner meat.
  • Oil Temperature: Use a thermometer to maintain the oil at 350°F for perfectly fried chicken.
  • Adjusting the Sauce: Add more sugar for sweetness or a splash of vinegar for extra tang.
  • Spice It Up: Mix in red pepper flakes or sriracha for a spicy kick.
  • Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat in a skillet or oven to maintain crispness.

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