A quick and easy takeout-style orange chicken recipe with crispy chicken bites coated in a sweet and tangy orange sauce. Perfect for a simple weeknight dinner, this easy orange chicken recipe comes together in just 35 minutes! Serve it with rice or noodles for a complete meal the whole family will love.
Ingredients:
For the Chicken:
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
½ cup cornstarch
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 large eggs, beaten
Vegetable oil, for frying
For the Orange Sauce:
½ cup orange juice (fresh or bottled)
¼ cup soy sauce
¼ cup rice vinegar
1 tablespoon cornstarch
¼ cup brown sugar
1 tablespoon water (for cornstarch slurry)
2 teaspoons orange zest
1 teaspoon minced garlic
1 teaspoon minced ginger
¼ teaspoon red pepper flakes (optional)
Sesame seeds and green onions, for garnish
Instructions:
Prepare the Chicken: In a large bowl, combine cornstarch, flour, salt, and pepper. Dredge the chicken pieces in the mixture, ensuring each piece is well-coated. Then dip the chicken into the beaten eggs.
Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches for 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
Make the Orange Sauce: In a bowl, whisk together orange juice, soy sauce, rice vinegar, brown sugar, and orange zest. Set aside.
Cook the Sauce: In a small saucepan, heat a tablespoon of oil over medium heat. Add garlic, ginger, and red pepper flakes (if using) and sauté for 1 minute. Pour in the orange juice mixture and bring to a simmer. Combine cornstarch and water to make a slurry and stir into the sauce. Cook for 2-3 minutes, until thickened.
Combine Chicken and Sauce: Toss the crispy fried chicken pieces in the orange sauce until fully coated.
Garnish and Serve: Sprinkle with sesame seeds and green onions. Serve hot with steamed rice or vegetables for a complete meal.
Serving Tips:
With Rice: Serve the orange chicken over steamed jasmine or brown rice to soak up the delicious sauce.
Vegetable Pairings: Complement the dish with steamed broccoli, snap peas, or a side salad for added freshness and crunch.
Noodle Options: Toss the chicken with cooked lo mein or rice noodles for a different texture and flavor experience.
Garnishes: Enhance presentation with a sprinkle of sesame seeds and chopped green onions. You can also add some sliced fresh oranges for a pop of color.
Storage Tips:
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. This helps maintain freshness and prevents spoilage.
Reheating: When reheating, do so in a skillet over medium heat to retain the chicken’s crispiness. Add a splash of water or broth if the sauce has thickened too much.
Freezing: While it’s best enjoyed fresh, you can freeze the chicken and sauce separately for up to 2 months. Thaw in the refrigerator before reheating.
Avoiding Sogginess: If storing the chicken with the sauce, be aware that the chicken may lose its crispiness. To maintain texture, consider storing them separately and combining them just before serving.
Related Recipes:
FAQs:
Can I use chicken breasts instead of chicken thighs?
Yes, you can substitute chicken breasts for chicken thighs in this recipe. Chicken breasts will yield a leaner result, but the texture will still be delicious. Just be careful not to overcook, as breasts can dry out more quickly than thighs.
How can I make this recipe healthier?
To make this recipe healthier, you can bake the chicken instead of frying it. Coat the chicken in the flour mixture and place it on a baking sheet lined with parchment paper. Bake at 400°F (200°C) for about 20 minutes or until crispy. You can also reduce the amount of sugar in the orange sauce or use a sugar substitute.
Can I make the orange chicken sauce ahead of time?
Yes, the orange sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. When you’re ready to use it, simply reheat the sauce in a pan and toss it with freshly fried or baked chicken.
How do I prevent the chicken from getting soggy?
To keep the chicken crispy, avoid tossing it in the sauce until just before serving. If you have leftovers, store the sauce and chicken separately, and combine them only when you’re ready to eat. Reheating the chicken in an oven or skillet will help it regain some crispiness.
Conclusion:
This easy orange chicken recipe is sure to become a family favorite. With a crispy texture, vibrant sauce, and customizable heat, it’s everything you want from takeout — only better because it’s homemade. Try it out for your next quick dinner!
📖 Recipe:
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Easy Orange Chicken
- Total Time: 35 minutes
- Yield: 4 servings
Description
A quick and easy takeout-style orange chicken recipe with crispy chicken bites coated in a sweet and tangy orange sauce. Perfect for a simple weeknight dinner, this easy orange chicken recipe comes together in just 35 minutes! Serve it with rice or noodles for a complete meal the whole family will love.
Ingredients
For the Chicken:
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
½ cup cornstarch
½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 large eggs, beaten
Vegetable oil, for frying
For the Orange Sauce:
½ cup orange juice (fresh or bottled)
¼ cup soy sauce
¼ cup rice vinegar
¼ cup brown sugar
1 tablespoon cornstarch
1 tablespoon water (for cornstarch slurry)
2 teaspoons orange zest
1 teaspoon minced garlic
1 teaspoon minced ginger
¼ teaspoon red pepper flakes (optional)
Sesame seeds and green onions, for garnish
Instructions
- In a large bowl, combine cornstarch, flour, salt, and pepper. Dredge the chicken pieces in the flour mixture, then dip them into the beaten eggs.
- Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches, cooking 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
- In a bowl, whisk together orange juice, soy sauce, rice vinegar, brown sugar, and orange zest.
- In a small saucepan, heat a tablespoon of oil over medium heat. Sauté garlic, ginger, and red pepper flakes (if using) for 1 minute.
- Add the orange juice mixture to the saucepan and bring to a simmer. Stir the cornstarch slurry into the sauce. Cook for 2-3 minutes until thickened.
- Toss the fried chicken pieces in the orange sauce until coated.
- Garnish with sesame seeds and green onions. Serve with steamed rice or vegetables.
Notes
For extra crispiness, fry the chicken in batches and avoid overcrowding the skillet.
Adjust the sweetness by adding more or less brown sugar to the sauce.
Spice level can be modified with additional red pepper flakes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American, Asian-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: 400 kcal per serving
