Homemade Orange Chicken Recipe

I love how this orange chicken recipe elevates a home-cooked meal with delightfully crispy chicken and a zesty, sweet, and spicy sauce that beats any takeout. Every bite brings a satisfying crunch and a refreshing burst of citrus, making dinner effortlessly special. Trust me, it’s simply amazing.

I love making my homemade orange chicken recipe because it tastes way better than take-out and there are no filler ingredients. I start with 1.5 lbs of boneless, skinless chicken thighs cut into bite sized pieces, seasoned with salt and freshly ground black pepper.

I like coating the chicken in 3/4 cup cornstarch mixed with 1/3 cup all-purpose flour after dipping it in 2 lightly beaten eggs before deep frying it in vegetable oil. Meanwhile, I prepare a sauce using 1 cup fresh orange juice and the zest of 1 orange, combined with 1/4 cup soy sauce, 1/2 cup granulated sugar and 1/4 cup rice vinegar.

I add 2 minced garlic cloves, 1 teaspoon grated fresh ginger, red pepper flakes to taste and a slurry of 1 tablespoon cornstarch mixed with water. I finish it off with 1 teaspoon sesame oil.

I think its a solid homemade twist on a classic dish.

Why I Like this Recipe

I like this recipe becuase the chicken comes out super crispy and tender which makes every bite feel really satisfying. I also love how the orange sauce is homemade and packs tons of fresh flavor without being too sweet or artificial. Another reason I dig this recipe is that it uses simple ingredients that you probably already have at home instead of those weird filler ingredients you get in takeout. Plus, I like how fun it is to make even if it might get a little messy sometimes, it reminds me that cooking is an adventure.

Ingredients

• Chicken: It’s packed with protein, providing a hearty base and a tender, flavorful bite
• Cornstarch: Used for a crispy coating; it adds texture and extra carbohydrates
• Orange Juice: Brings a sweet and tangy taste, plus lots of vitamin C
• Soy Sauce: Delivers a salty, savory flavor that really deepens the overall taste
• Rice Vinegar: Offers a subtle sour kick, balancing the sweetness perfectly
• Ginger: Adds a fresh spicy note that brightens up the dish
• Garlic: Infuses a robust, aromatic flavor that makes the sauce more intense
• Red Pepper Flakes: Give a little heat to keep things exciting

Ingredient Quantities

• 1.5 lbs boneless, skinless chicken thighs (or breasts) cut into bite sized pieces
• Salt and freshly ground black pepper, to taste
• 3/4 cup cornstarch (for coating the chicken)
• 1/3 cup all-purpose flour
• 2 large eggs, lightly beaten
• Vegetable oil for deep frying
• 1 cup fresh orange juice
• Zest of 1 orange
• 1/4 cup soy sauce
• 1/2 cup granulated sugar
• 1/4 cup rice vinegar
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger (or about 1/2 teaspoon ginger powder if you dont have fresh)
• Red pepper flakes, to taste
• 1/4 cup water
• 1 tablespoon cornstarch mixed with 1 tablespoon water (for slurry)
• 1 teaspoon sesame oil

How to Make this

1. Cut the chicken into bite-sized pieces and season them with salt and pepper.

2. Set up two bowls – one with the lightly beaten eggs and another with the 3/4 cup cornstarch mixed with 1/3 cup all-purpose flour. Dip each chicken piece in the egg first then coat well in the flour and cornstarch mix.

3. Heat plenty of vegetable oil in a deep pan on medium-high heat. Fry the chicken pieces in batches until they are golden brown and cooked through, then set them on paper towels to drain.

4. In a separate saucepan, combine 1 cup of fresh orange juice, the zest of 1 orange, 1/4 cup soy sauce, 1/2 cup granulated sugar, 1/4 cup rice vinegar and 1/4 cup water.

5. Add 2 minced garlic cloves, 1 teaspoon grated fresh ginger (or 1/2 teaspoon ginger powder) and red pepper flakes to taste into the saucepan.

6. Bring the mixture to a simmer, stirring to make sure the sugar dissolves completely.

7. Stir in the slurry made by mixing 1 tablespoon cornstarch with 1 tablespoon water. Continue to let the sauce simmer until it thickens up nicely.

8. Once the sauce has thickened, stir in 1 teaspoon sesame oil.

9. Add the fried chicken pieces to the sauce and gently toss to ensure every piece is well coated.

10. Let everything simmer together for another minute so the chicken can soak up the orange flavor, then serve hot with your favorite sides. Enjoy your homemade orange chicken!

Equipment Needed

1. A sturdy cutting board for chopping the chicken and zesting the orange
2. A sharp chef’s knife to cut the chicken into bite-sized pieces and to zest the orange
3. Two mixing bowls – one for lightly beaten eggs and another for the combined flour and cornstarch
4. Measuring cups and spoons to measure out ingredients like cornstarch, flour, orange juice, and other liquids
5. A deep, heavy-bottomed frying pan or deep skillet for frying the chicken pieces evenly
6. A set of tongs to lift and toss the chicken in the sauce without breaking the pieces
7. A wire rack or plenty of paper towels to drain the fried chicken after cooking
8. A medium saucepan for making the orange sauce and letting it simmer until it thickens
9. A stirring utensil, like a heat-resistant spatula or a whisk, to mix the sauce ingredients effectively
10. A small bowl to mix the slurry of cornstarch and water before adding it to the sauce

FAQ

• Q: Can I use chicken breasts instead of thighs?
  A: Yep, you can use breasts but they tend to dry out more quickly so just keep an extra eye on the cooking time.
• Q: What type of oil should I use for deep frying?
  A: Vegetable oil is the go-to because it has a high smoke point, but peanut oil works fine too if that’s what you have.
• Q: How do I know when the chicken is fully cooked?
  A: The chicken should be golden brown and no longer pink when you cut into it. A quick cut to check is always a good idea.
• Q: Can I modify the sweetness of the orange sauce?
  A: Sure thing, if it feels too sweet add a little more rice vinegar or even a splash of lemon juice to balance it out.
• Q: What if I dont have a deep fryer?
  A: No worries, you can bake or air fry your chicken. Just note that it might not be as crunchy as when deep fried, so a light coating of cornstarch is key.

Homemade Orange Chicken Recipe Substitutions and Variations

• If you dont have chicken thighs, try using tofu or even shrimp for a different twist.
• If you’re low on vegetable oil, you could use peanut or sunflower oil. They work great for deep frying too.
• Instead of granulated sugar, you might wanna use honey or agave syrup. It gives a slightly different flavor but still yummy.
• If you lack rice vinegar, apple cider vinegar works just fine in case you need a substitute.
• When you dont have fresh ginger, ginger powder is a good swap, just remember to use a little less.

Pro Tips

1. When you dip the chicken in the egg and then the flour mix, try not to overdo it with the egg. A light, even coat helps the dry mix stick better and gives you a crisper bite.
2. Make sure your oil is hot enough before frying. Don’t throw too many pieces in at once because that drops the temperature and can make your chicken soggy instead of crunchy.
3. While simmering the sauce, keep stirring after you add the slurry. This helps prevent lumps and stops the sauce from burning on the bottom.
4. Once you toss the chicken in the sauce, let it sit for a couple of minutes. This lets the flavors really soak in instead of just coating the outside of the chicken.