This Homemade Orange Chicken is a sweet and tangy twist on a classic favorite. The crispy chicken pieces are coated in a zesty orange sauce that makes every bite delicious!
Every time I make this dish, I feel like a chef in a fancy restaurant—without the big bill! It’s fun to whip up, and the kids love it as much as I do!
I enjoy serving it over rice or noodles for a complete meal. Plus, making it at home means I can control the sweetness and keep it just right. Yum!
Key Ingredients & Substitutions
Chicken: I recommend using boneless, skinless chicken thighs for their juicy flavor. If you’re looking for a leaner option, chicken breasts work too. For a vegetarian version, try using tofu or cauliflower, just adjust the cooking time!
Cornstarch: This gives the chicken its crispy coating. If you need a substitute, arrowroot powder works well for frying. You can also use a gluten-free flour blend to make it gluten-free!
Fresh Orange Juice: Freshly squeezed oranges provide the best flavor. In a pinch, you can use store-bought juice, but be sure it’s 100% juice without added sugar. You can also mix it with a bit of lemon juice for extra zing.
Soy Sauce: Regular soy sauce adds umami. You can use low-sodium soy sauce or tamari for a gluten-free option. Coconut aminos is a great substitute if you want a soy-free alternative.
How Do I Get the Chicken Perfectly Crispy?
Achieving that golden, crispy chicken is all about the batter and frying technique. Here are my tips:
- Ensure your oil is hot enough before frying. If it’s too cool, the chicken will absorb more oil, becoming soggy.
- Fry in small batches to avoid crowding the pan. This helps maintain the oil temperature and ensures even cooking.
- Let the fried chicken drain on paper towels. This removes excess oil and keeps it crispy.
With these steps, your orange chicken will shine with a delightful crunch!
What’s the Best Way to Thicken the Sauce?
Thickening the sauce is key to getting that perfect coating on your chicken. Here’s how:
- Start by mixing cornstarch with cold water to make a slurry. This helps prevent lumps in your sauce.
- Add the slurry to your simmering sauce, stirring constantly until it thickens. This usually takes just a minute or two.
- If the sauce seems too thick, add a little more orange juice or water to reach your desired consistency.
Getting the thickness right ensures every piece of chicken is beautifully coated in that sweet and tangy sauce!
Homemade Orange Chicken Recipe
Ingredients:
- 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp black pepper
- 1 cup cold water (or as needed for batter consistency)
- Vegetable oil, for frying
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 1 cup fresh orange juice (about 2 medium oranges)
- ½ cup granulated sugar
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 1 tsp chili flakes or sriracha (optional, for heat)
- Sesame seeds, for garnish
- Chopped green onions, for garnish
- Orange slices, for garnish
- Steamed white rice, for serving
Estimated Time:
This recipe takes about 30 minutes to prepare and cook. So, you can whip up a delicious homemade orange chicken dinner in no time!
Step-by-Step Instructions:
1. Prepare the Batter:
In a large bowl, combine the flour, cornstarch, baking powder, salt, and black pepper. Gradually add cold water, stirring until the batter is smooth and thick enough to coat the chicken pieces well. This will give your chicken a nice crispiness.
2. Coat the Chicken:
Add the cut chicken pieces to the batter, making sure each piece is fully coated. This layer will help create the crunchy texture once fried!
3. Heat the Oil:
In a deep pan or wok, pour in enough vegetable oil to fill about 2 inches deep. Heat the oil to 350°F (175°C). You can tell it’s ready if a small drop of batter sizzles upon contact.
4. Fry the Chicken:
Carefully add the coated chicken pieces to the hot oil in batches. Fry them until they turn golden brown and are cooked through, which should take about 4-6 minutes per batch. When they’re done, use a slotted spoon to remove them and let them drain on paper towels.
5. Make the Orange Sauce:
In a separate saucepan, sauté the minced garlic and ginger over medium heat until fragrant, about 1-2 minutes. This will really enhance the flavor of your sauce.
6. Add Sauce Ingredients:
Pour in the fresh orange juice, granulated sugar, soy sauce, and rice vinegar. Stir everything together and bring the mixture to a gentle simmer.
7. Thicken the Sauce:
Stir in the cornstarch slurry. Cook the sauce for about 1-2 minutes until it thickens. If you want a bit of heat, mix in the chili flakes or sriracha at this point.
8. Combine Chicken and Sauce:
Gently toss the crispy fried chicken pieces in the orange sauce until they are evenly coated. Get ready for the delightful flavors!
9. Serve:
Serve the orange chicken over a bed of steamed white rice. Garnish generously with sesame seeds, chopped green onions, and additional orange slices for that fresh touch.
10. Enjoy:
Dig in and savor your homemade orange chicken! Perfect for dinner or a fun weekend treat.
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can use firm tofu for a vegetarian option, or try shrimp or pork for different flavors. Just adjust the cooking time accordingly, as shrimp will cook faster and tofu may require a little more frying to crisp up.
How Can I Make This Recipe Spicier?
If you like heat, adding chili flakes or sriracha to the sauce is a great option! You can even toss in some sliced fresh jalapeños or a dash of cayenne pepper before serving for an extra kick.
Can I Prepare This Dish in Advance?
You can prepare the sauce ahead of time and store it in the fridge for up to three days. Just reheat it on the stove before tossing it with freshly cooked chicken. However, it’s best to fry the chicken just before serving to keep it crispy!
What is the Best Way to Store Leftovers?
Store leftover orange chicken in an airtight container and refrigerate for up to three days. To reheat, place it in a frying pan over low heat, or microwave it in short intervals. You may want to add a splash of water or orange juice to keep the chicken moist and prevent it from getting soggy.