Classic Orange Chicken

This Classic Orange Chicken is a restaurant-style dish featuring crispy, golden-brown chicken coated in a sweet, tangy, and slightly spicy orange sauce. It’s the perfect homemade version of the beloved takeout favorite, delivering bold flavors with fresh ingredients!

Why You’ll Love This Recipe

• Crispy & Flavorful – Lightly battered chicken with a sticky, citrusy glaze.
• Better Than Takeout – Fresh, homemade, and no artificial ingredients.
• Quick & Easy – Ready in 30 minutes!
• Perfectly Balanced Sauce – Sweet, tangy, and slightly spicy.
• Customizable – Make it spicy, gluten-free, or air-fried!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

• 1 lb chicken breast or thighs, cut into bite-sized pieces
• ½ cup cornstarch
• ¼ cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• 2 eggs, beaten
• ¼ cup water
• 2 cups vegetable oil (for frying)

For the Orange Sauce:

• ½ cup fresh orange juice (about 1-2 oranges)
• 2 tbsp orange zest
• ¼ cup soy sauce (low-sodium preferred)
• 2 tbsp rice vinegar
• ¼ cup brown sugar
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp grated ginger
• ½ tsp red pepper flakes (optional for spice)
• 1 tbsp cornstarch + 2 tbsp water (for thickening)

For Garnish:

• 1 tbsp sesame seeds
• 2 green onions, chopped

Directions

1. Coat the Chicken

• In a bowl, mix cornstarch, flour, salt, and pepper.
• Dip chicken pieces into beaten eggs, then coat in the flour mixture.

2. Fry the Chicken

• Heat vegetable oil in a deep pan over medium-high heat.
• Fry chicken in batches for 4-5 minutes, until crispy and golden.
• Transfer to a plate lined with paper towels.

3. Make the Orange Sauce

• In a saucepan, whisk together orange juice, orange zest, soy sauce, vinegar, brown sugar, honey, garlic, ginger, and red pepper flakes.
• Bring to a simmer over medium heat.
• Stir in cornstarch slurry and cook until thickened (about 2 minutes).

4. Coat the Chicken

• Toss fried chicken in the warm orange sauce until fully coated.

5. Serve & Enjoy

• Garnish with sesame seeds and green onions.
• Serve hot over steamed rice or stir-fried vegetables.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Spicy Version – Add extra red pepper flakes or Sriracha.
• Air Fryer Option – Cook chicken at 400°F for 12-15 minutes, flipping halfway.
• Gluten-Free – Use gluten-free soy sauce and flour.
• Healthier Option – Pan-sear the chicken instead of deep frying.

Storage/Reheating

• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze chicken and sauce separately for up to 2 months.
• Reheating: Warm in a skillet over low heat or in the oven at 350°F for 10 minutes.

FAQs

Can I use bottled orange juice?

Fresh juice is best, but bottled works in a pinch.

How do I keep the chicken crispy?

Fry in hot oil and toss with sauce just before serving.

Can I make this without frying?

Yes! Bake at 400°F for 20 minutes, flipping halfway.

What’s the best rice to serve with this?

Jasmine or basmati rice pairs best.

Can I use chicken thighs instead of breasts?

Yes! Thighs stay extra juicy and flavorful.

How do I make the sauce thicker?

Use more cornstarch slurry and simmer longer.

Can I double the sauce?

Absolutely! Just adjust cornstarch as needed.

What vegetables go well with this dish?

Try broccoli, bell peppers, or snap peas.

How do I prevent a greasy texture?

Drain fried chicken on a paper towel-lined plate.

Can I add sesame oil?

Yes! A dash of sesame oil adds great depth of flavor.

Conclusion

This Classic Orange Chicken is crispy, sweet, and tangy—just like your favorite takeout! Whether you fry, bake, or air-fry, this homemade version is sure to become a family favorite. Try it today and enjoy restaurant-style flavor right at home!

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