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Homemade Orange Chicken Recipe

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Crispy chicken bites coated in a flavorful orange glaze make this dish a crowd-pleaser, perfect for dinner or a weekend treat.

Ingredients

Scale

For the Chicken:

  • 1 1/2 lbs boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 2 large eggs (beaten)
  • Oil for frying (vegetable or canola oil)

For the Orange Sauce:

  • 1/2 cup orange juice (freshly squeezed or store-bought)
  • 1/4 cup soy sauce (low-sodium preferred)
  • 1/4 cup granulated sugar
  • 2 tbsp rice vinegar (or white vinegar)
  • 1 tbsp orange zest
  • 1 clove garlic (minced)
  • 1/2 tsp fresh ginger (grated)
  • 1/4 tsp red chili flakes (optional, for heat)
  • 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Instructions

Prepare the Chicken:

  1. Set Up the Breading Station:
    • In one bowl, mix the cornstarch and flour. In another bowl, beat the eggs.
  2. Bread the Chicken:
    • Dip each chicken piece into the beaten eggs, then coat with the cornstarch-flour mixture. Shake off any excess.
  3. Fry the Chicken:
    • Heat 1-2 inches of oil in a deep skillet or wok to 350°F (175°C). Fry the chicken in batches for 4-5 minutes until golden brown and crispy. Drain on a wire rack or paper towels.

Make the Orange Sauce:

  1. Combine Sauce Ingredients:
    • In a small saucepan, whisk together the orange juice, soy sauce, sugar, rice vinegar, orange zest, garlic, ginger, and red chili flakes (if using). Bring to a simmer over medium heat.
  2. Thicken the Sauce:
    • Stir the cornstarch slurry into the sauce. Cook for 1-2 minutes, stirring constantly, until the sauce thickens. Remove from heat.

Combine and Serve:

  1. Coat the Chicken:
    • In a large skillet or wok, toss the fried chicken with the orange sauce until evenly coated.
  2. Serve:
    • Serve immediately over steamed rice or alongside stir-fried vegetables. Garnish with sesame seeds or chopped green onions if desired.

Notes

  • For a healthier version, bake the breaded chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through, instead of frying.
  • Add steamed broccoli, snap peas, or bell peppers for extra nutrition and color.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet to maintain crispiness.

Find it online: https://ukfinda.com/homemade-orange-chicken-recipe/