Recipe
I can confidently say this homemade orange chicken recipe will beat any takeout version you’ve ever tried—hands down. The secret? A perfectly balanced sauce that’s tangy, sweet, and just a little spicy, paired with crispy, juicy bites of chicken that melt in your mouth.
What makes it special is the fresh orange juice and zest; it adds a bright, citrusy pop that bottled stuff just can’t replicate. Plus, it’s so much easier to make than you might think! I’ve been making this for years, and it’s become a go-to for weeknight dinners and special occasions alike.
Imagine this: tender pieces of chicken coated in a glossy, sticky sauce, served over steaming jasmine rice with a sprinkle of sesame seeds and green onions for that finishing touch. Trust me, your kitchen will smell incredible, and your family will be begging for seconds.
Ready to ditch the takeout menus? Let’s get cooking!
Ingredients
For the perfect homemade orange chicken, quality ingredients are key to achieving that signature tangy-sweet balance and crispy texture. Freshly squeezed orange juice and zest are non-negotiables—they bring the vibrant citrus flavor that bottled juice simply can’t match. Here’s what you’ll need, along with some chef-approved tips and swaps:
–Chicken: Use boneless, skinless chicken thighs for maximum juiciness and flavor, though chicken breasts work if you prefer leaner meat.
–Cornstarch: Essential for that crispy coating—don’t skip it!
–Orange Zest & Juice: Freshly grated zest and squeezed juice make the sauce shine.
–Garlic & Ginger: Freshly minced for a punch of flavor—pre-ground versions can’t compare.
–Soy Sauce: Use low-sodium to control the saltiness.
–Rice Vinegar: Adds tang; apple cider vinegar is a good substitute.
–Brown Sugar: Balances the acidity; honey or maple syrup can work in a pinch.
–Sesame Oil: A drizzle at the end adds depth; substitute with olive oil if needed.
–Green Onions & Sesame Seeds: For garnish—optional but highly recommended for a restaurant-quality finish.
Pro tip: Let the chicken marinate in a bit of soy sauce and ginger for 15 minutes before coating it in cornstarch—it’s a game-changer for flavor infusion!
How to Make the Best Crispy Orange Chicken Recipe
- Prepare the chicken: Cut boneless, skinless chicken breasts into bite-sized pieces. Pro tip: For extra tenderness, marinate the chicken in a splash of soy sauce and cornstarch for 15 minutes before cooking.
- Make the coating: In a bowl, combine cornstarch, flour, and a pinch of salt. Dredge each chicken piece in the mixture, shaking off any excess.
Watch-out warning: Avoid overcrowding the bowl to guarantee even coating.
– Fry the chicken: Heat vegetable oil in a skillet over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 3-4 minutes per side.
Visual cue: The chicken should be crisp but not overly dark. Drain on paper towels to remove excess oil.
– Prepare the orange sauce: In a saucepan, combine orange juice, soy sauce, rice vinegar, sugar, and garlic. Cook over medium heat until the sugar dissolves and the sauce thickens slightly.
Time-saving trick: Use store-bought orange juice if fresh oranges aren’t available.
- Combine chicken and sauce: Toss the fried chicken in the orange sauce until evenly coated. Pro tip: Add a pinch of orange zest for a burst of fresh citrus flavor.
- Serve immediately: Garnish with sesame seeds and sliced green onions. Best enjoyed with steamed rice or stir-fried vegetables. Flexibility: Adjust the sauce’s sweetness by adding more sugar or balancing it with a splash of vinegar.
Nutrition
This homemade orange chicken recipe provides a delicious balance of flavors while being mindful of its nutritional content. Below is the breakdown per serving.
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Protein | 24g |
| Fat | 15g |
| Carbohydrates | 46g |
| Sugar | 18g |
| Fiber | 2g |
| Sodium | 720mg |
Chef Tips
When preparing this orange chicken, I always recommend marinating the chicken for at least 30 minutes to let the flavors really penetrate. Use fresh orange juice for brighter flavor, and don’t skip cornstarch—it’s key for crispiness.
Fry in small batches to avoid overcrowding the pan.
For a glossy sauce, reduce it until slightly thickened. Garnish with zest and green onions for a fresh finish.
Frequently Asked Questions
Can I Use Orange Juice Instead of Fresh Oranges?
Absolutely, I use orange juice instead of fresh oranges when I’m in a pinch. Make sure it’s 100% juice, not concentrate, and adjust the sugar if it’s too sweet. It still tastes amazing to me!
Is This Recipe Gluten-Free?
The recipe isn’t gluten-free as written since it uses soy sauce, which contains gluten. I’d swap it for tamari or a certified gluten-free soy sauce to make it safe if I need to avoid gluten.
How Long Does the Orange Chicken Stay Fresh?
The orange chicken stays fresh for about 3-4 days when stored in an airtight container in the fridge. I’d freeze it if I need it longer—it keeps well for up to 3 months.
Can I Freeze the Cooked Orange Chicken?
Yes, you can freeze cooked orange chicken. I’d let it cool completely first, then store it in an airtight container or freezer bag. It’ll keep well for up to three months, though I’d eat it sooner for best flavor.
What Can I Substitute for Soy Sauce?
I’d use coconut aminos instead of soy sauce—it’s got that salty-sweet flavor I love. Tamari works too if I don’t want gluten. For something milder, I’d try a dash of Worcestershire or liquid aminos.
