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Orange Chicken

Orange Chicken
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This homemade Orange Chicken recipe delivers a perfect balance of crispy chicken coated in a tangy, sweet, and savory orange sauce. Ready in under 30 minutes, it’s an ideal quick weeknight dinner bursting with vibrant flavors and texture that the whole family will love.

Ingredients

Scale

Chicken and Coating

  • 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 1/4 cup all-purpose flour (or gluten-free flour for gluten-free option)
  • Salt and pepper, to taste
  • Vegetable oil, for frying

Orange Sauce

  • 1/2 cup fresh orange juice (or high-quality bottled orange juice)
  • 1 tsp orange zest
  • 2 tbsp soy sauce (or tamari for gluten-free)
  • 1 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated

Garnishes

  • 2 green onions, sliced
  • 1 tbsp toasted sesame seeds

Instructions

  1. Prepare the Chicken: Cut the chicken into bite-sized pieces for even cooking and easy eating. Pat them dry with paper towels to help the coating stick better later on.
  2. Make the Batter and Coat: In a bowl, mix cornstarch, flour, salt, and pepper. Dip each chicken piece into the coating mixture, ensuring every piece is fully coated to achieve maximum crunch.
  3. Fry the Chicken: Heat vegetable oil in a deep pan to 350°F (175°C). Fry the coated chicken pieces in batches until they turn golden brown and crispy. Remove and place onto a paper towel-lined plate to drain excess oil.
  4. Prepare the Orange Sauce: In a saucepan, combine fresh orange juice, orange zest, soy sauce, rice vinegar, sugar, honey, garlic, and ginger. Bring to a gentle simmer and cook until the sauce thickens into a glossy glaze. Optionally, thicken by adding a cornstarch slurry (cornstarch mixed with cold water) to the sauce during simmering.
  5. Toss and Serve: Pour the hot orange sauce over the fried chicken pieces. Toss well to coat every piece evenly. Garnish with sliced green onions and toasted sesame seeds. Serve immediately.

Notes

  • Use chicken thighs for juicier meat or breasts for a leaner option.
  • Maintain consistent oil temperature around 350°F (175°C) for even frying and perfect crispiness.
  • Fry the chicken in small batches to avoid overcrowding the pan and soggy chicken.
  • Use fresh orange juice and zest for authentic bright flavor rather than bottled juice.
  • Thicken the sauce by adding a cornstarch slurry for a shiny, smooth consistency.
  • To make it spicy, add crushed red pepper flakes or sriracha to the sauce.
  • For a gluten-free version, use gluten-free flour and tamari instead of soy sauce.
  • Bake coated chicken at 400°F (200°C) for 20-25 minutes as a healthier alternative to frying.
  • Vegetarian option: substitute chicken with crispy tofu or cauliflower florets.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, preferably with the sauce separate to maintain crispiness.
  • Freeze cooked chicken pieces without sauce for up to 2 months. Thaw overnight before reheating.
  • Reheat fried chicken in a hot oven or air fryer to restore crispiness before adding warmed sauce.

Nutrition

Keywords: orange chicken, crispy chicken, sweet and tangy chicken, homemade orange chicken, quick dinner, Chinese takeout recipe

Find it online: https://mealsbymary.com/orange-chicken/