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Orange Chicken: The Ultimate Guide to Making It at Home

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Crispy, golden chicken coated in a tangy, sweet, and savory homemade orange sauce. Better than takeout!

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup cornstarch
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, beaten
  • Vegetable oil, for frying
  • 1/2 cup orange juice, fresh squeezed is best!
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce, low sodium
  • 1/4 cup granulated sugar
  • 2 tablespoons honey
  • 1 tablespoon orange zest
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • Cooked white rice, for serving
  • Sesame seeds, for garnish
  • Green onions, chopped, for garnish

Instructions

  1. Preparing the Chicken: In a large bowl, combine cornstarch, flour, salt, and pepper. In a separate bowl, whisk the eggs. Dip each piece of chicken into the egg mixture, then dredge in the cornstarch mixture, pressing gently to coat. Place coated chicken on a wire rack and let rest for 10-15 minutes.
  2. Frying the Chicken: Pour vegetable oil into a large, deep skillet or Dutch oven to a depth of 2-3 inches. Heat oil over medium-high heat to 350°F (175°C). Carefully add chicken in batches, being careful not to overcrowd the skillet. Fry for 5-7 minutes per batch, turning occasionally, until golden brown and cooked through (internal temperature of 165°F/74°C). Remove with a slotted spoon and place on a wire rack lined with paper towels to drain.
  3. Making the Orange Sauce: In a small bowl, whisk together orange juice, rice vinegar, soy sauce, sugar, honey, and orange zest. In another small bowl, whisk together cornstarch and water until smooth. Heat vegetable oil in a large skillet or wok over medium heat. Add garlic and ginger and cook for 30 seconds, until fragrant. Pour in the orange juice mixture and bring to a simmer. Add the cornstarch slurry and stir constantly until the sauce thickens (1-2 minutes). Add red pepper flakes, if desired. Taste and adjust sweetness or sourness as needed.
  4. Combining Chicken and Sauce: Add the fried chicken to the skillet with the orange sauce and toss to coat evenly. Cook for 1-2 minutes, allowing the sauce to adhere to the chicken.
  5. Serving: Serve immediately over cooked white rice. Garnish with sesame seeds and chopped green onions.

Notes

  • Freshly squeezed orange juice provides the best flavor for the sauce.
  • Don’t overcrowd the skillet when frying the chicken, as this will lower the oil temperature and result in soggy chicken.
  • Use a deep-fry thermometer to ensure the oil is at the correct temperature for frying.
  • Adjust the amount of red pepper flakes to your preference for heat.
  • Taste the sauce and adjust the sweetness or sourness as needed.
  • Serve immediately for the crispiest chicken.

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