Orange Chicken

Orange Chicken is a fun and flavorful dish that combines crispy fried chicken pieces with a tangy, sweet orange sauce. The chicken is golden and crunchy on the outside, with a juicy inside, all coated in a sauce that has just the right balance of citrus zest and a touch of sweetness. It’s a dish that brightens up any meal with its vibrant colors and lively flavors.

I love making Orange Chicken because it feels like a little celebration on a plate. The sauce is so aromatic with real orange juice and a hint of ginger that makes the kitchen smell amazing. I usually like to double the sauce because it’s so good to dip every last bite in. Plus, it’s a great way to get picky eaters excited about trying something new.

My favorite way to enjoy Orange Chicken is over steaming white rice with a side of steamed broccoli or snap peas. The warm rice soaks up the sauce perfectly, and the greens add a fresh crunch that balances out the sweetness. It’s a go-to comfort food that’s easy to make for weeknights but feels special enough for guests too. I always feel happy serving this meal, knowing everyone is about to enjoy something tasty and comforting.

Key Ingredients & Substitutions

Chicken: I prefer thighs because they stay juicy and tender, but breasts work well too if you want leaner meat. Cut evenly for even cooking.

Batter: The mix of flour, cornstarch, and baking powder gives a light, crispy crust. Cornstarch is key here but if you don’t have it, use all-purpose flour, though the crust won’t be quite as crisp.

Orange Sauce: Fresh orange juice and zest make the sauce bright and fresh. If you don’t have fresh oranges, bottled juice works—just pick one without added sugars or flavors. Honey adds natural sweetness but maple syrup or brown sugar can substitute well.

Soy Sauce & Vinegar: Soy sauce adds saltiness and depth; low-sodium is fine if you want less salt. Rice vinegar gives a nice tang—sub white vinegar or apple cider vinegar if needed, but use less as they can be stronger in flavor.

Spices: Fresh ginger and garlic boost the flavor. If you don’t have fresh, use ½ tsp powdered versions. Red pepper flakes add heat but feel free to skip if you’re sensitive to spice.

How Can I Get the Chicken Super Crispy and Not Soggy?

Crispiness is the star here, so getting the batter and frying right are important. Here’s what to keep in mind:

• Batter consistency: Should be thick enough to stick well but smooth enough to coat the chicken evenly. Too thin won’t crisp, too thick can be heavy.
• Oil temperature: Heat oil to about 350°F (175°C). If too low, chicken absorbs oil and gets greasy; too hot, outside can burn before inside cooks.
• Frying in batches: Don’t overcrowd the pan. Cook a few pieces at a time so oil temperature stays consistent, helping even cooking and crispiness.
• Drain well: Place fried chicken on paper towels or a wire rack to drain excess oil and keep the coating crisp.
• Coat with sauce last: Tossing right before serving keeps the crust from sogging. Prepare the sauce while frying chicken to serve immediately.

Equipment You’ll Need

• Deep-fry thermometer – I find it helpful to keep the oil at the right temperature for crispy chicken.
• Large pot or wok – perfect for frying the chicken evenly without splashing too much oil.
• Mixing bowls – for preparing the batter and mixing the sauce ingredients.
• Whisk or spoon – to stir the sauce and batter smoothly.
• Wire rack or paper towels – to drain the fried chicken and keep it crispy.
• Measuring cups and spoons – for accurate ingredients and sauces.

Flavor Variations & Add-Ins

• Protein swap: Try chicken tenders or even tofu for a vegetarian version that still gets crispy.
• Spicy kick: Add more red pepper flakes or a splash of hot sauce to the sauce for extra heat.
• Flavor boost: Mix in a teaspoon of five-spice powder or Chinese five-spice for an aromatic twist.
• Extra crunch: Toss the fried chicken in panko breadcrumbs before frying for an even crispier coating.

Orange Chicken

Ingredients You’ll Need:

For the Chicken:

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 1 cup cold water (adjust for batter consistency)
• Vegetable oil, for frying

For the Orange Sauce:

• 1 cup orange juice (freshly squeezed preferred)
• Zest of 1 orange
• 1/4 cup soy sauce
• 1/3 cup rice vinegar
• 1/3 cup granulated sugar
• 2 tbsp honey or maple syrup
• 2 cloves garlic, minced
• 1 tbsp ginger, freshly grated
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
• 1/2 tsp red pepper flakes (optional, for heat)

For Garnish:

• 3 green onions, sliced
• 1 tbsp sesame seeds
• Orange slices

How Much Time Will You Need?

This dish takes about 20 minutes to prepare and fry the chicken, plus 10 minutes to make and thicken the sauce. Overall, plan for around 30-35 minutes from start to finish.

Step-by-Step Instructions:

1. Prepare the Batter and Chicken:

In a mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Slowly add cold water and stir until you get a thick yet smooth batter, similar to pancake batter. Season chicken pieces lightly with salt and pepper, then dip each piece into the batter, coating them evenly.

2. Fry the Chicken:

Heat vegetable oil in a deep pan or wok over medium-high heat until it reaches about 350°F (175°C). Carefully fry the battered chicken in batches, turning occasionally, until they turn golden brown and are cooked through (about 5-7 minutes per batch). Remove and drain on paper towels to keep them crisp.

3. Make the Orange Sauce:

In a saucepan, combine the orange juice, orange zest, soy sauce, rice vinegar, sugar, honey, minced garlic, grated ginger, and red pepper flakes if using. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves.

4. Thicken the Sauce:

Mix the cornstarch with water to create a slurry, then slowly stir it into the simmering sauce. Cook for another 1-2 minutes until the sauce thickens and becomes glossy. Remove the pan from heat.

5. Combine Chicken and Sauce:

Place the fried chicken pieces in a large bowl and pour the orange sauce over them. Toss well to coat each piece evenly with the sauce.

6. Serve:

Serve the orange chicken over bowls of steamed white rice. Sprinkle with sliced green onions and toasted sesame seeds. Garnish with fresh orange slices for a bright finishing touch. Enjoy your crispy, tangy, and sweet Orange Chicken!

Can I Use Frozen Chicken for This Recipe?

Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cutting and battering. Pat the pieces dry with paper towels to avoid extra moisture that can affect the batter’s crispiness.

How Can I Make the Chicken Extra Crispy?

Keep the oil temperature steady around 350°F (175°C) and fry the chicken in small batches to prevent lowering the oil temperature. Also, draining the fried chicken on a wire rack instead of paper towels helps keep it crispier longer.

Can I Make Orange Chicken Ahead of Time?

You can fry the chicken in advance and store it separately in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer to regain crispiness before tossing with freshly made orange sauce.

What Can I Substitute for Fresh Orange Juice?

If fresh oranges aren’t available, use good quality bottled orange juice without added sugar or flavorings. The flavor won’t be as bright but will still work well in the sauce.