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Close-up of crispy orange chicken recipe coated in a glossy orange sauce, garnished with sesame seeds and green onions, served over rice with slices of orange on the side.

orange chicken recipe

This orange chicken recipe delivers crispy, golden chicken coated in a sweet and tangy orange sauce. It's a balanced, homemade version of the beloved takeout dish, offering bright citrus flavors and a satisfying crunch, with easy-to-find ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 5 servings
Course: Beverage Drink
Cuisine: Chinese-American, Asian Fusion
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb Boneless Chicken Thighs or Breasts - Cut into 1-inch pieces
  • ½ cup Cornstarch -For the breading process
  • 2 Eggs -Beaten for breading
  • 1 cup Vegetable Oil -For frying the chicken
  • ½ cup Fresh Orange Juice - Freshly squeezed for flavor
  • 1 tablespoon Orange Zest -Adds fresh citrus flavor
  • ¼ cup Soy Sauce - For the sauce
  • ½ cup Brown Sugar - Adds sweetness to the sauce
  • 2 tablespoon Rice Vinegar - Balances the sweetness in the sauce
  • 3 cloves Garlic - Minced for flavor
  • 1 inch piece Fresh Ginger - Grated for the sauce
  • ½ teaspoon Red Pepper Flakes -Adds spice to the sauce
  • ½ cup All-Purpose Flour - -For breading the chicken
  • ¼ teaspoon Salt - For seasoning the breading mixture
  • ¼ teaspoon Black Pepper - For seasoning the breading mixture
  • ½ cup Steamed Broccoli For serving
  • 2 cups Steamed Rice - For serving
  • 2 tablespoon Green Onions -For garnish
  • 1 tablespoon Sesame Seeds6 - For garnish

Equipment

  • 1 Large Skillet or Wok (Used for frying the chicken. )
  • 1 Shallow Bowls (For breading the chicken (flour mixture, beaten eggs, cornstarch). )
  • 1 Deep-Fry or Candy Thermometer (For monitoring the frying temperature. )
  • 1 Small Saucepan (For preparing the orange sauce. )
  • 1 Tongs (For flipping the chicken during frying. )

Method
 

  1. Cut the chicken into 1-inch pieces. Pat dry with paper towels. Set up three bowls: one with flour mixture (flour, salt, pepper), one with beaten eggs, and one with cornstarch. Measure out the sauce ingredients: orange juice, zest, soy sauce, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes.
  2. Mince the garlic and grate the ginger. Combine orange juice, zest, soy sauce, brown sugar, and rice vinegar in a small saucepan. Heat over medium heat, simmering for about 5 minutes until the sauce thickens slightly. Set aside.
  3. Coat each piece of chicken in the flour mixture, then dip in the egg, and finally coat with cornstarch. Heat oil in a large skillet to 350°F. Fry chicken in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes per side until golden and crispy. Drain on paper towels.
  4. Serve the chicken immediately over steamed rice. Toss the fried chicken pieces in the warm sauce. Garnish with green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 28gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 1200mgPotassium: 500mgFiber: 3gSugar: 15gVitamin A: 15IUVitamin C: 30mgCalcium: 40mgIron: -1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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