Name: Chinese Orange Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Chinese
Ingredients: 1 pound boneless skinless chicken thighs (about 6 thighs, or 3 chicken breasts); 1 1/2 cups all-purpose flour; 1/2 cup cornstarch; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 large egg; 1 ¼ cups water; 1 tablespoon vegetable oil (canola, sunflower, etc.); vegetable oil (for frying, depending on pan size); 1 large orange (juice and zest); 2 tablespoons soy sauce; ¼ cup rice vinegar (or white vinegar); ½ cup brown sugar (packed); 2 large garlic cloves (minced, or 1 tsp garlic powder); 1 tablespoon cornstarch (mixed with 1 tbsp water); Sesame seeds; Green onions (chopped); Red pepper flakes

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Introduction

Chinese Orange Chicken is a flavorful and crispy dish that combines tender chicken pieces with a tangy, sweet orange sauce. It’s a perfect homemade take on a classic favorite that’s sure to impress your family and friends.

A white bowl filled with a base layer of fluffy white rice, topped with a layer of golden-brown pieces of crispy chicken coated in a shiny, thick orange sauce, giving them a glossy texture. On top of the chicken, there are two bright orange slices adding a fresh and juicy look with their vibrant color and smooth surface. The bowl rests on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound boneless skinless chicken thighs (about 6 thighs, or 3 chicken breasts*)
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg
1 ¼ cups water
1 tablespoon vegetable oil (canola, sunflower etc.)
Vegetable oil (for frying depending on the size of your pan)
1 large orange (you’ll need the juice and zest)
2 tablespoons soy sauce
¼ cup rice vinegar (or white vinegar)
½ cup brown sugar (packed)
2 large garlic cloves (minced, or 1 tsp garlic powder)
1 tablespoon cornstarch (mixed with 1 tbsp water)
Sesame seeds (optional, for garnish)
Green onions (chopped, optional for garnish)
Red pepper flakes (optional, for a bit of heat)

Instructions

Step 1: Cut the chicken into 1-inch cubes. In a medium bowl, mix together the flour, cornstarch, salt, and pepper. Add the egg, 1 tablespoon vegetable oil, and water, whisking until the batter is smooth.
Step 2: Add the chicken cubes to the batter, coating them thoroughly. Cover and chill in the fridge for 30 minutes (or at least 10 minutes if short on time).
Step 3: Heat about 2 inches of vegetable oil in a medium saucepan or deep fryer to 350°F (177°C). Line a plate with paper towels to drain the fried chicken.
Step 4: Working in batches, carefully add 10-15 chicken pieces to the hot oil. Fry for 2-3 minutes until golden, turning halfway through with a slotted spoon for even cooking.
Step 5: Remove the chicken to the paper towel-lined plate and cover with foil to keep warm while you prepare the sauce.
Step 6: In a medium saucepan, combine the orange juice, orange zest, soy sauce, vinegar, brown sugar, and garlic. Bring to a low boil over medium heat, then taste and adjust the seasoning if needed.
Step 7: Stir the cornstarch slurry (cornstarch mixed with water) into the sauce. Keep stirring until the sauce thickens enough to coat the back of a spoon.
Step 8: Add the fried chicken to the sauce and toss to coat evenly.
Step 9: Garnish with sesame seeds, chopped green onions, and red pepper flakes if desired, and serve immediately.

Tips & Variations

For extra crispiness, use chicken thighs as they stay juicy and flavorful during frying.
You can substitute rice vinegar with white vinegar if that’s what you have on hand.
Add a little fresh ginger to the sauce for additional warmth and aroma.
For a spicy kick, increase the amount of red pepper flakes in the garnish or incorporate a dash into the sauce.

Storage

Store any leftover orange chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat to maintain the crispiness of the chicken. Avoid microwaving if possible, as it can make the coating soggy.

How to Serve

A piece of glossy, golden-orange battered chicken covered in a shiny, sticky sauce is held by wooden chopsticks. Below it, a white bowl contains more pieces of the same glazed chicken, garnished with bright orange slices and sprinkled with small white sesame seeds and green herbs. In the background, blurred green vegetables add contrast, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breasts can be used, but they tend to be leaner and can dry out more easily. Thighs are preferred for juiciness and flavor.

Is it necessary to chill the batter before frying?

Chilling the batter helps it adhere better to the chicken and results in a crispier coating, but if you’re pressed for time, even 10 minutes will help.