Orange Chicken Recipe
Orange Chicken has to be one of my all time favorite Chinese takeout food! If I’m getting take out, nine times out of ten, you can bet I’m ordering the orange chicken…extra sauce! It’s something about a sweet and spicy combo that gets me every time. This orange chicken recipe is a product of me trying to save money so I decided to create a home made version that’s quick and easy.
Love this Chinese take out recipe? You’re in the right place! Check out my Shrimp Fried Rice and Beijing Beef Recipes.
Moreover, this orange chicken recipe is not only easy to make but also incredibly tasty, with a perfect balance of sweet and spicy flavors. You’ll love how crispy the chicken gets with a wet batter, making it even better than your favorite takeout spot. Let’s dive into what makes this recipe so special!
Why You’ll Love This Orange Chicken Recipe:
Furthermore, this orange chicken recipe stands out because it uses a wet batter to create an extra crispy coating on the chicken, ensuring every bite is crunchy and flavorful. The homemade orange sauce, made with fresh ingredients, provides a tangy and sweet flavor that perfectly complements the crispy chicken. Plus, making this dish at home allows you to control the quality of ingredients, making it a healthier and more satisfying option compared to takeout.
- Easy to Make: With straightforward steps and common ingredients, you’ll have a delicious meal on the table in no time.
- Better Than Takeout: The crispy chicken and homemade sauce make this dish tastier and healthier than your favorite restaurant version.
- Family-Friendly: Kids and adults alike will love the sweet and tangy flavor of this orange chicken.
Ingredients You’ll Need:
- Chicken Thighs: Tender and juicy, chicken thighs are perfect for soaking up the delicious sauce.
- All-Purpose Flour & Cornstarch: These create the base for the crispy batter.
- Baking Powder: Helps the batter rise and become extra crispy.Salt: Enhances the overall flavor.
- Egg : These create a light and airy batter that crisps up beautifully.Vegetable Oil: Ideal for frying due to its high smoke point.
- Orange Juice & Zest: Fresh orange juice and zest give the sauce its signature tangy flavor.
- Brown Sugar and honey: Balances the tanginess with a touch of sweetness.
- Rice Vinegar: Adds acidity and depth to the sauce.
- Soy Sauce and chicken Broth: Provides umami and richness.
- Garlic & Ginger: Infuse the sauce with aromatic flavor.
- Red Chili Flakes: Add a hint of heat.
- Bayou City Garlic Pepper Seasoning: enhances the flavor with hints of garlic
- Cornstarch Slurry: Thickens the sauce to the perfect consistency.
- Sesame Oil: Adds a nutty, toasty flavor to the sauce.
How to Make Orange Chicken
- Prepare the chicken: Cut chicken into small pieces and add egg, egg white, garlic, ginger, soy sauce, garlic pepper seasoning, and oil. Add cornstarch, flour, and baking powder to the chicken mixture. The batter should evenly coat each piece.
- Fry the Chicken: Heat the oil to 350°F (175°C). Carefully place the coated chicken into the hot oil. Fry in batches until golden brown and crispy (about 4-5 minutes).
- Make the Orange Sauce: Simmer orange juice, brown sugar, honey, rice vinegar, soy sauce, orange zest, garlic, ginger, and red chili flakes. Thicken with cornstarch slurry and finish with sesame oil.
- Combine Chicken and Sauce: Toss the fried chicken in the sauce and cook for a few minutes until well-coated and heated through. Serve hot with rice or veggies.
Tips for the best Orange Chicken
Additionally, by following these tips you’ll be able to make the best orange chicken that’s crispy, flavorful, and even better than your favorite takeout!
- Fry in Batches: Don’t overcrowd the pan when frying chicken to ensure even cooking and crispiness.
- Adjust the Heat: If you prefer spicier chicken, increase the amount of red chili flakes in the sauce.
- Cut Chicken Evenly: Cut chicken into uniform bite-sized pieces to ensure they cook evenly and achieve the perfect crispiness.
- Double-Fry for Extra Crispiness: Fry the chicken pieces twice. The first fry cooks the chicken through, and the second fry crisps up the coating.
FAQ
Q: Can I Use Chicken Breast Instead of thigh?
A: Yes, chicken breast can be used but for a juicier, more flavorful result I prefer the thighs. Just adjust the cooking time as needed for breast.
Q: How Do I Store Leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best results.
Q: Can I Make This Recipe Gluten-Free?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure all other ingredients, like soy sauce, are also gluten-free.
Q: What Can I Serve with Orange Chicken?
A: This dish pairs well with steamed rice, fried rice, or stir-fried vegetables for a complete meal. Try my fried rice recipe it’s a perfect pair for this orange chicken recipe.
More Chinese Takeout recipes:
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Orange Chicken
Equipment
- Large skillet or wok
- whisk
- Slotted spoon
- measuring cups and spoons
Ingredients
Chicken
- 1.5 lbs chicken thighs
- 1 large egg
- 1 egg white
- 1 tsp ginger grated
- 1 tbsp garlic grated
- 1 tsp soy sauce
- 1 tbsp Bayou City Garlic Pepper
- 1 tsp oil
- 2 tbsp corn starch
- 5 tbsp flour
- 1 tsp baking powder
- 1 tsp salt
Orange Sauce
- 1 orange zest
- 1/4 cup orange juice
- 2 tbsp soy sauce
- 1 cup chicken broth
- 2 tbs rice wine vinegar
- 1 tsp ginger grated
- 1 tbsp garlic grated
- 1 tsp red pepper flakes
- 3 tbsp brown sugar
- 1 tbsp honey
- 1 tbsp cornstarch for slurry
- 2 tbsp water for slurry
Garnish
- sesame seeds
- green onion
- red pepper flakes
Instructions
- Cut chicken into small pieces and add egg, egg white, garlic, ginger, soy sauce, garlic pepper seasoning, and oil. Mix until evenly coated.
- Add cornstarch, flour, and baking powder to the chicken mixture. The batter should evenly coat each piece.( if batter is too thin add more flour and cornstarch little at a time)
- For the sauce, mix together all the ingredients minus the cornstarch and water and set aside.
- Heat frying oil to 350 F.
- Add your chicken one piece at a time, cooking in batches to avoid overcrowding the pan. Fry for 5 minutes and remove. Bring the oil up to 375 F and add the chicken back to the oil, for a second fry, and cook for an additional 2 minutes. remove chicken and let drain on a paper towel.
- Carefully remove the oil from the pan (or use a different pan). Pour in the orange sauce and bring it to a boil. Add in cornstarch slurry (1 tbsp corn starch + 2 tbsp water), reduce the heat to low and allow the sauce to thicken to a glaze.
- Add the chicken back in and toss in the sauce until even coated.
- Serve over rice and garnish with sesame seeds, green onion, and red pepper flakes
Notes
- Adjust the amount of red chili flakes to suit your spice preference.
- Ensure the oil is at the right temperature for frying (around 350°F) to achieve the perfect crispiness without making the chicken greasy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for best results.
