Amazing Easy Homemade Orange Chicken
Amazing Easy Homemade Orange Chicken
Introduction
Craving that ultimate takeout favorite but want to enjoy it fresh from your own kitchen? Look no further! Our Amazing Easy Homemade Orange Chicken recipe delivers all the sweet, sticky, and tangy goodness you adore, without the need for a delivery menu. Perfect for a busy weeknight or a cozy weekend meal, this recipe brings restaurant-quality flavor right to your table. Get ready to impress your taste buds with succulent crispy chicken tossed in a vibrant, zesty orange sauce that's incredibly simple to whip up!
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 1 large egg, whisked
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3-4 cups vegetable oil, for frying
- 1 cup fresh orange juice
- 2 tablespoons orange zest (from about 2 oranges)
- 1/2 cup granulated sugar
- 1/4 cup soy sauce (use low-sodium for less salt)
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 2 tablespoons cornstarch (for thickening the sauce)
- 2 tablespoons water
- 1 teaspoon sesame oil
- Sesame seeds
- Sliced green onions
Instructions
- Step 1: In a medium bowl, combine the cut chicken pieces with the whisked egg. Toss to coat evenly.
- Step 2: In a separate shallow dish, whisk together the cornstarch, flour, salt, and black pepper.
- Step 3: Working in batches, dredge the egg-coated chicken pieces in the cornstarch mixture, ensuring each piece is fully coated. Set aside on a plate or wire rack.
- Step 4: Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C).
- Step 5: Carefully add chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for 4-6 minutes, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken.
- Step 6: While the chicken fries, combine the orange juice, orange zest, sugar, soy sauce, rice vinegar, grated ginger, and minced garlic in a medium saucepan. Whisk until well combined.
- Step 7: In a small bowl, whisk together the 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry.
- Step 8: Bring the sauce mixture in the saucepan to a simmer over medium heat, stirring occasionally. Once simmering, slowly whisk in the cornstarch slurry. Continue to whisk and cook for 2-3 minutes, or until the sauce has thickened to your desired consistency.
- Step 9: Remove the sauce from the heat and stir in the sesame oil.
- Step 10: Add the fried chicken pieces directly into the warm orange sauce. Toss gently until all the chicken is thoroughly coated.
- Step 11: Serve immediately over steamed white rice, brown rice, or with steamed vegetables. Garnish with sesame seeds and sliced green onions, if desired.
Pro Tips & Notes
- For Extra Crispy Chicken: After the first fry, let the chicken rest for a few minutes. Increase the oil temperature slightly and fry the chicken a second time for 1-2 minutes until extra golden and crunchy.
- Make Ahead Tip: You can prepare the orange sauce a day or two in advance and store it in an airtight container in the refrigerator. Reheat gently before adding the freshly fried chicken.
- Adjusting Sweetness and Spice: Feel free to reduce the sugar slightly if you prefer a less sweet sauce. For a touch of heat, add a pinch of red pepper flakes to the sauce while it simmers.
- Gluten-Free Option: To make this recipe gluten-free, substitute the all-purpose flour with an equal amount of cornstarch or a gluten-free all-purpose blend. Ensure your soy sauce is gluten-free (tamari).
- Serving Suggestions: This orange chicken pairs wonderfully with fluffy white rice, quinoa, or even a side of stir-fried broccoli or asparagus for a complete meal.
Nutrition Facts (per serving)
- Calories: 580
- Protein: 35g
- Fat: 32g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 1g
- Sugars: 28g
- Sodium: 850mg
Frequently Asked Questions
- Q: Can I bake or air fry the chicken instead of frying? A: Yes, you can! For a healthier option, coat the chicken as directed, then arrange in a single layer on a baking sheet (lightly greased) or in an air fryer basket. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway, or air fry at 375°F (190°C) for 15-20 minutes, shaking the basket occasionally, until golden and cooked through. The texture won't be as crispy as deep-fried, but it's still delicious!
- Q: How long can I store leftovers? A: Leftover orange chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop over low heat until warmed through. The chicken may lose some of its crispiness upon reheating.
- Q: Can I use bottled orange juice? A: While fresh orange juice and zest provide the best, brightest flavor, you can use good quality bottled orange juice. Just be sure to still add fresh orange zest for that essential citrusy punch.