Orange Chicken Recipe

This homemade Orange Chicken features crispy chicken bites tossed in a sweet, tangy, and slightly spicy orange sauce for an easy takeout-inspired family dinner.

Course Appetizer, Main Course, Poultry

Cuisine American, Asian Inspired

Keyword easy-orange-chicken, orange-chicken-recipe

Prep Time 20

Cook Time 20

Chill time 30

Total Time 1 10

Servings servings

Calories 902kcal

Ingredients

Chicken:
3 lb boneless skinless chicken breasts or chicken thighs cut into bite size cubes
3 cups all purpose flour
1 cup cornstarch
1 Tbsp salt
1 tsp white pepper
1 large egg
2 cups seltzer water
2 Tbsp vegetable or peanut oil
4-6 cups vegetable or peanut oil for frying
Orange Sauce:
2 Tbsp vegetable or canola oil
4 medium cloves garlic minced
1 tsp crushed red pepper flakes
1 cup orange juice
1/4 cup soy sauce
1/4 cup rice wine vinegar
1 tsp sesame oil
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 tsp ground ginger
1/4 cup cornstarch
1/4 cup cold water
cooked sticky rice and chopped fresh chives for serving

Instructions

To Make Batter: In a medium size mixing bowl, whisk together flour, cornstarch, salt and pepper. In a separate small bowl, whisk together seltzer water, egg and 2 Tbsp oil.
Add wet ingredients to the flour mixture, stir until fully combined. Add chicken pieces, stirring to coat. Cover and chill for 30-60 minutes.
To Fry Chicken: In a deep heavy bottomed pot or Dutch oven heat oil to 350-360°F. Remove chicken from batter allowing excess to drip off. Carefully lower into the hot oil. Cook in batches for 4-6 minutes total turning as needed. Fry until golden brown and cooked through. Remove using a slotted spoon to a paper towel-lined plate or sheet pan to drain.
To Make Orange Sauce: Meanwhile, heat 2 Tbsp oil in a deep skillet or heavy bottomed saucepan over medium high heat. Add garlic and red pepper flakes. Cook for 1 minute or just until fragrant.
To the skillet add orange juice, soy sauce, vinegar, 1 tsp sesame oil, granulated sugar, brown sugar and ground ginger. Cook stirring until sugar has completely dissolved.
Dissolve 1/4 cup cornstarch in 1/4 cup cold water in a small bowl. Whisk into the pan. Simmer sauce until thickened over medium heat to a syrup consistency.
Toss chicken pieces in sauce. Serve immediately over rice, garnished with chives or a sprinkling of green onion.

Notes

Chicken Thighs - You could use boneless skinless chicken thighs for this recipe however it will take longer to cook. Cook until the juices run clear.
Rice Vinegar - You could use regular white vinegar in place of rice wine vinegar.
Orange Zest - You can add fresh orange zest to the sauce to intensify the orange flavor.
Chives - You can garnish with a sprinkling of green onions or fresh chives.
Chilling is Key - It's an important step to chill the chicken once it's smothered with the batter before frying. Don't skip it, this helps to set the batter for frying up crispy and delicious.
Adapt the Frying Time as Needed - The cooking time can be adapted depending on the size of the chicken pieces and how well the oil temperature is maintained.
Maintain the Oil Temp - When frying, it's important to maintain the oil temperature so the chicken will absorb less fat and fry crisp and golden.
Reheating Tip - If you know this recipe will make enough for 2 meals, set aside the fried chicken pieces and store it separately from the sauce. You can then reheat the chicken in a 350°F air fryer or 375°F oven on a sheet pan for several minutes, then warm the sauce in the microwave and toss together just before serving.
Serving Option - You can serve this chicken with any white rice that you enjoy. Long grain rice, jasmine rice, basmati rice or Asian sticky rice.

Nutrition