Why You’ll Love Easy Orange Chicken Recipe Recipe
This recipe is simple, fast, and packed with flavor. The chicken turns out crispy on the outside while staying juicy inside, and the sauce strikes the perfect balance between sweet, citrusy, and savory. It uses everyday ingredients and comes together quickly, making it ideal for busy days. You can also customize the heat level and serve it with your favorite sides like rice or noodles.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 whole boneless chicken thighs (or 2 lbs. of chicken tenderloins)
¼ cup all purpose flour
1 tbsp. corn starch
1 tsp. black pepper (or less to taste, fresh ground)
1 tsp. onion powder
1/2 tsp. ginger powder
1/2 tsp. salt
1 tsp. paprika
vegetable oil for frying
¾ cup fresh orange juice
1½ tbsp. corn starch
2 tbsps. vegetable oil
3 tbsps. low sodium soy sauce
1½ tbsp. rice vinegar (or white vinegar)
2 tbsps. brown sugar
½ tbsp. grated ginger
2 cloves fresh garlic (minced)
½ tsp. black pepper (fresh ground)
1 tsp. orange zest
chili flakes (optional)
Directions
Start by dicing the chicken into small, bite-sized cubes and placing them in a bowl. Add the flour, corn starch, salt, black pepper, onion powder, paprika, and ginger powder. Toss everything together until the chicken is evenly coated.
Heat vegetable oil in a deep frying pan over medium-high heat. Fry the coated chicken pieces until they turn golden brown, about 2–3 minutes. Be careful not to overcook them, as this can make the chicken tough. Remove and set aside.
While the chicken cooks, prepare the sauce by whisking together the orange juice, corn starch, vegetable oil, soy sauce, vinegar, brown sugar, grated ginger, garlic, black pepper, and orange zest in a bowl.
Pour the sauce into a hot non-stick skillet and cook on low heat, stirring gently until it thickens into a glossy consistency.
Add the fried chicken into the sauce and toss to coat thoroughly. Let it simmer together for 1–2 minutes so the flavors combine.
Serve hot with noodles or rice, and garnish with sesame seeds and chopped green onions if desired.
Servings and timing
Servings: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
You can swap chicken thighs for chicken breast if you prefer a leaner option. For extra crunch, double fry the chicken pieces. Add vegetables like bell peppers, broccoli, or snap peas to make it a more complete meal. If you enjoy spice, increase the chili flakes or add a splash of sriracha to the sauce. You can also use bottled orange juice if fresh is not available, though fresh gives the best flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the chicken in a skillet over medium heat until heated through. You can add a splash of water or orange juice to loosen the sauce if it thickens too much. Avoid microwaving for too long, as it may make the chicken less crispy.
FAQs
Can I bake the chicken instead of frying it?
Yes, you can bake it at 200°C (400°F) for about 20–25 minutes, flipping halfway through, though it will be less crispy than frying.
Can I use chicken breast instead of thighs?
Yes, chicken breast works well, but be careful not to overcook it as it can dry out faster.
What can I use instead of rice vinegar?
White vinegar or apple cider vinegar can be used as substitutes.
How do I make the sauce thicker?
Add a bit more corn starch mixed with water and simmer until it reaches your desired consistency.
Is this recipe very sweet?
It has a balanced sweet and tangy flavor, but you can reduce the sugar if you prefer it less sweet.
Can I make it ahead of time?
You can prepare the sauce ahead, but fry the chicken fresh for the best texture.
What oil is best for frying?
Use a neutral oil like vegetable, canola, or sunflower oil.
Can I freeze orange chicken?
Yes, but the texture may change slightly. Freeze in an airtight container for up to 2 months.
How do I keep the chicken crispy?
Serve immediately after mixing with the sauce, or keep the sauce separate until ready to serve.
What sides go well with this dish?
Steamed rice, fried rice, or noodles are classic choices, along with stir-fried vegetables.
Conclusion
This easy orange chicken recipe is a perfect combination of convenience and flavor. With its crispy chicken and vibrant citrus sauce, it’s a satisfying dish that rivals takeout while being simple enough to prepare at home. Whether for a quick dinner or a casual gathering, it’s a recipe you’ll want to make again and again.
Easy Orange Chicken Recipe
Crispy, bite-sized chicken coated in a sweet and tangy orange sauce, perfect for a quick homemade takeout-style meal. Ready in just 30 minutes and full of bold citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Chinese-American
- Diet: Halal
Ingredients
- 6 whole boneless chicken thighs (or 2 lbs. of chicken tenderloins)
- 1/4 cup all purpose flour
- 1 tbsp. corn starch
- 1 tsp. black pepper
- 1 tsp. onion powder
- 1/2 tsp. ginger powder
- 1/2 tsp. salt
- 1 tsp. paprika
- Vegetable oil for frying
- 3/4 cup fresh orange juice
- 1 1/2 tbsp. corn starch
- 2 tbsps. vegetable oil
- 3 tbsps. low sodium soy sauce
- 1 1/2 tbsp. rice vinegar
- 2 tbsps. brown sugar
- 1/2 tbsp. grated ginger
- 2 cloves fresh garlic (minced)
- 1/2 tsp. black pepper
- 1 tsp. orange zest
- Chili flakes (optional)
Instructions
- Dice the chicken into 1/2 inch cube pieces and place in a bowl. Add flour, corn starch, salt, black pepper, onion powder, paprika, and ginger powder. Toss to coat evenly.
- Heat vegetable oil in a deep frying pan over medium-high heat. Fry the chicken for 2–3 minutes until golden brown. Avoid overcooking to keep it tender.
- In a separate bowl, whisk together orange juice, corn starch, vegetable oil, soy sauce, rice vinegar, brown sugar, grated ginger, garlic, black pepper, orange zest, and chili flakes.
- Pour the sauce into a hot non-stick skillet and cook on low heat, stirring until it thickens.
- Add the fried chicken to the sauce and toss to coat well. Let simmer together for 1–2 minutes, then remove from heat.
- Serve hot with rice or noodles. Garnish with sesame seeds and chopped green onions if desired.
Notes
- For extra crispiness, double fry the chicken pieces.
- You can substitute chicken thighs with chicken breast for a leaner option.
- Adjust chili flakes to control spice level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a pan for best texture rather than microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 14 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 110 mg
