Name: Orange Chicken Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese-American
Ingredients: 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces; ¼ cup water; ½ teaspoon Kosher salt (fine salt is okay too); ½ teaspoon baking soda; 2 large eggs; ½ cup cornstarch; 1 tablespoon neutral oil (such as vegetable or canola oil); 1 cup fresh orange juice (about 2 to 3 oranges juiced); 1 tablespoon orange zest (adjust for preference); ¼ cup ketchup; 2 tablespoons granulated sugar (increase if oranges are less sweet); 1½ tablespoons white vinegar; 1 tablespoon cornstarch; ½ tablespoon minced garlic (about 1 clove); ½ teaspoon Chinese chili pepper flakes or 1 teaspoon crushed red pepper; 1 stalk green onion, thinly sliced (separate white and green parts); Whole dry chili pepper (optional, for added heat); Oil as needed for frying

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If you’re looking for a dish that strikes the perfect balance between sweet, tangy, and just a little spicy, this Orange Chicken Recipe is something you’re going to fall in love with. I’ve made it countless times when I want something comforting yet a little festive, and it always hits the spot. The beauty of this recipe is how the crispy chicken bites soak up that irresistibly bright and sticky orange glaze – it’s the kind of flavor combination that keeps you reaching for one more piece.

This Orange Chicken Recipe works great for weeknight dinners when you want something quick but delicious, or even when you’re entertaining and want everyone raving about what you put on the table. Plus, the ingredients are simple, likely things you have on hand already, and the process is straightforward enough that you won’t feel intimidated. Trust me, as someone who loves sharing meals with friends, this recipe is always a crowd-pleaser!

Ingredients You’ll Need

I always find that the key to a great Orange Chicken Recipe lies in using fresh, bright ingredients that play off each other perfectly. From the tender chicken thighs to the fresh orange zest, everything works together to build layers of flavor and texture. When you go shopping, look for juicy oranges and good quality chicken for the best results.

Chicken thighs: I prefer thighs over breasts because they stay juicy and tender, especially after frying.
Water: Helps in the initial marinating step to tenderize the chicken.
Kosher salt: Fine or kosher salt works to season evenly throughout the chicken.
Baking soda: This might surprise you, but it helps make the chicken extra tender and crispy when cooked.
Eggs: They bind the cornstarch coating onto the chicken for that perfect crunch.
Cornstarch: Key to that crispy exterior everyone loves on Orange Chicken.
Neutral oil: Use something like vegetable or canola oil for frying so flavors don’t interfere.
Orange juice: Freshly squeezed is best here—for that vibrant flavor punch.
Orange zest: Adds intense orange aroma; I usually use a little less if I want a subtler taste.
Ketchup: Surprising, but ketchup adds a depth and a slight tang to the sauce.
Granulated sugar: Balances the tartness of the orange juice—adjust to taste depending on your oranges’ sweetness.
White vinegar: Brings brightness and a touch of acidity to the sauce.
Garlic: Minced fresh garlic amps up the savory notes.
Chinese chili pepper flakes: Or crushed red pepper for just a subtle heat to keep things interesting.
Green onion: Sliced thinly, separating white and green parts for best flavor layering.
Whole dry chili pepper (optional): Adds an authentic kick if you like it spicy.

Variations

One of the best things about this Orange Chicken Recipe is how easy it is to tweak to suit your taste or dietary needs. I love making it just as is, but sometimes I mix things up depending on the season or what’s in my pantry. Don’t hesitate to get creative—you’ll enjoy personalizing it!

Make it Gluten-Free: Swap the cornstarch with a gluten-free flour blend or potato starch; I’ve done this with great success for friends who have sensitivities.
Less Sweet Version: Cut back on sugar or ketchup and add a splash more vinegar if you prefer tangier sauces.
Spice It Up: Increase the chili flakes or add a dash of sriracha for a fiery twist—I tried this once for a game night, and it was a hit!
Healthier Baking Method: Instead of frying, bake the coated chicken pieces at a high temperature until crispy. It’s lighter but still delicious.
Use Chicken Breast: If you want leaner meat, just remember to watch cooking time carefully to avoid dryness.

How to Make Orange Chicken Recipe

Step 1: Marinate the Chicken for Tender Results

Start by trimming and cutting your chicken thighs into bite-sized chunks. Toss them with water, salt, and baking soda—not a common combo, I know, but this little trick really tenderizes the meat. Let it sit for about 20 minutes, and you’ll notice the texture softening just right. This step is a game changer for making your chicken juicy inside and crispy outside.

Step 2: Coat in Egg and Cornstarch

After marinating, drain the chicken and give it a quick pat dry. Then, dip each piece in beaten eggs, followed by a generous coating of cornstarch. This double layer is what builds that crispy shell we all crave. Don’t rush—make sure every piece is fully coated for even frying.

Step 3: Fry Until Golden and Crispy

Heat up your neutral oil in a skillet over medium-high heat. When it’s hot enough (a small piece of cornstarch should sizzle immediately), add your chicken in batches to avoid overcrowding. Fry each piece until golden brown and crispy, usually about 3–4 minutes per side. Use a slotted spoon to transfer to a paper towel-lined plate to drain excess oil. Pro tip: keeping the oil at the right temperature prevents soggy chicken, so adjust your heat as needed.

Step 4: Whip Up That Zesty Orange Sauce

While the chicken is frying, mix fresh orange juice, zest, ketchup, sugar, white vinegar, cornstarch, garlic, and chili flakes in a small bowl. Pour into a saucepan and cook over medium heat, stirring constantly until it thickens into a sticky glaze—about 3–5 minutes. I like to taste it at this point and tweak the sweetness or spice to my liking; you should too!

Step 5: Combine and Finish

Once your sauce is glossy and thick, toss in the crispy chicken pieces. Stir gently so every bite is coated with that luscious orange goodness. Add the white part of the green onions now for a bit of sharpness and give it one last quick stir before plating.

How to Serve Orange Chicken Recipe

A white bowl filled with three main layers: the bottom layer is white, fluffy rice, the middle layer is a glossy orange sauce covering crispy golden fried chicken pieces piled on top, and the top layer is small green chopped scallions scattered over the chicken. In the background, slices of fresh orange arranged on a wooden board and a couple of loose orange slices rest on a white marbled surface. The food looks shiny and freshly cooked, with bright colors and a close-up view. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to top my Orange Chicken with the green part of the sliced green onions and a sprinkle of sesame seeds when I have them on hand. It adds a lovely freshness and a little crunch that contrasts beautifully with the sauce’s stickiness. If you want to get fancy, thin strips of orange peel can double as a garnish—super pretty and aromatic!

Side Dishes

Serve this Orange Chicken with steamed jasmine rice or fried rice to soak up all that sauce. I also love pairing it with simple stir-fried veggies like broccoli or snap peas. When I’m feeling indulgent, some garlic noodles on the side make the meal feel extra special without extra fuss.

Creative Ways to Present

For a fun twist at dinner parties, I like serving Orange Chicken in mini lettuce cups with chopped peanuts and fresh herbs like cilantro or mint. It turns this all-time favorite into a hand-held, bite-sized appetizer that everyone enjoys. You can even line it up buffet-style with different dipping sauces to make it interactive and festive.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover Orange Chicken in an airtight container in the fridge for up to 3 days. To keep it from getting soggy, I put the chicken and sauce in separate containers if I can. This way, you can re-crisp the chicken later before mixing it back in.

Freezing

Freezing works well if you want to prep ahead. I freeze the cooked chicken pieces on a baking sheet first, then transfer to a freezer-safe bag. The sauce freezes separately in a sealed container. When you’re ready, thaw overnight in the fridge and reheat gently for a fresh-tasting meal.

Reheating

For the crispiest leftovers, I recommend reheating the chicken in a hot oven or toaster oven at 375°F (190°C) for 10 minutes until warmed through and slightly crisp again. Warm up the sauce on the stovetop and combine just before serving to maintain the texture and flavor balance.

FAQs

Can I use chicken breasts instead of thighs for this Orange Chicken Recipe?

You absolutely can! Chicken breasts will work fine, but since they’re leaner, they can dry out faster during frying. I recommend slicing them slightly thicker and watching the cooking time closely to keep them juicy.
Is it necessary to fry the chicken, or can I bake it?

While frying gives the crispiest texture, baking is a healthier alternative that still tastes great. Just coat the chicken as usual, place on a baking sheet, and bake at 425°F (220°C) for about 20-25 minutes, flipping halfway through until golden and crispy.
How can I make the Orange Chicken sauce less sweet?

Simply reduce the granulated sugar and ketchup in the sauce, or add a little extra white vinegar to balance the sweetness. Tasting as you cook is the best way to get it just right for your palate.
What’s the role of baking soda in this recipe?

Baking soda helps tenderize the chicken by raising the pH on the surface, which breaks down proteins and results in a softer, more tender texture after cooking. Don’t skip this step—it really makes a difference!
Can this Orange Chicken Recipe be made ahead of time?

Yes! You can prep and marinate the chicken a few hours ahead, and even make the sauce early. Just keep the chicken and sauce separate until you’re ready to serve to maintain the best texture.

Final Thoughts

This Orange Chicken Recipe holds a special place in my kitchen because it combines bold flavors with a comforting crunch that’s perfect for anytime you want a treat that’s homemade yet feels a little special. I hope you’ll try it out and discover how satisfying it is to whip up such a flavorful meal with simple ingredients. Trust me, once you make it, Orange Chicken might just become your go-to on those busy nights or when you want to impress without stress!