Crispy, golden-brown chicken bites tossed in a sweet, tangy, and slightly spicy homemade orange sauce—this easy orange chicken is a better-than-takeout recipe you can whip up in just 30 minutes. It’s the perfect balance of crunch and flavor, making it a great weeknight dinner option. Serve it over rice or noodles for a satisfying meal everyone will love!

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Cuisine: Chinese-American
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Why You’ll Love Making It

• Fast & Easy – Ready in just 30 minutes, perfect for busy nights.
• Crispy & Flavorful – Lightly coated and fried chicken smothered in a zesty homemade orange sauce.
• Healthier Than Takeout – No artificial additives or excessive oil.
• Customizable Heat – Adjust the spice level to your preference.
• Family-Friendly – A guaranteed hit with both kids and adults.

Ingredients

• 6 boneless, skinless chicken thighs – Juicy and flavorful, but chicken tenderloins or breast can be used as well.
• ¼ cup all-purpose flour – Helps create a crispy, golden crust.
• 1 tablespoon cornstarch – Makes the chicken extra crispy when fried.
• 1 teaspoon black pepper – Adds a mild kick; adjust based on spice preference.
• 1 teaspoon onion powder – Enhances the savory depth of flavor.
• ½ teaspoon ginger powder – Complements the fresh ginger in the sauce.
• ½ teaspoon salt – Brings out the flavors of the seasonings.
• 1 teaspoon paprika – Adds color and a subtle smokiness to the chicken.
• Vegetable oil – Used for frying; canola or peanut oil works best.
• ¾ cup fresh orange juice – Provides a bright, citrusy base; fresh juice is best for flavor.
• 1½ tablespoons cornstarch – Thickens the sauce to help it coat the chicken evenly.
• 2 tablespoons vegetable oil – Helps blend and cook the sauce.
• 3 tablespoons low-sodium soy sauce – Adds umami and balances the sweetness of the orange juice.
• 1½ tablespoons rice vinegar – Brings acidity to balance out the flavors.
• 2 tablespoons brown sugar – Enhances the natural sweetness of the orange juice.
• ½ tablespoon grated fresh ginger – A key ingredient for an authentic Chinese takeout flavor.
• 2 cloves garlic, minced – Adds depth and a savory bite.
• ½ teaspoon black pepper – Adds a bit of heat and enhances the overall seasoning.
• 1 teaspoon orange zest – Intensifies the citrus flavor in the sauce.
• Chili flakes (optional) – Add for heat; adjust based on spice preference.
• Toasted sesame seeds – Adds a nutty crunch.
• Chopped green onions – Provides freshness and color contrast.

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Instructions

Step 1: Prepare the Chicken

Dice the chicken into ½-inch pieces and place them in a bowl. Add the flour, cornstarch, salt, black pepper, onion powder, paprika, and ginger powder, tossing until the chicken is evenly coated. Let it sit for 5 minutes while heating the oil.

Step 2: Fry the Chicken

In a deep frying pan, heat about ½ inch of vegetable oil over medium-high heat. Once the oil is hot, add the chicken in a single layer, frying in batches if necessary to prevent overcrowding. Cook for 2-3 minutes per side, turning as needed, until golden brown and crispy. Transfer the fried chicken to a paper towel-lined plate to drain excess oil.

Step 3: Make the Sauce

While the chicken is frying, whisk together the orange juice, cornstarch, vegetable oil, soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, black pepper, orange zest, and chili flakes (if using) in a small bowl. Ensure the mixture is smooth.

Step 4: Cook the Sauce

Heat a clean non-stick skillet over low heat. Pour in the sauce mixture and cook, stirring continuously, until it thickens into a glossy, sticky consistency, about 2-3 minutes. If the sauce gets too thick, add a splash of water or orange juice to loosen it.

Step 5: Coat the Chicken

Add the fried chicken pieces into the pan with the sauce. Stir well to coat every piece evenly. Let everything simmer together for 1-2 minutes, ensuring the chicken absorbs the flavors.

Step 6: Serve & Garnish

Transfer the orange chicken to a serving dish. Garnish with toasted sesame seeds and chopped green onions, if desired. Serve immediately with steamed rice or homemade Lo Mein noodles.

FAQs

Can I use chicken breast instead of thighs?

Yes! Chicken breast is a great leaner option, but it can dry out faster than thighs. To prevent dryness, be careful not to overcook it.

What can I serve with orange chicken?

This dish pairs well with steamed jasmine rice, fried rice, Lo Mein noodles, or stir-fried vegetables like broccoli, bell peppers, and snap peas.

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