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Orange Chicken

Orange Chicken
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Orange Chicken is a crispy, juicy, and tangy-sweet dish that combines a crunchy double-coated fried chicken with a vibrant, zesty orange sauce. Perfectly balanced with sweetness, acidity, and umami, this easy and quick recipe delivers a flavorful and family-friendly meal that can be customized for gluten-free diets, spiciness, or extra veggies.

Ingredients

Scale

Chicken and Coating

  • 1 lb boneless chicken thighs or breasts, cut into bite-sized chunks
  • 1 cup all-purpose flour (or rice flour for gluten-free version)
  • 1/2 cup cornstarch
  • 2 large eggs
  • Vegetable oil, for deep frying

Orange Sauce

  • 1 cup fresh orange juice
  • 2 tablespoons soy sauce (use gluten-free soy sauce if needed)
  • 1 tablespoon rice vinegar or white vinegar
  • 2 tablespoons brown sugar or honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 to 1/2 teaspoon red pepper flakes or 1 teaspoon chili sauce (optional)

Garnish

  • 2 green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds

Instructions

  1. Prepare the Chicken: Cut the chicken into bite-sized chunks and season lightly with salt and pepper. Set aside while preparing the coating and sauce.
  2. Make the Crispy Coating: In a bowl, whisk the eggs until smooth. In another bowl, combine the flour and cornstarch. Dip each piece of chicken first into the egg wash, then dredge thoroughly in the flour-cornstarch mix to create a double coating that locks in moisture and ensures crispiness.
  3. Deep Fry the Chicken: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Fry the chicken pieces in small batches for 4-6 minutes until golden brown and cooked through. Drain on paper towels to remove excess oil and prevent sogginess.
  4. Prepare the Orange Sauce: In a saucepan over medium heat, combine fresh orange juice, soy sauce, rice vinegar, brown sugar, minced garlic, and grated ginger. Stir frequently and bring to a simmer. Cook for 5-7 minutes until the sauce thickens slightly. Add red pepper flakes or chili sauce if using for a spicy kick.
  5. Toss Chicken in Sauce: Transfer the fried chicken pieces into the saucepan with the sauce. Gently toss to coat every piece evenly with the glossy orange glaze.
  6. Garnish and Serve: Sprinkle with thinly sliced green onions and toasted sesame seeds for added flavor, color, and crunch. Serve hot.

Notes

  • Double dredging with egg wash and flour-cornstarch mix is essential for achieving the iconic crispy texture.
  • Fry chicken in small batches to maintain oil temperature and cook evenly.
  • Use fresh orange juice for the best, brightest citrus flavor; avoid bottled juice.
  • Simmer the sauce gently over medium heat to prevent burning and keep a silky consistency.
  • Drain fried chicken well before tossing in sauce to prevent sogginess.

Nutrition

Keywords: Orange Chicken, Crispy Chicken, Chinese-American, Fried Chicken, Orange Sauce, Sweet and Tangy, Gluten Free Option

Find it online: https://marysplate.com/orange-chicken/