Sweet and Crispy Orange Chicken

Orange Chicken is a flavorful, crispy, and tangy dish that combines tender chicken pieces with a vibrant orange sauce. Perfect for a weeknight dinner, special occasion, or takeout-inspired meal at home, this recipe is simple, quick, and incredibly satisfying. With the perfect balance of sweet and citrusy tang, Orange Chicken will delight both kids and adults.

Why You’ll Love This Recipe

• Crispy chicken coated in a sweet and tangy orange sauce
• Quick and easy to prepare at home
• Perfect for family dinners or entertaining guests
• Balanced flavors: sweet, tangy, and slightly savory
• Kid-friendly and crowd-pleasing
• Can be served over rice or noodles for a complete meal

Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 1/4 cup vegetable oil, for frying
• 1/2 cup orange juice
• 1/4 cup soy sauce
• 1/4 cup granulated sugar
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds, for garnish
• 2 green onions, chopped, for garnish

Step-by-Step Instructions

1. In a medium bowl, mix cornstarch, flour, salt, and pepper.
2. Dip chicken pieces into beaten eggs, then coat evenly with flour mixture.
3. Heat vegetable oil in a large skillet over medium-high heat. Fry chicken in batches until golden brown and cooked through, about 5–6 minutes. Remove and drain on paper towels.
4. In a separate saucepan, combine orange juice, soy sauce, sugar, rice vinegar, garlic, ginger, and sesame oil. Bring to a simmer over medium heat.
5. Stir in the cornstarch slurry and cook until sauce thickens, about 2–3 minutes.
6. Toss fried chicken in the sauce until fully coated.
7. Serve hot, garnished with sesame seeds and chopped green onions.

Tips & Variations

• For extra crispiness, double-fry the chicken for 1–2 minutes during the second fry.
• Add a pinch of chili flakes for a spicy kick.
• Substitute chicken thighs with chicken breasts if preferred.
• Serve with steamed rice, fried rice, or noodles.
• Store leftover sauce separately to maintain crispiness of chicken.

Storage & Freezer Instructions

• Store cooked chicken and sauce in separate airtight containers in the fridge for up to 3 days.
• Freeze cooked chicken without sauce for up to 2 months.
• Thaw in the fridge overnight and reheat before adding sauce.

Serving & Pairing Ideas

• Serve over steamed jasmine or white rice
• Pair with stir-fried vegetables or broccoli
• Garnish with sesame seeds and green onions for presentation
• Add a side of egg rolls or dumplings for a complete meal

Frequently Asked Questions

Can I make Orange Chicken ahead of time?

Yes! You can prepare and fry the chicken in advance, then store separately from the sauce. Reheat both before serving for the freshest texture.

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast works, though thighs stay juicier and more tender after frying.

Is this recipe spicy?

No, it is mild and sweet, but you can add chili flakes or sriracha for a spicy variation.

Can I make it gluten-free?

Yes! Use gluten-free soy sauce and cornstarch in place of flour to make it safe for gluten-free diets.

Ready to Make It?

Orange Chicken is a restaurant-style favorite made simple at home. Crispy, sweet, and tangy, it’s perfect for family dinners or special occasions. Save this recipe for an easy, crowd-pleasing meal anytime.

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