This homemade orange chicken is a tasty delight! It features crispy chicken pieces coated in a sweet and tangy orange sauce. It’s like a little party of flavors in every bite!
Who doesn’t love that crunchy outside and juicy chicken inside? I like to serve mine over rice to soak up all that delicious sauce. Don’t forget to sneak a piece before dinner—it’s too good to resist! 🍊
Key Ingredients & Substitutions
Chicken: Boneless breasts or thighs work great, but feel free to use chicken tenders for quicker cooking. If you want a lighter version, try using tofu or tempeh instead for a vegetarian option!
Flour and Cornstarch: Both are essential for a crispy coating! If you have gluten issues, try using a gluten-free flour blend and cornstarch for a similar effect. I also love using rice flour for extra crispiness!
Orange Juice: Fresh is best for that bright flavor, but store-bought can work in a pinch. If you can’t find oranges, you can substitute with tangerine or even a mix of lemon and lime juice.
Soy Sauce: If you’re looking for a lower-sodium option, reduced-sodium soy sauce is available. You can also try tamari for a gluten-free choice, or coconut aminos for a more unique flavor without soy.
How Do I Get the Chicken Crispy?
The secret to getting that perfect crispy texture lies in the batter and frying method. Make sure your oil is hot enough (about 350°F or 175°C) before frying. A good tip is to test with a small drop of batter; it should bubble and sizzle immediately!
- Whisk the batter until it’s smooth but thick enough to coat the chicken well. A thicker batter clings better and fries up crispier.
- Don’t overcrowd the pan when frying. This keeps the oil hot and helps achieve that golden, crunchy texture.
- Cook in small batches, and let the chicken drain on paper towels to remove excess oil.
With these tips, your homemade orange chicken will be a hit! Enjoy tasty bites that are both crispy and full of flavor! 🥡
How to Make Homemade Orange Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cold water (or more as needed)
- Vegetable oil, for frying
- 2-3 green onions, sliced thin (for garnish)
- 1 tbsp sesame seeds (for garnish)
- Orange slices, for serving (optional)
For the Orange Sauce:
- 1 cup fresh orange juice (about 2-3 oranges)
- Zest of 1 orange
- 1/3 cup soy sauce
- 1/2 cup sugar
- 1/4 cup rice vinegar
- 2 tbsp cornstarch mixed with 2 tbsp cold water (for slurry)
- 1 tsp minced garlic
- 1 tsp minced ginger
- 1/2 tsp red pepper flakes (optional, for heat)
How Much Time Will You Need?
This recipe will take about 30 minutes of prep and cooking time. Enjoy the process of frying and saucing, plus a little extra time for gathering your ingredients and garnishing!
Step-by-Step Instructions:
1. Prepare the Batter:
In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Gradually add cold water and mix until you reach a smooth consistency. You want the batter to be thick enough to coat the chicken, so add a little more water if it’s too thick.
2. Heat the Oil:
In a deep pan or wok, pour in about 2 inches of vegetable oil and heat it over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the temperature by dropping a small amount of batter into the oil; it should sizzle and bubble.
3. Fry the Chicken:
Dip the chicken pieces into the batter, letting the excess drip off. Carefully place the battered chicken pieces into the hot oil in batches to avoid crowding. Fry them until they are golden brown and crispy, about 4-6 minutes. Once done, use a slotted spoon to remove them and let them drain on paper towels.
4. Make the Orange Sauce:
In a saucepan, combine fresh orange juice, orange zest, soy sauce, sugar, rice vinegar, minced garlic, minced ginger, and red pepper flakes (if using). Bring this mixture to a gentle boil over medium heat, stirring occasionally.
5. Thicken the Sauce:
Stir the cornstarch slurry (the cornstarch mixed with water) and slowly add it to the boiling sauce. Stir constantly until the sauce thickens and becomes glossy, which should take about 2-3 minutes.
6. Combine Chicken and Sauce:
Add the fried chicken pieces into the sauce and gently stir to coat every piece evenly with that fantastic orange flavor.
7. Serve:
Transfer your delicious orange chicken to a serving dish and sprinkle sliced green onions and sesame seeds on top. Garnish with fresh orange slices if desired.
8. Dig In!
Serve your homemade orange chicken immediately over steamed white rice or fried rice for a splendid meal. Enjoy every crispy, tangy bite!
Now you have a fantastic homemade orange chicken recipe ready to impress your friends and family — enjoy!
Can I Use Frozen Chicken for This Recipe?
Absolutely! If you’re using frozen chicken, make sure it’s completely thawed before cutting it into pieces. Thaw the chicken overnight in the refrigerator or use the quick method by sealing it in a plastic bag and submerging it in cold water.
What If I Don’t Have Cornstarch?
No worries! You can substitute cornstarch with arrowroot powder or potato starch in equal amounts. Regular flour can also work, but the chicken won’t be as crispy.
How Do I Store Leftovers?
Store any leftover orange chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave — adding a splash of water can help keep the chicken from drying out.
Can I Make the Sauce Ahead of Time?
Yes, you can prepare the orange sauce in advance! Store it in the refrigerator for up to a week. Just reheat it on the stove and then toss in freshly fried chicken for the best texture and flavor.