Zesty Crispy Homemade Orange Chicken Recipe for Family Nights

Weeknight dinners reach new heights with this crispy homemade orange chicken that will make takeout seem bland by comparison.

Bursting with zesty flavors, the dish combines tangy orange sauce and perfectly golden-brown chicken pieces.

Every bite promises a delightful crunch that melts in your mouth.

The recipe brings restaurant-quality magic straight to your kitchen with simple ingredients and straightforward techniques.

Sweet and savory notes dance together, creating a symphony of taste that transforms an ordinary meal into something extraordinary.

Prepare to be the culinary hero at your dinner table and wow everyone with this irresistible orange chicken masterpiece.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Calories: 450 kcal

Servings: 4

Orange Chicken Ingredient Rundown

• Cornstarch: Creates ultra-crispy exterior that locks in chicken's juiciness, look for fine, smooth texture.
• All-Purpose Flour: Helps create golden, crunchy coating, choose unbleached for better flavor.
• Eggs: Binds breading to chicken, ensures even coating, select fresh, room temperature eggs.

• Chicken Thighs: Offers richer flavor and more tender meat compared to breast, choose boneless and skinless cuts.
• Salt and Pepper: Enhances natural chicken flavor, use freshly ground black pepper for best taste.

• Orange Juice: Provides bright, tangy base for sauce, use freshly squeezed for intense citrus flavor.
• Soy Sauce: Adds umami depth and saltiness, opt for low-sodium version to control salt levels.
• Sugar: Balances sauce's acidity and creates glossy finish, brown sugar adds deeper caramel notes.
• Rice Vinegar: Introduces subtle tang and brightness, helps cut through richness.
• Orange Zest: Intensifies citrus aroma and adds depth, use microplane for fine, fragrant shavings.
• Garlic: Brings pungent undertone, fresh cloves provide more robust flavor.
• Ginger: Contributes warm, spicy note, use fresh grated for maximum punch.
• Red Chili Flakes: Optional heat element, adjust quantity based on spice preference.
• Cornstarch Slurry: Thickens sauce to perfect clingy consistency, mix with cold water for smooth texture.

• Sesame Seeds: Adds nutty crunch and visual appeal, toast lightly for enhance.

Kitchen Tools for That Crispy Orange Finish

• Wok or Deep Skillet: Essential for deep-frying chicken and coating with sauce, provides high heat and even cooking.
• Wire Rack or Paper Towels: Perfect for draining excess oil from fried chicken, keeping it crispy.
• Small Saucepan: Ideal for preparing the orange sauce and allowing it to simmer smoothly.
• Mixing Bowls: Necessary for creating breading station and combining sauce ingredients.
• Whisk: Great for blending sauce components and ensuring smooth consistency.
• Measuring Cups and Spoons: Crucial for accurate ingredient proportions.
• Cutting Board: Helpful for zesting orange and prepping garnishes.
• Sharp Knife: Needed for cutting chicken and chopping optional garnishes.

Cook Chicken with a Tangy, Sticky Sauce

• Create Crispy Chicken Coating

Blend flour and cornstarch in a wide bowl. Whisk eggs in a separate container for dipping chicken pieces.

• Prepare Chicken for Frying

Dunk each chicken chunk into egg mixture, then roll thoroughly in flour blend. Gently shake off excess coating.

• Sizzle Chicken Pieces

Pour oil into deep skillet, heating until shimmering around 350F. Drop chicken chunks carefully, cooking until golden and crunchy. Rest fried pieces on paper towels to drain excess oil.

• Craft Zesty Orange Sauce

Combine fresh orange juice, soy sauce, sugar, vinegar, orange zest, minced garlic, and ginger in saucepan. Warm mixture over medium heat, stirring gently.

• Thicken Sauce

Introduce cornstarch mixture to sauce, stirring continuously. Watch sauce transform and become glossy and thick. Remove from heat once desired consistency develops.

• Marry Chicken and Sauce

Transfer crispy chicken into sauce-filled pan. Gently toss until each piece glistens with tangy orange coating.

• Plate and Enjoy

Arrange chicken over steamed rice or alongside vibrant vegetables. Sprinkle with green onions or sesame seeds for extra flair.

Tips for Getting That Crunchy Exterior Right

• Use cold chicken and pat it completely dry before breading to ensure extra crispy texture that locks in moisture.
• Prepare breaded chicken pieces up to 4 hours in advance and store in the refrigerator, which helps the coating stick better during frying.
• For a lower-fat version, bake breaded chicken pieces at 425F for 20-25 minutes, turning once halfway through, instead of deep-frying.
• Replace wheat flour with rice flour or gluten-free all-purpose flour blend, and use tamari instead of traditional soy sauce to make the recipe celiac-friendly.
• Adjust red chili flakes to personal heat preference or substitute with sriracha for a more complex heat profile that complements the citrusy orange sauce.

Serve with White Rice or Veggie Stir Fry

• Flavor Harmony Plate: Serve this zesty orange chicken over fragrant jasmine rice, letting the sauce drizzle and infuse every grain with tangy citrus goodness.
• Weekend Feast Presentation: Create a colorful Asian-inspired platter with crispy chicken pieces arranged artfully, sprinkled with toasted sesame seeds and vibrant green onion ribbons.
• Veggie Companion Duo: Pair the chicken with quick-sautéed broccoli florets and bell pepper strips for a balanced meal that adds nutritional crunch and visual appeal to your plate.
• Textural Contrast Delight: Top the dish with crispy wonton strips or crushed peanuts to introduce an extra layer of crispiness that complements the tender chicken's juicy interior.

Store for Quick Lunches or Dinner Leftovers

• Store leftover orange chicken in an airtight container within 2 hours of cooking. Refrigerated meals remain fresh for 3-4 days when sealed properly.
• Warm chicken in a skillet over medium heat to maintain crispy texture. Add a splash of water or extra sauce to prevent dryness and restore original flavor.
• Pack cooled chicken in freezer-safe containers, separating sauce from meat. Frozen dishes stay delicious for up to 2 months. Thaw overnight in refrigerator before reheating.
• Prepare chicken and sauce separately during weekend cooking sessions. Store components individually to create quick weeknight dinners. Components stay fresh for 5 days when refrigerated correctly.

FAQs

• What makes the orange sauce unique?

The sauce combines tangy orange juice, zesty orange zest, and a blend of savory ingredients like soy sauce and garlic, creating a perfect balance of sweet, sour, and umami flavors.

• Can I use chicken breasts instead of other chicken parts?

Yes, chicken breasts work perfectly. Just cut them into bite-sized pieces to ensure even cooking and consistent breading.

• How do I know when the chicken is properly fried?

The chicken should be golden brown and crispy on the outside, with an internal temperature of 165°F (74°C). Use a meat thermometer to check doneness.

• Is it necessary to use fresh orange juice and zest?

Fresh ingredients provide the best flavor, but you can use store-bought orange juice and bottled zest if needed. Fresh will give a more vibrant taste to the dish.

Crispy Homemade Orange Chicken Recipe

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4.7 from 12 reviews

• Total Time: 50 minutes
• Yield: 5 1x

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Description

Savory orange chicken delights palates with its perfect balance of tangy and sweet flavors from Chinese-American cuisine. Crispy chicken pieces glazed in zesty orange sauce promise a restaurant-quality meal you can easily craft at home.

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Ingredients

Scale 1x2x3x

• 1.5 lbs (680 g) chicken thighs or breasts (bite-sized pieces)
• 2 large eggs (beaten)
• 0.5 cup cornstarch
• 0.5 cup all-purpose flour
• 0.5 cup orange juice (fresh or store-bought)
• 0.25 cup soy sauce (low-sodium)
• 0.25 cup granulated sugar
• 2 tbsps rice vinegar (or white vinegar)
• 1 tbsp orange zest
• 1 clove garlic (minced)
• 0.5 tsp fresh ginger (grated)
• 0.25 tsp red chili flakes (optional)
• 1 tbsp cornstarch mixed with 2 tbsps water (for thickening)
• Oil for frying (vegetable or canola)

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Instructions

1. Breading Preparation: Establish two separate containers – one with cornstarch-flour blend and another with whisked eggs for coating chicken pieces thoroughly.
2. Chicken Coating: Dip each chicken piece into beaten eggs, then generously roll in cornstarch mixture, meticulously shaking off excess coating.
3. Oil Heating: Warm cooking oil in a deep skillet to 350F, creating an ideal frying environment with consistent temperature.
4. Frying Process: Introduce chicken pieces into hot oil in controlled batches, ensuring each segment achieves a crisp, golden-brown exterior through strategic rotation.
5. Oil Drainage: Extract fried chicken pieces onto a wire rack or paper towels, allowing excess oil to drip and maintaining their crunchy texture.
6. Sauce Creation: Combine orange juice, soy sauce, sugar, rice vinegar, orange zest, garlic, ginger, and optional red chili flakes in a saucepan, bringing to a gentle simmer.
7. Sauce Thickening: Integrate cornstarch slurry into simmering sauce, stirring continuously to develop a smooth, glossy consistency that clings perfectly to chicken.
8. Final Fusion: Transfer crisp chicken into a large skillet, generously coating with vibrant orange sauce through gentle tossing.
9. Serving Presentation: Arrange sauced chicken over steamed rice or alongside stir-fried vegetables, garnishing with sesame seeds and chopped green onions for an elegant finish.

Notes

Master Oil Temperature Control: Maintain consistent 350F oil temperature for crispy, evenly cooked chicken pieces without burning or undercooking.

Prevent Soggy Coating: Shake off excess cornstarch mixture after breading to ensure a light, crisp exterior that adheres perfectly to chicken.

Batch Frying Strategy: Cook chicken in small, manageable batches to preserve oil temperature and prevent pieces from sticking together or becoming greasy.

Sauce Consistency Hack: Whisk cornstarch slurry thoroughly and add gradually to sauce, stirring continuously to create a smooth, glossy finish without lumps.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner, Lunch
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 5
• Calories: 400
• Sugar: 10 g
• Sodium: 500 mg
• Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 100 mg