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Get that perfect takeout experience at home with this crispy Orange Chicken. Tender chicken pieces are fried to a golden crisp and then tossed in a vibrant, sticky, sweet and tangy orange sauce. A family favorite that's surprisingly easy to make.
For 4 servings
Marinate the Chicken
Prepare Coating and Sauce
Fry the Chicken
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Get that perfect takeout experience at home with this crispy Orange Chicken. Tender chicken pieces are fried to a golden crisp and then tossed in a vibrant, sticky, sweet and tangy orange sauce. A family favorite that's surprisingly easy to make.
This chinese_american recipe takes 40 minutes to prepare and yields 4 servings. At 553.29 calories per serving with 35.28g of protein, it's a moderately challenging recipe perfect for lunch or dinner or main_dish.
Make the Orange Sauce
Combine and Serve
Substitute the chicken thighs with boneless, skinless chicken breast (cut into cubes), firm tofu (pressed and cubed), or pork loin.
Stir-fry 1 cup of broccoli florets, sliced bell peppers, or onions in the wok after the aromatics and before adding the sauce for a more complete meal.
Increase the amount of red chili flakes, or add a teaspoon of sriracha or chili garlic sauce to the orange sauce for an extra kick.
Use tamari instead of soy sauce, and replace the all-purpose flour with an equal amount of cornstarch or a gluten-free all-purpose flour blend.
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Using fresh orange juice provides a good amount of Vitamin C, an antioxidant that helps boost the immune system and supports skin health.
The inclusion of fresh ginger and garlic not only adds incredible flavor but also brings potential health benefits, as both are known for their anti-inflammatory and immune-supporting properties.
A typical serving of this homemade Orange Chicken contains approximately 550-650 calories. The exact number can vary based on the amount of oil absorbed during frying and the specific ingredients used.
While delicious, traditional Orange Chicken is considered an indulgent dish rather than a health food because it is deep-fried and contains a significant amount of sugar in the sauce. It's best enjoyed in moderation as a treat.
Yes, for a lighter version you can bake the chicken. After coating, arrange the chicken on a wire rack over a baking sheet. Spray with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through, until golden and cooked. The texture will be less crispy than the fried version.
Freshly squeezed orange juice from ripe oranges will give you the best, most vibrant flavor. If you must use store-bought, choose a high-quality, not-from-concentrate juice for a better taste.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The chicken will lose its crispiness. For best results, reheat in an air fryer or a conventional oven at 350°F (175°C) for 5-10 minutes until heated through and slightly re-crisped.
The most common reasons for soggy chicken are: 1) The oil temperature was too low. 2) The pan was overcrowded, causing the oil temperature to drop. 3) The chicken was not double-fried. 4) The chicken sat in the sauce for too long before serving. Ensure your oil is hot enough and toss with sauce just before eating.