Orange Chicken
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
5 steps. 20 minutes total.
- 1
Step 1
- a.Marinate the Chicken
- b.In a medium bowl, combine the cubed chicken thighs, egg white, 1 tbsp soy sauce, and Shaoxing wine.
- c.Mix thoroughly until every piece is coated. Set aside to marinate for at least 15-20 minutes at room temperature.
- 2
Step 2
- a.Prepare Coating and Sauce
- b.While the chicken marinates, prepare the dry coating. In a large bowl or a shallow dish, whisk together 1/2 cup cornstarch, all-purpose flour, salt, and white pepper.
- c.In a separate small bowl, prepare the sauce by whisking together the fresh orange juice, orange zest, 3 tbsp soy sauce, rice vinegar, and sugar. Set aside.
- 3
Step 3
- a.Fry the Chicken
- b.Heat 3 cups of vegetable oil in a wok or deep, heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- c.Dredge the marinated chicken pieces in the flour mixture, ensuring each piece is fully coated. Shake off any excess.
- d.Working in 2-3 batches to avoid overcrowding, carefully add the chicken to the hot oil. Fry for 3-4 minutes, turning occasionally, until golden brown and cooked through.
- e.Remove the chicken with a slotted spoon and let it drain on a wire rack. For extra crispy chicken, increase the oil temperature to 375°F (190°C) and refry all the chicken for another 1-2 minutes until deep golden brown.
- 4
Step 4
- a.Make the Orange Sauce
- b.Carefully pour out the hot oil into a heatproof container, leaving about 1 tablespoon of oil in the wok. Return the wok to medium-high heat.
- c.Add the minced ginger, garlic, and red chili flakes (if using). Stir-fry for about 30 seconds until fragrant.
- d.Give the orange sauce mixture a quick stir and pour it into the wok. Bring to a simmer.
- e.In a small cup, mix 1 tbsp of cornstarch with 2 tbsp of cold water to create a smooth slurry. Slowly whisk the slurry into the simmering sauce.
- f.Continue to cook, stirring constantly, for 1-2 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in the toasted sesame oil.
- 5
Step 5
- a.Combine and Serve
- b.Add the crispy fried chicken back into the wok with the thickened sauce.
- c.Gently toss everything together until the chicken is evenly coated in the glossy sauce.
- d.Garnish immediately with sliced scallions and toasted sesame seeds.
- e.Serve hot with steamed rice and enjoy right away for the best crispy texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the crispiest chicken, don't skip the double-fry method. The first fry cooks it, the second makes it incredibly crunchy.
- 2Use a cooking thermometer to maintain the correct oil temperature. If the oil is too cool, the chicken will be greasy; if it's too hot, it will burn before cooking through.
- 3Freshly squeezed orange juice provides a much brighter, more authentic flavor than bottled juice.
- 4Do not overcrowd the pan when frying. This lowers the oil temperature and results in soggy, unevenly cooked chicken. Fry in batches.
- 5To save time, you can prepare the sauce and coating mixture while the chicken is marinating.
- 6Only toss the chicken in the sauce right before you plan to serve it. This preserves its crispy texture for as long as possible.
Adapt it for your goals.
Protein Swap
Substitute the chicken thighs with boneless, skinless chicken breast (cut into cubes), firm tofu (pressed and cubed), or pork loin.
Add VegetablesAdd Vegetables
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.
Make it SpicierMake it Spicier
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.
Gluten Free VersionGluten-Free Version
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.
Why this is on our healthy list.
High in Protein
Chicken is an excellent source of lean protein, which is essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Source of Vitamin C
Using fresh orange juice provides a good amount of Vitamin C, an antioxidant that helps boost the immune system and supports skin health.
Aromatic Health Boosters
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.
Frequently asked questions
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.