Homemade Orange Chicken
This crispy chicken coated in a sticky and tangy orange sauce is even better than takeout.
recipesbynani.comOrange chicken is a favorite in our house because it hits that perfect balance of sweet and savory flavors. You get crispy pieces of chicken that are perfectly glazed in a sauce that tastes bright and zesty thanks to fresh orange juice.
It is much easier to make than you might think. My secret is to make sure your oil is hot enough before you start frying so the breading stays nice and crunchy instead of soaking up too much grease.
🧺 Ingredients
- 1.5 pounds boneless skinless chicken thighs cut into bite sized pieces
- 1/2 cup cornstarch
- 1/4 cup flour
- 1 egg, beaten
- Vegetable oil for frying
- 1 tablespoon vegetable oil
- 1 tablespoon ginger, minced
- 1 teaspoon garlic, minced
- 1/2 cup orange juice
- 1/2 cup sugar
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 teaspoon crushed red pepper flakes
👩🍳Instructions
- 1
Whisk the flour and cornstarch together in a shallow bowl.
- 2
Dip each piece of chicken into the beaten egg and then coat it thoroughly in the flour mixture.
- 3
Heat about an inch of oil in a large pan or wok over medium high heat.
- 4
Fry the chicken in batches until each piece is golden brown and cooked through, then drain on paper towels.
- 5
Wipe out your pan and add one tablespoon of fresh oil over medium heat.
- 6
Sauté the garlic and ginger for about 30 seconds until fragrant.
- 7
Stir in the orange juice, sugar, soy sauce, rice vinegar, and red pepper flakes.
- 8
Let the sauce simmer for a few minutes until it begins to thicken.
- 9
Add the fried chicken back into the pan and toss everything together until the sauce coats every piece perfectly.
💡 Tips
Serve this over a bed of steamed white rice or stir fried vegetables to make it a complete meal. If you have leftovers, keep them in an airtight container in the fridge for up to two days and reheat them in a pan to keep the chicken from getting soggy.
Made this recipe? Let us know how it went.
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