Homemade Orange Chicken Recipe

I recently cooked up some epic orange chicken that totally elevated my dinner game. The crispy chicken paired with a tangy, sweet sauce is pure perfection. Every bite bursts with vibrant flavors, capturing the zest of genuine ingredients without any fillers. Honestly, it’s the ultimate comfort food with a modern, zestful twist.

I think my Homemade Orange Chicken recipe is one of my fav dishes because it tastes so much better than your typical take-out. I start off by seasoning 1.5 lbs boneless, skinless chicken thighs with salt and pepper, then coating them in 1/2 cup cornstarch.

After dipping the pieces in 2 beaten eggs I fry them in vegetable oil until they are perfectly golden and crisp. My sauce is a blend of fresh flavors; I combine 1 cup fresh squeezed orange juice, the zest of one orange, 1/3 cup granulated sugar, 1/4 cup soy sauce, 2 minced garlic cloves, 1 tsp grated ginger and 1/4 tsp red pepper flakes for a gentle kick.

This dish is not only full of protein and vitamins but also a fun twist on recipes like Mandarin Orange Chicken and Home Made Chinese Chicken. I finish it off with 2 chopped green onions and 1 tbsp toasted sesame seeds for garnish.

Enjoy!

Why I Like this Recipe

I love this orange chicken recipe because:
1. I really dig how the chicken turns out crispy and tender at the same time.
2. The balance of tangy orange and sweet sauce totally makes my taste buds happy.
3. I appreciate that the recipe uses real ingredients with no filler stuff.
4. It’s simple enough to whip up for a fun dinner with friends or family.

Here’s how I make my version of this dish: I start by seasoning my chicken with some salt and pepper, then I coat it in cornstarch and dip it in beaten eggs. I fry the chicken until its golden and crispy, then let it drain on paper towels while I work on the sauce. For the sauce, I mix together fresh orange juice, orange zest, sugar, soy sauce, garlic, ginger and a little red pepper for some heat. I bring that all to a simmer and stir it until it starts to thicken up a bit. After that, I toss the fried chicken in the sauce, making sure every piece is coated well. I let it all sit together for a couple minutes so the flavors can really get into the meat, then I finish it off with green onions and toasted sesame seeds. This dish always reminds me why homemade can taste way better than take-out even when you’re just using simple ingredients.

Ingredients

• Chicken thighs are high protein; they add tons of flavor and satisfy your hunger.
• Cornstarch, a carbohydrate flour, crisps the chicken for a delightful crunchy coating.
• Fresh orange juice offers tangy sweetness and a boost of vitamin C nutrients.
• Orange zest adds bright, aromatic citrus flavor and a visual pop to the dish.
• Soy sauce contributes savory umami saltiness that perfectly balances the citrus sweetness.
• Garlic and ginger give a spicy kick while lending natural antioxidants.
• Green onions and sesame seeds provide crunch and visual appeal with extra flavor.
• Eggs help coat the chicken, locking in moisture and crisping the batter nicely.

Ingredient Quantities

• 1.5 lbs boneless, skinless chicken thighs, cut into bite size pieces
• Salt and pepper to taste
• 1/2 cup cornstarch (for coating the chicken)
• 2 large eggs, beaten
• Vegetable oil for frying
• 1 cup fresh squeezed orange juice (about 2-3 oranges)
• Zest of 1 orange
• 1/3 cup granulated sugar
• 1/4 cup soy sauce
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/4 tsp red pepper flakes (if you want a little heat)
• 2 green onions, chopped for garnish
• 1 tbsp toasted sesame seeds for garnish

How to Make this

1. Season the chicken pieces with salt and pepper.

2. Coat the chicken in cornstarch then dip them in the beaten eggs, making sure each piece is well covered.

3. Heat vegetable oil in a deep pan over medium heat. Fry the chicken pieces in batches until they become golden and crispy, then set them aside on paper towels to drain.

4. In another pan, combine the fresh orange juice, orange zest, sugar, soy sauce, minced garlic, grated ginger, and red pepper flakes.

5. Bring that mixture to a simmer over medium heat, stirring occasionally until the sauce slightly thickens.

6. Once the sauce is ready, toss the fried chicken pieces in it, ensuring every bite gets a good coating of that tangy orange flavor.

7. Let the chicken sit in the sauce for a minute or two to really absorb all the flavors.

8. Serve the orange chicken hot and garnish with chopped green onions and toasted sesame seeds. Enjoy!

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Mixing bowl
4. Shallow dish for the beaten eggs
5. Whisk
6. Deep frying pan
7. Tongs or a slotted spoon
8. Saucepan
9. Measuring cups and spoons
10. Zester (or grater)
11. Plate with paper towels for draining
12. Serving dish

FAQ

• What type of chicken works best for this recipe?
  Boneless, skinless chicken thighs are ideal because they stay moist when fried and provide lots of flavor.
• How do I get the chicken crispy when frying?
  Make sure to coat the chicken evenly in cornstarch and fry in hot enough oil. Don’t overcrowd the pan or the chicken gets soggy.
• Can i use bottled orange juice instead of fresh?
  Fresh squeezed orange juice is best because it gives a brighter flavor but you may use bottled if that’s all you have.
• What if I want more heat in the recipe?
  You can always add a bit more red pepper flakes to suit your taste or even a dash of hot sauce.
• Any tips for making the sauce perfectly balanced?
  Taste as you cook and adjust sugar or soy sauce if needed. A good balance between sweet and savory is key.

Homemade Orange Chicken Recipe Substitutions and Variations

• Chicken: Instead of chicken thighs, you can use boneless, skinless chicken breasts, but be carefull they might dry out a bit if overcooked.
• Cornstarch: If you dont have cornstarch on hand, you can use all-purpose flour as an alternative, though it may not be as crispy.
• Eggs: For those allergic or if you simply dont have eggs, try marinating the chicken in buttermilk instead to help the coating stick.
• Soy Sauce: If you’re lookin for a gluten free option, coconut aminos is a good substitute for soy sauce.
• Red Pepper Flakes: Not a fan of heat? You can either reduce the quantity or leave them out totally without messing up the flavor.

Pro Tips

1. Make sure your oil is really hot before you start frying the chicken. You can test it by dropping a tiny piece of chicken in; if it sizzles straight away then you’re good to go, but if it doesn’t, give it a few more minutes to heat up.

2. Don’t overcrowd the pan when frying the chicken or else the pieces will steam instead of getting crispy. Fry them in small batches so every piece gets a nice even crunch.

3. When you toss the fried chicken into the sauce, let them sit together for a minute or two. This gives the chicken time to soak up all that awesome orange flavor instead of just being lightly coated.

4. Keep an eye on your sauce while it simmers. Stir it often to prevent burning and get a nice thick consistency that clings really well to the chicken.