Print

Orange Chicken Recipe

Orange Chicken Recipe
Print Recipe

★★★★★

4.9 from 24 reviews

A delicious and crispy Orange Chicken recipe featuring tender chicken pieces coated in a light batter, deep-fried to golden perfection, and tossed in a tangy, sweet orange sauce. Garnished with toasted sesame seeds and green onions, this homemade version is perfect for an easy yet impressive dinner.

Ingredients

Scale

Chicken

  • 350–450 g chicken thighs, cut into bite-sized pieces (or boneless chicken breasts)

Batter

  • 1/2 cup cornstarch
  • 2 tbsp flour
  • 1 tbsp soy sauce
  • 1 egg white
  • 1 tsp sesame oil
  • 1/4 tsp ground white pepper (or black pepper)
  • 1/3 cup water

Orange Sauce

  • 3/4 cup fresh orange juice (store-bought works, avoid high added sugars)
  • 4–6 tbsp brown sugar (or white sugar or honey, adjust to taste)
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar (or white vinegar)
  • 1 tbsp shaoxing wine (or sake or cooking wine, optional)
  • 1/2 tsp grated ginger (or 1/8 tsp ginger powder)
  • 1 clove grated garlic (or 1/4 tsp garlic powder)

Cornstarch Slurry

  • 1 tbsp cornstarch dissolved in 2 tbsp cold water

Garnish

  • Toasted sesame seeds
  • Green onions, thinly chopped

Instructions

  1. Prepare the Batter: In a bowl, whisk together the cornstarch, flour, soy sauce, egg white, sesame oil, ground white pepper, and water until you get a smooth, thin, paint-like batter. If the batter is too thick, add water one tablespoon at a time to reach the right consistency.
  2. Coat the Chicken: Add the bite-sized chicken pieces to the batter and gently mix until all pieces are evenly coated.
  3. First Fry: Heat oil to 330-340°F (165-170°C). Deep fry the battered chicken pieces for 5-7 minutes until they are fully cooked through and the outside turns golden. Remove and place on a wire rack to cool and rest for at least 15 minutes.
  4. Double Fry (Optional but Recommended): Increase the oil temperature to 375°F (190°C). Fry the chicken again for 30-60 seconds until they become extra crispy and golden brown. Be careful not to burn them. Set aside on a wire rack.
  5. Make the Orange Sauce: In a pan or wok, combine orange juice, brown sugar, soy sauce, rice wine vinegar, shaoxing wine, grated ginger, and garlic. Bring to a simmer over medium heat for about 1 minute to dissolve the sugars.
  6. Thicken the Sauce: Stir constantly and pour in the cornstarch slurry. Continue to simmer for 30-60 seconds until the sauce thickens to a glossy consistency.
  7. Coat the Chicken: Add the fried chicken pieces into the thickened sauce and toss quickly to coat each piece thoroughly.
  8. Garnish and Serve: Sprinkle with toasted sesame seeds and chopped green onions. Serve immediately and enjoy your crispy, flavorful homemade Orange Chicken!

Notes

  • For best texture, use chicken thighs as they stay juicier than breasts.
  • Double frying the chicken enhances crispiness and prevents sogginess when coated with sauce.
  • You can adjust the sweetness of the sauce by varying the amount of brown sugar or substituting with honey.
  • If you prefer less oil, pan-frying is an alternative but won’t be as crispy.
  • Shaoxing wine can be omitted or substituted with sake or cooking wine.
  • Use fresh orange juice for a vibrant flavor but store-bought is fine as long as it has low added sugars.
  • Batter consistency is key – too thick and the coating becomes heavy, too thin and it won’t adhere well.

Nutrition

Keywords: Orange Chicken, Crispy Chicken, Chinese-American Recipe, Homemade Orange Sauce, Deep Fried Chicken

Find it online: https://topreci.com/orange-chicken-recipe/