You know that crispy, sticky, sweet, and tangy orange chicken from your favorite takeout spot? You can make it at home, and it’s even better. The sauce is rich with real orange juice, and the chicken stays crispy without being greasy. Let’s get into it.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe.
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Large skillet or wok
- Tongs
- Baking sheet (if baking instead of frying)
- Paper towels
Important Info
- Servings: 4
- Estimated Cost: About $12 to make this recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Calories per Serving: About 400
- Cook Method: Frying or Baking
- Season: Anytime
- Courses: Main Course
- Cuisine: Chinese-American
- Diets: HalalDiet, LowLactoseDiet
Ingredients You Need
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- ½ cup cornstarch
- 2 eggs, beaten
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon oil (for frying or baking)
- 1 teaspoon garlic, minced
- ½ teaspoon ginger, grated
- ½ cup fresh orange juice
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, chopped (for garnish)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Cornstarch | Arrowroot powder |
| All-purpose flour | Rice flour (for gluten-free) |
| Honey | Maple syrup |
| Rice vinegar | Apple cider vinegar |
| Soy sauce | Coconut aminos |
| Chicken breast | Chicken thighs |
Instructions
- In a bowl, mix the cornstarch, flour, salt, and pepper.
- Dip the chicken pieces into the beaten eggs, then coat them in the flour mixture.
- Heat oil in a large skillet over medium heat. Fry the chicken until golden brown and crispy, about 3–4 minutes per side. Drain on paper towels. If baking, place the coated chicken on a greased baking sheet and bake at 400°F for 20 minutes, flipping halfway through.
- In a saucepan, heat 1 teaspoon of oil over medium heat. Sauté the garlic and ginger for about 30 seconds.
- Add the orange juice, soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using). Stir well.
- Bring the sauce to a simmer, then add the cornstarch slurry to thicken it. Stir until the sauce becomes glossy and coats the back of a spoon.
- Toss the crispy chicken in the sauce until well coated.
- Garnish with sesame seeds and chopped green onions. Serve hot.
Notes
- For extra crispiness, double-fry the chicken. Fry once, let it rest for 5 minutes, then fry again for 1–2 minutes.
- If baking, spray the chicken with cooking oil before putting it in the oven to get a crispy texture.
- Adjust the sweetness by adding more or less honey.
- Want more spice? Add extra red pepper flakes or a dash of sriracha to the sauce.
- If the sauce is too thick, add a splash of water or extra orange juice.
What to Serve with Orange Chicken
- Steamed white rice
- Fried rice
- Stir-fried vegetables
- Noodles
Frequently Asked Questions
Can I make this ahead of time?
Yes, but keep the sauce and chicken separate until you’re ready to serve. This keeps the chicken crispy.
Can I use bottled orange juice?
Yes, but fresh orange juice gives a better taste. If using bottled, make sure it’s 100% juice with no added sugar.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.
Can I use an air fryer instead of frying?
Yes, cook at 375°F for 12–15 minutes, shaking halfway through. Spray the chicken lightly with oil for crispiness.
Is this gluten-free?
Not as written, but you can use gluten-free flour and tamari instead of soy sauce to make it gluten-free.
