Orange Chicken
This homemade Orange Chicken tastes just as good, if not better than Chinese takeout! The chicken pieces are marinated and deep-fried to crispy golden perfection and tossed in a sweet and spicy sauce full of orange flavors. Perfect for family dinners or casual gatherings, this dish brings a delightful burst of citrus to your table.
Why You’ll Love This Recipe
- Quick and Easy: This recipe is simple to follow, making it perfect for busy weeknights.
- Flavor Explosion: The combination of sweet and spicy in the sauce creates a flavor that everyone will love.
- Versatile Serving Options: Serve it over rice or as a filling in wraps; it adapts to any meal.
- Crispy Texture: Double frying the chicken ensures a satisfying crunch with every bite.
- Homemade Goodness: Skip the takeout and enjoy a fresher, healthier version made right at home.
Tools and Preparation
Before diving into the cooking process, gather your tools for making this tasty Orange Chicken. Proper equipment will ensure everything runs smoothly.
Essential Tools and Equipment
- Wok or deep pan
- Mixing bowls
- Measuring cups and spoons
- Slotted spoon or spider
- Paper towels
Importance of Each Tool
- Wok or deep pan: These provide even heat distribution, crucial for frying the chicken properly.
- Mixing bowls: Essential for marinating the chicken and preparing the sauce without mess.
- Slotted spoon or spider: Helps you remove fried chicken from hot oil safely without losing crispy texture.
Ingredients
This homemade orange chicken tastes just as good, if not better than Chinese takeout! The chicken pieces are marinated and deep-fried to crispy golden perfection and tossed in a sweet and spicy sauce full of orange flavors.
Ingredients:
– 2 pounds boneless, skinless chicken thighs (trimmed and cut into 1-inch pieces)
– ¼ cup water
– ½ teaspoon Kosher salt (fine salt is okay too)
– ½ teaspoon baking soda
– 2 large eggs
– ½ cup cornstarch
– 1 tablespoon oil (any neutral oil is fine)
– 1 cup orange juice (about 2 to 3 oranges juiced)
– 1 tablespoon orange zest (use less if you prefer it less orange-y)
– ¼ cup ketchup
– 2 tablespoons granulated sugar (use more if your oranges are not as sweet)
– 1½ tablespoons white vinegar
– 1 tablespoon cornstarch
– ½ tablespoon garlic (minced (about 1 clove))
– ½ teaspoon Chinese chili pepper flakes (or 1 teaspoon crushed red pepper)
– 1 stalk green onion (thinly sliced (white and green separated))
– Whole dry chili pepper (optional)
– Oil (as needed for cooking)
How to Make Orange Chicken
Step 1: Marinate the Chicken Thighs
In a large mixing bowl, combine the prepared chicken thighs, water, baking soda, and salt. Vigorously mix until the water is mostly absorbed by the chicken.
Step 2: Mix in Eggs and Cornstarch
Once the chicken has mostly absorbed the water, add the eggs and mix until well combined. Following this, add the cornstarch and mix until evenly combined, ensuring no dry cornstarch remains visible. Finish by adding the oil and mixing until evenly combined.
Step 3: Heat the Oil
In a wok or tall pan, add about 2 to 3 inches of oil. Heat it until it reaches 375°F.
Step 4: Prepare the Sauce
While heating oil, prepare your orange chicken sauce. In a bowl or large measuring cup, combine orange juice, orange zest, ketchup, sugar, vinegar, and cornstarch. Mix well and set aside. You can also prepare this sauce ahead of time.
Step 5: Fry the Chicken
When the oil is hot enough at 375°F, gently place marinated chicken pieces into the hot oil one at a time until there’s an even layer—avoid overcrowding. Fry these pieces for about 4 to 5 minutes before removing them from oil to drain for about 2 to 3 minutes. Occasionally stir while frying to break up any stuck pieces.
Step 6: Second Frying
Ensure oil returns to 375°F before adding fried chicken pieces for a second fry. Let them fry for another 5 to 6 minutes until golden brown and crispy. Remove from oil to drain on paper towels or a rack.
Step 7: Prepare Aromatics
In a wok or large pan over medium heat, add a small amount of oil. Once heated, add white parts of green onion, minced garlic, and chili peppers. Stir fry for about 10 to 15 seconds until fragrant.
Step 8: Cook Sauce
Give your prepared sauce a good mix before pouring it into the wok. Increase heat to medium-high until bubbly and thicker; stir frequently to prevent uneven thickening.
Step 9: Combine Chicken with Sauce
When ready, add fried chicken pieces into the sauce. Stir gently until all pieces are evenly coated.
Step 10: Serve
Serve your delicious orange chicken immediately with white rice or fried rice. Garnish with green parts of green onion for an added touch. Enjoy!
How to Serve Orange Chicken
Serving orange chicken is a delightful experience that can elevate any meal. This dish is not only flavorful but also versatile, allowing you to pair it with a variety of sides and garnishes.
With White Rice
- White rice is a classic pairing that absorbs the delicious sweet and spicy sauce, making each bite satisfying.
On a Bed of Fried Rice
- Serve orange chicken on top of fried rice for a heartier meal. The additional flavors and textures complement the dish wonderfully.
Garnished with Green Onions
- Slicing green onions and sprinkling them on top adds freshness and a pop of color to your plate.
Accompanied by Steamed Broccoli
- Steamed broccoli provides a nutritious contrast to the sweetness of orange chicken while adding vibrant color to your dish.
As Part of a Stir-Fry Platter
- Combine your orange chicken with other stir-fried vegetables for a colorful and nutritious feast that showcases various textures.
With Sesame Seeds
- A sprinkle of toasted sesame seeds on top enhances flavor and adds a crunchy texture, completing the dish elegantly.
How to Perfect Orange Chicken
Perfecting your orange chicken can transform it from good to extraordinary. Here are some tips to ensure every bite is delicious.
- Marinate longer: Letting the chicken marinate for at least 30 minutes enhances its flavor and tenderness.
- Maintain oil temperature: Keeping the oil at 375°F ensures crispy chicken without being greasy.
- Fry in batches: Avoid overcrowding the pan; frying in smaller batches gives even cooking and crispiness.
- Adjust sweetness: Taste your sauce before adding more sugar if needed; fresh oranges vary in sweetness.
- Use fresh ingredients: Fresh garlic, ginger, and orange zest make a noticeable difference in flavor.
- Serve immediately: For the best texture, serve orange chicken right after tossing it in sauce; it remains crispy this way.
Best Side Dishes for Orange Chicken
Pairing side dishes with your homemade orange chicken can enhance the overall dining experience. Here are some great options that complement its flavors perfectly:
- Fried Rice: A flavorful combination of rice, vegetables, and eggs that adds heartiness to your meal.
- Egg Rolls: Crispy egg rolls filled with vegetables or meat provide crunch and contrasting flavors.
- Steamed Dumplings: Soft dumplings filled with savory ingredients are perfect for dipping in extra sauce.
- Chow Mein Noodles: These stir-fried noodles are great for soaking up the delicious sauce from your orange chicken.
- Asian Slaw: A refreshing slaw with cabbage, carrots, and sesame dressing that balances the richness of the chicken.
- Hot & Sour Soup: A warm bowl of soup adds an exciting flavor contrast to the sweet notes of orange chicken.
- Cucumber Salad: Lightly pickled cucumbers offer a refreshing crunch that complements the rich flavors of the main dish.
- Brown Rice: A healthier alternative to white rice, brown rice has a nutty flavor that pairs well with orange chicken’s sweetness.
Common Mistakes to Avoid
When making orange chicken, it’s easy to make some common mistakes that can affect the flavor and texture. Here are a few to watch out for.
- Using the wrong chicken parts: Always choose boneless, skinless chicken thighs for the best flavor and juiciness. Using breast meat can lead to a dry result.
- Not marinating long enough: Marination is key to infusing flavor. Allow at least 30 minutes for marinating, or even overnight if possible.
- Overcrowding the pan: Frying too many chicken pieces at once can lower the oil temperature, resulting in soggy chicken. Fry in small batches to keep the oil hot.
- Skipping the second fry: The second fry is essential for achieving that crispy texture. Don’t skip this step; it makes all the difference!
- Not adjusting sauce sweetness: Depending on your oranges, you may need to adjust the sugar in your sauce. Taste and tweak as necessary for perfect balance.
Storage & Reheating Instructions
Refrigerator Storage
- Store orange chicken in an airtight container.
- It will last for about 3-4 days in the refrigerator.
Freezing Orange Chicken
- Freeze in a freezer-safe container or bag.
- It can be stored for up to 2-3 months.
Reheating Orange Chicken
- Oven: Preheat to 350°F and bake for 10-15 minutes until heated through.
- Microwave: Heat on medium power in short intervals, stirring between each until hot.
- Stovetop: Place in a skillet over medium heat, stirring occasionally until warmed.
Frequently Asked Questions
Here are some common questions about making orange chicken.
What is Orange Chicken?
Orange chicken is a popular dish featuring battered and fried chicken pieces tossed in a sweet and tangy orange sauce, often served with rice.
Can I make Orange Chicken healthier?
Yes! You can bake instead of fry or use less sugar in the sauce. Adding more veggies is also a great option.
How do I store leftover Orange Chicken?
Store leftover orange chicken in an airtight container in the refrigerator for up to 4 days or freeze it for longer storage.
Can I use different meats for this recipe?
Absolutely! This recipe works well with shrimp, tofu, or even pork if you want to switch things up.
What should I serve with Orange Chicken?
Serve orange chicken with white rice, fried rice, or steamed vegetables for a complete meal.
Final Thoughts
This homemade orange chicken recipe is not only delicious but also customizable based on your preferences. You can adjust the sweetness of the sauce or add more spices for extra kick. Give it a try; you won’t be disappointed!
Orange Chicken
- Total Time: 50 minutes
- Yield: Serves about 4 people 1x
Description
Indulge in the delightful taste of homemade Orange Chicken, a dish that rivals your favorite Chinese takeout! This recipe features tender chicken pieces marinated and deep-fried to crispy perfection, then coated in a luscious sweet and spicy orange sauce. Whether you’re hosting a family dinner or enjoying a casual meal, this zesty dish brings a vibrant burst of flavor to your table.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- ¼ cup water
- ½ teaspoon Kosher salt (fine salt is okay too)
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup cornstarch
- 1 tablespoon oil (any neutral oil is fine)
- 1 cup orange juice (about 2 to 3 oranges juiced)
- 1 tablespoon orange zest (use less if you prefer it less 'orange-y')
- ¼ cup ketchup
- 2 tablespoons granulated sugar (use more if your oranges are not as sweet)
- 1½ tablespoons white vinegar
- 1 tablespoon cornstarch
- ½ tablespoon garlic (minced (about 1 clove))
- ½ teaspoon Chinese chili pepper flakes (or 1 teaspoon crushed red pepper)
- 1 stalk green onion (thinly sliced (white and green separated))
- Whole dry chili pepper (optional)
- Oil (as needed for cooking)
Instructions
- In a large mixing bowl, combine the prepared chicken thighs, water, baking soda, and salt. Vigorously mix until the water is mostly absorbed by the chicken.
- Once the chicken has mostly absorbed the water, add the eggs and mix until well combined. Following this, add the cornstarch and mix until evenly combined, ensuring no dry cornstarch remains visible. Finish by adding the oil and mixing until evenly combined.
- In a wok or tall pan, add about 2 to 3 inches of oil. Heat it until it reaches 375°F.
- While heating oil, prepare your orange chicken sauce. In a bowl or large measuring cup, combine orange juice, orange zest, ketchup, sugar, vinegar, and cornstarch. Mix well and set aside.
- When the oil is hot enough at 375°F, gently place marinated chicken pieces into the hot oil one at a time until there’s an even layer—avoid overcrowding. Fry these pieces for about 4 to 5 minutes before removing them from oil to drain for about 2 to 3 minutes. Occasionally stir while frying to break up any stuck pieces.
- Ensure oil returns to 375°F before adding fried chicken pieces for a second fry. Let them fry for another 5 to 6 minutes until golden brown and crispy. Remove from oil to drain on paper towels or a rack.
- In a wok or large pan over medium heat, add a small amount of oil. Once heated, add white parts of green onion, minced garlic, and chili peppers. Stir fry for about 10 to 15 seconds until fragrant.
- Give your prepared sauce a good mix before pouring it into the wok. Increase heat to medium-high until bubbly and thicker; stir frequently to prevent uneven thickening.
- When ready, add fried chicken pieces into the sauce. Stir gently until all pieces are evenly coated.
- Serve your delicious orange chicken immediately with white rice or fried rice. Garnish with green parts of green onion for an added touch.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 15g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg
