Easy Orange Chicken Recipe

White plate of orange chicken topped with sesame seeds, green onions, & orange slices.

5 from 1 vote

Easy Orange Chicken Recipe

Orange Chicken is one of the most popular takeout dishes that's super easy to make at home! Juicy chicken on the inside, SUPER crispy on the outside - all tossed in a sticky, sweet, & tangy sauce.

Prep Time10

Cook Time35

Total Time45

Course: Main Course

Cuisine: Asian, Chinese

Servings: people

Calories: 321kcal

Author: Mikha S.

Ingredients

Sauce

1/4 cup fresh orange juice
2 tablespoons honey
2 tablespoons white vinegar
3 tablespoons low-sodium soy sauce
1 tablespoon Shaoxing wine
1 tablespoon hoisin sauce
3 tablespoons low-sodium chicken broth
1 tablespoon orange zest grated
4 garlic cloves minced
⅛ teaspoon ginger grated
3 teaspoons cornstarch
1 tablespoon water

Ingredients

1 egg beaten
1 tablespoon low-sodium soy sauce
1/8 teaspoon black pepper
1/2 cup cornstarch
1/4 cup all-purpose flour
6 tablespoons cold seltzer water
1 pound boneless skinless chicken thigh cut into 1-inch cubes

Instructions

Cook the Sauce

In a bowl, combine all of the sauce ingredients, except for the garlic, ginger, cornstarch, and water. Set aside.
Heat a small pot on medium-high heat. Add about 1 tablespoon of oil, then add in garlic and ginger. Saute for a few seconds, or until fragrant.
Pour in sauce ingredients and bring to a simmer. Reduce the heat to medium-low and cook for about 3 minutes, or until the sharp vinegar taste has cooked off.
In a small bowl, create a slurry by mixing together the cornstarch and water. Gradually pour it into the sauce until it’s you’re desired consistency. Turn off heat and cover.

Cook the Crispy Chicken

In a large bowl, combine the egg, soy sauce, black pepper, and all-purpose flour until well combined.
Pour in cold seltzer water and stir until just combined - don’t over mix! Then add in chicken and coat them well in the batter.
Heat a large pan or wok on medium-high heat, then add enough oil for deep fry. Once the oil is hot, add chicken in batches to prevent overcrowding. Cook for about 4 minutes, or until lightly golden. Transfer them to a paper towel-lined plate or wire rack. Repeat for remaining chicken.
Optional, but recommended: Double Fry. Allow the chicken to rest for about 5 minutes while reheating the pan with oil. Add chicken back in batches for a flash fry - cook for 30 seconds to 1 minute. Transfer to a paper towel-lined plate or wire rack and repeat for the remaining chicken. Allow chicken to cool for 3 - 5 minutes.

Finish Chicken for Serving

In a large bowl, combine the crispy chicken and sauce. Toss until every piece of chicken is well coated in the sauce. Sprinkle on toasted sesame seeds, if desired. Serve immediately with steamy hot rice. Enjoy!

Notes

Crispy Coating: Combine cornstarch and all-purpose flour for a juicy, crispy chicken crust.
Seltzer Water: Cold seltzer water transforms batter into light and airy.
Double Fry for Extra Crisp: Fry chicken a second time for another minute for an irresistibly crispy exterior.
Rest on Wire Rack: Transfer chicken to a wire rack or paper towel-lined plate to preserve its crispiness.

Nutrition