Irresistibly Tangy Orange Chicken Recipe For Family Dinners

Weeknight dinners demand something special, and this zesty orange chicken recipe delivers pure culinary magic.

Tender chicken pieces coated in a vibrant, tangy sauce promise an explosion of flavor.

The bright citrus notes dance perfectly with crispy, golden-brown meat.

Each bite brings a delightful balance of sweet and savory elements that will make your taste buds sing.

Restaurants can’t compete with this homemade version that comes together in under 30 minutes.

Professional chefs and home cooks alike adore this simple yet impressive dish.

You’ll want to add this to your regular dinner rotation immediately.

Orange Chicken Recipe: Citrus Meets Savory

• Create restaurant-quality orange chicken with a perfectly golden, crunchy exterior that beats takeout any day.
• Whip up this flavor-packed dish in just a few simple steps, making it ideal for busy weeknight dinners or spontaneous meal prep.
• Kids and adults will love the sweet and tangy sauce that coats tender chicken pieces, making it a crowd-pleasing meal everyone will devour.
• Adjust spice levels, swap proteins, or add extra vegetables to make this recipe uniquely yours while keeping the delicious core flavors intact.

The Ingredients That Make Orange Chicken Pop

• Chicken: Protein that forms the main component of the dish.
• Salt, Pepper: Essential seasonings for enhancing the chicken's flavor.

• Flour, Cornstarch: Creates a crispy coating that helps seal in the chicken's moisture.
• Garlic Powder: Adds a subtle aromatic flavor to the batter.
• Water: Helps achieve the right batter consistency.

• Orange Juice, Orange Zest: Provides the signature citrus flavor and bright tangy notes.
• Soy Sauce, Rice Vinegar: Adds depth and balances the sweetness of the sauce.
• Sugar: Helps create a sweet and glossy sauce coating.
• Cornstarch: Thickens the sauce and gives it a glossy appearance.
• Vegetable Oil: Used for frying the chicken and creating a crisp exterior.
• Ginger, Garlic: Adds complex aromatic undertones to the sauce.

Tools For Sizzling Orange Chicken

• Large mixing bowl: For combining batter ingredients smoothly.
• Whisk: Helps blend flour and liquid ingredients without lumps.
• Deep frying pan or wok: Perfect for frying chicken at the right temperature.
• Meat thermometer: Ensures chicken is cooked safely and thoroughly.
• Small saucepan: Used for preparing and thickening orange sauce.
• Tongs: Safely handle and transfer chicken during frying.
• Cutting board: For preparing and handling chicken before cooking.
• Sharp knife: To cut chicken into even pieces for consistent cooking.

Steps To Crispy, Saucy Orange Chicken

Step 1: Whip Up A Crispy Coating

• All-purpose flour
• Cornstarch
• Salt
• Black pepper
• Garlic powder
• Cold water

Stir everything together until you achieve a consistent, lump-free mixture.

If the batter feels too thick, gradually add water to reach the right consistency.

Step 2: Transform Chicken Into Golden Delights

Dunk chicken pieces completely into the prepared batter, ensuring each morsel is evenly coated.

Heat oil in a deep pan or wok to 350°F.

Carefully lower battered chicken into hot oil, frying until the exterior turns golden brown and crispy.

Cook until the internal temperature reaches 165°F for safe consumption.

Step 3: Craft A Tangy Orange Sauce

• Fresh orange juice
• Orange zest
• Soy sauce
• Honey
• Rice vinegar
• Ginger
• Garlic

Simmer the mixture over medium heat, stirring consistently until the sauce starts to thicken and develop a glossy appearance.

Step 4: Combine And Coat

Transfer crispy chicken pieces into the simmering orange sauce.

Gently toss until each piece is generously glazed, allowing the sauce to cling to the crunchy exterior.

Step 5: Plate And Garnish

Arrange the saucy orange chicken on a serving platter.

Sprinkle with chopped green onions or sesame seeds for an extra burst of flavor and visual appeal.

Serve immediately alongside steamed rice or your favorite side dish.

Tips For Tangy, Sweet Orange Chicken Sauce

• Add water gradually to achieve a smooth, not-too-thick coating that clings evenly to chicken pieces.
• Maintain steady 350F oil to ensure crispy, golden exterior without burning or undercooking chicken.
• Simmer sauce slowly to develop rich flavors and create a glossy, clingy texture that coats chicken beautifully.
• Pat chicken dry before battering to help crisp coating adhere better and reduce excess moisture.
• Enjoy orange chicken right after cooking to maintain maximum crispiness and optimal flavor.

Orange Chicken Styles & Swap-Ins

• Gluten-Free Orange Chicken: Replace wheat flour with almond flour or gluten-free all-purpose flour blend. Use tamari instead of soy sauce for a completely gluten-free version.
• Baked Orange Chicken: Skip frying and bake chicken pieces on a wire rack at 400F for 20-25 minutes. Coat chicken with cornstarch and spray with olive oil for crispy texture.
• Low-Carb Orange Chicken: Substitute flour with crushed pork rinds or protein powder. Use sugar-free orange marmalade and monk sweetener to reduce carbohydrate content.
• Air Fryer Orange Chicken: Cook chicken in air fryer at 375F for 12-15 minutes, turning halfway. Coat chicken pieces with thin batter and spray with cooking oil for golden crispiness.

Serving Orange Chicken With Flair

• Zesty Dinner Companion: Pair this orange chicken with steamed white rice for a classic combination that soaks up the delicious sauce perfectly.
• Veggie Power Boost: Toss some stir-fried broccoli or snap peas alongside the chicken to add color, nutrition, and a crunchy texture contrast.
• Garnish Glamour: Sprinkle finely chopped green onions or toasted sesame seeds on top to elevate the dish's visual appeal and add a subtle nutty flavor.
• Spice Lovers' Delight: Drizzle some sriracha or chili oil on the side for those who enjoy an extra kick of heat with their meal.

Storing Orange Chicken For Next-Day Flavor

• Store leftover orange chicken in an airtight container in the refrigerator for up to 3-4 days. Cool the chicken completely before sealing to prevent moisture buildup.
• Wrap individual portions in freezer-safe containers or heavy-duty freezer bags. Orange chicken can be frozen for up to 2 months without losing its flavor and texture.
• Place chicken on a microwave-safe plate, sprinkle a few drops of water to prevent drying, and heat in 30-second intervals. Stir between intervals to ensure even warming.
• Preheat oven to 350°F, spread chicken on a baking sheet, cover with foil to retain moisture, and warm for 10-15 minutes until heated through. Avoid overheating to maintain crispy texture.

FAQs

• How do I make sure the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C). This ensures the chicken is safely cooked through and prevents any risk of foodborne illness.

• Can I use a different type of flour for the batter?

Yes, you can substitute all-purpose flour with rice flour or gluten-free flour for a different texture. Each type of flour will slightly change the crispiness of the chicken coating.

• What's the best way to get a crispy chicken coating?

Ensure your oil is at the right temperature (350°F/175°C) and don’t overcrowd the pan. Fry the chicken pieces in batches to maintain the oil temperature and create a crispy, golden exterior.

Orange Chicken Recipe

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4.5 from 14 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Savory Orange Chicken blends zesty citrus with tender meat in a classic Chinese-American dish. Crispy, glazed chunks offer a perfect balance of sweet and tangy flavors you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 6–8 boneless chicken thighs, cut into bite-sized pieces

Batter Ingredients:

• 3/4 cup (180 milliliters) flour
• 1 egg
• 2 tablespoons cornstarch
• 1/3 cup (80 milliliters) cold water
• 1 teaspoon garlic powder
• Salt and pepper, to taste

Sauce Ingredients:

• Juice from 2 oranges
• Orange zest
• 5 tablespoons sugar
• 5 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch mixed with 4 tablespoons cold water
• 1 teaspoon ginger
• 1 clove garlic, minced
• Oil for frying

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Instructions

1. Craft a smooth, lump-free batter by whisking flour, cornstarch, salt, pepper, garlic powder, and water until achieving a silky, consistent texture. Adjust liquid carefully to prevent excessive thinning.
2. Thoroughly coat chicken pieces in the prepared batter, ensuring complete and even coverage with no bare spots visible.
3. Heat oil to precisely 350F and carefully lower battered chicken into the hot oil, maintaining consistent temperature. Fry until golden brown and internal temperature reaches 165F, approximately 4-6 minutes.
4. Create vibrant orange sauce by combining ingredients in a saucepan over medium heat, stirring constantly to prevent burning and achieve perfect consistency.
5. Transfer crispy fried chicken directly into the simmering orange sauce, gently tossing to ensure each piece is generously glazed and heated through.
6. Plate the glazed orange chicken immediately, garnishing with optional sliced green onions or sesame seeds for added visual appeal and texture. Serve hot alongside steamed rice for a complete meal.

Notes

• Choose a neutral-flavored oil like vegetable or canola for deep-frying to ensure crispy, golden chicken without overpowering the orange sauce’s delicate flavor.
• Maintain consistent oil temperature around 350F to prevent soggy or greasy chicken, using a thermometer for precise monitoring.
• Pat chicken pieces dry before battering to help the coating adhere better and create a crunchier exterior that traps the tangy orange sauce perfectly.
• Consider using boneless, skinless chicken thighs instead of breasts for juicier, more tender meat that remains moist even after frying.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 4
• Calories: 480
• Sugar: 14 g
• Sodium: 800 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 54 g
• Fiber: 1 g
• Protein: 24 g
• Cholesterol: 100 mg