Go Back
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup cornstarch - ½ cup all-purpose flour - 1 cup orange juice (freshly squeezed if possible) - Zest of 1 orange For this easy orange chicken, I use chicken thighs. They stay juicy and tender. Cornstarch and flour make the chicken crispy. Fresh orange juice and zest add bright flavor. - ¼ cup honey - 2 tablespoons soy sauce - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 1 tablespoon grated fresh ginger - 2 cloves garlic, minced The sweet honey balances the sauce. Soy sauce adds umami. Rice vinegar gives a nice tang. Sesame oil brings depth. Fresh ginger and garlic add warmth. These flavors work together beautifully. - Green onions - Sesame seeds Garnishes make the dish pop. Green onions add color and crunch. Sesame seeds give a toast flavor. They enhance the dish and make it look great on the plate. {{ingredient_image_1}} To start, you need to prepare the chicken. First, in a medium bowl, mix cornstarch, flour, baking powder, salt, and black pepper. This mixture gives the chicken a crispy coating. Next, dip the chicken pieces into the beaten eggs. Make sure each piece is fully covered. After that, coat them with the cornstarch mixture. The coating will help the chicken fry up nicely. Now, heat oil in a large skillet or wok over medium-high heat. Once the oil is hot, carefully add the coated chicken pieces in batches. Fry them until they turn golden brown and crispy. This should take about 5 to 7 minutes. Once done, remove them and let them drain on paper towels. For the sauce, gather your ingredients. In another pan, combine orange juice, honey, orange zest, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic. Stir well to mix everything together. Next, simmer this mixture over medium heat for about 5 minutes. This helps the flavors blend and the sauce to thicken slightly. The aroma will be amazing as it cooks! Now it’s time for the final touch. Take the crispy chicken and add it to the hot sauce. Toss the chicken in the sauce to coat it evenly. Cook for an additional 2 to 3 minutes. This allows the chicken to soak up the delicious flavors. When serving, plate the orange chicken in a deep dish. Garnish it with sliced green onions and a sprinkle of sesame seeds. This adds a nice touch to your meal. Enjoy the vibrant colors and flavors! To ensure crispy chicken, use cornstarch. It coats the chicken well and helps it fry up nicely. Dip each piece in beaten eggs first. Then, coat it in the cornstarch mixture. Fry the chicken in hot oil. Keep the oil at 350°F for the best results. If the oil is too hot, the chicken burns. If it's too cool, the chicken becomes soggy. Fry in small batches to keep the oil hot. If you don’t have orange juice, try using pineapple juice or lemon juice. These can add a nice twist. You can also switch proteins. Chicken breast works well, but shrimp or tofu can be great choices too. Adjust your cooking time with different proteins to ensure they are cooked through. For plating, use a deep dish. This helps show off the glazed chicken. Add a side of steamed rice for texture. Stir-fried vegetables add color and nutrition. Garnish with green onions and sesame seeds for a pop of flavor. A colorful plate makes the meal more inviting. Pro Tips Use Fresh Ingredients: Freshly squeezed orange juice and ripe ginger will elevate the flavor of your sauce significantly. Avoid bottled juice for the best taste. Double Fry for Extra Crispiness: For an even crispier chicken, fry the pieces twice. After the first fry, let them rest for a few minutes before frying again until golden brown. Balance Sweetness and Acidity: Adjust the amount of honey and soy sauce to achieve your desired balance between sweet and savory. Taste the sauce before adding the chicken. Garnish with Fresh Herbs: Adding chopped cilantro or basil as a garnish can provide an extra layer of flavor and freshness to the dish. {{image_2}} For a lighter take, try baked orange chicken. Instead of frying, coat the chicken in cornstarch and bake it. Preheat your oven to 400°F (200°C). Place the chicken on a baking sheet and bake for 20-25 minutes until golden. This keeps the crunch without the extra oil. You can also lower the sugar in the sauce. Use less honey or replace it with a sugar substitute. This makes it healthier while still keeping that sweet flavor. Want some heat? Add chili flakes or sriracha to the sauce. This gives your orange chicken a spicy kick. Start with a small amount and adjust to your taste. Another fun idea is to experiment with different sauces. Try adding teriyaki sauce or hoisin sauce. These can create a unique flavor twist while still pairing well with orange. If you're going gluten-free, swap soy sauce for tamari. This keeps the dish tasty while meeting dietary needs. You can also add regional spices. Try curry powder for an Indian twist or five-spice powder for a Chinese flair. These spices can change the dish and make it feel like a new meal. After you make your Easy Orange Chicken, store leftovers in an airtight container. This keeps the chicken fresh and flavorful. It can last in the fridge for up to three days. Make sure to cool it down before putting it in the fridge. This helps it stay crispy and tasty. If you want to save some for later, freezing is a great option. Place the chicken in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. It can last in the freezer for up to three months. When you're ready to eat, thaw it overnight in the fridge. This keeps the chicken juicy. To reheat, I recommend using the stovetop for the best results. Heat a skillet over medium heat, add a splash of oil, and cook the chicken until it is warm and crispy. If you're in a hurry, you can use the microwave, but this may make the chicken soft. For the best flavor, always aim for the stovetop method. You can enhance the flavor of orange chicken by adding fresh herbs. Try using cilantro or basil. You can also increase the ginger and garlic for a bolder taste. Adding a splash of rice wine or a dash of chili flakes can bring more depth. Marinade the chicken with soy sauce for a few hours before cooking. This step makes the chicken tastier and juicier. Yes, you can use chicken breast instead of thighs. Chicken breast is leaner but may dry out faster. To keep it juicy, marinate the chicken longer. Cut the breast into similarly sized pieces as the thighs for even cooking. Ensure the cooking time does not exceed 5-6 minutes, as it cooks faster than thighs. To store leftover orange chicken, place it in an airtight container. Refrigerate it within two hours of cooking. It stays fresh for up to three days. Make sure to separate the sauce if you want the chicken to stay crispy. You can also freeze it for up to three months. Thaw it in the fridge overnight before reheating. To add spice to your orange chicken, mix in some red pepper flakes or sriracha. You can also add chopped jalapeños or a dash of hot sauce to the orange sauce. Adjust the amount to your taste. For a stronger kick, use spicy sesame oil instead of regular sesame oil. Enjoy the heat! This blog post covered the key ingredients and steps for making orange chicken. You learned about the main components like chicken thighs and the rich orange sauce, along with tips for crispiness and plating. I shared ways to modify recipes for health and flavor. Finally, we discussed storage and reheating methods. Now you can create a delicious orange chicken meal. Enjoy making this dish your own and share with others!

Crispy Orange Chicken Delight

A deliciously crispy chicken dish coated in a sweet and tangy orange sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup cornstarch
  • 2 large eggs, beaten
  • 1 2 all-purpose flour
  • 1 teaspoon baking powder
  • 1 2 salt
  • 1 4 black pepper
  • 1 cup orange juice (freshly squeezed if possible)
  • 1 4 honey
  • 1 zest of 1 orange
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 to taste green onions and sesame seeds for garnish

Instructions
 

  • In a medium bowl, combine cornstarch, flour, baking powder, salt, and black pepper. Mix well.
  • Dip the chicken pieces into the beaten eggs, then coat them with the cornstarch mixture, ensuring they are fully covered.
  • Heat oil in a large skillet or wok over medium-high heat. Once hot, add the coated chicken pieces in batches and fry until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
  • In another pan, combine orange juice, honey, orange zest, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic. Simmer over medium heat for about 5 minutes until slightly thickened.
  • Add the crispy chicken into the sauce and toss to coat evenly. Cook for an additional 2-3 minutes, allowing the chicken to absorb the flavors of the sauce.
  • Serve the orange chicken garnished with sliced green onions and a sprinkle of sesame seeds.

Notes

Serve in a deep dish with steamed rice and stir-fried vegetables for a colorful plate.
Keyword Chicken, crispy, dinner, orange