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- 1 pound boneless, skinless chicken thighs - ½ cup cornstarch - ½ cup all-purpose flour - ½ cup orange juice - 1 tablespoon soy sauce - ¼ cup granulated sugar - 1 tablespoon rice vinegar - 1 teaspoon grated fresh ginger - 1 clove garlic, minced This recipe shines with simple yet flavorful ingredients. For the chicken, I love using boneless, skinless thighs. They stay juicy and tender, making every bite delightful. The cornstarch and flour mix gives the chicken a crispy exterior. This crunch is key to mimicking the beloved takeout dish. For the orange sauce, fresh orange juice is a must. It brings zesty brightness to the dish. The soy sauce adds a savory touch, while the sugar balances sweetness. Rice vinegar, ginger, and garlic enhance the flavor profile, making it rich and complex. These ingredients combine to create that famous sweet and tangy flavor. Each component plays a role in building layers of taste. You can easily find these items at your local grocery store. I recommend using fresh ginger for the best flavor. It elevates the dish, making it even more special. Enjoy gathering your ingredients, and get ready for a tasty cooking adventure! {{ingredient_image_1}} To start, gather your ingredients. In a bowl, mix together: - ½ cup cornstarch - ½ cup all-purpose flour - 1 teaspoon baking powder - Salt and pepper to taste In another bowl, whisk together: - 1 large egg, beaten - ¼ cup water Take your chicken thighs, cut into bite-sized pieces. Dip each piece into the egg wash. Then, coat it in the dry mix. Make sure every piece is covered well. Lay the coated chicken aside as you prepare to fry. Now, heat ¼ cup vegetable oil in a large skillet over medium-high heat. You want the oil hot, but not smoking. Carefully add the chicken pieces in batches. Fry them for about 5 to 6 minutes. You want them golden brown and cooked through. Once done, remove the pieces and let them drain on paper towels. In a saucepan, combine the following ingredients: - ½ cup orange juice - 1 tablespoon soy sauce - ¼ cup granulated sugar - 1 tablespoon rice vinegar - 1 teaspoon grated fresh ginger - 1 clove garlic, minced - 1 teaspoon sesame oil - Zest of 1 orange Cook this mixture over medium heat. Stir it often until the sugar dissolves. Then, mix 1 teaspoon cornstarch with 2 teaspoons water. Stir this into the sauce to thicken it. Cook for another 2 to 3 minutes. When it thickens, remove it from the heat. Now, toss the fried chicken in the orange sauce until each piece is well coated. You’re almost ready to serve your dish! Using fresh ingredients is key for great taste. Fresh chicken enhances flavor and texture. Opt for real orange juice, not from a carton. It adds brightness that is hard to beat. Balancing sweetness and acidity is vital. Too much sugar can overpower the dish. Use just enough sugar to complement the tangy orange. A splash of rice vinegar brings in that needed zing. For the best crispy chicken, use a deep pan. Oil should be hot before adding chicken. Fry in batches to avoid crowding. This way, each piece gets nice and crispy. To make a thicker sauce, stir in the cornstarch-water mix slowly. Let it cook until it bubbles and thickens. This makes the sauce cling to the chicken better. Garnishing makes your dish look special. A sprinkle of orange zest adds color and aroma. Chopped green onions or sesame seeds also look great on top. Serve the chicken over steamed rice. This adds a nice base and balances flavors. You can add sautéed veggies on the side for a pop of color and nutrition. Pro Tips Perfect Frying Temperature: Ensure the oil is hot enough before adding the chicken. The ideal temperature is around 350°F (175°C) to achieve a crispy exterior without absorbing too much oil. Flavor Boost: For an extra layer of flavor, marinate the chicken pieces in a mixture of soy sauce, garlic, and ginger for 30 minutes before coating and frying. Thicker Sauce: If you prefer a thicker sauce, add a bit more cornstarch mixed with water while cooking the orange sauce until it reaches your desired consistency. Garnish for Presentation: Consider garnishing the finished dish with toasted sesame seeds and thinly sliced green onions for an appealing and vibrant look. {{image_2}} You can create a baked orange chicken. This method cuts down on oil and fat. Simply coat the chicken with the mix and bake it at 400°F for 20-25 minutes. It will still taste great! Or try using tofu or vegetables instead of chicken. Tofu absorbs the sauce well. Cut it into cubes and follow the same steps as chicken. For veggies, use bell peppers or broccoli. This adds color and nutrition. Want to spice things up? Make a spicy orange chicken. Add red pepper flakes or sriracha to the orange sauce. This gives a nice kick without losing the sweet flavor. You can also mix in other citrus fruits. Try lemon or lime juice for a twist. This adds a unique taste that pairs well with the orange. You’ll enjoy a fresh and zesty dish! For a fun twist, try orange chicken lettuce wraps. Use large lettuce leaves to hold the chicken. This makes a light, crunchy meal great for lunch or dinner. Another idea is to serve orange chicken in bowls with quinoa. Quinoa adds protein and fiber. Top with chopped green onions and sesame seeds for a tasty meal that looks good too! To store your orange chicken properly, let it cool down first. This step helps prevent sogginess. Use an airtight container to keep the dish fresh. In the fridge, it lasts about three to four days. Be sure to check for any signs of spoilage before eating. When you’re ready to enjoy leftovers, reheating is key. The best way is to use an oven. Preheat the oven to 350°F. Place the chicken on a baking sheet for about 10 minutes. This method keeps the chicken crispy. If you use a microwave, heat in short bursts. This way, the chicken stays moist but can lose some crunch. For long-term storage, freezing is a great option. First, let the chicken cool down completely. Then, place it in a freezer-safe bag or container. It can last up to three months in the freezer. When you want to eat it, move it to the fridge overnight to thaw. Reheat it in the oven for the best texture. Yes, you can use chicken breasts. However, thighs have more fat. This fat gives a richer flavor and juiciness. Breasts can dry out if overcooked. If you prefer breasts, watch the cooking time closely. Cut the pieces small to help them cook evenly. You can use other citrus juices like lemon or lime. Pineapple juice works too for a sweet twist. For a less sweet flavor, try apple cider vinegar mixed with water. Adjust the sugar in the sauce if needed. This keeps the sauce balanced and tasty. To make this dish gluten-free, use gluten-free flour. You can find blends at most stores. For soy sauce, choose a gluten-free version. Some brands offer tamari sauce, which is a good option. Ensure all your ingredients are labeled gluten-free for safety. In this blog post, I broke down how to make delicious orange chicken. We reviewed the key ingredients like chicken thighs, cornstarch, and fresh orange juice, plus steps for frying and making the sauce. I also shared tips for the best flavor, cooking methods, and variations, like healthier options and different ways to serve it. In the end, you'll have a tasty dish that’s fun to make and can fit your needs. Enjoy your cooking!

Zesty Orange Delight Chicken

A deliciously crispy chicken dish coated in a tangy orange sauce.
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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
  • ½ cup cornstarch
  • ½ cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 large egg, beaten
  • ¼ cup water
  • to taste salt and pepper
  • ¼ cup vegetable oil (for frying)
  • ½ cup orange juice
  • 1 tablespoon soy sauce
  • ¼ cup granulated sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch mixed with 2 teaspoons water (to thicken)
  • 1 zest of 1 orange

Instructions
 

  • Prepare the Chicken: In a mixing bowl, combine cornstarch, flour, baking powder, salt, and pepper. In another bowl, whisk together the egg and ¼ cup water. Dip the chicken pieces into the egg mixture, then coat evenly in the cornstarch-flour mix. Set aside.
  • Fry the Chicken: Heat vegetable oil in a large skillet or deep pan over medium-high heat. Once the oil is hot, add the coated chicken pieces in batches. Fry until golden brown and cooked through, about 5-6 minutes. Remove and drain on paper towels.
  • Make the Orange Sauce: In a saucepan, combine orange juice, soy sauce, sugar, rice vinegar, minced garlic, grated ginger, sesame oil, and orange zest. Cook over medium heat until sugars dissolve.
  • Thicken the Sauce: Stir in the cornstarch-water mixture and cook for another 2-3 minutes until the sauce thickens. Remove from heat.
  • Combine: In a large bowl, toss the fried chicken with the orange sauce until well coated.
  • Serve: Transfer to a serving platter and garnish with additional orange zest if desired.

Notes

Serve the chicken over steamed rice and sprinkle with chopped green onions and sesame seeds for an appealing touch.
Keyword Chicken, fried chicken, orange sauce