Orange Chicken: This recipe combines crispy fried chicken bites coated in a glossy orange sauce that’s the perfect mix of citrusy tang, sweet caramelized sugar, and a hint of umami. It’s simple enough for weeknight dinners yet impressive enough to serve at gatherings.
Why You’ll Love This Orange Chicken Recipe
This orange chicken recipe combines crispy fried chicken bites coated in a glossy orange sauce that’s the perfect mix of citrusy tang, sweet caramelized sugar, and a hint of umami. It’s simple enough for weeknight dinners yet impressive enough to serve at gatherings. The best part? You can customize it to fit your taste and dietary preferences.
How to Make Orange Chicken?
I am making this Easy Orange Chicken recipe by deep frying the chicken but yes, to lower the calories i recommend fry it on a pan with less oil. It’s totally upto you, if you want that extra crispiness then deep fry it or else just pan fry.
Tips and Tricks for Perfect Orange Chicken
Watch the Sauce Consistency: The sauce should be thick enough to coat the chicken but not overly sticky. Use a slurry of cornstarch and water to thicken it gradually.
Achieve Extra Crispy Chicken: Use a cornstarch-and-flour coating for the chicken. Double-frying the pieces ensures that they remain crispy even after being coated in the sauce.
Fresh Orange Juice Is Key: While store-bought orange juice works, using freshly squeezed juice elevates the flavor, giving the sauce a vibrant and natural citrus taste.
Control the Sweetness: Adjust the amount of sugar or honey in the sauce depending on your preference. You can also add a splash of rice vinegar or lemon juice for extra tang.
Prep Ahead: Cut and marinate the chicken in advance to save time. The sauce can also be made ahead and stored for easy assembly.
Orange Chicken Variations to Try
Pineapple-Orange Chicken: Add chunks of pineapple to the sauce for a tropical twist that complements the citrus flavors.
Spicy Orange Chicken: Add a kick by incorporating red chili flakes, sriracha, or a splash of chili oil into the sauce.
Healthy Orange Chicken: Swap frying for baking or air frying. Coat the chicken in panko breadcrumbs for a crunchy texture.
Gluten-Free Option: Use gluten-free flour and tamari or coconut aminos instead of soy sauce.
Vegetarian Version: Substitute chicken with tofu or cauliflower. Both work wonderfully as they soak up the sauce’s flavors while providing a satisfying bite.
How to Serve Orange Chicken
- Over Rice: Serve it with steamed jasmine rice or fried rice for a complete meal. The rice soaks up the extra sauce beautifully.
- With Noodles: Toss the orange chicken with chow mein or lo mein noodles for a hearty dish.
- As a Side Dish: Pair it with stir-fried vegetables like broccoli, snap peas, or bell peppers to balance the richness of the chicken.
- In a Bowl: Create an orange chicken bowl with quinoa, roasted veggies, and a drizzle of extra sauce for a wholesome meal.
How to Store and Reheat Orange Chicken
Reheating: Use an oven or air fryer to reheat chicken and regain its crispiness. Avoid microwaving, as it can make the chicken soggy.
Refrigeration: Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate from the chicken, if possible, to maintain crispiness.
Freezing: Freeze the cooked chicken (without the sauce) in a freezer-safe bag for up to 2 months. When ready to serve, thaw and toss it with freshly made sauce.
Recipe FAQs
1. Can I make orange chicken without frying?
Yes, you can bake or air fry the chicken for a healthier version. Coat the chicken with panko breadcrumbs for added crunch.
2. What kind of orange juice should I use?
Freshly squeezed orange juice is best for a natural flavor, but you can use store-bought juice if it’s 100% orange juice without added sugars.
3. Can I make the sauce ahead of time?
Absolutely! The sauce can be made up to 3 days in advance. Store it in the fridge in an airtight container and reheat it gently before tossing with the chicken.
4. What oil is best for frying?
Use a neutral oil with a high smoke point, like vegetable oil, canola oil, or peanut oil.
5. How do I thicken the sauce without cornstarch?
Arrowroot powder or all-purpose flour can be used as alternatives. Whisk either into the sauce to achieve your desired consistency.
Orange Chicken Recipe
Orange Chicken: This recipe combines crispy fried chicken bites coated in a glossy orange sauce that's the perfect mix of citrusy tang, sweet caramelized sugar, and a hint of umami. It’s simple enough for weeknight dinners yet impressive enough to serve at gatherings.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 eggs, whisked
- 1/3 cup cornstarch
- 1/3 cup flour
- Pinch of salt
- Oil for frying
Orange Chicken Sauce:
- 1 cup orange juice (fresh is best!)
- 1/2 cup sugar
- 2 tbsp rice or white vinegar
- 2 tbsp soy sauce (use tamari for gluten-free)
- 1/4 tsp ginger
- 1/4 tsp garlic powder (or 2 cloves, finely minced)
- 1/2 tsp red chili flakes
- Zest of 1 orange
- 1 tbsp cornstarch (mixed with 2 tbsp water)
Garnish:
- Chopped green onions
- Extra orange zest
Instructions
For the Sauce:
- In a medium pot, combine orange juice, sugar, vinegar, soy sauce, ginger, garlic, and chili flakes. Heat for 3 minutes over medium heat.
- Whisk 1 tablespoon of cornstarch with 2 tablespoons of water, then add it to the sauce.
- Cook for another 5 minutes, whisking occasionally, until the sauce thickens. Remove from heat and stir in orange zest.
For the Chicken:
- In one shallow dish, mix the flour, cornstarch, and a pinch of salt. In another, whisk the eggs.
- Dip each chicken piece into the egg mixture, then coat it in the flour mixture. Set aside.
- Heat 2–3 inches of oil in a heavy pot to 350°F.
- Fry chicken in batches for 2–3 minutes, turning frequently, until golden brown. Drain on a paper-towel-lined plate.
Assemble:
- Toss the crispy chicken with the orange sauce until fully coated.
- Serve with steamed rice or noodles. Top with green onions and extra orange zest for a fresh pop of flavor!
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Nutrition Information
Yield
4Serving Size
4Amount Per Serving Calories 342Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 147mgSodium 536mgCarbohydrates 58gFiber 2gSugar 33gProtein 10g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
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Hello! Thank you for the share.. However, I made this tonight in my IP and there are a lot of confusing notes for cooking in the ip. I was able to figure it out, but, I feel like in my own opinion that is a lot of lemon juice and I never tasted the orange. 1 cup of brown sugar is also a lot and I felt it was too sweet.
Not bashing your recipe, just a few things I noticed.
Just making this right now in the crockpot. Instructions very confusing for the crockpot recipe. Cut the breast up or put it in whole? Sauce ingredients are missing a lot of the ingredients? I’m winging it hope it works. I think it would be nice of you to straighten out this recipe. I will post how it turns out tomorrow. Thanks
Actually, for the crockpot version, you don’t need that much of sauce ingredients and it will still be delicious…
and yes put the chicken breast in whole…I have updated the ingredients for the crockpot version please check it out and let me know
I’m struggling to find which ingredient list to follow for the instapot recipe. The crockpot vs stove top ingredient list varies a lot. Thanks!
Here you go! I have updated the ingredients and instructions separately for the stovetop, crockpot and instant pot version.