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A bowl of easy orange chicken.
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5 from 2 votes

Orange Chicken Recipe

Skip takeout, and make this easy orange chicken recipe with simple ingredients for a bold, sweet flavor and perfectly crispy chicken instead!
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Asian
Keyword: easy orange chicken, homemade orange chicken, how to make orange chicken, orange chicken recipe
Servings: 6 servings

Equipment

  • 2 Medium Mixing Bowls
  • 1 Small Mixing Bowl
  • 1 Dutch Oven
  • 1 Sheet Tray
  • 1 Wire Rack
  • 1 Large Stainless Steel Skillet

Ingredients

For the Chicken Dredge

  • 2 tablespoon vegetable oil
  • 1 large egg well beaten
  • kosher salt to taste
  • ¾ cup flour
  • 3 tablespoon cornstarch
  • 1 ½ pound boneless skinless chicken thigh cut into 1-inch pieces

For the Orange Chicken Sauce

  • 1 cup orange juice
  • 2 tablespoon rice wine vinegar
  • ¼ cup light brown sugar
  • 1 tangerine or clementine zested
  • ¼ teaspoon white pepper
  • MSG to taste
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetable oil
  • 1 garlic clove
  • 1 inch ginger peeled and minced
  • ¼ teaspoon red pepper flakes
  • kosher salt to taste

For Cooking

  • vegetable oil

For Serving

  • steamed white Jasmine rice
  • scallions thinly sliced

Instructions

For the Chicken Dredge

  • In a medium mixing bowl, add the oil, egg and a pinch of salt. Whisk well to combine. Set aside.
    2 tablespoon vegetable oil, 1 large egg, kosher salt
  • In another medium mixing bowl, add the flour and cornstarch and whisk well to combine. Set aside.
    ¾ cup flour, 3 tablespoon cornstarch

For the Orange Chicken Sauce

  • In a small mixing bowl, whisk together the orange juice, rice wine vinegar, brown sugar, citrus zest, white pepper, MSG, and cornstarch. Set aside.
    1 cup orange juice, 2 tablespoon rice wine vinegar, ¼ cup light brown sugar, 1 tangerine or clementine, ¼ teaspoon white pepper, MSG, 1 teaspoon cornstarch

For Cooking

  • Add 1 ½ inches (3.8 centimeters) of vegetable oil to a Dutch oven over medium-high heat and preheat the oven to 350°F (176°C).
    vegetable oil
  • Line a sheet tray with a wire rack.
  • Add the chicken to the egg mixture, and stir to combine.
    1 ½ pound boneless skinless chicken thigh
  • Transfer the chicken, one piece at a time, into the flour and press firmly into the mixture. Pick it up and shake off any excess, then press firmly back into the flour mixture to create a craggly texture.
  • Drop each piece of chicken in individually and fry for about five to six minutes, or until lightly golden brown. Usually, 10-15 pieces will fit in one batch.
  • Remove the chicken pieces with a spider or slotted spoon, and transfer to the prepared sheet tray.
  • Repeat the process with the remaining chicken.
  • In a large stainless steel skillet over medium-high heat, add one teaspoon of vegetable oil. Once the oil is shimmering, add the garlic, ginger, red pepper flakes, and salt to taste. Cook for one to two minutes, stirring constantly to prevent any burning. Once the aromatics are fragrant, re-whisk the sauce and add it to the skillet.
    1 teaspoon vegetable oil, ¼ teaspoon red pepper flakes, 1 garlic clove, kosher salt, 1 inch ginger
  • Bring the sauce to a simmer and cook for one to three minutes, stirring frequently. Add one to two tablespoons of cold water to create a silky sauce.
  • Add the fried chicken pieces and gently stir to combine. Cook the chicken in the sauce for two to three minutes, tossing to combine, or until it has absorbed some of the sauce but is still crispy.

For Serving

  • Serve the chicken over steamed rice and garnish with scallion greens.
    steamed white Jasmine rice, scallions

Video

Notes

*Nutrition information does not include rice. 
Storage: Once cool, transfer leftovers to an airtight container and store them in the refrigerator for three to four days.

Nutrition

Serving: 1serving | Calories: 323kcal | Carbohydrates: 30g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 118mg | Potassium: 408mg | Fiber: 1g | Sugar: 12g | Vitamin A: 180IU | Vitamin C: 21mg | Calcium: 31mg | Iron: 2mg