Homemade Orange Chicken Recipe

Experience a vibrant twist on a takeout favorite with this homemade orange chicken dish. Tender, golden fried chicken is enveloped in a tangy orange sauce accented by garlic, ginger, and hints of spice. The sweet and savory blend delivers an unforgettable explosion of flavor precisely crafted for an indulgent meal.

I’ve been working on my very own version of Homemade Orange Chicken and I gotta say its taste beats any take-out by far. When I cooked this recipe, I used 2 lbs of boneless chicken thighs which I cut into bite sized chunks and then seasoned well with salt and pepper before coating them in 1 cup of cornstarch.

I then fried them in vegetable oil until golden and crisp. The sauce is the secret here; made with 1 cup of fresh squeezed orange juice, zest of 1 orange, and flavors like 2 cloves minced garlic and 1 tablespoon grated ginger.

I also tossed in 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1/2 cup granulated sugar. A little pinch of red pepper flakes keeps it interesting.

Every bite is a balance between sweet and savory and it offers decent nutritional value, a real twist on easy homemade Chinese food recipes I’ve tried before.

Why I Like this Recipe

I like this recipe because the chicken always comes out super crispy and tender at the same time and it feels so homemade compared to take-out. I love that the sauce is a mix of sweet and tangy with real orange juice and a little kick of ginger and garlic which makes every bite interesting. I like that i can easily change the seasoning if i want, like adding extra red pepper flakes for some extra heat. Plus, it feels really satisfying to fry up the chicken and then toss it in that sticky orange glaze, it’s like a fun cooking challenge that always ends up tasting amazing.

Ingredients

• High-protein chicken thighs offer a hearty, juicy base for the dish.
• Cornstarch creates a light, crispy exterior, perfectly complementing tender chicken chunks.
• Fresh orange juice and zest deliver a tangy, vitamin C-rich burst of flavor.
• Minced garlic adds aromatic, savory notes that enhance every bite.
• Freshly grated ginger contributes a zesty kick with a hint of spicy warmth.
• Soy sauce injects rich umami and saltiness to balance the flavors.
• Rice vinegar introduces subtle acidity that cuts through the sweet and savory tones.
• A pinch of red pepper flakes supplies mild heat for extra excitement.

Ingredient Quantities

• 2 lbs boneless, skinless chicken thighs (cut into bite sized chunks)
• Salt and pepper to taste
• 1 cup cornstarch for dredging
• Vegetable oil for frying (enough to coat the chicken well)
• 1 cup fresh squeezed orange juice
• Zest of 1 orange
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1/2 cup granulated sugar
• Optional pinch of red pepper flakes if you like a bit of heat

How to Make this

1. Start by cutting the chicken into bite sized chunks and season them with salt and pepper. Then dredge each piece in the cornstarch until well coated.

2. Heat enough vegetable oil in a deep pan to coat the chicken well. Once the oil is hot, fry the chicken pieces in batches until they turn golden brown and crisp. Remove them on a paper towel to drain any extra oil.

3. In another bowl, combine the fresh squeezed orange juice, zest of one orange, minced garlic, freshly grated ginger, soy sauce, rice vinegar, and granulated sugar. If you’re using them, add a pinch of red pepper flakes.

4. Pour this sauce mixture into a large pan over medium heat. Stir it gently and let it simmer for a couple of minutes so the sugar dissolves and the flavors meld.

5. Once the sauce starts to thicken a bit, add the fried chicken pieces back into the pan. Toss everything together so that each piece of chicken gets evenly covered with the sticky orange sauce.

6. Cook the chicken in the sauce for another 2 to 3 minutes, letting the sauce glaze over the chicken well.

7. Taste and adjust seasoning if needed, adding a bit more salt, pepper, or red pepper flakes if you like a touch more heat.

8. Transfer the orange chicken to a serving dish and enjoy it hot with steamed rice or your favourite side dish.

9. If you want to add a little extra zing, sprinkle some orange zest on top before serving.

10. Serve immediately while it is nice and hot and enjoy your homemade orange chicken that tastes way better than take-out!

Equipment Needed

1. Cutting board and chef’s knife
2. Mixing bowls (one for dredging, one for the sauce)
3. Measuring cups and spoons
4. Citrus juicer and a zester
5. Deep pan for frying
6. Tongs or a slotted spoon for transferring the chicken
7. Large pan for simmering the sauce and combining the chicken
8. Wooden spoon for stirring
9. Paper towels for draining excess oil

FAQ

Homemade Orange Chicken Recipe Substitutions and Variations

• If you don’t have chicken thighs, you can use boneless, skinless chicken breasts but be careful they cook quicker and might dry out if overcooked.
• If you’re out of vegetable oil, try using peanut oil or canola oil; they work just as well for frying.
• If you need a replacement for cornstarch, you can use potato starch or rice flour which gives a similar crispiness when frying.
• Instead of granulated sugar, you might go with honey or maple syrup but remember to adjust the liquid amounts slightly.
• If soy sauce isn’t available, tamari or coconut aminos offer a good gluten free alternative without sacrificing flavor.

Pro Tips

1. Make sure your oil is really hot before frying the chicken so that it crisps up properly. You can test it by dropping a little bit of cornstarch in the oil; if it sizzles right away, you’re good to go.

2. When you dredge the chicken in cornstarch, try to coat every piece evenly. This helps achieve that perfect crunch and keeps the sauce from soaking the chicken too much and making it soggy.

3. Keep an eye on the sauce while it simmers; sugar can burn pretty fast if you’re not careful. Give it a stir every once in a while so the flavors blend nicely but it doesn’t get too thick or sticky.

4. For extra flavor, consider adding a little more orange zest at the end or a tiny pinch of red pepper flakes if you want a kick. It really helps to brighten up the dish and adds a nice twist on the original flavor.