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- 1 lb boneless chicken thighs - 1/2 cup all-purpose flour - 1/4 cup cornstarch - 1 teaspoon baking powder For this recipe, I use boneless chicken thighs. They stay juicy and tender. The all-purpose flour gives a light coating. The cornstarch helps create that perfect crispy texture. Baking powder adds extra lift to the coating. - 1 cup orange juice - Zest of 1 orange - 1/4 cup brown sugar - 2 tablespoons soy sauce Orange juice is the star here. It adds bright, tangy flavor. The zest of the orange boosts the citrus notes. Brown sugar gives sweetness and depth. Soy sauce adds umami, making the dish more savory. - 1 large egg - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 1 clove garlic, minced - 1 tablespoon sesame oil The egg helps the coating stick to the chicken. Rice vinegar adds a mild tang. Grated ginger brings warmth and spice. Minced garlic gives a nice aroma. Sesame oil adds a nutty flavor that rounds out the dish. - Sliced green onions - Sesame seeds Green onions add a fresh crunch. They also look great on the plate. Sesame seeds give a nice nutty taste and extra texture. These garnishes make your orange chicken even more appealing! {{ingredient_image_1}} Preparing the Chicken Coating To start, gather your ingredients. In a mixing bowl, combine 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. This mix gives the chicken its crispy coating. Make sure to stir it well to blend all the dry ingredients evenly. Whisking the Egg In another bowl, crack 1 large egg. Whisk it until it’s smooth. This egg wash helps the flour mix stick to the chicken. Dip each piece of 1 lb boneless chicken thighs into the egg. Make sure every side gets a good coating. Then, coat the chicken in the flour mixture. Press gently to help it stick. Frying the Chicken Next, heat up your skillet or wok. Pour in enough oil to cover the bottom and set it over medium-high heat. Once the oil is hot, add the chicken pieces in batches. Fry them for about 5-6 minutes until they turn golden brown and crispy. When done, place them on a paper towel-lined plate to drain any extra oil. Making the Orange Sauce While the chicken cooks, let’s make the sauce. In a saucepan set to medium heat, mix 1 cup orange juice, the zest of 1 orange, 1/4 cup brown sugar, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon grated ginger, 1 clove garlic (minced), and 1 tablespoon sesame oil. Stir it well, then bring it to a simmer. Let it cook for 5-7 minutes until it thickens slightly. Coating the Chicken Now, it’s time to coat the chicken. Add the fried chicken pieces to the orange sauce. Toss gently until each piece is well covered. Cook it for another 2 minutes to heat everything through. Serving Suggestions Transfer the orange chicken to a serving plate. For a nice touch, garnish it with sliced green onions and a sprinkle of sesame seeds on top. This adds color and crunch, making your dish look and taste amazing! To get that perfect crisp on your orange chicken, you need to fry it right. Start with the right oil. Use a neutral oil like vegetable or canola oil. Heat it in your skillet until it shimmers. This means it is hot enough for frying. Aim for about 350°F (175°C). If the oil is too cool, the chicken will soak up oil. If it’s too hot, the outside will burn before the inside cooks. You can adjust the sauce for your taste. If you like it sweeter, add more brown sugar. If you prefer it tangy, squeeze in more orange juice. For some heat, add a pinch of red pepper flakes or a splash of hot sauce. This makes the dish more exciting and personal. If you run out of brown sugar, you can use white sugar with a bit of molasses. This will give a similar flavor. For soy sauce, coconut aminos is a great alternative. It’s a bit sweeter and lower in salt, making it a tasty swap. These small changes can keep the dish fresh and fun. Pro Tips Marinate for Flavor: For an even deeper flavor, consider marinating the chicken pieces in a mix of orange juice, soy sauce, and ginger for at least 30 minutes before breading. Double Fry for Extra Crispiness: For an ultra-crispy texture, try double frying the chicken. Fry it once until golden, let it rest for a few minutes, then fry it again for a couple of minutes. Use Fresh Ingredients: Freshly squeezed orange juice and freshly grated ginger will elevate the flavors of this dish significantly compared to their bottled counterparts. Garnish Wisely: Adding a sprinkle of toasted sesame seeds and fresh herbs like cilantro can enhance both the flavor and presentation of your orange chicken. {{image_2}} You can make a tasty baked orange chicken. Instead of frying, bake the chicken pieces. Coat them with the flour mixture and place them on a baking sheet. Bake at 400°F for about 20 to 25 minutes. This method cuts down on oil and calories. For gluten-free options, swap the all-purpose flour for a gluten-free blend. Use gluten-free soy sauce too. This way, you keep the flavor and make it safe for those with gluten allergies. Try an orange chicken with pineapple for a sweet twist. Add chunks of fresh pineapple to the orange sauce. This gives a nice fruity flavor. The pineapple balances the tartness of the sauce. Another fun option is Kung Pao Orange Chicken. Mix in peanuts and bell peppers to the dish. This adds crunch and spice for a new take on the classic. When serving orange chicken, pair it with fried rice or steamed veggies. These sides complement the dish well. They soak up the delicious orange sauce. For drinks, serve it with iced tea or a light beer. Both will enhance the meal without overpowering the flavors. Enjoy your flavorful orange chicken with these tasty pairings! To store your orange chicken, first let it cool. Place it in an airtight container. Store it in the fridge for up to four days. Keep the sauce separate if possible. This helps the chicken stay crispy. If you want to freeze it, use a freezer-safe bag. Squeeze out as much air as you can. It can last for about three months in the freezer. When it’s time to reheat, use the oven for the best crispiness. Preheat your oven to 375°F (190°C). Place the chicken on a baking sheet. Heat for about 10-15 minutes. This method keeps the chicken crunchy. If you use a microwave, the chicken may get soggy. If you must use it, cover the chicken loosely with a paper towel. Heat in short bursts of 30 seconds. Check often to avoid overcooking. Homemade orange chicken lasts about 3 to 4 days in the fridge. Store it in an airtight container. To keep it fresh, make sure it cools before sealing. This keeps moisture out and helps the chicken stay tasty. Yes, you can use chicken breast. Chicken thighs are juicier, but breasts work too. Cut them into bite-sized pieces. Cook them the same way as thighs for a great result. To keep the chicken crispy, fry it in hot oil. The oil should be around 350°F (175°C). Avoid overcrowding the pan, which can lower the heat. After frying, place the chicken on a paper towel to drain excess oil. You can use bottled orange juice. Fresh juice gives a brighter flavor, but bottled works too. If using bottled, choose one with no added sugars for the best taste. Orange chicken is not typically spicy. It focuses on sweet and tangy flavors from the orange sauce. If you want spice, add red pepper flakes or chili sauce to the sauce mix. In this blog post, we've covered the important ingredients for making delicious orange chicken. You learned about essential items, flavor enhancers, cooking essentials, and optional garnishes. I shared step-by-step instructions for preparation and cooking, along with tips for perfecting the dish. We also explored variations, storage tips, and frequently asked questions. With these insights, you can create a tasty orange chicken at home, impressing your friends and family. Enjoy experimenting with flavors and making it your own!

Citrusy Crispy Orange Chicken

A deliciously crispy chicken dish with a tangy orange sauce.
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • 0.5 cup all-purpose flour
  • 0.25 cup cornstarch
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 large egg
  • 1 cup orange juice
  • 1 unit zest of 1 orange
  • 0.25 cup brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated ginger
  • 1 clove garlic, minced
  • 1 tablespoon sesame oil
  • to taste unit sliced green onions and sesame seeds for garnish

Instructions
 

  • In a mixing bowl, combine the flour, cornstarch, baking powder, salt, and black pepper. In a separate bowl, whisk the egg. Dip each piece of chicken into the egg, then coat with the flour mixture, pressing gently to adhere.
  • In a large skillet or wok, heat enough oil to cover the bottom over medium-high heat. Once hot, add the pieces of chicken in batches, frying until golden brown and crispy (about 5-6 minutes). Remove and place on a paper towel-lined plate to drain any excess oil.
  • In a saucepan over medium heat, combine the orange juice, orange zest, brown sugar, soy sauce, rice vinegar, ginger, garlic, and sesame oil. Stir well and bring to a simmer. Cook until the sauce thickens slightly (approximately 5-7 minutes).
  • Add the fried chicken pieces to the saucepan and gently toss them in the orange sauce until fully coated. Cook for an additional 2 minutes to ensure everything is nice and hot.
  • Transfer the orange chicken to a serving plate or bowl. Garnish with sliced green onions and sprinkle sesame seeds on top for an added crunch.

Notes

For best results, use freshly squeezed orange juice.
Keyword chicken, crispy, fried, orange