Orange chicken is a beloved dish that transports you straight to your favorite Chinese restaurant with each enjoyable bite. This dish features crispy chicken pieces coated in a tangy and sweet orange sauce that dances on your taste buds. Making orange chicken at home is not only fun but also allows you to customize the ingredients to suit your personal preferences. Embrace the vibrant flavors and aromas while standing proudly in your kitchen, mastering the art of this delicious recipe.
Why We Love This Orange Chicken
This orange chicken stands out for several reasons. First, the balance of sweet and savory flavors makes it incredibly satisfying. The bright citrus notes from fresh oranges elevate the dish, creating a refreshing contrast to the breaded chicken. Secondly, the crunchiness of the chicken, combined with the sticky glaze, offers a delightful texture that pairs beautifully with rice or vegetables. Furthermore, you can easily modify the recipe to make it healthier or adapt it to meet dietary needs. Whether you’re serving it for a family dinner, a casual get-together, or simply as a special treat for yourself, this orange chicken will impress everyone and keep them coming back for more.
Ingredients for Orange Chicken
- 1 pound of boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 2 large eggs, beaten
- 1 cup orange juice (freshly squeezed is best)
- Zest of 1 orange
- 1/3 cup sugar (or less for a less sweet option)
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- Salt and pepper to taste
- Oil for frying (vegetable or canola)
- Sliced green onions and sesame seeds for garnish (optional)
Directions
- Start by preparing the chicken. In a bowl, mix the flour, cornstarch, baking powder, salt, and pepper. In another bowl, whisk the eggs.
- Dip each piece of chicken in the egg mixture first, then coat it with the flour mixture. Shake off any excess and set aside.
- Heat oil in a deep pan or a pot over medium-high heat. Once the oil is hot, carefully add the coated chicken pieces in small batches. Fry until golden brown and crispy, about 4-6 minutes. Remove the chicken and drain on paper towels.
- In a separate pan, prepare the sauce. Combine orange juice, orange zest, sugar, soy sauce, rice vinegar, sesame oil, garlic powder, and ground ginger. Bring it to a simmer over medium heat, stirring occasionally until the sugar dissolves.
- In a small bowl, mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Slowly pour the slurry into the sauce while stirring. Cook until the sauce thickens, about 1-2 minutes.
- Once the sauce is ready, add the crispy chicken pieces into the pan. Toss well to coat each piece evenly with the sauce. Remove from heat.
- Serve hot, garnished with sliced green onions and sesame seeds if desired.
How to Serve Orange Chicken
Serving orange chicken can be as delightful as cooking it. A great way to present this dish is over a bed of fluffy white rice or fried rice, which provides a perfect base to soak up the delicious sauce. You can also pair it with steamed broccoli, carrots, or snap peas for added color and nutrition. For an extra touch, sprinkle some fresh herbs like cilantro or cilantro for a burst of freshness. Alternatively, you can serve it alongside chow mein or lo mein for a complete meal that embodies classic Chinese cuisine. If you want to make it more festive, try garnishing with orange slices or wedges to enhance the vibrant look. Also, consider offering some dipping sauces on the side, like sweet chili sauce or extra soy sauce, for guests who enjoy more intense flavors. Regardless of how you choose to serve it, this dish is sure to be a crowd-pleaser.
Expert Tips for Orange Chicken
To ensure your orange chicken comes out perfectly, keep these expert tips in mind. Firstly, it’s essential to use fresh orange juice and zest. This will impart a bright and authentic flavor, enhancing the dish’s freshness. Secondly, for a crispy coating, allow the chicken pieces to rest for a few minutes after coating, which helps the flour stick better during frying. Monitor the oil temperature when frying; too hot will burn the coating, while too cool will make the chicken greasy. Fry in small batches to maintain the oil’s temperature. After frying, drain the chicken on paper towels to eliminate excess oil before adding it to the sauce. If you enjoy a bit of heat, you can add a pinch of red pepper flakes to the sauce for an extra kick. Lastly, feel free to taste the sauce before coating the chicken to adjust the sweetness or saltiness based on your personal preference. These tips will help you create a dish that rivals your favorite restaurant version.
How to Store Orange Chicken
Storing orange chicken properly ensures you can enjoy the flavors even on another day. Allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days. If you want to keep it longer, consider freezing it. Place cooked orange chicken in a freezer-safe container and freeze for up to three months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight. To reheat, you can either use the microwave or place it in a skillet over medium heat. If reheating, add a splash of water to help loosen the sauce and prevent it from drying out. Serving the leftover chicken over fresh rice or steamed vegetables can also make it feel like a new meal.
Variations of Orange Chicken
There are many ways to put your own spin on orange chicken, allowing you to customize it to your liking. For a healthier option, try using air-fried chicken instead of deep-frying. Simply coat the chicken as you normally would and toss it in an air fryer until crispy. You can also substitute the sugar with honey or agave syrup for a different sweet flavor profile. If you’re looking for a spicy kick, consider adding diced jalapeños or a spicy chili sauce to the orange sauce. For a vegetarian twist, replace the chicken with crispy tofu or tempeh; just make sure to adjust the cooking time accordingly. You could also experiment with adding vegetables directly to the sauce, like bell peppers or green beans, to create a stir-fry-style dish. No matter how you choose to adapt this recipe, the bright flavors of the orange chicken will shine through.
FAQ about Orange Chicken
Many people have questions when it comes to making orange chicken at home. One common query is about the key ingredient in orange chicken. The main flavor comes from fresh orange juice and zest, which create that signature citrus taste. Others may ask if you can use pre-packaged orange juice; while it’s convenient, freshly squeezed juice brings out the best flavor. Additionally, people often wonder about making orange chicken in advance. While it’s best enjoyed fresh, you can store it for a few days for easy reheating. Another frequent question revolves around gluten-free options; you can replace regular soy sauce with tamari or gluten-free soy sauce and use cornstarch for coating to make this dish suitable for those with gluten sensitivities. Understanding these aspects will help you perfect your orange chicken and enjoy it with confidence at your table.
Orange Chicken
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 2 large eggs, beaten
- Oil for frying (vegetable or canola)
- Salt and pepper to taste
For the Sauce
- 1 cup orange juice (freshly squeezed is best)
- 1/3 cup sugar (or less for a less sweet option)
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 tablespoon cornstarch for slurry
- 2 tablespoons cold water for slurry
For Garnish
- to taste sliced green onions optional
- to taste sesame seeds optional
Instructions
Preparation
- In a bowl, mix the flour, cornstarch, baking powder, salt, and pepper.
- In another bowl, whisk the eggs.
- Dip each piece of chicken in the egg mixture first, then coat it with the flour mixture. Shake off any excess and set aside.
Frying
- Heat oil in a deep pan or a pot over medium-high heat.
- Once the oil is hot, carefully add the coated chicken pieces in small batches. Fry until golden brown and crispy, about 4-6 minutes. Remove the chicken and drain on paper towels.
Sauce Preparation
- In a separate pan, combine orange juice, orange zest, sugar, soy sauce, rice vinegar, sesame oil, garlic powder, and ground ginger. Bring it to a simmer over medium heat, stirring occasionally until the sugar dissolves.
- In a small bowl, mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Slowly pour the slurry into the sauce while stirring. Cook until the sauce thickens, about 1-2 minutes.
Combining
- Once the sauce is ready, add the crispy chicken pieces into the pan. Toss well to coat each piece evenly with the sauce. Remove from heat.
Serving
- Serve hot, garnished with sliced green onions and sesame seeds if desired.
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