Orange Chicken is one of those fabulous dishes that can transport you straight to your favorite Asian restaurant with just one bite. You might have enjoyed it during a family dinner or celebrated special occasions with it on your table. Its crispy texture paired with a tangy, sweet sauce makes it a perennial favorite among countless food lovers.
Why We Love This Orange Chicken Recipe
One of the best aspects of this Orange Chicken recipe is that it caters to both novices and seasoned chefs. You may appreciate how simple ingredients come together to create a sophisticated dish. Each bite bursts with flavor, showcasing the beautiful blend of citrus, sweetness, and umami that perfectly compliments the crispy chicken.
This recipe also offers flexibility, allowing you to adjust levels of sweetness and tang according to your taste. It’s versatile enough to serve on various occasions, whether it’s a mid-week dinner or a special feast. Plus, making Orange Chicken from scratch lets you control what goes into your meal, leaving out any preservatives or unwanted additives often found in takeout versions. Enjoying this delightful dish during special moments will create lasting memories, and your loved ones will appreciate your efforts as they savor each bite!
Ingredients for Orange Chicken
To create your own mouthwatering Orange Chicken, gather the following ingredients:
- 90 g (3/4 cup) plain (all-purpose) flour
- 1 medium egg
- 1/4 tsp garlic salt
- Pinch of salt and pepper
- 90 ml (1/3 cup + 1 tbsp) cold water
- 8 chicken thigh fillets (skinless and boneless), chopped into bite-sized chunks
- 2 tbsp cornflour (cornstarch)
- 120 ml (1/2 cup) vegetable oil for frying
- Juice of 2 large oranges
- Zest of half an orange
- 6 tbsp caster sugar or superfine sugar
- 5 tbsp soy sauce
- 2 cloves of garlic, minced
- 1 tsp minced ginger
- 1 tsp rice vinegar
- 1 tbsp cornflour (cornstarch) mixed with 3 tbsp cold water (optional)
- Boiled rice for serving
- 1 tsp sesame seeds for serving
How to Make Orange Chicken
Making Orange Chicken might sound intimidating, but once you get started, you’ll find that the process is straightforward and incredibly rewarding. Here’s how to prepare this amazing dish step-by-step:
Prepare the Batter
Start by taking a large bowl and mixing together the plain flour, egg, garlic salt, salt, pepper, and cold water. Continue stirring until the mixture achieves a smooth consistency. If the batter feels too thick, add a small amount of water until it’s just right.
Coat the Chicken
In a separate bowl, toss the chicken pieces with the cornflour. This coating will help the batter adhere well to the chicken, ensuring a delightful crunch later on.
Enrobe the Chicken
Once your chicken pieces are fully coated with cornflour, add them to the batter. Ensure each piece is thoroughly coated, allowing for that crispy exterior everyone loves.
Heat the Oil
Place a wok on the stove and pour in the vegetable oil, then heat it over medium-high heat. You want the oil to be hot enough for frying but not so hot that it begins to smoke.
Make the Orange Sauce
While the oil is heating, combine the orange juice, orange zest, caster sugar, soy sauce, minced garlic, minced ginger, and rice vinegar in a bowl. Stir these ingredients together until the sugar dissolves, and the mixture is well combined.
Fry the Chicken
Once the oil is ready, gently add the battered chicken pieces in small batches to the pan. Fry the chicken for about 3-4 minutes or until they turn a beautiful golden brown. You should see a crispy exterior form as they cook. When they are ready, carefully remove the chicken and place it on absorbent paper to drain off excess oil.
Prepare the Sauce
With the excess oil discarded, pour your orange sauce mixture into the wok. Let it simmer for a few minutes until the sauce thickens slightly. If you desire an extra thick texture, consider adding the optional cornflour slurry you prepared earlier.
Combine
Return the crispy chicken pieces to the wok, tossing them in the sauce until each piece is fully coated.
Final Touches
Your masterpiece is nearly complete! Serve the sizzling hot Orange Chicken over a bed of fluffy boiled rice. For a final flourish, sprinkle some sesame seeds on top, adding a lovely crunch and visual appeal.
How to Serve Orange Chicken
When it comes to serving your Orange Chicken, presentation really makes a difference. Plating it beautifully will enhance the dining experience for you and your guests.
Start by placing a generous serving of boiled rice onto a large plate or bowl. Create a nest for the vibrant orange chicken atop the rice, letting some of the luscious sauce drizzle over the rice, too. The contrast of colors will make your dish enticing!
For added presentation, you can garnish the dish with a sprinkling of sesame seeds and perhaps a few slices of fresh orange or herbs to bring in a pop of color.
Pair your Orange Chicken with a side of steamed broccoli or green beans to add more nutrition and balance to the meal. You could also serve a light salad or spring rolls as an appetizer to create a full-course experience. No matter how you choose to serve it, your Orange Chicken will surely impress everyone at the table.
Expert Tips: Orange Chicken
Successfully crafting the perfect Orange Chicken requires a few insider tips. Here are some expert recommendations to elevate your cooking experience:
Quality of Ingredients: Use fresh orange juice and zest for the best flavor. Fresh ingredients can make a significant difference in the taste of your sauce.
Consistent Chicken Size: When cutting chicken thighs, aim for uniform bite-sized pieces. This ensures even cooking, so each piece becomes properly crispy.
Oil Temperature: Monitor your oil’s temperature as you cook. If the oil isn’t hot enough, you might end up with soggy chicken. Conversely, if it’s too hot, the outside may burn while the inside remains uncooked.
Texture Variations: If you enjoy textures, consider adding some chopped bell peppers or snap peas to the dish for extra crunch.
Sauce Thickness: Feel free to adjust the thickness of the sauce based on your preference. A thicker sauce clings better to the chicken, while a thinner sauce provides a lighter touch.
How to Store Orange Chicken
If you find yourself with leftovers after an unforgettable meal, storing your Orange Chicken properly is easy. First, allow it to cool down to room temperature. Then, transfer the chicken and any remaining sauce into an airtight container. You can store it in the refrigerator for up to 3 days.
For longer storage, place your Orange Chicken in a freezer-safe container, and it can last up to two months. However, keep in mind that the texture of the chicken may slightly change after freezing and reheating.
To reheat, simply thaw it in the refrigerator overnight if frozen, and then warm it up in a pan over low heat or in the microwave, being careful not to overcook it.
Variations of Orange Chicken
Orange Chicken is remarkably versatile, and you can easily adapt this recipe to create different variations. Here are a few ideas you might want to try:
Spicy Orange Chicken: Add some red pepper flakes or chopped fresh chili peppers to the sauce for a spicy kick. It balances beautifully with the sweetness of the orange.
Healthier Version: Swap out fried chicken for grilled or air-fried chicken. You can coat the chicken in the same batter but bake or grill it for a lighter but flavorful option.
Vegetarian Delight: For a plant-based alternative, consider using tofu or tempeh instead of chicken. The marinated and coated tofu can absorb the flavors of the sauce beautifully.
Orange and Lemon Blend: Mix orange juice with a bit of lemon juice for an interesting twist. This will give your sauce a bright and zippy flavor profile.
FAQ About Orange Chicken
What is Orange Chicken?
Orange Chicken is a popular dish featuring crispy chicken pieces coated in a sweet and tangy orange sauce. It’s commonly found in American Chinese cuisine and adored for its delicious flavor.
How can I make my Orange Chicken less sweet?
If you find the sauce too sweet for your taste, consider reducing the amount of sugar used. You can always balance this out with additional soy sauce or vinegar to maintain the sauce’s flavor.
Can I use chicken breasts instead of thighs for this recipe?
Absolutely! While chicken thighs provide a richer flavor and juiciness, chicken breasts work well too. Just be mindful to adjust the cooking time to avoid overcooking.
What can I serve with Orange Chicken?
Orange Chicken pairs wonderfully with boiled rice, stir-fried vegetables, or a fresh salad. You can also complement it with appetizers like spring rolls or egg rolls for a complete meal.
Can I make Orange Chicken in advance?
Yes! While it’s best enjoyed fresh, you can prepare the ingredients or even cook the dish in advance. Just focus on storing it properly and reheating gently to preserve its texture.
Orange Chicken
Equipment
- Wok or Large Frying Pan
- Mixing Bowls
- Spatula
Ingredients
- 90 g plain (all-purpose) flour
- 1 medium egg
- ¼ tsp. garlic salt
- pinch of salt and pepper
- 90 ml cold water (1/3 cup + 1 tbsp)
- 8 pieces chicken thigh fillets skinless and boneless, chopped into bite-sized chunks
- 2 Tbsp. cornflour (cornstarch)
- 120 ml vegetable oil for frying
- Juice of 2 large oranges
- ½ orange zest
- 6 Tbsp. caster sugar or superfine sugar
- 5 Tbsp. soy sauce
- 2 cloves garlic minced
- 1 tsp. minced ginger
- 1 tsp. rice vinegar
- 1 Tbsp. cornflour (cornstarch) mixed with 3 tbsp cold water (optional)
- boiled rice for serving
- 1 tsp. sesame seeds for serving
Instructions
- In a large bowl, mix together the flour, egg, garlic salt, salt, pepper, and cold water until smooth.
- In a separate bowl, toss the chicken pieces with cornflour. Coat the chicken in the batter until thoroughly covered.
- Heat vegetable oil in a wok over medium-high heat until hot but not smoking.
- In a bowl, combine the orange juice, orange zest, caster sugar, soy sauce, minced garlic, minced ginger, and rice vinegar. Mix until the sugar dissolves.
- Gently add the battered chicken pieces to the hot oil in small batches. Fry for about 3-4 minutes until golden brown and crispy.
- Remove the chicken and place it on absorbent paper to drain excess oil.
- Pour the orange sauce mixture into the wok and let it simmer for a few minutes until slightly thickened. If desired, add the optional cornflour slurry for extra thickness.
- Return the crispy chicken pieces to the wok, tossing to coat them in the sauce.
- Serve the Orange Chicken over boiled rice, garnished with sesame seeds.
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