Craving that classic Chinese takeout flavor but want to skip the MSG and mystery ingredients? This homemade orange chicken recipe is your answer! It’s quick, easy, and bursting with fresh orange flavor. Plus, you can customize it to your liking. I promise, once you try this, you’ll never go back to takeout again17.
- : Ready in about 30 minutes, perfect for busy weeknights137.
- : Made with real orange juice and simple ingredients you can feel good about2.
- : Adjust the sweetness, spice level, and even cooking method to suit your taste1.
- : Seriously! Crispy chicken coated in a tangy, sweet, and savory sauce that’s simply irresistible23.
- 6 boneless, skinless chicken thighs (or 2 lbs chicken tenderloins), cut into bite-sized pieces12
- ¼ cup all-purpose flour1
- 1 tbsp cornstarch1
- 1 tsp black pepper, or less to taste1
- 1 tsp onion powder1
- ½ tsp ginger powder1
- ½ tsp salt1
- 1 tsp paprika, to add color (optional)1
- Vegetable oil, for frying1
- ¾ cup fresh orange juice1
- 1 ½ tbsp cornstarch1
- 2 tbsps vegetable oil1
- 3 tbsps low-sodium soy sauce1
- 1 ½ tbsp rice vinegar (or white vinegar)1
- 2 tbsps brown sugar1
- ½ tbsp grated ginger1
- 2 cloves fresh garlic, minced1
- ½ tsp black pepper1
- 1 tsp orange zest1
- Chili flakes, optional to add heat1
- : In a bowl, toss the chicken pieces with flour, cornstarch, black pepper, onion powder, salt, ginger powder, and paprika (if using) until evenly coated1.
- : Heat vegetable oil in a deep frying pan. Fry the chicken in batches, being careful not to overcrowd the pan. Cook for 2-3 minutes, until golden brown. Drain well using a spider strainer spoon and set aside1. Overcooking will make the chicken chewy, so keep a close eye on it1.
- : In a saucepan, whisk together orange juice, cornstarch, vegetable oil, soy sauce, rice vinegar, brown sugar, ginger, garlic, black pepper, orange zest, and chili flakes (if using). Heat over medium heat, stirring constantly, until the sauce thickens2.
- : Add the fried chicken to the sauce and toss well to coat. Let it cook together for another 1-2 minutes1.
- : Serve hot over rice or lo mein noodles. Garnish with sesame seeds and chopped green onions, if desired1.
- : White rice, brown rice, or even cauliflower rice for a low-carb option.
- : Lo mein or stir-fried noodles complement the orange chicken perfectly1.
- : Steamed broccoli, green beans, or a side salad add a healthy touch.
- : Sesame seeds, chopped green onions, and extra orange zest enhance the flavor and presentation1.
- : Add more chili flakes or a dash of your favorite hot sauce to the orange sauce12.
- : Increase the brown sugar to your liking2.
- : For a healthier twist, air fry the chicken instead of frying it in oil3. Preheat your air fryer to 400°F (200°C) and cook for 10-12 minutes, flipping halfway through, until golden brown and cooked through.
- : Toss in some stir-fried veggies like bell peppers, carrots, or snap peas along with the chicken2.
- : Use tamari instead of soy sauce and ensure your cornstarch is gluten-free2.
Yes, you can! Just be sure not to overcook them, as chicken breasts tend to dry out faster than thighs2.Absolutely! The orange sauce can be made a day or two in advance and stored in the refrigerator. Just reheat it before adding the chicken.Store leftover orange chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or microwave until warmed through.
- Calories: 400-500
- Protein: 30-40g
- Fat: 20-30g
- Carbohydrates: 30-40g
Note: Nutritional information may vary based on specific ingredients and serving sizes.Enjoy your delicious, homemade orange chicken! I hope this becomes a new favorite in your kitchen.
