Sticky and Crispy Orange Chicken

Sticky and Crispy Orange Chicken

Orange Chicken – Sticky and crispy chicken coated in the most addictive orange chicken sauce. It makes a delicious weeknight dinner that’s budget friendly and kid approved. So skip the takeout and try this Homemade Orange Chicken recipe!

Orange Chicken is one of the most popular Chinese food in North America. It’s sweet, savory and balanced with tangy flavor. A perfect quick and easy dish that your whole family will love.

EASY ORANGE CHICKEN

When it comes to Chinese takeout, this orange chicken recipe is one of our favorite dishes along with Lemon Chicken, Sweet and Sour Chicken and Moo Goo Gai Pan. Orange Chicken is loaded with sticky and crispy chicken that’s tender and flavorful. This recipe rivals Panda Express Orange Chicken, and you can serve it with rice and broccoli for an easy weeknight meal!

CHICKEN THIGHS OR CHICKEN BREASTS

Both Chicken thighs and chicken breast work for this recipe. I like chicken thighs more as they are more flavorful and moister. It’s important to cut your chicken into 1-inch cubes so that they can get cooked quickly with a crispy coating.

HOW TO MAKE ORANGE CHICKEN

This orange chicken is crispy and sticky. I will share with you a few secrets and tricks so that you can make it even better than takeout.

CRISPY ORANGE CHICKEN

In a medium-large bowl, mix together cornstarch, flour and salt & pepper. Add the egg, oil and water. Whisk until smooth. Then add the chicken cubes to the mixture and marinate for 30-60 minutes in the fridge. (If you are in a rush, you can marinate the chicken for 10 minutes while you prepare the sauce.)

Heat the oil to 350˚F in a medium-large saucepan. Add the marinated chicken cubes in batches and deep fry them for about 5 minutes until they turn golden brown. Remove and drain oil. Place them on a paper towel lined plate. Cover with aluminum foil to keep warm.

Note: Don’t OVER-CROWD the pan. You can cook the chicken in batches if needed.

ORANGE CHICKEN SAUCE

Orange Chicken Sauce is sweet, savory and tangy. It’s so simple with a few ingredients you already have in your pantry.

Orange (orange juice + orange zest)

Soy Sauce

Rice Vinegar (or White Vinegar)

Brown Sugar

Minced Garlic

Corn Starch

Water

Oil

In a small bowl, mix together orange juice, soy sauce, vinegar, brown sugar and orange zest. Heat a skillet or wok over medium-high heat and add oil. Then add garlic and stir-fry for a few seconds until fragrant. Add in the mixture, stir to combine. Mix the cornstarch and water in a separate bowl, and then add the mixture (slurry) to the pan to thicken the sauce. Stir until mixture is smooth and thick (about 5 minutes). The sauce will turn into a glossy glaze.

Add back the fried chicken and toss to coat completely!

Note: It’s important to let the sauce come to a low boil. It will start to thicken quickly once it begins to boil.

TIPS AND SECRETS FOR MAKING CHINESE ORANGE CHICKEN

You can use dark meat from chicken thighs or chicken legs or a combination instead of white meat for additional flavor.

Cut your chicken into 1-inch cubes, so that you can cook them quickly with a crispier coating.

Don’t over-crowd the chicken when you deep fry them. Cook in batches if needed.

Fresh squeezed orange juice will always give the best flavor, but any decent quality orange juice will do.

Taste-test your orange chicken sauce before you add cornstarch and water mixture. Adjust the sugar, soy sauce and vinegar amount according to your personal taste.

For healthier options, you can fry the chicken instead of deep-frying them. It will still taste great, although not as crispy.

This recipe makes enough sauce so that you can add it onto rice and vegetables for extra flavor.

HOW TO SERVE ORANGE CHICKEN

You can garnish your Orange Chicken with sesame seeds and sliced green onions. You can also sprinkle some red pepper flakes if you want it to be slightly spicy. I usually serve it with steamed rice and broccoli and my family absolutely love this dish!