Crispy Orange Chicken

This crispy orange chicken brings the beloved takeout classic right to your dining table with bright citrus flavors and perfectly crunchy chicken pieces. The combination of fresh orange juice, aromatic spices, and that irresistible texture makes this dish a guaranteed family favorite.

I first made this orange chicken during a busy weeknight when my family was craving takeout but I wanted something fresher and healthier. Now it has become our go-to meal whenever we want something special without the extra calories or cost of ordering in.

Ingredients

• Boneless skinless chicken thighs: Provide juicier results than breast meat and stay tender even after frying
• Cornstarch: Creates that signature light crispy coating that Chinese restaurants are famous for
• Fresh orange juice and zest: Deliver bright authentic flavor that bottled juice simply cannot match
• Soy sauce: Adds the perfect savory umami foundation for the sauce
• Brown sugar: Balances the acidity with just the right sweetness
• Fresh garlic and ginger: Form the aromatic base that makes this dish so irresistible
• Rice vinegar: Adds subtle tanginess that balances the sweet elements
• Toasted sesame oil: Brings depth and authentic Asian flavor with just a small amount
• Sriracha: Optional for those who enjoy a gentle heat that complements the sweet orange

Step-by-Step Instructions

Prepare the Chicken:

Cut boneless skinless chicken thighs into evenly sized bite-sized pieces after trimming excess fat. This ensures quick and consistent cooking. The thighs provide more flavor and moisture than breast meat which helps the final dish stay juicy even after frying.

Create the Coating:

Combine cornstarch flour salt and pepper in a large bowl to create your crispy coating mixture. Toss the chicken pieces until thoroughly coated. The cornstarch is key here as it creates a lighter crispier texture than flour alone would achieve. Make sure every piece gets an even coating for best results.

Fry in Batches:

Heat oil in a large skillet until shimmering then add half the chicken in a single layer. This is crucial as overcrowding will create steam and prevent proper crisping. Cook for about 5 minutes per side until golden brown and crispy. Working in batches ensures each piece gets perfectly cooked with that ideal crunchy exterior.

Make the Orange Sauce:

While the chicken cooks whisk together fresh orange juice zest soy sauce brown sugar minced garlic and ginger rice vinegar sesame oil sriracha and remaining cornstarch. The cornstarch will thicken the sauce to that perfect glossy consistency that clings beautifully to the chicken. Fresh orange juice makes a world of difference in the flavor compared to concentrate.

Combine and Finish:

Pour the orange sauce into the empty skillet and cook until it thickens just enough to coat the back of a spoon. Return the crispy chicken to the pan and toss gently to coat each piece while keeping that wonderful texture. The brief final cooking time allows the flavors to meld without making the chicken soggy.

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My family particularly loves the fresh orange zest in this recipe. I remember the first time I made it my daughter commented that it tasted like actual oranges unlike the takeout version she was used to. That bright citrus aroma filling the kitchen has become a signal to my family that something special is coming to the dinner table.

Storing Your Orange Chicken

The key to enjoying leftover orange chicken is proper storage. Keep the sauce and chicken separate if possible to maintain that wonderful crispy texture. Refrigerate for up to three days in airtight containers. When reheating use an air fryer at 300°F for about 3 minutes to restore the crispiness before adding sauce. Alternatively a 350°F oven works well too just avoid the microwave which will leave the chicken soggy.

Perfect Pairings

Serve this orange chicken over steamed jasmine rice to soak up the delicious sauce. For a lower carb option cauliflower rice works beautifully. Add steamed broccoli or sugar snap peas on the side for color and nutrition. The bright flavors also pair wonderfully with a simple cucumber salad dressed with rice vinegar and a touch of sesame oil. For a complete takeout style experience add some vegetable spring rolls or a simple egg drop soup.

Customization Options

This recipe is wonderfully adaptable to your preferences. For a spicier version double the sriracha or add dried red pepper flakes. If you prefer a sweeter sauce increase the brown sugar by a tablespoon. Vegetarians can substitute firm tofu cut into cubes and lightly fried until crispy following the same sauce instructions. For a gluten free version simply substitute tamari for the soy sauce and ensure your cornstarch is certified gluten free.

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Make this dish and enjoy the perfect balance of bright citrus and crispy indulgence at home!

Frequently Asked Questions

→ Can I use chicken breast instead of thighs?

Yes, boneless chicken breast works well as a substitute for thighs. Just be careful not to overcook as breast meat tends to dry out faster. Reduce the cooking time by 1-2 minutes per side to ensure the chicken stays tender.

→ How can I make this dish spicier?

To increase the heat level, add more sriracha sauce to taste, include red pepper flakes, or add 1-2 thinly sliced fresh chilis to the sauce. You can also incorporate a teaspoon of chili oil for added warmth without overwhelming heat.

→ Is there a gluten-free option?

Absolutely! Replace the all-purpose flour with a gluten-free flour blend, ensure your cornstarch is certified gluten-free, and use tamari or certified gluten-free soy sauce. These simple swaps maintain the dish's texture and flavor while making it suitable for gluten-free diets.

→ Can I make the orange sauce ahead of time?

Yes, the orange sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Simply reheat it when ready to use. This makes the final cooking process even faster for busy weeknights.

→ What's the best way to reheat leftover orange chicken?

For best results, reheat the chicken separate from the sauce. Use an air fryer at 300°F for 3-4 minutes or an oven at 350°F for 8-10 minutes to restore crispiness. Warm the sauce in a microwave or stovetop, then combine just before serving to prevent the chicken from becoming soggy.

→ Can I use bottled orange juice instead of fresh?

While fresh orange juice provides the brightest flavor, bottled 100% orange juice can work in a pinch. If using bottled juice, consider adding a bit more orange zest to enhance the citrus flavor, as bottled juices often lack the vibrant notes of freshly squeezed oranges.