Orange chicken is a delightful dish that brings together tender chicken pieces coated in a crispy, golden crust, bathed in a vibrant, tangy orange sauce. This dish is not only mouthwatering but also evokes feelings of comfort and nostalgia, reminiscent of family dinners and friendly gatherings. Easy to prepare, orange chicken is perfect for anyone looking for a quick, flavorful meal that pleases both the palate and the heart. In this step-by-step recipe, you’ll find everything you need to create this delicious dish in your own kitchen.

Ingredients

Gathering the right ingredients is crucial for achieving that fantastic orange chicken experience. Here’s what you’ll need:

1.5 pounds boneless skinless chicken breasts – These juicy pieces of chicken are perfect for stir-frying and absorb the flavors beautifully.
1 cup low-sodium chicken broth – Adds depth to the sauce while keeping it light and balanced.
1 tablespoon finely grated orange zest – This brings a burst of citrusy aroma that elevates the dish.
0.5 cups freshly squeezed orange juice – The star of the recipe, providing sweetness and acidity that makes the dish pop.
0.33 cups white vinegar – Adds tanginess that complements the sweetness of the orange.
0.25 cups soy sauce – The savory element that brings everything together.
0.5 cups granulated sugar – Balances the acidity and enhances the sweet flavor.
0.25 teaspoons dried ginger – Adds a subtle warmth and earthiness.
2 tablespoons grated yellow onion – Provides a gentle sweetness and depth.
2 cloves garlic, finely minced – Infuses the dish with its aromatic qualities.
1 teaspoon Sriracha hot sauce – For just a hint of heat.
Freshly ground black or white pepper to taste – For seasoning.
1.25 cups cornstarch – Used for coating the chicken, creating that crispy texture.
2 tablespoons cold water – Helps to create the cornstarch slurry for the chicken.
2 large eggs – Binds the coating to the chicken for extra crunch.
Vegetable or peanut oil for frying – Essential for achieving that golden, crispy finish.
Chopped green onions and sesame seeds for garnish (optional) – Adds a pop of color and extra flavor.

Step-by-Step Directions Preparation Steps

Prepare the Chicken: Start by cutting the chicken breasts into bite-sized pieces. This not only helps them cook evenly but also makes for easy eating. Season with salt and pepper to your taste.
Make the Marinade: In a bowl, combine the low-sodium chicken broth, grated orange zest, freshly squeezed orange juice, white vinegar, soy sauce, granulated sugar, dried ginger, grated yellow onion, minced garlic, and Sriracha. Stir well until the sugar is dissolved and the ingredients are well mixed.
Marinate the Chicken: Place the chicken pieces into a bowl, pouring half of the marinade over the chicken. Ensure every piece is coated. Let it marinate for at least 30 minutes, or up to an hour if you have time. This step allows the chicken to absorb all those delicious flavors.
Prepare the Coating: While the chicken is marinating, mix the cornstarch and eggs in a separate bowl alongside the cold water to create a smooth batter.
Coat the Chicken: Remove the marinated chicken from the bowl and dip each piece into the cornstarch mixture, ensuring they are evenly coated. This is what will give your chicken that satisfying crunch when cooked.
Heat the Oil: In a large skillet or wok, heat about 1-2 inches of vegetable or peanut oil over medium-high heat until it shimmers. You can test if the oil is ready by dropping a bit of the cornstarch mixture in; it should sizzle immediately.
Fry the Chicken: Fry the coated chicken pieces in batches. Don’t overcrowd the pan; you want them to fry evenly. Cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove them from the oil and place on a plate lined with paper towels to drain excess oil.
Thicken the Sauce: In a saucepan, pour the remaining marinade and bring to a boil over medium heat. Let it simmer until it thickens slightly, about 3-5 minutes.
Combine: In a large bowl, combine the fried chicken with the thickened sauce. Toss gently until every piece is coated with that luscious orange glaze.
Garnish and Serve: If desired, garnish with chopped green onions and sesame seeds for an extra touch. Serve your orange chicken hot with steamed rice or fried rice for a complete meal.

Tips & Tricks

To elevate your orange chicken, consider adding chopped bell peppers or broccoli during the last minute of cooking the chicken. This will not only add color but also give a healthy crunch. If you prefer a thicker sauce, increase the amount of cornstarch in the sauce or let it simmer longer for additional thickness.

Serving Suggestions & Pairings

Orange chicken pairs beautifully with fragrant jasmine rice or fried rice, allowing the saucy goodness to envelop each grain. For a complete meal, serve it alongside a fresh salad or steamed vegetables. This dish is perfect for family dinners, potlucks, or casual get-togethers, where it is sure to be a popular choice!

Nutritional Information

A typical serving of orange chicken (about one cup) contains approximately 400-500 calories, depending on how much sauce is used. It also provides a good source of protein thanks to the chicken, along with various vitamins from the orange juice and any added vegetables. Enjoy in moderation as part of a balanced diet.

Storing Tips & Variations

To store leftover orange chicken, simply place it in an airtight container in the fridge for up to three days. For longer storage, you can freeze it for up to two months. When reheating, be sure to do so gently to maintain the chicken’s texture. You can vary this recipe by adding different citrus fruits like lemon or lime for a unique twist, or even substitute the chicken with tofu for a vegetarian option.

Conclusion

Give this orange chicken recipe a try for your next meal; the flavors and textures combined create a satisfying dish that everyone will love. Share your cooking experience and any twists you put on the recipe in the comments below!

FAQs

Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before marinating and cooking.
Is there a gluten-free version of this recipe?
Yes! Use tamari instead of regular soy sauce and make sure your cornstarch is gluten-free.
What can I substitute for Sriracha?
If you prefer less heat or don’t have Sriracha, you can use another hot sauce or omit it entirely.
How can I make the sauce spicier?
You can add more Sriracha or include crushed red pepper flakes to the sauce as it simmers.
Can I prepare this dish ahead of time?
You can marinate the chicken ahead of time and keep it in the fridge for a few hours or overnight. However, it’s best to fry it fresh for optimal crispiness.

Orange Chicken

A delightful dish featuring tender chicken pieces coated in a crispy crust, bathed in a tangy orange sauce that evokes comfort and nostalgia.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 25

Total Time 55

Course Dinner, Main Course

Cuisine American, Asian

Servings 4 servings

Calories 450 kcal

Ingredients

Main Ingredients

1.5 pounds boneless skinless chicken breasts Juicy pieces perfect for stir-frying.
1 cup low-sodium chicken broth Adds depth to the sauce.
1 tablespoon finely grated orange zest Brings a burst of citrus aroma.
0.5 cups freshly squeezed orange juice Provides sweetness and acidity.
0.33 cups white vinegar Adds tanginess.
0.25 cups soy sauce Brings savory flavor.
0.5 cups granulated sugar Balances acidity.
0.25 teaspoons dried ginger Adds subtle warmth.
2 tablespoons grated yellow onion Provides sweetness and depth.
2 cloves garlic, finely minced Infuses the dish with aroma.
1 teaspoon Sriracha hot sauce For a hint of heat.
to taste freshly ground black or white pepper For seasoning.
1.25 cups cornstarch Used for coating the chicken.
2 tablespoons cold water Helps to create the cornstarch slurry.
2 large eggs Binds the coating.
Vegetable or peanut oil for frying Essential for crispy finish.

Garnish (Optional)

Chopped green onions Adds color.
Sesame seeds Adds flavor.

Instructions

Preparation

Cut the chicken breasts into bite-sized pieces. Season with salt and pepper.
In a bowl, combine chicken broth, orange zest, orange juice, vinegar, soy sauce, sugar, ginger, onion, garlic, and Sriracha. Stir until sugar is dissolved.
Pour half of the marinade over the chicken in a bowl and let it marinate for at least 30 minutes.
Mix cornstarch and eggs with cold water to create a smooth batter.

Cooking

Coat marinated chicken pieces in the cornstarch mixture.
Heat oil in a skillet over medium-high heat. Test if the oil is ready by dropping a bit of the cornstarch mixture in; it should sizzle.
Fry chicken pieces in batches for 4-5 minutes on each side until golden brown. Drain on paper towels.
Pour remaining marinade into a saucepan and bring to a boil. Simmer until thickened, about 3-5 minutes.
Combine fried chicken with thickened sauce in a large bowl, tossing gently until coated.