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Another angled view of the homemade orange chicken recipe in a white bowl, showing glossy, textured chicken pieces nestled around juicy orange slices and topped with a few sprigs of green herb, with the sauce pooling slightly at the bottom

Orange Chicken Recipe

A crispy, restaurant-style orange chicken Recipe with a perfectly balanced sweet-tangy glaze and double-fry method for maximum crunch even after saucing.
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Prep Time 10 minutes
Cook Time 20 minutes
Rest Time 5 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Chinese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1½ lb Boneless chicken thighs or breasts - Cut into 1″ pieces
  • ½ cup Cornstarch - For coating
  • ½ cup All-purpose flour - For coating
  • 2 large Eggs - Beaten
  • 1 teaspoon Salt - Divided
  • ½ teaspoon Black pepper - Divided
  • 4 cups Vegetable oil - For frying
  • 1 cup Fresh orange juice - About 2 medium oranges
  • 1 tablespoon Orange zest - Finely grated
  • ¼ cup Soy sauce
  • 2 tablespoon Rice vinegar - Plus extra 1 tablespoon for finishing
  • ¼ cup Brown sugar - Packed
  • 2 cloves Garlic - Minced
  • 1 teaspoon Fresh ginger - Grated
  • ¼ teaspoon Red pepper flakes - Adjust to taste
  • 1 tablespoon Cornstarch - For slurry
  • 2 tablespoon Water - For slurry
  • Orange slices - For garnish
  • 2 stalks Green onions Sliced - for garnish
  • 1 teaspoon Sesame seeds - For garnish

Equipment

  • 1 Heavy pot or wok (For deep-frying)
  • 1 Candy thermometer (To maintain oil at 350 °F)
  • 2 Large mixing bowls (One for batter, one for eggs)
  • 1 Wire cooling rack (To drain excess oil)
  • 1 Pair of tongs (For flipping chicken)
  • 1 Whisk (For sauce and slurry)

Method
 

  1. Cut chicken into 1″ pieces, pat dry, season with salt and pepper.
    A black skillet filled with a glossy, amber-colored sauce studded with whole dried red chilies, mustard seeds, and flecks of chopped cilantro, a wooden spoon stirring the mix as it simmers.
  2. Whisk eggs; mix cornstarch, flour, salt, and pepper; dip chicken in egg then flour mix, rest 5 min.
    A wire skimmer holding golden-brown, bite-sized chicken pieces as they bubble in hot oil below; the chicken has a craggy, crispy crust and each piece looks freshly fried.
  3. Heat oil to 350 °F; fry chicken in batches until light golden (3–4 min), rest 5 min, then refry 2 min until deeply crispy.
    A shallow white bowl piled with small chunks of chicken breast dusted in a thick layer of flour, ready to be tossed in egg and cornstarch; the flour clings unevenly, giving a rustic, homemade look.”
  4. Simmer orange juice, zest, soy sauce, brown sugar, rice vinegar, garlic, ginger, and red pepper flakes; add cornstarch slurry.
    A bright marble countertop displaying small ceramic bowls of fresh orange juice, grated orange zest, soy sauce, granulated sugar, olive oil, minced garlic, red pepper flakes, sesame seeds, thinly sliced scallion greens, whole garlic bulb, and a knob of ginger, all neatly arranged in a flat lay.
  5. Toss chicken in warm sauce; garnish with orange slices, green onions, sesame seeds; serve over rice.
    A bright marble countertop displaying small ceramic bowls of fresh orange juice, grated orange zest, soy sauce, granulated sugar, olive oil, minced garlic, red pepper flakes, sesame seeds, thinly sliced scallion greens, whole garlic bulb, and a knob of ginger, all neatly arranged in a flat lay.

Nutrition

Serving: 425gCalories: 550kcalCarbohydrates: 40gProtein: 32gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 15gVitamin A: 200IUVitamin C: 30mgCalcium: 50mgIron: 4mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.
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