Simple Orange Chicken Recipe

My Simple Orange Chicken Recipe makes the crispiest, sauciest bites of chicken for an addictive meal that’s even better than takeout!

Author: Donna Elick

Servings:

Prep Time20

Cook Time20

Total Time40

Ingredients

For the Chicken

Vegetable oil for frying (about 4 cups, depending on skillet size)
2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces
2 large eggs whisked
1 tablespoon cornstarch
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

For the Sauce

1 cup orange juice
1/2 cup granulated sugar
2 tablespoons low-sodium soy sauce
2 tablespoons white vinegar
2 cloves garlic minced (about 2 teaspoons)
1/2 teaspoon freshly grated ginger
1 teaspoon orange zest zest before juicing
1 tablespoon cornstarch mixed with 2 tablespoons water slurry

Optional Garnishes

Chopped green onions
Sesame seeds
Chili flakes

Instructions

Heat the Oil: Pour 2 to 3 inches of Vegetable oil into a large, heavy skillet. Heat over medium-high heat until it reaches 350°F.
Prepare the Chicken Batter: Place the 2 pounds boneless skinless chicken breasts or thighs, cut into bite-sized pieces, 2 large eggs, 1 tablespoon cornstarch, 1 teaspoon kosher salt, and 1/4 teaspoon fresh ground black pepper in a large bowl. Stir until the chicken is coated.
Dredge the Chicken: In another large bowl, stir together the 1/2 cup all-purpose flour and 1/2 cup cornstarch. Lift chicken pieces from the egg mixture, letting excess drip off, and add them to the flour mixture. Toss until coated. The batter will be sticky.
Fry the Chicken (First Fry): Working in small batches, fry the chicken for 3 minutes, turning often, until lightly golden. Don’t overcrowd the pan. Remove with a slotted spoon and transfer to a paper towel–lined plate.
Fry the Chicken Again (Optional but Recommended): For extra crispy chicken, increase the oil temperature to 375°F. Fry all the chicken pieces together for 1 more minute, or until golden brown. Transfer to a clean paper towel–lined plate. Carefully discard the oil and wipe out the skillet.
Make the Sauce: In the same skillet, add the 1 cup orange juice, 1/2 cup granulated sugar, 2 tablespoons low-sodium soy sauce, 2 tablespoons white vinegar, 2 cloves garlic, 1/2 teaspoon freshly grated ginger, and 1 teaspoon orange zest. Bring to a boil. Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook for 1 minute, or until the sauce thickens and bubbles. Taste and adjust the flavors — add soy sauce if too sweet, sugar if too tart, or more orange juice if too salty.
Coat the Chicken: Add the fried chicken to the skillet and toss until every piece is coated in sauce.
Serve and Garnish: Transfer to a serving platter and top with Chopped green onions, Sesame seeds, or Chili flakes. Serve immediately over rice or noodles.

Notes

Make-Ahead: Fry chicken once, cool, and freeze on a paper towel–lined baking sheet. Store in a freezer bag for up to 1 month. Bake from frozen at 400°F for 25 minutes, then toss in freshly made sauce. Sauce can also be made ahead and frozen separately.

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Reheating: Reheat chicken in a 350°F oven for 10–12 minutes to crisp it back up. Toss with sauce after reheating.

Freezing: Best to freeze chicken after the first fry. Sauce freezes well separately. Thaw overnight and reheat gently.

Nutrition