Best Homemade Orange Chicken Recipe
54 minutes
791 reads
About Best Homemade Orange Chicken Recipe
This isn't just any orange chicken recipe; it's a journey to the heart of Chinese comfort food. As someone who's always loved the sweet and savory magic of takeout orange chicken, I created this recipe to bring that same joy to your home kitchen. It’s surprisingly easy to make and delivers restaurant-quality flavor.Forget greasy takeout! This recipe uses a simple, yet effective double-frying technique to achieve perfectly crispy chicken, coated in a vibrant, homemade orange sauce. It's the perfect dish for a family dinner, impressing guests or simply treating yourself to a delicious weeknight meal.Get ready to experience the irresistible blend of sweet, tangy, and savory flavors that will have everyone asking for seconds. This recipe is a guaranteed crowd-pleaser, bringing a taste of your favorite Chinese restaurant right to your dining table.
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Recipe Time & More
Prep20 minutes
Cook34 minutes
Total54 minutes
Ingredients
For the Chicken Marinade
- 1 tbsp Corn Flour
- 2 tbsp All-Purpose Flour also known as maida
- 1 Large Egg lightly beaten
- 1.5 lbs Boneless, Chicken Thighs cut into 1-inch pieces, skinless
- 1 tsp Salt
- 1/2 tsp Pepper black
For the Orange Sauce
- 1/2 cup Orange Juice freshly squeezed is best
- 1 tbsp Sesame Oil
- 2 tbsp Soy Sauce
- 2 clove Garlic minced
- 1 tsp Ginger grated
- 1 tbsp Lemon Juice freshly squeezed
- 1/2 tsp Pepper Flakes or to taste, red
- 2 tbsp Sugar granulated
- 1 tbsp Corn Flour for thickening the sauce
- 2 cup Vegetable Oil for frying
Instructions
Prepare the Chicken
- In a large bowl, whisk together cornstarch, all-purpose flour, egg, salt, and pepper. Add the chicken pieces and toss to coat evenly. Let marinate for at least 15 minutes (longer is better).
Fry the Chicken
- Heat about 1 cup of vegetable oil in a large skillet or wok over medium-high heat. Carefully add the chicken pieces, ensuring not to overcrowd the pan. Fry until golden brown and cooked through, about 3-5 minutes per side. Remove and set aside on a paper towel-lined plate to drain excess oil.
Make the Orange Sauce
- In a clean skillet or wok, heat the remaining 1 cup of vegetable oil over medium heat. Add the minced garlic and grated ginger and sauté for about 30 seconds until fragrant. Stir in the orange juice, soy sauce, lemon juice, sugar, sesame oil, and red pepper flakes. Bring to a simmer.
Thicken and Combine
- In a small bowl, whisk together the cornstarch and 1/4 cup of cold water until smooth. Slowly pour the cornstarch slurry into the simmering sauce, whisking constantly until the sauce thickens to your desired consistency. Add the fried chicken to the sauce, tossing gently to coat completely.
Serve
- Serve the orange chicken immediately over rice or noodles. Garnish with sesame seeds (optional).
Recipe Notes
Expert Tips for the Best Orange Chicken
- For extra crispy chicken, double-fry it! After the first fry, let the chicken rest for 10 minutes before frying again for 2-3 minutes.
- Don't overcrowd the pan when frying the chicken. This will lower the oil temperature and result in soggy chicken instead of crispy.
- Adjust the amount of red pepper flakes to control the spice level. Start with less and add more to taste.
- If your sauce becomes too thick, add a tablespoon or two of water or orange juice to thin it out.
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Recipe Nutrition
Calories: 198kcalCarbohydrates: 9gProtein: 2gFat: 17gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 10.2gSugar: 3g
Usashi Mandal
Articles: 54
5 Comments
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This looks so appealing! Thanks for sharing.
Such a flavorful dish! Can’t wait to taste it.
Absolutely delicious! Can’t wait to try it.
I’m eager to make this recipe!
What a delightful recipe! Thanks for sharing.