Asian-Inspired
Orange Chicken
Real orange juice and zest give this homemade orange chicken a brighter, fresher citrus punch than the syrupy version from most takeout containers, while crispy cornstarch-coated chicken gives it the crunch the dish is known for.
Why you'll love this recipe
- Real orange juice and zest for genuine citrus flavor
- Crispy chicken without deep-fry batter mess
- Fresher and less cloying than most takeout versions
- Great over rice with steamed vegetables
Ingredients
Full ingredient list below — check off items as you shop or cook.
Instructions
- Toss the chicken with the egg and salt, then dredge in cornstarch until evenly coated.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Fry the chicken in batches for 4-5 minutes, until golden and crispy. Drain on paper towels.
- Pour off most of the oil, leaving about 1 tbsp. Add the garlic and ginger and cook for 30 seconds until fragrant.
- Whisk together the orange juice, orange zest, soy sauce, brown sugar, rice vinegar and red pepper flakes. Pour into the pan and bring to a simmer.
- Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and turns glossy.
- Return the crispy chicken to the pan and toss quickly to coat.
- Garnish with green onions and sesame seeds and serve immediately over rice.
Tips for success
- Fresh orange juice and zest make a noticeable difference over bottled juice — the zest especially carries most of the citrus aroma.
- Toss the chicken in the sauce right before serving to keep the coating crispy.
- Fry in small batches to keep the oil hot, which is essential for a crispy, non-greasy result.
- This sauce also works well tossed with crispy tofu or shrimp.
Frequently asked questions
Can I use bottled orange juice instead of fresh?
Yes, though fresh juice and zest give a noticeably brighter, more authentic citrus flavor.
Can I make this dish less sweet?
Reduce the brown sugar slightly and add a touch more rice vinegar to balance it toward tangy rather than sweet.
Can I bake or air fry the chicken instead of frying?
Yes, air fry at 400°F for about 12-14 minutes, shaking halfway, for a lighter version.
What can I serve with orange chicken?
Steamed rice and stir-fried vegetables like broccoli or snap peas are classic pairings.
Nutrition (per serving)
| Calories | 468 |
| Protein | 29g |
| Carbs | 36g |
| Fat | 23g |
| Sodium | 760mg |
| Sugar | 20g |
Nutrition values are estimates and will vary based on exact ingredients and brands used.
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