Homemade Orange Chicken Recipe

I love how this orange chicken recipe delivers big flavor with every bite. The crisp, tender chicken paired with a vibrant, tangy sauce strikes the perfect balance of sweet and spicy. It feels genuine and effortless, giving me an authentic taste without any fillers. It is my go-to homemade marvel.

I’m excited to share my homemade orange chicken recipe that tastes way better than take-out with no filler ingredients. I start with 1 lb boneless skinless chicken thighs, cut into bite-sized pieces, then coat them in 1/2 cup cornstarch and dip in 2 eggs lightly beaten with a pinch of salt and pepper.

Next, I fry the chicken in about 3 cups vegetable oil until its nice and crispy. For the sauce, I combine 1 cup fresh-squeezed orange juice, 1 tbsp orange zest, 1/4 cup soy sauce, 2 tbsp rice vinegar and 1/2 cup granulated sugar.

Then I add minced garlic and 1 tbsp fresh ginger, plus 1/2 tsp red pepper flakes if you want that extra kick. I thicken everything by stirring in a slurry made from 2 tbsp cornstarch mixed with 2 tbsp water.

This dish packs protein and vitamin C, making it both hearty and nutritious. Enjoy cookin it!

Why I Like this Recipe

I like this recipe because the chicken comes out super crispy from the cornstarch coating and frying. Its really satisfying when the exterior crunches and the meat inside stays juicy.

I also love how the fresh orange juice and zest give the sauce a sweet tang that’s so much better than any take-out. Making the sauce myself feels personal and lets me adjust the flavors just how I like ’em.

Finally, I appreciate how simple the ingredients are – there arent any weird fillers or chemicals. This recipe uses everyday stuff like chicken, eggs, garlic, and ginger, which makes me feel like a real chef when I whip it up at home.

Ingredients

• Chicken thighs provide lean protein and essential nutrients while keeping the dish hearty and flavorful.
• Orange juice deliver bright citrus notes, natural sweetness, and vitamin C to enliven the sauce.
• Orange zest intensifies the flavor with aromatic oils, adding complexity and burst of aroma.
• Soy sauce infuses salty umami, deepening marinade while balancing the sweet citrus kit.
• Rice vinegar adds tangy acidity that cuts through richness, making each bite more lively.
• Sugar gives a smooth sweetness that harmonizes with the tang and spice in sauce.
• Garlic and ginger provide zesty kick and warmth, enhancing every single bite of dish.

Ingredient Quantities

• 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
• 1/2 cup cornstarch for coating the chicken
• 2 eggs, lightly beaten
• A pinch of salt and pepper
• Vegetable oil for frying (about 3 cups)
• 1 cup fresh-squeezed orange juice
• 1 tbsp orange zest
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1/2 cup granulated sugar
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/2 tsp red pepper flakes (optional for a little extra kick)
• 2 tbsp cornstarch mixed with 2 tbsp water (to make a slurry)

How to Make this

Equipment Needed

1. Chef’s knife and cutting board – for cutting the chicken, garlic, ginger, and zesting the orange
2. Mixing bowls – to beat eggs, coat the chicken with cornstarch, and mix the slurry
3. Measuring cups and spoons – for measuring out the cornstarch, soy sauce, rice vinegar, sugar, and other liquids
4. Whisk – to lightly beat the eggs
5. A large, deep pot – for frying the chicken in the vegetable oil
6. Tongs or a slotted spoon – to take out the fried chicken safely from the hot oil
7. Citrus juicer or reamer – to squeeze the fresh orange juice
8. Zester or grater – for getting the orange zest evenly

Hope this helps you prep and cook the meal correctly.

FAQ

• How do I get the chicken extra crispy? It’s all about the double coating process. First, toss the chicken in cornstarch then dip it in beaten eggs. This helps create a crunchy layer during frying that locks in all that juicy flavor.
• Can I use chicken breast instead of thighs? Sure, but be careful since the breast can dry out fast. Chicken thighs stay more moist and flavorful so they’re definitely the better choice if you can get ’em.
• How do I know the oil is ready for frying? A good trick is to heat the oil to about 350°F and drop a tiny bit of batter in. If it instantly bubbles and sizzles, you’re good to go.
• Can I bake the chicken instead of frying it? Yes, you can bake it for a healthier option. Just preheat your oven to 400°F, toss the coated chicken on a lightly greased rack, and bake until golden and crispy, usually around 20 to 25 minutes.
• What if my sauce is too thick or too thin? Don’t sweat it! If it feels too thick, add a splash more orange juice or water. If it’s too thin, stir in a bit more of the cornstarch slurry and let it simmer until it reaches your liking.

Homemade Orange Chicken Recipe Substitutions and Variations

• Chicken Thighs: Instead of chicken thighs, you can use chicken breasts for a leaner option, but they might cook differently so keep an eye on it.
• Fresh-Squeezed Orange Juice: If you cant get fresh oranges, bottled orange juice works fine, just remember it might be a bit sweeter.
• Orange Zest: You can use a little lemon zest if you dont have orange zest on hand, although it gives a slightly different flavor.
• Rice Vinegar: White wine vinegar is a good alternative, just use a bit less since its usually stronger.
• Red Pepper Flakes: If you want less heat or dont have these, you can leave them out or use a pinch of cayenne pepper instead.

Pro Tips

1. Try letting the chicken pieces sit for a few minutes after coating them in cornstarch before dipping in the egg. This helps the coating stick better and gives you an extra crunchy texture.

2. When frying, dont overcrowd the pan. Fry the pieces in smaller batches so the oil temperature stays steady and your chicken turns out consistently crispy.

3. For the sauce, let it simmer gently so all the flavors meld together without burning. Keep an eye on it and stir often to make sure it doesn’t stick.

4. If you find lumps forming when you add the cornstarch slurry to the sauce, mix the slurry in a separate bowl with cold water beforehand. This will help you get a smoother and more even sauce every time.