Orange Chicken
This restaurant-style Orange Chicken recipe is fun to make at home and has the BEST sauce! Serve it over white rice for a homemade meal that's better than takeout!
Servings: 6 people
Calories: 381kcal
Ingredients
Chicken
- 1 ½ lbs. boneless skinless chicken breast or thighs
- Salt/Pepper
- 2 large eggs whisked
- 1 ¼ cups vegetable oil plus more as needed
- ½ cup cornstarch, + 2 additional tablespoons divided
- ¼ cup flour
- ¼ teaspoon baking soda
Sauce
- ¾ cup orange juice
- ⅓ cup chicken broth
- ¼ cup soy sauce
- ¼ cup white sugar
- 3 tablespoons light brown sugar
- 2 tablespoons rice vinegar can sub white vinegar
- 1 tablespoon freshly minced ginger or ¼ teaspoon ground ginger
- 3 cloves garlic minced
- 1 ½ tablespoons cornstarch
- 1 teaspoon orange zest optional- see notes
- 1 teaspoon hot sauce
- ½ teaspoon sesame oil
Topping
- Green onions
Instructions
Prep Work
- Set wire cooling racks over a baking sheet or parchment/wax paper. This will keep the chicken crispy after it’s fried. You can also use a paper towel lined plate if needed.
- Whisk together the sauce ingredients in a large saucepan and set aside. (Make sure the ingredients aren’t warm/hot so the cornstarch isn’t activated.)
- Combine the flour, ½ cup cornstarch, and baking soda in a large bowl until well combined.
Bread the Chicken
- Cut the chicken into 2-inch pieces and pat completely dry. Season with salt and pepper and sprinkle with 2 tablespoons of cornstarch.
- Whisk the eggs vigorously in a medium bowl until small air pockets form and it’s very uniform in color. Add the chicken and toss to coat until no sides are dry.
- Remove a few pieces at a time, letting excess egg drip off. Transfer to the cornstarch/flour mixture and toss to coat. Transfer to a plate and repeat until all the chicken is coated.
Fry the Chicken
- Heat oil in a large pot or deep fryer to 365° F. Use enough oil to cover the chicken by about three-quarters.
- Ensure the oil is sufficiently heated, then fry the chicken in batches, leaving room around each to ensure the edges get crispy. Flip once the bottom of the chicken is crisp, about 2-3 minutes per side. Make small adjustments to the heat (up or down) throughout cooking as needed.
- Use a slotted spatula to transfer the chicken to wire cooling racks.
Heat the Sauce
- Heat the sauce mixture over medium-high heat and bring to a boil. Once thickened, remove from heat. If desired, transfer to a large mixing bowl to make it easier to toss the chicken.
Toss and Serve
- Add the chicken to the sauce and toss to coat well.
- Serve over white rice (see notes) or vegetable fried rice. Garnish with green onions and serve!
Notes
Pro Tips:
Storage:
Making Perfectly Cooked Rice: I love serving this with 3 cups of white long grain rice. Here is how I make it:
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
- Orange Zest: This adds a nice additional punch of orange flavor to the sauce. If you prefer the orange flavor to be more subtle, feel free to leave it out or use half the amount.
- Hot Sauce: This elevates the other flavors and won't make this dish spicy. I use Frank's Hot Sauce.
- Make sure the oil is sufficiently heated before you fry the chicken, it should fry immediately. Otherwise it won’t be as crispy.
- Peanut Oil can be used for frying as well, it adds a nice flavor that pairs well with this recipe.
- Make adjustments to the heat (up/down), as needed throughout frying. I usually have to turn the heat down slightly after the first batch is fried.
- Fry in batches and leave room around the chicken to make sure the edges get crispy.
- Clean as you go. By the time I’m ready to fry, I’ve wiped down the counter and I always wash the dishes as I go. This way you’re not left with a big mess to clean up afterward.
- Shortcut! Purchase store-bought popcorn chicken, nuggets, or tenders and prepare according to package instructions. Toss in prepared orange sauce and serve!
- Try this sauce on my own Popcorn Chicken, Chicken Tenders, or Fried Shrimp next!
- Be sure to try my Hot Honey Chicken next! It’s super crispy and baked, not fried! My Firecracker Chicken is also amazing!
Storage:
- This dish is best if served fresh, but leftovers can be refrigerated. Store in an airtight container and refrigerate for up to 3 days. To reheat, bake at 375° F for 10-15 minutes, stirring halfway through.
Making Perfectly Cooked Rice: I love serving this with 3 cups of white long grain rice. Here is how I make it:
- Bring 2 cups of chicken broth to a boil.
- Add 1 cup of white long grain rice and let the liquid come back up to a boil.
- Cover tightly and reduce heat to low. Simmer for 15 minutes.
- Remove from heat and let it stand in the pot for 10 minutes with the lid on, any rice stuck to the bottom will release.
- This yields 3 cups of flavorful, perfectly cooked rice. I use a Dutch oven for this which conducts heat well.
- Note that other varieties of rice may require different liquid measurements and/or cooking times.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
Nutrition
Calories: 381kcal | Carbohydrates: 34g | Protein: 28g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 808mg | Potassium: 551mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 178IU | Vitamin C: 18mg | Calcium: 30mg | Iron: 1mg