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Orange Chicken

Crispy fried chicken bites tossed in a sweet, tangy, and slightly spicy orange sauce. This Chinese-American takeout favorite is surprisingly easy to make at home.

45 minMediumServes 4520 cal/serving

Chinese-AmericanDinnerStovetopHigh ProteinLow CarbDairy-FreeNut-FreeLow-SodiumPork-Free

Ingredients

  • 2 lbs boneless, skinless chicken thighs, cut into 1-in pieces
  • 1/2 cup cornstarch
  • 2 large eggs, beaten
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups vegetable oil, for frying
  • 1/2 cup fresh orange juice
  • 2 tsp orange zest
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 1/4 cup granulated sugar
  • 4 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp red pepper flakes
  • 2 tsp cornstarch (for sauce)
  • 1 tsp sesame oil
  • 4 green onions, sliced

Instructions

  1. 1

    In a bowl, whisk together 1/4 cup soy sauce, 1/2 cup fresh orange juice, 2 tsp orange zest, 2 tbsp rice vinegar, 1/4 cup granulated sugar, 4 minced garlic cloves, 1 tsp grated fresh ginger, 1/2 tsp red pepper flakes, and 1 tsp sesame oil. Stir in 2 tsp cornstarch (for sauce) until dissolved. Set the sauce aside.

  2. 2

    Pat 2 lbs cut into 1-in pieces boneless, skinless chicken thighs dry. Season with 1 tsp salt and 1/2 tsp black pepper. Dip chicken pieces into 2 beaten large eggs, then dredge thoroughly in 1/2 cup cornstarch, shaking off excess.

  3. 3

    Heat 2 cups vegetable oil in a large wok or deep skillet over medium-high heat to 350°F. Working in batches, fry the coated chicken for 3-4 minutes per batch, turning once, until golden brown and the internal temperature reaches 165°F. Drain on a paper-towel-lined plate.

  4. 4

    Carefully pour off most of the frying oil, leaving about 1 tbsp in the pan. Return the pan to medium heat and pour in the sauce. Cook, stirring, for 1-2 minutes until the sauce thickens and becomes glossy.

  5. 5

    Add the fried chicken back to the pan and toss to coat evenly in the sauce. Cook for 30 seconds more.

  6. 6

    Serve immediately over steamed rice, garnished with 4 sliced green onions.

Questions

Can I make Orange Chicken gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Orange Chicken keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Orange Chicken?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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