There’s something incredibly comforting about a plate of crispy orange chicken, especially when it’s homemade. Growing up, my family would often indulge in takeout from our favorite Chinese restaurant, and orange chicken was always the star of the show. The sweet and tangy sauce, combined with the crunch of perfectly fried chicken, created a flavor explosion that I still crave today. However, as I grew older, I realized that making this dish at home not only satisfies my cravings but also allows me to control the ingredients and make it healthier. This recipe is special to me because it brings back fond memories while also being a fun cooking adventure!
Why This Recipe Works
There are several reasons why this crispy orange chicken recipe stands out from the rest:
- Perfectly Crispy Chicken: The chicken is coated in a light batter that crisps up beautifully when fried, giving you that satisfying crunch with every bite.
- Flavorful Sauce: The homemade orange sauce is a delightful balance of sweet and tangy, made with fresh orange juice, soy sauce, and a hint of ginger, elevating the dish beyond typical takeout.
- Customizable: This recipe allows for variations, whether you want to add vegetables or adjust the spice level, making it versatile for different tastes.
- Healthier Option: By making it at home, you can use quality ingredients and control the amount of sugar and oil, making it a healthier alternative to takeout.
Ingredients You’ll Need
This recipe serves 4 people and takes about 20 minutes to prep and 15 minutes to cook.
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup cold water
- Vegetable oil for frying
- 1/2 cup orange juice (freshly squeezed is best)
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Step-by-Step Instructions
- Prepare the Chicken: In a bowl, combine the flour, cornstarch, baking powder, salt, and pepper. Gradually add cold water to create a smooth batter. Dip each piece of chicken into the batter, ensuring it’s well-coated.
- Heat the Oil: In a large skillet or wok, heat about 2 inches of vegetable oil over medium-high heat. To test if the oil is ready, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
- Fry the Chicken: Carefully add the battered chicken pieces to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes or until golden brown and crispy. Remove and drain on paper towels.
- Make the Sauce: In a separate saucepan, combine the orange juice, soy sauce, sugar, rice vinegar, ginger, and garlic. Bring to a simmer over medium heat. Once simmering, add the cornstarch mixture to thicken the sauce, stirring constantly until it reaches your desired consistency.
- Combine and Serve: Toss the fried chicken in the orange sauce until well-coated. Serve immediately, garnished with sesame seeds or green onions if desired.
My Pro Tips for Success
- Use Fresh Ingredients: Freshly squeezed orange juice makes a significant difference in flavor compared to bottled juice.
- Double Frying: For extra crispiness, consider frying the chicken twice. Fry it once until golden, let it rest, and then fry again for a minute or two.
- Add Vegetables: For a complete meal, toss in some bell peppers or broccoli when combining the chicken with the sauce.
- Adjust the Sweetness: If you prefer a less sweet sauce, reduce the sugar or add a splash of soy sauce for a savory balance.
What I Serve With This Recipe
- Steamed jasmine rice
- Stir-fried vegetables
- Egg rolls or spring rolls
- Sesame noodles
FAQs (From My Kitchen to Yours)
Can I use chicken breast instead of thighs? Yes, chicken breast can be used, but thighs tend to be juicier and more flavorful.
Can I make this recipe gluten-free? Absolutely! Substitute the all-purpose flour and soy sauce with gluten-free alternatives.
How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Can I freeze the chicken? Yes, you can freeze the fried chicken before adding the sauce. Just make sure to cool it completely before freezing.
Why This Recipe Deserves a Spot on Your Table
This crispy orange chicken recipe is not just a meal; it’s a celebration of flavors and memories. It’s a dish that brings joy to the table, whether you’re cooking for family or hosting friends. The combination of crispy chicken and zesty sauce is sure to impress anyone who tries it. I love how this recipe allows me to recreate a beloved takeout dish in my own kitchen, making it healthier and more personal. I encourage you to give it a try—you won’t be disappointed!
Craving Takeout? Make This Crispy Orange Chicken at Home Instead
Ingredients
- 1 pound boneless chicken, cut into bite-sized pieces
- 1 cup all-purpose flour
- 2 cups cornstarch
- 1 teaspoon baking powder
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 cups cold water
- 2 cups orange juice (freshly squeezed is best)
- 4 tablespoons soy sauce
- 4 cups sugar
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Instructions
- In a large bowl, mix the flour, cornstarch, baking powder, salt, and black pepper.
- Gradually add cold water to the dry ingredients, whisking until smooth.
- Dip the chicken pieces into the batter, ensuring they are fully coated.
- Heat oil in a deep frying pan over medium-high heat. Fry the chicken pieces in batches until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
- In a separate saucepan, combine orange juice, soy sauce, sugar, rice vinegar, ginger, and garlic. Bring to a boil, then reduce heat.
- Add the cornstarch mixed with water to the sauce, stirring until it thickens.
- Toss the crispy chicken in the orange sauce until well coated.
- Serve hot with rice or noodles.
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