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Orange Chicken Recipe
Nancy

Orange Chicken Recipe

Bring a restaurant-style dish to your kitchen with this Orange Chicken recipe. These crispy chicken bites are coated in a sweet, tangy, and slightly spicy orange glaze that hits all the right notes. It’s easy to make at home and tastes even better than takeout. Perfect for dinner nights or whenever you’re craving something bold and flavorful.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Calories: 390
Ingredients Method

Ingredients
  

  • For the Chicken:
  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces – use fresh chicken for better texture and flavor.
  • ½ cup cornstarch – gives a crispier coating compared to flour alone.
  • 1 egg beaten – helps the coating stick to the chicken.
  • ½ tsp salt – seasons the meat and coating.
  • ½ tsp black pepper – adds a mild spice and flavor depth.
  • ½ cup all-purpose flour – balances with cornstarch to create a light crispy crust.
  • 2 cups vegetable oil – use a neutral oil for deep frying without overpowering the flavor.
  • For the Orange Sauce:
  • ½ cup freshly squeezed orange juice – fresh juice gives a brighter more natural citrus flavor.
  • 2 tbsp honey – adds sweetness and a sticky texture.
  • 1 tbsp rice vinegar – balances the sweetness with tang.
  • 2 tbsp soy sauce – adds umami and saltiness.
  • 2 cloves garlic minced – brings savory depth to the sauce.
  • 1 tbsp cornstarch mixed with 2 tbsp water – creates a slurry to thicken the sauce.
  • ½ tsp red chili flakes – optional but adds a spicy kick for extra flavor.

Method
 

  1. Start by prepping your chicken. Cut the boneless, skinless chicken breasts into small bite-sized pieces. In a large bowl, mix the cornstarch, all-purpose flour, salt, and black pepper. Beat the egg in a separate bowl. Dip each piece of chicken into the egg first, then roll it in the dry flour mixture until fully coated.
  2. This double-coating method creates a super crispy texture once fried. Be sure to let the coated chicken rest for a couple of minutes before frying—this helps the coating stick better and cook more evenly in the hot oil.
  3. Heat the vegetable oil in a deep skillet over medium-high heat. Once the oil is hot (you can test with a small piece of batter—it should sizzle immediately), fry the chicken pieces in batches. Avoid overcrowding the pan so the oil temperature stays consistent.
  4. Fry each batch for about 4–5 minutes, or until the chicken is golden brown and cooked through. Use tongs to remove the fried chicken and transfer it to a plate lined with paper towels. This will absorb any excess oil and keep the chicken crispy.
  5. In a separate saucepan, combine freshly squeezed orange juice, honey, rice vinegar, soy sauce, minced garlic, and red chili flakes if you like some heat. Place the pan over medium heat and bring the mixture to a gentle simmer. Stir occasionally to let the flavors combine and develop.
  6. Next, stir the cornstarch and water to make a smooth slurry. Slowly pour it into the simmering sauce while stirring constantly. Let it cook for about 2 minutes, or until the sauce thickens and becomes glossy. Don’t overcook—it should have a sticky, syrup-like consistency.
  7. Once the sauce is ready, add the fried chicken to the pan. Gently toss the chicken pieces in the orange glaze until they are fully coated. The crispy coating will soak in just enough sauce to stay crunchy while still being flavorful and juicy inside.
  8. Let the chicken cook with the sauce for about a minute on low heat. This step helps the glaze stick better and ensures every bite has a balance of tangy, sweet, and savory flavor.
  9. Your orange chicken is now ready to serve! For a beautiful finish, sprinkle with sesame seeds or chopped green onions if you like. Serve hot with freshly steamed white rice or noodles for a complete meal that feels like your favorite takeout—only better.