Orange Chicken

This homemade orange chicken recipe features crispy fried chicken tossed in a sweet, tangy orange sauce made with fresh orange juice, garlic, and ginger. Better than takeout and easy to make at home, it's perfect served with ham fried rice, hot-and-sour soup, or vegetable chow mein .

Course Main Course

Cuisine American, Asian, Chinese

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 365kcal

Author Tracy O.

Equipment

1 wok

Ingredients

4 pieces Chicken thighs (2 pounds, Boneless and skinless)
1 Orange (Use half for decoration)

Marinate Chicken:

⅛ teaspoon Salt
⅛ teaspoon White pepper
½ teaspoon Garlic powder
1 teaspoon Sesame oil

Batter:

½ cup Rice fl our
½ cup All purpose flour
1 Egg
¾ cup Water

Sauce:

1 teaspoon Vegetable oil
¼ teaspoon Crushed red pepper (Chili pepper flakes)
2 slices Ginger (0.3 oz)
2 cloves Garlic (0.5 oz)
¼ cup White sugar
¼ cup Brown sugar
¼ cup Orange juice (I use store brand)
¼ cup Vinegar
2 tablespoons Soy sauce

Thicken Sauce:

1.5 tablespoons Cornstarch
2 tablespoons Water

Other:

4 cups Vegetable oil (For deep fry the chicken)

US Customary - Metric

Instructions

Wash 4 boneless chicken thighs (2 pounds). Trim the fat and cut the thighs into chunks.
Place the cut chicken thighs in a bowl. Add ⅛ teaspoon of salt, ⅛ teaspoon of white pepper, ½ teaspoon of garlic powder, and 1 teaspoon of sesame oil. Mix everything thoroughly and allow it to marinate for at least 15 minutes.
After, put ½ cup of rice fl our, ½ cup of all-purpose flour, 1 egg, and ¾ cup of water into a mixing bowl.
Use a whisk to mix the batter very well.
Next, add the marinated chicken to the batter.
Mix well and cover the marinated chicken with batter.
Pour 4 cups of vegetable oil into the wok and turn the fire to low. Heat the oil until it's hot enough. You can also use a thermometer; the temperature is around 350 F. Or use a wooden chopstick to dip into the oil when you see bubbles around it. It is a sign that the oil is hot enough for deep frying.
Slowly add the chicken covered with batter into the oil.
Deep-fry the chicken until it's slightly golden. Remove the chicken and turn the fire to medium-low.
Double-fry the chicken. Heat the oil to about 375°F and add the fried chicken again. (The chicken should reach 165°F in the center.)
Cook until the chicken is golden brown. Drain the chicken and put it on a paper towel to absorb excess oil.
Grate 2 slices of ginger (0.3 oz).
After that, grate 2 cloves of garlic (0.5 oz).
Add ¼ cup white sugar, ¼ cup brown sugar, ¼ cup orange juice, ¼ cup vinegar, and 2 tablespoons soy sauce to a container. Mix the sauce very well.
Next, pour 1 teaspoon of vegetable oil into the wok. Turn the fire to medium-low. Add the grated ginger, garlic, and ¼ teaspoon of crushed red pepper (chili pepper flakes). Stir-fry them a bit.
In the following, pour the sauce mixture from step 14. Stir it a little bit.
Then, add 1.5 tablespoons of cornstarch and 2 tablespoons of water to a small container and mix well.
Pour the cornstarch mixture from step 17 into the sauce. Keep stirring the sauce.
When the sauce thickens, add the deep-fried chicken. Toss it to ensure it is covered.
Lastly, slice half of an orange and put it on the orange chicken as decoration.

Video

Notes

Tips for Making Crispy Orange Chicken

Marinate the chicken first. Let the chicken marinate for at least 15 minutes before coating and frying so the seasonings have time to flavor the meat.
Use chicken thighs for the juiciest results. Boneless, skinless chicken thighs stay tender and juicy after frying, while chicken breasts can dry out more easily.
Use a combination of rice flour and all-purpose flour. Rice flour creates a lighter, crispier coating, while all-purpose flour provides structure, giving the chicken the perfect crunch.
Double fry the chicken. Fry the chicken at 350°F (175°C) until lightly golden, let it rest for a few minutes, then fry it again at 375°F (190°C) until deep golden brown. This two-step method creates a crispier coating that stays crunchy longer.
Toss with the sauce just before serving. Coat the chicken only when you're ready to eat to preserve its crispy texture.

Recipe Testing Note: While testing this recipe, I compared a coating made with only all-purpose flour to one made with both rice flour and all-purpose flour. The rice flour mixture consistently produced a lighter, crispier coating, while the flour-only version was thicker and heavier. I also found that chicken thighs stayed noticeably juicier than chicken breasts after double-frying, making them my preferred choice for texture.

Nutrition