Orange Chicken
This homemade Orange Chicken is a delightful dish that brings the flavors of your favorite Chinese takeout right to your kitchen. With its crispy chicken pieces coated in a sweet and spicy orange sauce, this recipe is perfect for weeknight dinners or special occasions. It’s easy to make and sure to impress family and friends with its vibrant taste and appealing presentation.
Why You’ll Love This Recipe
- Quick Preparation: This Orange Chicken can be made in just 30 minutes, making it an excellent choice for busy weeknights.
- Delicious Flavor: The combination of orange juice and zest gives this dish a refreshing citrus flavor that perfectly balances sweetness and heat.
- Crispy Texture: Double frying the chicken ensures a crispy exterior while keeping the meat juicy on the inside.
- Versatile Serving Options: Serve this dish with white rice, fried rice, or even noodles for a complete meal that suits any occasion.
- Customizable Heat Level: Adjust the amount of chili flakes based on your personal heat preference, making it suitable for all spice tolerances.
Tools and Preparation
To make delicious Orange Chicken, you will need a few essential tools to ensure everything goes smoothly.
Essential Tools and Equipment
- Wok or deep pan
- Mixing bowls
- Measuring cups and spoons
- Kitchen thermometer
- Slotted spoon or spider strainer
- Paper towels or cooling rack
Importance of Each Tool
- Wok or deep pan: Ideal for frying as it holds heat well and allows for even cooking of chicken pieces.
- Kitchen thermometer: Ensures oil reaches the perfect temperature, preventing soggy chicken.
- Slotted spoon or spider strainer: Helps drain excess oil from fried chicken efficiently.
Ingredients
For this fantastic Orange Chicken, you will need the following ingredients:
- 2 pounds boneless, skinless chicken thighs (trimmed and cut into 1 inch pieces)
- ¼ cup water
- ½ teaspoon Kosher salt (fine salt is okay too)
- ½ teaspoon baking soda
- 2 large eggs
- ½ cup cornstarch
- 1 tablespoon oil (any neutral oil is fine)
- 1 cup orange juice (about 2 to 3 oranges juiced)
- 1 tablespoon orange zest (use less if you prefer it less orange-y)
- ¼ cup ketchup
- 2 tablespoons granulated sugar (use more if your oranges are not as sweet)
- 1½ tablespoons white vinegar
- 1 tablespoon cornstarch
- ½ tablespoon garlic (minced (about 1 clove))
- ½ teaspoon Chinese chili pepper flakes (or 1 teaspoon crushed red pepper)
- 1 stalk green onion (thinly sliced (white and green separated))
- Whole dry chili pepper ((optional))
- Oil (as needed for cooking)
How to Make Orange Chicken
Step 1: Marinate the Chicken Thighs
In a large mixing bowl, combine the prepared chicken thighs, water, baking soda, and salt. Vigorously mix until the water is mostly absorbed by the chicken.
Step 2: Prepare the Coating
Once the chicken has mostly absorbed the water:
1. Add the eggs and mix until well combined.
2. Add the cornstarch and mix until evenly combined with no dry cornstarch visible.
3. Finish by adding the oil and mixing until evenly combined.
Step 3: Heat the Oil
In a wok or tall pan, add about 2 to 3 inches of oil. Heat the oil until it reaches 375°F.
Step 4: Prepare the Sauce
While heating the oil:
1. In a bowl or large measuring cup, combine orange juice, orange zest, ketchup, sugar, vinegar, and cornstarch.
2. Mix well and set aside. You can also prepare this sauce ahead of time.
Step 5: Fry the Chicken
When the oil is hot:
1. Maintain heat around 375°F.
2. Gently place marinated chicken pieces into hot oil one at a time until there’s an even layer without overcrowding.
3. Fry for about 4 to 5 minutes, then remove chicken from oil to drain for about 2 to 3 minutes.
Step 6: Second Frying
Ensure oil returns to 375°F, then:
1. Add fried chicken pieces back into oil for a second fry.
2. Fry for another 5 to 6 minutes, or until golden brown and crispy.
3. Remove from oil and let drain on paper towels or a rack.
Step 7: Make Orange Chicken Sauce
In a wok over medium heat:
1. Add a small amount of oil.
2. Once hot, add white parts of green onion, minced garlic, and chili peppers.
3. Stir fry for 10 to 15 seconds until fragrant.
Step 8: Combine Sauce with Fried Chicken
Give prepared sauce a good mix then pour into wok:
1. Increase heat to medium-high.
2. Cook sauce until bubbly, thicker, and glossy while stirring frequently.
Step 9: Coat Chicken with Sauce
When sauce is ready:
1. Add fried chicken pieces into wok.
2. Stir until all pieces are evenly coated with sauce.
Step 10: Serve
Serve immediately with white rice or fried rice. Garnish with green parts of green onion. Enjoy your homemade Orange Chicken!
How to Serve Orange Chicken
Serving orange chicken is a delightful experience, and there are several ways to enhance this dish. Whether you want a simple meal or a more elaborate presentation, these serving suggestions will elevate your dining experience.
With Steamed Rice
- Serve the orange chicken over fluffy steamed white rice for a classic combination. The rice absorbs the flavorful sauce beautifully.
Garnished with Green Onions
- Top your orange chicken with sliced green onions for added freshness and crunch. This garnish enhances both flavor and presentation.
Accompanied by Stir-Fried Vegetables
- Pair your dish with stir-fried vegetables like bell peppers, broccoli, or snap peas. The colorful veggies add nutrition and balance to the meal.
In a Lettuce Wrap
- For a fun twist, serve the orange chicken in crisp lettuce leaves. This makes for a light and refreshing bite that’s perfect for parties.
As Part of a Chinese Feast
- Include orange chicken in a larger spread featuring dumplings, spring rolls, and fried rice for an authentic Chinese takeout experience at home.
With Soy Sauce on the Side
- Providing soy sauce as an optional condiment allows guests to customize their flavor experience. It adds a savory contrast to the sweet-orange sauce.
How to Perfect Orange Chicken
To ensure your homemade orange chicken turns out perfectly every time, follow these essential tips.
- Marinate well: Allowing the chicken to marinate thoroughly enhances its flavor and tenderness.
- Maintain oil temperature: Keeping the oil at 375°F ensures that the chicken fries evenly and becomes crispy.
- Fry in batches: Avoid overcrowding the pan when frying. This helps achieve that desired golden-brown finish.
- Use fresh ingredients: Fresh orange juice and zest deliver vibrant flavors that jarred options can’t match.
- Thicken sauce properly: Stir the sauce frequently while cooking to achieve an even consistency without lumps.
- Serve immediately: For optimal texture, serve your orange chicken right after coating it with the sauce.
Best Side Dishes for Orange Chicken
Pairing side dishes with your orange chicken can enhance your meal’s overall flavor profile. Here are some excellent suggestions:
-
Fried Rice: A popular choice that complements the sweetness of orange chicken with savory flavors. You can add peas, carrots, and scrambled eggs for extra texture.
-
Egg Rolls: These crispy appetizers provide a delightful crunch alongside your juicy orange chicken. Serve them with sweet and sour sauce for dipping.
-
Chow Mein: Soft noodles tossed with vegetables make a hearty side that balances out the sweetness of the main dish.
-
Cucumber Salad: A refreshing cucumber salad with sesame dressing adds brightness to your plate and cleanses the palate.
-
Bok Choy Stir-Fry: Quickly stir-fried bok choy brings a hint of bitterness that pairs well with sweet dishes like orange chicken.
-
Sesame Noodles: Cold sesame noodles offer nutty flavors that nicely contrast with the sweetness of your orange chicken.
-
Steamed Broccoli: Lightly steamed broccoli adds color and nutrients while its mild flavor balances out the dish’s richness.
-
Miso Soup: Start your meal with miso soup for warm comfort before diving into your flavorful main course.
Common Mistakes to Avoid
When making orange chicken, it’s easy to overlook some important steps. Here are common mistakes to steer clear of for the best results.
- Not marinating long enough: Marinating chicken for just a few minutes won’t infuse enough flavor. Aim for at least 30 minutes for better taste.
- Overcrowding the frying pan: Placing too much chicken in the oil at once can lower the temperature and result in soggy pieces. Fry in batches to ensure even cooking.
- Ignoring oil temperature: Cooking at too low a temperature can lead to greasy chicken. Use a thermometer to maintain oil around 375°F for crispy results.
- Skipping the second fry: The first fry cooks the chicken, but the second fry gives it that ultimate crunch. Don’t skip this step!
- Using unbalanced sauce ingredients: A poorly balanced sauce can ruin your dish. Taste and adjust sugar or vinegar as needed before mixing with the chicken.
Storage & Reheating Instructions
Refrigerator Storage
- Store orange chicken in an airtight container.
- It can last up to 3 days in the refrigerator.
Freezing Orange Chicken
- Freeze orange chicken in an airtight container or freezer-safe bag.
- It will stay good for up to 3 months.
Reheating Orange Chicken
- Oven: Preheat to 350°F and heat chicken on a baking sheet for about 10-15 minutes until warmed through.
- Microwave: Heat on medium power in a microwave-safe dish, stirring occasionally, until hot (usually about 2-3 minutes).
- Stovetop: Reheat in a skillet over medium heat, stirring often, until heated through (about 5-7 minutes).
Frequently Asked Questions
Here are some common questions about making orange chicken.
How do I make orange chicken crispy?
To get crispy orange chicken, ensure your oil is hot enough before frying and don’t overcrowd the pan during cooking.
Can I use breast meat instead of thighs?
Yes, you can substitute boneless skinless chicken breasts for thighs if you prefer leaner meat. Just be mindful of cooking time as breast meat cooks faster.
What can I serve with orange chicken?
Orange chicken pairs wonderfully with white rice, fried rice, or stir-fried vegetables for a complete meal.
Is homemade orange chicken healthier than takeout?
Absolutely! You control the ingredients and cooking methods, making it a healthier choice while still being delicious!
Can I make orange chicken ahead of time?
Yes! You can prepare the sauce and marinate the chicken ahead of time. Just fry it fresh when you’re ready to serve!
Final Thoughts
This homemade orange chicken recipe is not just satisfying but also versatile. Feel free to customize it by adjusting sweetness or adding vegetables like bell peppers or broccoli. Give it a try; you’ll love how easy it is to create this comforting dish at home!
Orange Chicken
- Total Time: 50 minutes
- Yield: Serves 6
Description
Indulge in the vibrant flavors of homemade Orange Chicken, a perfect blend of crispy chicken pieces enveloped in a sweet and spicy orange sauce. This delightful dish transforms your kitchen into an Asian culinary haven, delivering that classic Chinese takeout taste without leaving home. Ideal for busy weeknights or special gatherings, this easy-to-follow recipe guarantees mouthwatering results that will impress family and friends alike.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 cup fresh orange juice
- 1 tablespoon orange zest
- 1/4 cup ketchup
- 2 tablespoons granulated sugar
- 1/2 tablespoon minced garlic
- 1/2 teaspoon Chinese chili pepper flakes
- Cornstarch (for coating)
- Eggs (for batter)
Instructions
- Marinate chicken: In a bowl, combine chicken thighs with water, baking soda, and salt. Mix until absorbed.
- Prepare coating: Add eggs and cornstarch to the marinated chicken. Mix well.
- Heat oil: In a wok or deep pan, heat oil to 375°F.
- Fry chicken: Cook chicken pieces in hot oil for about 4-5 minutes until golden. Drain and repeat for a second fry.
- Make sauce: Combine orange juice, zest, ketchup, sugar, vinegar, and cornstarch in a separate bowl.
- Combine: Stir-fry garlic and chili flakes in a wok; add the sauce until bubbly. Toss in fried chicken to coat thoroughly.
- Serve immediately with rice or noodles.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 300
- Sugar: 10g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 80mg
