Easy Orange Chicken
This easy orange chicken recipe brings all those bold flavors right to your kitchen in just 30 minutes. With crispy, golden chicken pieces coated in a vibrant orange sauce, this dish delivers on taste without the hassle of deep frying or complicated techniques.
Equipment
- Large non-stick skillet or wok - 12-inch works great
- Sharp knife
- Cutting board
- Mixing bowls - medium and small
- Whisk
- Measuring cups and spoons
- Microplane grater - for ginger and zest
- Spatula or tongs
- Small bowl - for cornstarch slurry
- Paper towels
Ingredients
For the Chicken
- 1.5 pounds boneless, skinless chicken thighs - 680g, cut into 1-inch pieces
- 0.333 cup cornstarch - 45g
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons vegetable oil - for frying
For the Orange Sauce
- 0.75 cup fresh orange juice - 180ml
- 0.25 cup low-sodium soy sauce - 60ml
- 0.25 cup brown sugar - 50g, packed
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger - grated
- 3 cloves garlic - minced
- 0.25 teaspoon red pepper flakes - adjust to taste
- 1 tablespoon cornstarch - mixed with 2 tablespoons water (slurry)
- 1 teaspoon sesame oil
- orange zest - 1 teaspoon
For Garnish
- 2 green onions - sliced
- 1 teaspoon sesame seeds
- orange zest - extra for garnish
For Serving (Optional)
- steamed white rice
Instructions
- Pat chicken thighs dry with paper towels and cut into uniform 1-inch pieces. Place in a mixing bowl with cornstarch, salt, and black pepper, then toss until evenly coated. Let sit for 5 minutes.
- Whisk together orange juice, soy sauce, brown sugar, rice vinegar, ginger, garlic, red pepper flakes, sesame oil, and orange zest. Set aside without adding the cornstarch slurry yet.
- Heat vegetable oil in a large skillet over medium-high heat for 2-3 minutes. Working in batches, add half the chicken pieces in a single layer. Cook without moving for 2-3 minutes until golden brown, then flip and cook the other side for 2-3 minutes. Transfer to a plate and repeat with remaining chicken.
- Reduce heat to medium and pour the prepared orange sauce into the same skillet. Bring to a simmer for 1-2 minutes. Mix cornstarch with 2 tablespoons water to create a slurry, then whisk it into the simmering sauce. Cook for 1-2 minutes until thickened and glossy.
- Return all crispy chicken pieces to the skillet and toss gently until well coated. Cook for an additional 1-2 minutes until heated through. Remove from heat immediately. Garnish with sliced green onions, sesame seeds, and fresh orange zest. Serve hot over steamed white rice.
Notes
- Use room temperature chicken for more even cooking and better browning.
- Pat chicken pieces thoroughly dry before coating with cornstarch for maximum crispiness.
- Do not overcrowd the pan when frying chicken - work in batches to maintain proper oil temperature.
- Mix the cornstarch slurry fresh just before adding to the sauce as cornstarch settles quickly.
- For gluten-free orange chicken, use tamari or coconut aminos instead of regular soy sauce and ensure cornstarch is certified gluten-free.
- To bake instead of pan-fry: arrange coated chicken on a parchment-lined baking sheet, spray with oil, and bake at 425°F (220°C) for 20-25 minutes, flipping halfway through.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For best results when reheating, use an oven or skillet rather than microwave to maintain crispiness.
- To make spicy orange chicken, double the red pepper flakes and add 1-2 teaspoons of sriracha to the sauce.
- The sauce can be prepared up to 24 hours in advance and stored separately in the refrigerator.
- Fresh orange juice makes a significant difference in flavor compared to bottled juice.