Homemade Orange Chicken
Get ready to wow your taste buds with this irresistible Homemade Orange Chicken recipe! Featuring tender, bite-sized pieces of crispy chicken thighs coated in a luscious, tangy-sweet orange glaze, this dish brings the bold flavors of your favorite Chinese takeout right to your kitchen. The sauce, made with fresh orange juice, orange zest, soy sauce, garlic, and a touch of red chili flakes, offers the perfect balance of sweetness, tang, and subtle heat. With just 20 minutes of prep time and a quick fry for ultimate crunch, this recipe is easy enough for a weeknight dinner yet impressive enough for guests. Serve this orange chicken over steamed jasmine rice or alongside stir-fried vegetables for a complete and crowd-pleasing meal. Perfectly crispy, flavorful, and homemade—this is comfort food at its best! Keywords: orange chicken recipe, crispy chicken bites, homemade Chinese takeout, sweet and tangy orange sauce, easy dinner recipes.
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Recipe Information
Ingredients
- 500 grams Boneless skinless chicken thighs
- 2 large Eggs
- 60 grams Cornstarch
- 60 grams All-purpose flour
- 480 milliliters Vegetable oil
- 60 milliliters Soy sauce
- 120 milliliters Orange juice
- 30 milliliters Rice vinegar
- 50 grams Sugar
- 30 grams Brown sugar
- 1 tablespoon Orange zest
- 3 minced Garlic cloves
- 1 teaspoon minced Ginger
- 1 teaspoon Red chili flakes
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Cut the chicken thighs into bite-sized pieces.
In a large bowl, whisk together the eggs, 60 grams of cornstarch, and all-purpose flour until smooth.
Add the chicken pieces to the bowl and mix well to coat the chicken completely.
Heat the vegetable oil in a large wok or deep frying pan over medium-high heat until hot.
Fry the chicken pieces in batches until they are golden brown and cooked through, about 5-7 minutes per batch. Remove with a slotted spoon and drain on paper towels.
For the sauce, combine soy sauce, orange juice, rice vinegar, sugar, brown sugar, orange zest, minced garlic, ginger, and red chili flakes in a medium saucepan over medium heat.
Bring the mixture to a simmer and stir until the sugars have dissolved.
In a small bowl, mix the remaining tablespoon of cornstarch with 2 tablespoons of water to create a slurry.
Add the cornstarch slurry to the sauce and stir well, cooking until the sauce thickens, about 3-5 minutes.
Once thickened, remove the sauce from heat.
Add the fried chicken pieces to the sauce and mix well to coat all of the chicken with the sauce.
Serve immediately over steamed rice or with your preferred side.
Nutrition Facts
Calories |
1435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.5 g | 157% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 68.3 g | ||
| Cholesterol | 224 mg | 75% | |
| Sodium | 716 mg | 31% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 22.9 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 505 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
