Orange Chicken Restaurant Style
Elevate your dinner game with this irresistibly crispy and tangy Orange Chicken, crafted in a restaurant-style right in your own kitchen. Featuring tender, golden-brown pieces of boneless chicken thighs coated in a zesty orange glaze, this recipe blends fresh orange juice, aromatic garlic, ginger, and a hint of spice from red chili flakes to create a bold and flavorful sauce. Perfectly balanced between sweet and savory, this dish is fried to perfection and tossed in a thickened, glistening sauce that clings to every bite. Serve it over steamed or fried rice, and garnish with sliced green onions and sesame seeds for added texture and visual appeal. Ready in just 40 minutes, this crowd-pleaser is easy to prepare and guaranteed to transport your taste buds to your favorite takeout spot—all from the comfort of home!
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Recipe Information
Ingredients
- 1.5 pounds boneless skinless chicken thighs
- 0.5 cup cornstarch
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 2 cups vegetable oil (for frying)
- 1 cup orange juice (freshly squeezed is best)
- 0.5 cup granulated sugar
- 0.25 cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon orange zest
- 3 cloves fresh garlic, minced
- 1 teaspoon fresh ginger, grated
- 0.5 teaspoon red chili flakes
- 1 tablespoon cornstarch (for sauce)
- 2 tablespoons water (for sauce cornstarch slurry)
- 2 tablespoons green onions, sliced (optional for garnish)
- 1 teaspoon sesame seeds (optional for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and pat dry with a paper towel.
In a medium bowl, mix 0.5 cup cornstarch, 0.5 cup all-purpose flour, salt, and black pepper.
In a separate small bowl, beat the eggs.
Dip each piece of chicken into the egg mixture, then coat it in the cornstarch-flour mixture. Shake off any excess coating and set aside on a plate.
Heat 2 cups of vegetable oil in a large pan or wok over medium-high heat. Once the oil reaches 350°F (175°C), fry the chicken pieces in small batches for 4-5 minutes or until golden brown and crispy. Remove and drain on a paper towel-lined plate.
In a medium saucepan, combine orange juice, granulated sugar, rice vinegar, soy sauce, orange zest, minced garlic, grated ginger, and red chili flakes. Bring to a simmer over medium heat.
In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water to make a slurry.
Add the slurry to the saucepan and stir well. Let the sauce simmer for another 2-3 minutes until it thickens.
Toss the fried chicken in the orange sauce until well coated.
Serve the orange chicken hot, garnished with green onions and sesame seeds if desired. Pair it with steamed white rice or fried rice for a complete meal.
Nutrition Facts
Calories |
5920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 528.1 g | 677% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 949 mg | 316% | |
| Sodium | 4817 mg | 209% | |
| Total Carbohydrate | 217.7 g | 79% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 121.6 g | ||
| Protein | 130.0 g | 260% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 228 mg | 18% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2219 mg | 47% | |
*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.
