Easy Orange Chicken Recipe
Crispy chicken bites glazed in a bright, garlicky orange sauce. A fast, takeout-style dinner you can make any night.
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Servings:
Ingredients
Main Ingredients
- 1.5 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.75 cup cornstarch for dredging
- 0.5 cup all-purpose flour for dredging
- 2 cup neutral frying oil such as canola or vegetable
- 0.75 cup fresh orange juice for sauce
- 1 tbsp orange zest for sauce
- 0.25 cup low-sodium soy sauce for sauce
- 2 tbsp rice vinegar for sauce
- 0.25 cup packed brown sugar for sauce
- 1 tbsp honey for sauce
- 2 tsp minced garlic for sauce
- 1 tsp fresh grated ginger for sauce
- 0.5 tsp crushed red pepper flakes for sauce; adjust to taste
- 1 tsp toasted sesame oil for sauce
- 1.5 tbsp cornstarch for slurry
- 1.5 tbsp water for slurry
- 0.25 cup thinly sliced scallions for garnish
- 1 tsp toasted sesame seeds for garnish
- 3 cup cooked white rice for serving
Instructions
Preparation Steps
- Pat chicken dry, then season evenly with salt and pepper.
- Combine cornstarch and flour in a shallow bowl. Toss chicken to coat and shake off excess.
- Heat oil in a large skillet to about 350°F over medium-high heat.
- Fry chicken in batches until crisp and golden, 4–5 minutes. Drain on a rack or paper towels.
- Whisk orange juice, zest, soy sauce, rice vinegar, brown sugar, honey, garlic, ginger, red pepper, and sesame oil in a saucepan.
- Bring sauce to a simmer over medium heat. Stir cornstarch with water, then whisk slurry into the pan.
- Cook, stirring, until the sauce thickens and turns glossy, 1–2 minutes.
- Add fried chicken to the sauce and toss until every piece is coated.
- Top with scallions and sesame seeds. Serve hot over steamed rice.
Notes
Variation: Air-fry coated chicken at 390°F for 12–14 minutes, shaking once, then toss with the sauce. For extra heat, add a pinch more red pepper or a swirl of sriracha. Make-ahead: The sauce can be prepared up to 3 days in advance and refrigerated; rewarm and thin with a splash of water if needed. Leftovers keep 3 days chilled; reheat in a skillet to re-crisp.
This recipe is an original creation inspired by classic Easy Orange Chicken Recipe flavors. All ingredient ratios and instructions are independently developed.