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Few dishes strike the perfect balance of crispy, tangy, and sweet quite like Orange Chicken. This beloved takeout favorite features tender chicken bites coated in a crisp, golden batter and tossed in a glossy, citrus-infused sauce that’s both comforting and crave-worthy. While it’s often associated with restaurant chains or delivery boxes, this homemade version proves that you can recreate the magic in your own kitchen—with even better results.

What makes this recipe truly shine is its attention to both texture and flavor. The chicken is coated in a light batter made from flour, egg, and a touch of garlic salt, then shallow-fried to a perfect crunch. Meanwhile, the sauce is a vibrant blend of freshly squeezed orange juice, soy sauce, garlic, ginger, and just the right amount of sweetness. A touch of rice vinegar brings balance, and the option to add a cornflour slurry helps thicken the sauce to a luscious, sticky glaze. This dish is not only visually stunning with its glossy orange hue but also delivers an addictive taste that will have you reaching for seconds. Whether served over steamed rice or noodles, this Orange Chicken is guaranteed to impress.

Why You’ll Love This Recipe

1. Crispy, Juicy Chicken Every Time

The light flour-and-egg batter delivers a beautifully golden crust while keeping the chicken moist and tender inside.

2. Fresh, Flavorful Orange Sauce

Using real orange juice and zest gives the sauce a fresh, zesty punch that’s far superior to store-bought versions.

3. Better Than Takeout

Homemade Orange Chicken is fresher, less greasy, and completely customizable to your taste preferences.

4. Simple Ingredients

Made with pantry staples and fresh produce, there’s no need for specialty store runs.

5. Family Favorite

This dish is a hit with kids and adults alike—ideal for weeknight dinners or casual entertaining.

Ingredients

Chicken Coating and Chicken:

Plain (all-purpose) flour
Egg
Garlic salt
Salt and pepper
Cold water
Boneless, skinless chicken thigh fillets
Cornflour (cornstarch)
Vegetable oil for frying

Orange Sauce:

Fresh orange juice
Orange zest
Caster sugar or superfine sugar
Soy sauce
Garlic
Ginger
Rice vinegar
Cornflour slurry (optional, for thickening)

Variations

Spicy Orange Chicken: Add chili flakes or sriracha to the sauce for a spicy kick.
Air-Fried or Baked: Skip frying and air-fry or bake the coated chicken for a lighter version.
Use Chicken Breast: Substitute thighs with breast pieces for a leaner option.
Sticky Orange Tofu: Replace chicken with tofu cubes for a vegetarian alternative.
Low-Sugar Version: Reduce the sugar and use a sugar substitute for a lower-sugar sauce.

How to Make the Recipe

Step 1: Prepare the Batter

In a bowl, whisk together flour, egg, garlic salt, salt, pepper, and cold water to form a smooth batter.

Step 2: Coat the Chicken

Toss chicken pieces in cornflour, then dip into the batter until well-coated.

Step 3: Fry the Chicken

Heat vegetable oil in a pan. Fry the coated chicken pieces in batches until golden and crispy. Drain on paper towels.

Step 4: Make the Orange Sauce

In a separate saucepan, combine orange juice, zest, sugar, soy sauce, garlic, ginger, and vinegar. Bring to a simmer.

Step 5: Thicken the Sauce (Optional)

If desired, stir in the cornflour slurry and simmer until the sauce thickens to a glaze.

Step 6: Combine

Add the fried chicken to the pan with the sauce. Toss well to coat every piece evenly.

Step 7: Serve

Serve immediately over rice or noodles. Garnish with extra orange zest or green onions if desired.

Tips for Making the Recipe

Use cold water in the batter to help achieve a crispier texture.
Don’t overcrowd the pan when frying—this ensures even cooking and crispiness.
Zest the orange before juicing to avoid mess.
Dark soy sauce gives deeper color and flavor; use light soy sauce for a milder version.
For extra crispy chicken, double-fry the pieces.

How to Serve

Over steamed white or jasmine rice
With stir-fried vegetables or broccoli
In lettuce wraps for a lighter, crunchy option
Topped with sesame seeds or green onions
Alongside egg rolls or dumplings for a full takeout-style meal

Make Ahead and Storage

Storing Leftovers

Store any leftover Orange Chicken in an airtight container in the fridge for up to 3 days.

Freezing

Freeze the fried chicken separately from the sauce. Reheat and toss with freshly made sauce when ready to serve.

Reheating

Reheat in a skillet over medium heat or in the oven to retain crispiness. Avoid microwaving to prevent sogginess.

FAQs

1. Can I use bottled orange juice?

Yes, but fresh juice delivers the best flavor. Look for pulp-free juice if using bottled.

2. Why is my sauce too runny?

Use the cornflour slurry and simmer longer to thicken. Avoid adding too much liquid.

3. Can I make this dish gluten-free?

Yes, use gluten-free soy sauce and flour alternatives like rice flour or a gluten-free blend.

4. What oil is best for frying?

Use a neutral oil with a high smoke point like vegetable, canola, or sunflower oil.

5. How do I keep the chicken crispy after saucing?

Serve immediately. For extra crispiness, add the sauce just before serving or serve it on the side.

6. Is chicken breast okay instead of thighs?

Yes, but thighs are juicier and more flavorful for frying.

7. Can I add vegetables to this recipe?

Yes—add bell peppers, broccoli, or snap peas for a stir-fry variation.

8. Is this recipe very sweet?

It has a noticeable sweetness. You can reduce the sugar to suit your taste.

9. Can I make this without frying?

Yes—bake or air fry the chicken for a healthier alternative.

10. Can I double the sauce?

Absolutely! Doubling the sauce is great if you like extra for rice or noodles.

Conclusion

This homemade Orange Chicken is the perfect way to bring your favorite takeout dish into your own kitchen—with even more freshness and flavor. With its crispy chicken, zesty citrus glaze, and easy one-pan sauce, it’s a recipe that’s both satisfying and surprisingly simple to make. Whether you’re cooking for family, friends, or just treating yourself, this dish is guaranteed to be a hit. Make it once, and you’ll want to skip takeout forever.