Save The first time I attempted orange chicken, I accidentally set off the smoke alarm while frying the chicken pieces. My roommate came rushing in, convinced the apartment was on fire, only to find me sheepishly waving a tea towel at the detector while perfectly golden-brown chicken cooled on the counter. That dinner became legendary in our apartment, not just because it was delicious, but because we had to eat it with all the windows open in the middle of winter.
Last winter, my sister called me mid-recipe panic, asking why her orange sauce tasted like straight sugar. Turns out she had grabbed a carton of orange drink instead of fresh juice. We laughed about her Tang chicken for weeks, but it taught me to always check the label. Now I keep a few extra oranges around just in case.
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Ingredients
- Boneless chicken thighs: thighs stay juicier than breast meat through the double coating and frying process
- Cornstarch and flour mixture: the cornstarch creates that signature crunch while flour helps it cling to the egg wash
- Fresh orange juice and zest: bottled juice never gives you that bright, natural citrus punch you get from squeezing it yourself
- Hoisin sauce: this adds depth and umami that makes the sauce taste like it came from a restaurant kitchen
- Cornstarch slurry: this is what transforms the thin liquid into that glossy, coat-every-piece sauce that clings beautifully
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Instructions
- Coat the chicken pieces:
- Set up your dipping station with whisked eggs in one bowl and the cornstarch-flour mixture in another. Dip each piece of chicken into the egg, letting excess drip off, then press it firmly into the dry mixture until thoroughly coated.
- Fry until golden:
- Heat about 4 centimeters of vegetable oil until it reaches 175 degrees Celsius. Fry the chicken in batches, being careful not to overcrowd the pan, for 4 to 5 minutes until each piece is golden brown and audibly crispy.
- Simmer the sauce base:
- Combine the orange juice, zest, soy sauce, sugar, rice vinegar, hoisin, garlic, ginger, and red pepper flakes in a saucepan. Let it come to a gentle simmer over medium heat, stirring until the sugar completely dissolves.
- Thicken to perfection:
- Whisk in your cornstarch slurry and cook for 1 to 2 minutes, watching as the sauce transforms from thin and watery to glossy and coating. You will know it is ready when it coats the back of a spoon.
- Bring it all together:
- Add the crispy chicken pieces directly into the sauce, tossing gently until every piece is evenly coated. Let it cook for just 2 more minutes to heat everything through and let the sauce cling to the chicken.
- Finish and serve:
- Transfer to a serving platter and scatter the sliced spring onions and sesame seeds over the top while everything is still hot and fragrant.
Save My daughter announced this was better than our usual takeout place, which might have been the proudest moment of my cooking career. She started helping me coat the chicken pieces, and now it is become our Friday night ritual instead of ordering delivery.
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Making It Lighter
When I am trying to eat a bit cleaner, I skip the frying entirely and bake the coated chicken at 220 degrees Celsius for 20 to 25 minutes. The crunch is not quite the same, but it still satisfies that orange chicken craving with significantly less guilt.
Vegetable Add-Ins
I have discovered that adding steamed broccoli or bell peppers right at the end makes this feel like a complete meal. The vegetables pick up that gorgeous orange sauce and suddenly you are not just eating fried chicken for dinner.
Serving Suggestions
Steamed jasmine rice is my go-to because it soaks up every drop of that sauce. Fried rice works beautifully too, adding extra texture and making this feel even more like the takeout experience we all love.
- Make extra sauce, because someone always wants to pour more over their rice
- Have everything prepped before you start cooking, this comes together fast
- The sauce reheats well, but the chicken is best served immediately
Save There is something deeply satisfying about recreating a restaurant favorite in your own kitchen. Once you taste that homemade version, you might find yourself ordering takeout a lot less often.
Recipe FAQs
- → Can I bake the chicken instead of frying?
Yes, bake coated chicken at 220°C (425°F) for 20–25 minutes until golden and crispy. Flip halfway through for even browning.
- → How do I store leftovers?
Store cooled chicken in an airtight container for up to 3 days. Reheat in a 350°F oven for 10–15 minutes to restore crispiness.
- → Can I use chicken breast instead of thighs?
Chicken breast works but may dry out faster. Reduce cooking time slightly and monitor closely to prevent overcooking.
- → How can I make the sauce spicier?
Increase crushed red pepper flakes to 1 tsp or add sriracha. Adjust heat level gradually to taste preference.
- → What sides pair well with this dish?
Steamed jasmine rice, fried rice, or noodles. Add steamed broccoli or bell peppers for extra color and nutrition.
