orange chicken
So, Let’s Talk About Orange Chicken
If someone had told me in high school that I’d one day consider homemade orange chicken as my personal crowd-pleaser? I’d have done a double take—and maybe teased them a bit. The first time I tried to make it, I’ll admit, the kitchen looked (and smelled) like a citrusy disaster zone. Now though, it’s my secret weapon for a Friday night when I need something fun but not too fussy. Plus, the kids—occasionally the grownups—treat me like I’ve brought home takeout magic.
But hey, if you find a rogue orange peel lurking in the sauce, it happens to the best of us.
Why You’ll Love This: Honest Truths
I make this orange chicken when the weather insists on being gloomy, or whenever I’m low on energy but high on craving something zingy. My family goes bananas (wrong fruit, but you get me) for it—sometimes there’s even a fork joust over the last piece. Oh, and when I sneak a bit extra orange zest in? The aroma alone is enough to drag my teenager out of their room. (And that’s saying something!) The sauce can get sticky if you rush it—but honestly, that’s half the fun. No fancy chef skills needed, just a little patience while the chicken gets that crispy edge.
What You’ll Need (And What I Sub In Constantly)
- 600g boneless skinless chicken thighs, cut up (breast works too, but thighs = juicier. My aunt swears by the frozen pre-cut stuff in a pinch!)
- 2 eggs, whisked
- 1/2 cup cornstarch (or potato starch if that’s what’s in the cupboard)
- 1/2 cup plain flour (I use whatever’s left in the bag)
- Vegetable oil for shallow frying (if you’re feeling fancy, peanut oil gives a nice flavor—I rarely bother)
- For the Sauce:
- Juice & zest of 2 oranges (store-bought OJ is okay—you didn’t hear it from me)
- 2-3 tbsp soy sauce (light or dark, doesn’t matter much here)
- 1/4 cup sugar—I like to blend white and brown, but all-white is fine
- 2 tbsp rice vinegar or apple cider vinegar (if I can’t find either, a little lemon juice works too!)
- 1 tbsp grated ginger (sometimes I get lazy, and use powdered; not the end of the world)
- 2 cloves garlic, smashed or chopped (never pre-minced—my only real hill to die on)
- 1 tsp chili flakes (optional, but I like a little kick)
- 1 tbsp cornstarch mixed with 2 tbsp cold water for thickening
- Salt, to taste. Not too much though with the soy in there
Alright, So Here’s What I Actually Do
- Prep the chicken: Toss your chicken bits in a bowl with the whisked eggs, then dump in the cornstarch and flour. Stir (or squish with your hands—more fun), so it all looks like gloopy chicken snowballs. Don’t stress about perfect coverage.
- Fry: Heat about an inch of oil in a big skillet or wok. Medium heat’s your friend; if it gets smoky, turn it down (been there). Drop the chicken in batches, and fry till it’s crispy; this takes around 4-5 min per batch. Drain on paper towels. This is where I always snack a bit when no one’s looking.
- Make the sauce: Dump all the sauce ingredients (except the cornstarch slurry) in a saucepan. Stir till it starts bubbling. (If you’re feeling rebellious, you can add a little extra zest. The more the merrier, right?) Once bubbling, add the cornstarch slurry—this is the “don’t blink” moment where it suddenly thickens. Don’t panic if it looks cloudy; it sorts itself out.
- Toss it together: Pop the chicken into the sauce (or pour sauce over the chicken in the pan, both work), and toss till coated. The first time I did this, I worried it’d get soggy—but actually, it somehow stays crunchy enough.
Things I’ve Learned (the Hard Way)
- Don’t crowd the pan, unless you want a gluey mess (it was… not my best night).
- Squeeze your own oranges if you can—store juice is okay but doesn’t quite have the same oomph (I like the pulp anyway).
- If the sauce gets way too thick, just add a splash of water and stir.
Variations I’ve Actually Tried (and One Dud)
- Air Fryer: Tried air-frying the battered pieces once; they weren’t as crispy. Not terrible though. Maybe I did it wrong?
- Honey Garlic Orange Chicken: Swapped a quarter of the sugar for honey and added a third garlic clove. Sweet, garlicky. Actually pretty great on reheated rice.
- Vegetarian Hack: Did this with cauliflower florets for my sister-in-law. Oddly addictive, but definitely not chicken. You’ve been warned.
Gear: What You’ll Need (But Not Really)
- Big frying pan or wok (I’ve made do with a heavy-bottomed pot, but it’s a bit annoying to flip the pieces)
- Mixing bowls (or old Tupperware, if you can find the lids—it’s always a treasure hunt in my kitchen)
- Slotted spoon or tongs for fishing the chicken out—otherwise a fork’s fine (just don’t splash on your favorite shirt like I did last week)
How To Store It (If You Have Leftovers…)
Lid on, in the fridge—good for 2-3 days in theory, but honestly, in my house it never makes it till morning. The sauce thickens up, which I secretly love. Haven’t tried freezing; it probably goes a touch mushier but who’s judging?
Serving: What’s On The Side?
I’m firmly in the steamed jasmine rice camp, but my cousin says brown rice “feels healthier.” Sometimes I scatter on toasted sesame seeds or chopped green onion, if I remember. One time we ate it with flatbread, which was wild—but somehow worked.
On birthdays, I’ll toss in a side of homemade egg drop soup (from thewoksoflife.com), but usually, it’s just a pile of chicken and whatever veggie hasn’t wilted in the fridge. Oh! Once we tried orange chicken in a sandwich—it was messy but glorious.
Lessons From My Missteps
- Rushed the chicken coating once, and half of it flaked off; the flavor was still good, but it definitely looked like something the cat dragged in.
- I overheated the sauce to “lava mode” and had to start over. Low and slow is best for thickening.
- Actually, I find it works better if you zest the oranges before juicing; learned that while digging pulp out of the grater for ten minutes.
FAQ From Curious Cooks (Or My Friends Texting at 10pm)
- “Can I make this ahead?” You can – it honestly tastes even better the next day. Just microwave gently or reheat in a pan.
- “Is bottled orange juice really okay?” Yup, but add fresh zest if you can. It just makes a world of diff (trust me!)
- “How do you know the chicken’s cooked?” It should be beautifully crisp on the outside, but if you’re nervous, just cut one open. No shame.
- “Can I make this without frying?” If you must. Baked won’t be as crispy but is fine for a Tuesday. Air fryers—well, jury’s still out for me.
- “What’s a good sauce substitute if I hate orange?” Try a sweet chili sauce like in this recipe. Or you could go rogue with lemon and honey, too.
- “Help, my sauce is lumpy!” Whisk like mad, lower the heat. Happens to the best of us (just call it ‘rustic’).
And hey, if you want a laugh (or feel less alone about kitchen fails), check out this Reddit thread on kitchen disasters—always cheers me up.
That’s it! Orange chicken, done my way. Yours will be a little different, and probably just as delicious.
Ingredients
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 3/4 cup orange juice
- 1/4 cup soy sauce
- 1/3 cup sugar
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced (for garnish)
Instructions
-
1In a large bowl, coat the chicken pieces with cornstarch, then dip into beaten eggs, followed by dredging in flour.
-
2Heat vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown and cooked through, about 4-5 minutes per side. Remove and set aside.
-
3In a saucepan, combine orange juice, soy sauce, sugar, rice vinegar, ginger, and garlic. Bring to a simmer over medium heat.
-
4Stir in the cornstarch-water mixture and cook until the sauce thickens, about 2-3 minutes.
-
5Add the cooked chicken to the sauce and toss to coat evenly. Garnish with sesame seeds and sliced green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!
