Orange Chicken

Posted in Recipe Collections / Favorite Recipes: Thai, Persian, Korean, French, and More
Orange Chicken
Orange Chicken is crisp, saucy, sweet, tangy, and a little savory. Fresh orange zest and juice keep the sauce bright, while ginger, garlic, soy sauce, and rice vinegar keep it from tasting one-note.

Ingredients

  • 1½ pounds boneless skinless chicken thighs, cut into bite-sized pieces
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 eggs, beaten
  • ¾ cup cornstarch
  • Neutral oil, for frying
  • ¾ cup orange juice
  • 1 tablespoon orange zest
  • ⅓ cup sugar
  • ¼ cup rice vinegar
  • 3 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • ½ teaspoon red pepper flakes, optional
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • Sliced scallions and sesame seeds, for garnish

Instructions

  1. Coat the Chicken: Season the chicken with salt and pepper. Dip in beaten egg, then coat with cornstarch.

  2. Fry: Heat oil to 350°F. Fry the chicken in batches for 3-4 minutes, until golden and cooked through. Drain on a rack.

  3. Make the Sauce: In a saucepan, combine orange juice, orange zest, sugar, rice vinegar, soy sauce, garlic, ginger, and red pepper flakes if using. Simmer for 3-4 minutes.

  4. Thicken: Stir in the cornstarch slurry and simmer until glossy and thick enough to coat a spoon.

  5. Toss and Serve: Toss the fried chicken with the sauce just before serving. Garnish with scallions and sesame seeds.

Crisp Chicken, Bright Sauce

The sauce should taste like orange first, not just sugar. Zest adds concentrated citrus aroma, while vinegar and soy sauce balance the sweetness.

For the best texture, toss the chicken with sauce right before serving. If it sits too long, the crisp coating softens.

Serving Ideas

Serve with steamed rice, broccoli, snap peas, or stir-fried vegetables. A side of cucumber salad keeps the meal fresh.

Variations

For a lighter version, air fry or bake the coated chicken and toss with sauce afterward. For more heat, add extra red pepper flakes or a spoonful of chili crisp.

Make-Ahead Tips

The sauce can be made ahead and reheated. Fry the chicken close to serving time, or re-crisp leftovers in an oven or air fryer before saucing.