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Homemade Orange Chicken Recipe

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4.1 from 12 reviews

This Homemade Orange Chicken recipe delivers perfectly crispy chicken coated in a sweet, tangy, and slightly spicy orange sauce. It’s a fantastic, copycat version of the takeout favorite, made from scratch using bite-sized chicken thighs fried to golden perfection and tossed in a flavorful homemade orange glaze. Perfect for a family dinner or anytime you crave a comforting Chinese-inspired dish.

Ingredients

For the Chicken

  • 3 tablespoons cornstarch
  • 3 egg whites
  • 2 ½ lbs boneless skinless chicken thighs, cut into bite-sized pieces and patted totally dry

For the Sauce

  • ½ cup orange juice
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice wine vinegar
  • ¼ teaspoon sesame oil
  • Kosher salt, to taste
  • Crushed red pepper flakes, to taste
  • 2 cloves garlic, finely chopped
  • 1 teaspoon cornstarch
  • ¼ cup water (for cornstarch slurry)

For Frying

  • Vegetable oil (about 2-3 inches deep)

For Garnish

  • Green onion or chives, sliced

Instructions

  1. Prepare the Chicken: In a large bowl, whisk together the cornstarch and egg whites until nearly frothy, about 1 minute. Add the completely dried chicken pieces to the mixture, stirring to coat evenly. Allow it to rest for 5 to 10 minutes so the coating adheres well.
  2. Make the Sauce: While the chicken is resting, combine orange juice, soy sauce, brown sugar, rice wine vinegar, sesame oil, kosher salt, crushed red pepper flakes, and finely chopped garlic in a small nonstick skillet. Whisk together and heat over medium heat until bubbling and starting to thicken, about 5 minutes.
  3. Thicken the Sauce: In a small bowl, mix 1 teaspoon cornstarch with ¼ cup water to create a slurry. Add 1 to 2 tablespoons of this slurry gradually to the sauce while whisking continuously. Cook for another minute until the sauce thickens to a glaze-like consistency.
  4. Heat Oil for Frying: Pour vegetable oil into a large heavy-bottomed Dutch oven to depth of 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F on a deep-fry thermometer.
  5. First Fry of Chicken: Working in batches to avoid overcrowding, carefully drop 1-2 pieces of coated chicken into the hot oil. Move them gently around for a second, then add more pieces, frying until golden brown and cooked through, about 3 to 4 minutes. Use a slotted spoon to transfer chicken pieces to a plate lined with paper towels to drain for 2 to 3 minutes. Repeat until all chicken is fried.
  6. Second Fry of Chicken: Once all batches are fried once, return the chicken pieces back into the hot oil for an additional 1 minute to solidify the crispy coating. Drain again on paper towels.
  7. Toss Chicken in Sauce & Serve: Place the fried chicken in a large bowl, pour the thickened orange sauce over it, and toss to coat evenly. Garnish with sliced green onions or chives before serving.

Notes

  • Pat chicken pieces completely dry with paper towels before coating to ensure a crispy crust.
  • Do not overcrowd the frying pot to maintain oil temperature and crispiness.
  • Adjust the amount of crushed red pepper flakes to control spice level.
  • You can substitute chicken thighs with chicken breasts, but thighs provide more moisture and flavor.
  • Use a deep-fry thermometer for accurate oil temperature to avoid greasy or undercooked chicken.

Find it online: https://dishcooks.com/homemade-orange-chicken-recipe/