Hello World KitchenBeta

Sweet Orange Chicken

Crispy, golden bites of chicken tossed in a sticky, sweet, and tangy homemade orange sauce. A classic takeout favorite made right in your own kitchen.

Prep 20 min Cook 20 min Total 40 min Level Intermediate

Serves 4

Ingredients

Chicken and Breading

1.5 lbs Boneless, skinless chicken thighs — Cut into 1-inch bite-sized pieces
1 large Egg — Beaten
0.5 cup Cornstarch — For breading
0.25 cup All-purpose flour
0.5 teaspoon Salt
0.25 teaspoon Black pepper
2 cups Vegetable oil — For frying, adjust as needed depending on pan size

Sweet Orange Sauce

0.75 cup Fresh orange juice — About 2-3 oranges
1 tablespoon Orange zest — Freshly grated
0.33 cup Granulated sugar — Adjust to taste depending on sweetness of oranges
3 tablespoons Light soy sauce
2 tablespoons Rice vinegar
2 cloves Garlic — Minced
1 teaspoon Fresh ginger — Minced or grated
0.25 teaspoon Red pepper flakes (optional) — For a slight kick
1 tablespoon Cornstarch — Mixed with 2 tablespoons cold water for slurry

Garnish

2 stalks Green onions — Thinly sliced
1 teaspoon Sesame seeds (optional) — Toasted

Instructions

In a shallow bowl, whisk together the cornstarch, flour, salt, and pepper. In a separate bowl, place the beaten egg. Dip the chicken pieces into the egg, then toss them in the cornstarch mixture until fully coated. Shake off excess.
~10 min
For extra crispy chicken, let the breaded chicken sit on a wire rack for 5 minutes before frying.
Heat the vegetable oil in a wok or large heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C). Carefully fry the chicken in batches to avoid overcrowding, turning occasionally, until golden brown and crispy, about 4-5 minutes per batch. Transfer to a paper towel-lined plate.
~10 min
Use a spider strainer to easily remove the chicken pieces from the hot oil.
In a medium bowl, whisk together the orange juice, orange zest, sugar, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes.
~2 min
Taste the sauce mixture before cooking to check the balance of sweet and tangy.
Carefully discard the frying oil and wipe the wok clean, or use a separate large skillet. Pour the orange sauce mixture into the pan over medium heat and bring to a simmer. Cook for 2-3 minutes.
~3 min
Whisk the cornstarch and cold water together to make a slurry. Pour it into the simmering sauce. Stir continuously until the sauce thickens and becomes glossy, about 1-2 minutes.
~2 min
Add the fried chicken pieces to the wok with the thickened sauce. Toss well to ensure every piece is thoroughly coated in the glaze. Remove from heat immediately.
~1 min
Don't leave the chicken in the sauce too long over heat, or it will lose its crispiness.
Serve hot over steamed rice, garnished with sliced green onions and toasted sesame seeds.
~2 min

Nutrition

540

Calories

Protein (g)

Carbs (g)

Fat (g)

Sat. Fat (g)

Fiber (g)

Sugar (g)

850

Sodium (mg)

135

Cholesterol (mg)

Equipment

Wok or large heavy-bottomed skillet
Mixing bowls
Whisk
Spider strainer or slotted spoon
Paper towels

Tips & Storage

Chicken thighs yield the juiciest results, but chicken breast can be used if preferred.
Double fry the chicken for 1 minute at a slightly higher temperature (375°F) for maximum crunch before tossing in the sauce.
Fresh orange juice is highly recommended over bottled juice, as it provides a brighter, more authentic citrus flavor.
Storage: Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or an air fryer at 350°F for 5-7 minutes to help retain crispiness. Microwaving is not recommended as the breading will become soggy.