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Orange Chicken

Skip the takeout line and bring the magic of restaurant-style Orange Chicken straight to your family table. This crispy, sweet, and tangy dish transforms simple ingredients into a weeknight winner.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 2 large eggs, beaten
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Vegetable oil for frying
For the Orange Sauce
  • 3/4 cup fresh orange juice
  • 1/3 cup rice vinegar
  • 1/2 cup brown sugar
  • 3 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp cornstarch mixed with 3 tbsp water
  • 1 tsp orange zest
  • Red pepper flakes to taste

Method
 

  1. Set up three shallow dishes: one with beaten eggs, another mixing flour with cornstarch, salt, and pepper. This assembly line makes coating the chicken pieces smooth and efficient.
  2. Dredge each chicken piece in the flour mixture, dip into beaten eggs, then back into flour for a double coating. Let coated pieces rest on a wire rack for 5 minutes.
  3. Heat 2 inches of oil in a heavy pot to 350°F. The oil should bubble gently around a wooden spoon handle when ready.
  4. Work in small batches to avoid overcrowding. Fry chicken pieces for 4-5 minutes until golden brown and internal temperature reaches 165°F. Transfer to paper towels.
  5. While chicken drains, combine orange juice, vinegar, brown sugar, soy sauce, garlic, and ginger in a large skillet. Bring to a simmer, then whisk in the cornstarch slurry. The sauce will thicken in about 2 minutes.
  6. Add fried chicken to the bubbling sauce, tossing quickly to coat every piece. Sprinkle with orange zest and red pepper flakes before serving immediately.

Notes

You can prep the chicken coating and sauce earlier in the day, then fry and combine everything when dinner time arrives. Don't skip the double coating for maximum crispiness. Avoid overcrowding the fryer and never add wet chicken directly to hot oil. Store leftovers in refrigerator for up to 3 days. Reheat in 375°F oven for 8-10 minutes to restore crispiness. Can freeze cooked chicken without sauce for up to 3 months.