Orange Chicken Recipe | Better Than Take-Out | Crispy and Delicious

Learn how to make the best Orange Chicken at home! This recipe is better than take-out with crispy fried chicken coated in a flavorful orange sauce. Perfect with rice and steamed veggies!

Homemade Sauce Delight: The homemade sauce combines the perfect balance of sweet and tangy flavors with ingredients like orange juice, hoisin, and soy sauce, creating a vibrant and delicious glaze.

Versatile Cooking Method: While the chicken is traditionally fried for ultimate crispiness, you can also bake it for a lighter version or use the sauce with other proteins like shrimp or tofu.

FAQs

Can I use chicken breasts instead of thighs? Yes, chicken breasts can be used, but thighs are preferred for their juiciness and flavor.
Is the red food coloring necessary? No, it's optional and mainly for visual appeal. The taste will be great without it.
Can I make this recipe gluten-free? Yes, use gluten-free flour and gluten-free soy sauce as substitutes.
What oil is best for frying the chicken? Canola, vegetable, or grapeseed oil are ideal due to their high smoke points.
How do I keep the chicken crispy after frying? Place the fried chicken on a wire rack instead of paper towels to prevent sogginess.
Can I prepare the sauce ahead of time? Yes, you can make the sauce ahead and store it in the refrigerator for up to 3 days.
What can I serve with Orange Chicken? It pairs well with steamed rice, fried rice, or stir-fried vegetables.
How do I thicken the sauce if it's too runny? Simmer the sauce longer or add a bit more cornstarch slurry.
Is there a substitute for oyster sauce? You can use hoisin sauce or soy sauce with a bit of sugar as alternatives.
Can I bake the chicken instead of frying it? Yes, bake at 400°F for about 20 minutes or until crispy and cooked through.
How spicy is this recipe? It's mildly spicy due to the paprika. Adjust the spice level by adding or reducing red pepper flakes.
Can I use bottled orange juice? Freshly squeezed orange juice is recommended, but bottled juice works too.
What’s the best way to reheat leftovers? Reheat in a skillet to maintain crispiness, rather than microwaving.
How long can I store the leftovers? Store in an airtight container in the refrigerator for up to 3 days.
Can I use this sauce with other proteins? Yes, the sauce works well with pork, shrimp, or tofu as substitutes for chicken.

Watch the video tutorial

Orange Chicken Better than Take-Out

Serving: 4-6 servings
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Ingredients

For the Sauce:

1/2 cup oyster sauce
1/2 cup sugar
1/2 cup orange juice
3 oz rice wine vinegar (unseasoned)
1 tablespoon cornstarch (mixed into the vinegar as a slurry)
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 1/2 teaspoons sweet paprika
1 drop red food coloring (optional)

For the Chicken:

2 lb boneless, skinless chicken thighs
1 tablespoon salt
1 teaspoon white pepper
1 cup cornstarch
3 cups flour
1 egg
1 ½ cups water
6 cups oil for frying (canola or similar)

For Stir-Fry:

2 tablespoons vegetable oil (canola or grapeseed)
1 1/2 teaspoons garlic, chopped
1 1/2 teaspoons fresh ginger, minced
Fried chicken pieces
2 to 3 scallions, sliced on a bias
1/2 yellow onion, large dice

Instructions

Prepare the Chicken:
- Cut the chicken into 1x1-inch cubes.
- In a bowl, combine salt, white pepper, cornstarch, and flour. Whisk in the egg and water to create a pancake batter-like consistency.
- Add the chicken to the batter and refrigerate for at least 30 minutes.
Fry the Chicken:
- Heat oil in a wok or heavy-bottomed pan to 375°F.
- Fry the chicken pieces in batches for 5-6 minutes until golden brown. Transfer to a wire rack to drain.
Make the Sauce:
- In a saucepan, combine oyster sauce, sugar, orange juice, vinegar-cornstarch slurry, soy sauce, hoisin sauce, and paprika.
- Bring to a simmer over medium heat, whisking continuously until the sauce thickens (about 5 minutes). Set aside.
Assemble the Dish:
- Heat vegetable oil in a large skillet over high heat until smoking. Add garlic, ginger, and fried chicken pieces, and stir-fry for about 30 seconds.
- Add scallions, onion, and the prepared Orange Chicken Sauce. Stir until everything is well coated and simmer for about 2 minutes.
Serve:
- Serve the Orange Chicken over fried rice or steamed rice, with steamed broccoli on the side.

Additional Notes

Batter Consistency: The batter should be similar to pancake batter for the best coating.
Color: The drop of red food coloring is optional but adds the signature look of restaurant-style orange chicken.
Serving Suggestions: This dish pairs well with steamed rice or fried rice and a side of vegetables like steamed broccoli or stir-fried bell peppers.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain the crispy texture.

Nutrition Facts (Per Serving)

Calories: 750
Total Fat: 40g
- Saturated Fat: 6g
Cholesterol: 130mg
Sodium: 1800mg
Total Carbohydrates: 75g
- Dietary Fiber: 2g
- Sugars: 30g
Protein: 30g

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