Name: Orange Chicken Recipe: Sweet and Tangy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Chicken:; 1.5 lbs boneless (skinless chicken thighs or thighs, cubed); 1 cup flour; 1/2 cup cornstarch; 1 tsp salt; 1/2 tsp pepper; 2 eggs (beaten); Vegetable oil (for frying); Orange Sauce:; 1/2 cup orange juice; 1 tbsp orange zest; 1/4 cup soy sauce; 1/4 cup sugar; 1/4 cup rice vinegar; 2 tbsp water; 1 tbsp cornstarch; 1 tsp ginger (grated); 2 cloves garlic (minced); 1/4 tsp red pepper flakes (optional); Optional: Green onions (sesame seeds); Suggested Pairing: Rice (iced tea)

Introduction

Table of Contents

Orange Chicken is a beloved Chinese-American dish, perfect for weeknight dinners, family gatherings, or satisfying takeout cravings at home. It’s crispy, golden chicken bites coated in a sweet, tangy orange sauce deliver a burst of flavor. Served on a white ceramic platter, garnished with green onions and sesame seeds, this Orange Chicken creates a vibrant, inviting aesthetic. This recipe delivers a classic Orange Chicken, adaptable for dietary preferences, best served hot with steamed rice for a delightful, restaurant-style experience.

Ingredients

For the Chicken:

1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp kosher salt
1/2 tsp black pepper
2 large eggs, beaten
Vegetable oil, for frying (about 2 cups)

For the Orange Sauce:

1/2 cup fresh orange juice (about 2 oranges)
1 tbsp orange zest
1/4 cup low-sodium soy sauce
1/4 cup granulated sugar
1/4 cup rice vinegar
2 tbsp water
1 tbsp cornstarch
1 tsp grated fresh ginger
2 cloves garlic, minced
1/4 tsp red pepper flakes (optional, for heat)

Serving:

Optional: Chopped green onions, sesame seeds
Suggested Accompaniments: Steamed rice, stir-fried broccoli
Suggested Pairings: Iced tea, sparkling water
Suggested Aesthetic: Serve on a white ceramic platter
Suggested Equipment: Large skillet or wok, medium saucepan, mixing bowls

Step-by-Step Process

Prep Chicken: In a large bowl, whisk flour, cornstarch, salt, and pepper. Place beaten eggs in another bowl. Dip chicken pieces in egg, then coat in flour mixture, shaking off excess. Set the coated chicken on a plate.
Fry Chicken: Heat 2 inches of vegetable oil in a large skillet or wok over medium-high heat to 350°F. Fry chicken in batches, 4-5 minutes per batch, turning occasionally, until golden and cooked through (internal temp 165°F). Transfer to a paper towel-lined plate to drain.
Make Orange Sauce: In a medium saucepan, whisk orange juice, orange zest, soy sauce, sugar, rice vinegar, water, and cornstarch until smooth. Add ginger, garlic, and red pepper flakes (if using). Cook over medium heat, stirring constantly, for 2-3 minutes until thickened and glossy.
Combine: Add fried chicken to the saucepan with the sauce. Toss gently to coat evenly.
Serve: Transfer to a white ceramic platter. Garnish with green onions and sesame seeds. Serve hot with steamed rice, stir-fried broccoli, iced tea, or sparkling water.

Tips for Better Orange Chicken

Use fresh orange juice and zest for vibrant flavor; bottled juice lacks brightness.
Cut chicken uniformly for even cooking and consistent texture.
Maintain oil temperature at 350°F to prevent soggy or greasy chicken.
Fry in batches to avoid overcrowding, ensuring crispy results.
Whisk sauce ingredients well to avoid cornstarch lumps.
Taste the sauce before adding chicken; adjust sugar or vinegar for balance.
Work quickly to toss the chicken in the sauce to keep it crispy.
Enhance aesthetic: Sprinkle green onions and sesame seeds generously and serve on a white ceramic platter for a vibrant look.

Variations and Customization

Gluten-Free Orange Chicken: Use gluten-free flour and cornstarch, and replace soy sauce with tamari.
Baked Orange Chicken: Coat chicken, spray with oil, bake at 400°F for 20-25 minutes, flipping halfway, then toss in sauce.
Low-Sodium Orange Chicken: Use low-sodium soy sauce and reduce salt to 1/2 tsp.
Spicy Orange Chicken: Increase red pepper flakes to 1/2 tsp or add 1 tsp sriracha to the sauce.
Vegetarian Orange Chicken: Replace chicken with firm tofu, pressed and cubed, then fry or bake as directed.
Low-Sugar Orange Chicken: Reduce sugar to 2 tbsp, and add 1 tbsp honey for lemon juice.
Citrus Twist Orange Chicken: Add 1 tbsp lemon or lime juice to the sauce for extra tang.
Veggie-Packed Orange Chicken: Stir-fry 1 cup bell peppers or snap peas and add them to the sauce with the chicken.

Storage and Serving Tips

Store leftovers in an airtight container in the fridge for 3 days.
Reheat in the oven at 350°F for 10-12 minutes or in a skillet over medium heat to retain crispiness; microwaving may soften the coating.
Freeze fried chicken and sauce separately in airtight containers for 2 months; thaw in the fridge, reheat, and toss.
Serve hot for the best texture; cold chicken loses crispiness.
Use leftovers in wraps or over salads for quick meals.
Don’t leave at room temperature for over 2 hours.
Pair with light sides, like cucumber salad, to balance sweetness.
Presented on a white ceramic platter with garnishes for an inviting charm.

Nutritional Information

Based on 4 servings (1 cup each, without rice):

Calories: 520 kcal

Total Fat: 24g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 140mg
Sodium: 980mg
Total Carbohydrates: 48g
Dietary Fiber: 1g
Sugars: 20g
Protein: 28g
Vitamin A: 6% Daily Value
Vitamin C: 25% Daily Value
Calcium: 4% Daily Value
Iron: 12% Daily Value

Note: Values vary by brand. High in protein and carbs; try low-sodium or baked versions. Serve with veggies for balance.

Conclusion

This Orange Chicken recipe offers a sweet, tangy dish perfect for any occasion, turning simple ingredients into a Chinese-American classic. Its easy preparation and vibrant presentation make it a favorite. The crispy exterior and glossy sauce, with colorful garnishes, delight every time. It’s sure to be a cherished recipe, loved for its bold appeal.