Orange chicken is a delightful dish that brings a taste of Chinese cuisine to your kitchen. It features crispy fried chicken coated in a zesty orange sauce, making it a favorite for many. This dish is perfect for a quick weeknight dinner or a fun meal to share with family and friends.
Why Make This Recipe
Making orange chicken at home allows you to enjoy the flavors and textures you love without the need for takeout. Using fresh ingredients gives you the freedom to adjust the sweetness and savoriness to your liking. Plus, it’s an easy dish to prepare, making it suitable for cooks of all skill levels. Impress your guests with this tasty and colorful dish that’s sure to be a hit!
How to Make Orange Chicken
Ingredients
- 90 g (3/4 cup) plain (all-purpose) flour
- 1 medium egg
- 1/4 tsp garlic salt
- Pinch of salt and pepper
- 90 ml (1/3 cup + 1 tbsp) cold water
- 8 chicken thigh fillets (skinless and boneless), chopped into bite-size chunks
- 2 tbsp cornflour (cornstarch)
- 120 ml (1/2 cup) vegetable oil (for frying)
- Juice of 2 large oranges
- Zest of half an orange
- 6 tbsp caster sugar (or superfine sugar)
- 5 tbsp soy sauce
- 2 cloves of garlic (minced)
- 1 tsp minced ginger
- 1 tsp rice vinegar
- 1 tbsp cornflour (cornstarch) (mixed with 3 tbsp cold water to form a slurry, optional)
- Boiled rice
- 1 tsp sesame seeds
Directions
- Start by making the batter for the chicken. In a large bowl, add the plain flour, egg, garlic salt, salt, pepper, and water. Mix together using a whisk until smooth. You want a thick batter that coats the chicken. If it’s too thick, add a little water and mix again.
- Place the chopped chicken thighs in a separate bowl and sprinkle with cornflour. Toss the chicken to ensure it is coated with the cornflour.
- Add the chicken to the batter and mix together until the chicken is fully coated.
- Add the oil to a wok or large frying pan (skillet) and heat over medium-high heat until hot.
- While the oil is heating, make the orange sauce. In a medium bowl, mix together the orange juice and zest, sugar, soy sauce, garlic, ginger, and rice vinegar. Set it aside.
- When the oil is hot, add the chicken in batches. Cook each batch for 3-4 minutes, turning occasionally with tongs, until the chicken is golden brown and cooked through. Transfer cooked chicken to a bowl lined with kitchen paper to absorb excess oil.
- Carefully pour out any leftover oil from the wok and turn down the heat to medium. Add the orange sauce to the pan and bring it to a boil. Let it simmer for a few minutes until it thickens slightly.
- If you want to thicken the sauce more, slowly pour in the cornstarch slurry while stirring.
- Add the chicken back to the wok and toss gently until all pieces are coated with the sauce.
- Serve the chicken over boiled rice, and top with a sprinkle of sesame seeds.
How to Serve Orange Chicken
Orange chicken pairs perfectly with boiled rice. You can also add steamed vegetables for a wholesome meal. Serve it in a large bowl for sharing or plated for individual servings. Don’t forget to garnish with sesame seeds for added flavor and crunch!
How to Store Orange Chicken
If you have leftovers, store the orange chicken in an airtight container in the fridge. It can be kept for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through. You might want to add a splash of water or a bit of oil to keep it moist.
Tips to Make Orange Chicken
- Make sure the oil is hot enough before frying to achieve that crispy texture.
- Don’t overcrowd the pan when frying; this helps the chicken cook evenly and stay crispy.
- Feel free to adjust the sweetness of the sauce by adding more or less sugar to fit your taste preference.
Variation
For a healthier twist, you can bake the chicken instead of frying it. Simply coat the chicken with the batter, place it on a baking sheet, and bake at 200°C (392°F) for 20-25 minutes or until golden and cooked through.
FAQs
Q: Can I use chicken breast instead of thighs?
A: Yes, you can use skinless, boneless chicken breasts, but thighs tend to be more flavorful and juicy.
Q: Can I prepare the orange sauce in advance?
A: Yes, you can make the orange sauce ahead of time and store it in the fridge. Just reheat it before adding to the chicken.
Q: What can I serve with orange chicken?
A: Orange chicken is best served with steamed or boiled rice, but you can also pair it with noodles or a side of stir-fried vegetables.
Orange Chicken
Ingredients
For the Batter
- 90 g plain (all-purpose) flour
- 1 medium egg
- 1/4 tsp garlic salt
- a pinch salt and pepper
- 90 ml cold water
For the Chicken
- 8 pieces chicken thigh fillets (skinless and boneless), chopped into bite-size chunks
- 2 tbsp cornflour (cornstarch)
- 120 ml vegetable oil (for frying)
For the Orange Sauce
- Juice of 2 large oranges
- Zest of half an orange
- 6 tbsp caster sugar (or superfine sugar)
- 5 tbsp soy sauce
- 2 cloves of garlic (minced)
- 1 tsp minced ginger
- 1 tsp rice vinegar
- 1 tbsp cornflour (cornstarch) (mixed with 3 tbsp cold water to form a slurry, optional)
To Serve
- 1 portion boiled rice
- 1 tsp sesame seeds
Instructions
Preparation
- In a large bowl, mix the plain flour, egg, garlic salt, salt, pepper, and cold water until a thick batter is formed.
- In a separate bowl, toss the chopped chicken thighs with cornflour until coated.
- Combine the chicken with the batter, ensuring it is fully coated.
Cooking
- Heat the vegetable oil in a wok or large frying pan over medium-high heat.
- In a medium bowl, mix the orange juice, orange zest, sugar, soy sauce, garlic, ginger, and rice vinegar to create the sauce.
- Fry the chicken in batches for 3-4 minutes until golden brown and cooked through. Transfer to a bowl lined with kitchen paper.
- Pour out leftover oil from the wok, reduce heat to medium, and add the orange sauce, bringing it to a boil.
- Let the sauce simmer until it thickens, adding the cornstarch slurry if desired.
- Return the chicken to the wok and toss gently until coated with the sauce.
Serving
- Serve the chicken over boiled rice, garnished with a sprinkle of sesame seeds.
