Homemade Orange Chicken

The moment that orange glaze hits the hot skillet, you can already smell the citrus sweetness blending with the savory tang. It’s like a little dance of flavors that just makes your kitchen feel warmer. The crispy chicken, coated in that sticky, glossy sauce, is a thing of pure joy. You’ve got the perfect balance—sweetness from the orange juice, a touch of soy sauce to bring in some umami, and a hint of ginger that gives it that little zing. It’s a burst of sunshine with each bite.

I always love to serve it over a bed of steamed rice because it soaks up the extra sauce, making every forkful even better. But you could get creative—add some sautéed veggies, like bell peppers or broccoli, for that extra pop of color and crunch. And don’t forget the garnish! A sprinkle of green onions on top gives it that final touch. Trust me, it’s these little things that elevate the meal and make it feel like something you’d get from your favorite takeout spot—but made with love in your own kitchen.

Key Ingredients in Homemade Orange Chicken

This dish comes together beautifully with the perfect blend of flavors and textures, and it all starts with these simple ingredients. Let’s break them down so you know exactly what each one brings to the table.

• Boneless Chicken Thighs: Tender, juicy, and packed with flavor, chicken thighs are the star of this dish. They hold up well to frying and soak up the orange glaze perfectly.
• All-Purpose Flour: This is what gives the chicken its crispy, golden coating. The flour creates that crunchy texture that makes each bite irresistible.
• Salt: A pinch of salt enhances all the other flavors, giving the chicken that savory base.
• Black Pepper: A dash of black pepper adds a subtle kick, balancing out the sweetness of the glaze.
• Garlic Powder: It’s the aromatic backbone of the coating, infusing the chicken with a warm, savory flavor.
• Onion Powder: Adds a bit of sweetness and earthiness to complement the garlic and round out the seasoning profile.
• Ground Ginger: This is what gives the dish that zing! A little bit of ginger brings a warming spice that plays so nicely with the citrus notes.
• Large Egg: The egg helps bind the flour to the chicken, creating that perfectly crispy exterior when fried.
• Water: Used to adjust the batter consistency, ensuring it coats the chicken evenly without being too thick or too thin.
• Vegetable Oil: For frying the chicken, vegetable oil offers a neutral flavor and high smoking point, ensuring the chicken gets crisp without burning.
• Orange Juice: Fresh, bright, and tangy, orange juice forms the heart of the glaze, giving it that signature sweetness and citrusy punch.
• Soy Sauce: Adds a savory, salty depth to balance out the sweetness of the orange juice and honey, giving the glaze complexity.
• Rice Vinegar: A touch of tanginess that cuts through the sweetness and brings some balance to the sauce.
• Honey: Natural sweetness from honey complements the orange juice and helps thicken the glaze for that glossy finish.
• Brown Sugar: A little extra sweetness and depth, brown sugar brings a hint of molasses flavor that rounds out the glaze.
• Cornstarch: This is the thickening agent that turns your sauce into a perfect sticky glaze that clings to each piece of chicken.
• Red Pepper Flakes: For just a hint of heat, red pepper flakes bring a little fire to the dish, balancing the sweetness.
• Sesame Oil: This adds a nutty aroma and richness to the glaze, elevating the flavor profile to something special.
• Grated Orange Zest: A pop of orange zest gives that extra hit of citrus fragrance, making the flavor even more vibrant.
• Chopped Green Onions: The fresh, crisp green onions add a bit of crunch and color as a garnish, finishing off the dish with a burst of freshness.

How to Make Homemade Orange Chicken

STEP 1: Prepare the Chicken

Start by cutting the boneless chicken thighs into bite-sized pieces. Pat them dry with paper towels to remove any excess moisture—this will help the coating stick better. Season the chicken pieces with a pinch of salt and black pepper to bring out their natural flavors.

STEP 2: Make the Coating

In a shallow bowl, combine the all-purpose flour, garlic powder, onion powder, and ground ginger. Whisk together until well-mixed. In a separate bowl, beat the egg with a splash of water. You want the batter to be smooth and slightly runny, not too thick.

STEP 3: Coat the Chicken

Dip each piece of chicken into the egg mixture, making sure it’s evenly coated. Then, dredge it in the flour mixture, pressing lightly to ensure the coating sticks well. Shake off any excess flour and set the coated chicken aside.

STEP 4: Heat the Oil

In a large skillet or wok, heat about 1-2 inches of vegetable oil over medium-high heat. You’ll know it’s hot enough when a small amount of flour sizzles upon contact with the oil. Be sure not to overcrowd the skillet when frying—work in batches if needed.

STEP 5: Fry the Chicken

Carefully add the coated chicken pieces to the hot oil, making sure they don’t touch each other. Fry for 3-4 minutes on each side or until golden brown and crispy. Once the chicken is cooked through and crispy, remove it from the skillet and place it on a plate lined with paper towels to drain excess oil.

STEP 6: Make the Orange Glaze

In a separate saucepan, combine the orange juice, soy sauce, rice vinegar, honey, brown sugar, and a pinch of red pepper flakes. Stir everything together and bring it to a simmer over medium heat. Allow it to cook for 3-4 minutes to thicken slightly. In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Add the slurry to the simmering glaze and stir well. Continue cooking for another 1-2 minutes until the sauce is thick and glossy.

STEP 7: Combine Chicken and Glaze

Add the crispy fried chicken pieces back into the skillet with the glaze. Toss the chicken gently in the sauce, ensuring each piece is evenly coated. Let the chicken simmer in the glaze for 1-2 minutes to soak up all the flavors and heat through.

STEP 8: Finish the Dish

Drizzle a few drops of sesame oil over the chicken and give it one last toss. Sprinkle the grated orange zest over the top for an extra burst of citrus fragrance. Serve your homemade orange chicken over steamed rice or with sautéed veggies, and garnish with chopped green onions for a fresh, crisp contrast. Enjoy!

Serving Suggestions for Homemade Orange Chicken

Over Coconut Rice: If you’re looking to take this dish to the next level, try serving it over a bed of coconut rice. The creamy, slightly sweet rice pairs so well with the tangy orange glaze, creating the perfect balance of flavors. Plus, that subtle coconut aroma? It’ll transport you straight to a tropical paradise.

With a Side of Stir-Fried Veggies: Add a bit of crunch and color by pairing your orange chicken with stir-fried veggies. I love mixing bell peppers, snap peas, and carrots for a pop of freshness. The slight char from the veggies complements the sweetness of the chicken perfectly—plus, you’re sneaking in some extra nutrition!

As a Lettuce Wrap: For a lighter twist, serve your orange chicken in crisp lettuce cups. The coolness of the lettuce contrasts with the warm, saucy chicken, making each bite refreshing and satisfying. It’s the perfect option for a fun, finger-food style dinner, and a great way to switch things up!

How to Store Homemade Orange Chicken

If you happen to have leftovers (lucky you!), storing your homemade orange chicken properly will keep it fresh and tasty for the next meal. First, allow the chicken to cool down to room temperature before storing it—this helps prevent any excess moisture from making the coating soggy. You can keep it in an airtight container for up to 2-3 days in the fridge. Just be sure to store the chicken and glaze separately, if possible. This way, the chicken stays crispy when reheated.

When it comes to reheating, the microwave isn’t your best friend here if you want to keep that crispy texture. Instead, try reheating it in a skillet over medium heat. Just add a little splash of water to the glaze to loosen it up, and gently toss the chicken in the sauce until it’s heated through. The crispy coating will make a comeback, and the glaze will coat the chicken beautifully.

For longer storage, you can freeze the chicken for up to a month. Again, it’s best to freeze the chicken and glaze separately. Wrap the chicken pieces in plastic wrap or place them in a freezer-safe bag, and store the glaze in a sealed container. When you’re ready to eat, simply thaw everything in the fridge overnight and follow the same reheating steps to bring the dish back to life. It’ll taste just as delicious as the first time you made it!

Conclusion

And there you have it—your very own homemade orange chicken, made with love and bursting with flavors that will have you coming back for more. Whether you’re serving it over a bed of rice, alongside stir-fried veggies, or wrapped up in fresh lettuce cups, this dish is sure to be a hit at your dinner table. The crispy chicken, the vibrant orange glaze, and the subtle hints of spice create a meal that’s as comforting as it is exciting.

I hope this recipe makes you feel like you’ve mastered one of your favorite takeout dishes, but with your personal touch. Don’t forget to store those leftovers (if there are any!) so you can enjoy this tasty dish again.

Feel free to drop a comment if you try the recipe or if you have any questions! I’m always up for chatting about food, flavors, and kitchen adventures. And, if you have any feedback, I’d love to hear how your homemade orange chicken turned out! Happy cooking, friends!

Print Recipe

Homemade Orange Chicken

Author: Emily Roberts Courses: Dinner

Difficulty: Intermediate Prep Time 20 mins Cook Time 25 mins Rest Time 5 mins Total Time 50 mins

Calories: 450

Description

Crispy, golden-brown chicken pieces drenched in a tangy, sweet orange sauce—this homemade orange chicken hits the perfect balance of savory and citrusy. It's the kind of dish that’s bursting with flavor and makes every bite feel like a treat!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 pounds boneless chicken thighs

• 1 cup all-purpose flour

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon ground ginger

• 1 large egg

• ¹⁄₂ cup water

• ¹⁄₄ cup vegetable oil

• ¹⁄₂ cup orange juice

• ¹⁄₄ cup soy sauce

• ¹⁄₄ cup rice vinegar

• ¹⁄₄ cup honey

• 2 tablespoons brown sugar

• 1 tablespoon cornstarch

• ¹⁄₄ teaspoon red pepper flakes

• 1 tablespoon sesame oil

• 2 teaspoons grated orange zest

• 1 tablespoon chopped green onions

Instructions

1. Heat a large skillet or wok over medium heat and add vegetable oil to coat the bottom.
2. Cut the boneless chicken thighs into bite-sized pieces and set them aside.
3. In a shallow dish, combine the flour, salt, black pepper, garlic powder, onion powder, and ground ginger.
4. Crack the egg into a separate bowl and whisk it together with the water until smooth.
5. Dip each piece of chicken into the egg mixture, ensuring it is fully coated.
6. Roll the coated chicken pieces in the flour mixture, pressing gently to ensure a thick coating.
7. Once all the chicken is coated, carefully add it to the heated skillet, making sure not to overcrowd the pan.
8. Fry the chicken pieces for about 4-5 minutes per side, or until golden brown and cooked through, turning occasionally for even cooking.
9. Remove the chicken from the skillet and place it on a plate lined with paper towels to drain any excess oil.
10. In a separate saucepan, combine orange juice, soy sauce, rice vinegar, honey, brown sugar, and cornstarch.
11. Stir the sauce mixture over medium heat until the sauce begins to thicken, about 3-5 minutes.
12. Once the sauce has thickened, stir in the red pepper flakes and sesame oil, continuing to cook for an additional minute.
13. Add the grated orange zest and stir to combine.
14. Return the cooked chicken pieces to the skillet and pour the sauce over them, tossing the chicken until it is evenly coated in the sauce.
15. Cook for an additional 2-3 minutes, allowing the chicken to absorb the flavors of the sauce.
16. Garnish the orange chicken with chopped green onions before serving.

Note

• Make sure to use boneless, skinless chicken thighs for a tender and juicy result.
• To avoid soggy chicken, fry in batches and do not overcrowd the pan.
• Adjust the level of heat by increasing or decreasing the red pepper flakes to taste.
• For a thicker sauce, add more cornstarch mixed with water before cooking the sauce.
• Garnish with additional orange zest for extra citrus flavor if desired.

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