Crispy, flavorful, and just the right balance of sweet and citrusy zing—this Sweet and Tangy Orange Chicken Recipe is one of those dishes that instantly brightens up your dinner table. If you’re into chicken that’s crunchy on the outside while tender and juicy inside, with an irresistible orange-infused sauce, you’re in the right place. Let me walk you through everything I’ve learned making this dish a staple in my kitchen.
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Why You'll Love This Recipe
This isn’t your average takeout orange chicken. I love it because it’s made from scratch with fresh ingredients, giving you a deeper, more authentic flavor that you just can’t beat. Plus, it’s surprisingly easy to get right, even for a midweek dinner.
- Perfect Crispy Texture: The double coating with egg and cornstarch makes the chicken irresistibly crunchy without feeling greasy.
- Balanced Sweet and Tangy Sauce: A blend of orange juice, brown sugar, soy sauce, and a little zing from rice vinegar makes every bite pop.
- Quick to Make: From prep to plate in about an hour—you can easily fit it into a busy evening.
- Customizable: It’s forgiving and versatile, so you can tweak the heat, sweetness, or even swap chicken cuts to suit your taste.
Ingredients & Why They Work
This Sweet and Tangy Orange Chicken Recipe uses simple ingredients that play off each other beautifully. Each piece—from the chicken to the sauce—has a purpose, and I’ll share some tips to help you choose wisely and get the best experience.
- Chicken breast or thighs: I prefer thighs for juiciness, but breasts work well if you trim them thin for quick frying.
- Eggs: Whisked till frothy, they help the coating stick and give a light crunch.
- Cornstarch: The star for crispiness; don’t skip it in the breading or sauce thickening.
- Flour: Adds structure to the coating, helping the crust hold through frying and saucing.
- Baking soda: A secret weapon that helps lighten the breading for a subtle crunch.
- Orange juice: Use fresh if you can—nothing beats it for that bright citrus flavor.
- Chicken broth: Adds depth to the sauce, balancing orange’s sweetness.
- Soy sauce: Salty umami that keeps this sauce savory and layered.
- White and brown sugar: Brown sugar lends warmth, white sugar balances sharpness.
- Rice vinegar: Gives the tang that cuts through the sweet and keeps the sauce lively.
- Fresh ginger and garlic: Essential aromatics that make this sauce feel complex and fresh.
- Orange zest (optional): For an extra punch of citrus fragrance, it’s worth adding.
- Hot sauce: Just a touch to brighten flavors without overpowering.
- Sesame oil: A little drizzle at the end adds toasty richness.
- Green onions: The fresh topping that adds a contrasting bite and color at the finish.
Make It Your Way
What I love about this Sweet and Tangy Orange Chicken Recipe is how adaptable it is. Over the years, I’ve played with different adjustments depending on pantry availability and mood. Don’t be afraid to tweak it and make it your own.
- Variation: I once swapped chicken for tofu to make a veggie-friendly version. It worked wonderfully when pressed and fried well, then coated in the sauce.
- Spice Level: If you like it spicy, try adding some chili flakes or Sriracha instead of just hot sauce for more heat.
- Cut of Chicken: Thighs stay juicy longer, but tenders cook even faster for a quick fix.
- Cooking Method: For less oil, you can bake the coated chicken at 425°F on a wire rack until crispy, then toss in the sauce.
Step-by-Step: How I Make Sweet and Tangy Orange Chicken Recipe
Step 1: Prep Like a Pro
I always start by setting wire racks on a baking sheet to cool the chicken after frying—it keeps the crust perfect instead of soggy. While that’s set, I whisk the sauce ingredients in a saucepan, ensuring nothing’s warm so the cornstarch doesn't activate early. Then I mix the breading—flour, cornstarch, and baking soda—in a large bowl, ready for the chicken.
Step 2: Coat With Care
Cut the chicken into roughly 2-inch pieces and dry them thoroughly—this helps the breading stick. Season with salt and pepper, then toss with 2 tablespoons of cornstarch to give the coating a grip. Whisk your eggs until frothy, toss the chicken until fully coated, then dredge in the flour mixture. I like to do this in batches so each piece gets an even layer and the coating isn’t soggy.
Step 3: Fry to Crispy Perfection
Heat about 1¼ cups of vegetable oil to 365°F—if you don’t have a thermometer, test by dropping a bit of the coating in: if it sizzles immediately, you’re good. Fry the chicken in batches, making sure pieces don’t crowd the pot; otherwise, they steam instead of crisp. Usually, 2-3 minutes per side does the trick. Use a slotted spatula to transfer cooked chicken to your wire racks so excess oil drips away.
Step 4: Finish Sauce and Toss
Bring your sauce to a boil over medium-high heat and watch it thicken quickly. Once ready, remove it from heat and pour it over the chicken in a large bowl. Toss gently but thoroughly so each piece gets coated in that beautiful sticky glaze.
Step 5: Serve and Enjoy
Serve it hot over fluffy white rice or your favorite fried rice. Top with freshly sliced green onions for a pop of color and mild bite. If you’re feeling fancy, add sesame seeds or a drizzle of additional sesame oil to step it up.
Top Tip
Having made this recipe countless times, I want to share a few tips that took me a few tries to nail. These little things make all the difference between good and restaurant-quality orange chicken at home.
- Oil Temperature Control: Keeping your oil consistently around 365°F avoids greasy chicken and ensures a perfect crust. I adjust the burner slightly after each batch because colder oil soaks in more oil.
- Dry Chicken Pieces: I can’t stress enough—dry chicken is key. Pat them down with paper towels before breading so the coating clings beautifully.
- Batch Frying: Don’t cram your pot—giving each piece space lets them fry evenly and crispiest. I usually fry in small batches to keep the temperature steady.
- Fresh Orange Zest: Adding zest at the end really lifts the sauce’s brightness. It’s optional, but once you try it, you’ll want it every time.
How to Serve Sweet and Tangy Orange Chicken Recipe
Garnishes
I’m a big fan of freshly sliced green onions on top—they add just the right mild sharpness and a fresh crunch that contrasts beautifully with the warm sauce. Sometimes I sprinkle toasted sesame seeds too for a little nutty flair. A tiny drizzle of sesame oil right before serving makes the whole dish smell amazing, trust me!
Side Dishes
Classic choice is steamed white rice—it soaks up the sauce perfectly. But I also love pairing this with vegetable fried rice or simple stir-fried bok choy for some greens. A cucumber salad with just a splash of rice vinegar offers a fresh, cooling counterpoint that balances the sweetness nicely.
Creative Ways to Present
For special occasions, I like serving this chicken over a bed of fried rice molded into mini nests using a small bowl. Garnishing with edible flowers or thinly sliced red chilies adds a pop of color that wows guests. If you want to go casual, serving in lettuce cups and letting everyone build their own wraps is fun and interactive.
Make Ahead and Storage
Storing Leftovers
Leftover orange chicken keeps well in an airtight container in the fridge for up to 3 days. When I’ve had leftovers, I find the chicken stays decently crispy if kept separate from the sauce and then combined right before reheating.
Freezing
I’ve frozen the cooked chicken (without sauce) successfully by spreading pieces out on a tray, freezing until solid, then transferring to a freezer bag. When you’re ready to eat, thaw overnight and reheat in the oven for best texture. The sauce reheats fine from frozen if warmed gently on the stove.
Reheating
To reheat leftovers, bake the sauced chicken at 375°F for 10-15 minutes, stirring halfway to warm evenly. This helps restore some crispness that microwaving just can’t achieve. If you’re in a hurry, reheating in a skillet on medium heat works too—just keep an eye so it doesn’t burn.
Frequently Asked Questions:
It’s best to start with fresh or fully thawed chicken pieces to ensure even cooking and proper breading adhesion. Using frozen chicken directly might make the coating soggy or undercooked inside.
Make sure your oil is hot enough—around 365°F is ideal—and don’t overcrowd the pan. Also, pat your chicken dry and use cornstarch in the breading. Frying in batches and draining on wire racks helps maintain crispiness.
Yes! Substitute regular flour with a gluten-free all-purpose flour blend in the breading. Just ensure your soy sauce is gluten-free as well (tamari is a great alternative). The rest of the ingredients are naturally gluten-free.
Classic steamed white rice or vegetable fried rice are perfect for soaking up the sauce. You can also serve it with steamed greens like bok choy or a crisp cucumber salad for freshness, balancing the rich flavors of the chicken.
Final Thoughts
This Sweet and Tangy Orange Chicken Recipe has become one of my go-to dishes when I want something impressive yet easy to make. The way the crispy chicken hugs the sticky, flavorful orange sauce never fails to satisfy everyone around my table. You’ll find it’s just as fun to prepare as it is delicious to eat—plus, it’s a fantastic dish to share with friends or family. Give it a try; I promise it’ll become a new favorite in your recipe collection.
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Delicious Recipe
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: American-Chinese
Description
Crispy and flavorful Orange Chicken with a tangy homemade orange sauce, perfect for a delicious dinner served over white rice and garnished with fresh green onions.
Ingredients
Chicken
- 1 ½ lbs. boneless skinless chicken breast or thighs
- Salt and pepper to taste
- 2 large eggs, whisked
- 1 ¼ cups vegetable oil, plus more as needed
- ½ cup cornstarch, plus 2 additional tablespoons, divided
- ¼ cup flour
- ¼ teaspoon baking soda
Sauce
- ¾ cup orange juice
- ⅓ cup chicken broth
- ¼ cup soy sauce
- ¼ cup white sugar
- 3 tablespoons light brown sugar
- 2 tablespoons rice vinegar (can substitute white vinegar)
- 1 tablespoon freshly minced ginger or ¼ teaspoon ground ginger
- 3 cloves garlic, minced
- 1 ½ tablespoons cornstarch
- 1 teaspoon orange zest (optional)
- 1 teaspoon hot sauce (e.g., Frank's Hot Sauce)
- ½ teaspoon sesame oil
Topping
- Green onions, sliced for garnish
Instructions
- Prep Work: Set wire cooling racks over a baking sheet or parchment/wax paper to keep the chicken crispy after frying. Alternatively, use a paper towel lined plate. Whisk together the sauce ingredients in a large saucepan and set aside, ensuring they are not warm or hot. In a large bowl, combine flour, ½ cup cornstarch, and baking soda.
- Bread the Chicken: Cut chicken into 2-inch pieces and pat dry thoroughly. Season with salt and pepper and sprinkle with 2 tablespoons cornstarch. Vigorously whisk eggs until uniform with small air pockets, add chicken and toss to coat. Remove pieces a few at a time, letting excess egg drip off, then coat thoroughly in the flour-cornstarch mixture. Place coated chicken on a plate until all pieces are prepared.
- Fry the Chicken: Heat oil in a large pot or deep fryer to 365° F, using enough oil to submerge chicken three-quarters. Fry chicken in batches, allowing space for crisping, flipping after 2-3 minutes once the bottom is crisp. Adjust heat as needed throughout frying. Transfer fried chicken to wire cooling racks to drain and maintain crispiness.
- Heat the Sauce: Bring the prepared sauce mixture to a boil over medium-high heat, stirring frequently until thickened. Remove from heat and optionally transfer to a large bowl for easier tossing.
- Toss and Serve: Add the fried chicken pieces to the sauce and toss gently to coat evenly. Serve immediately over white rice or vegetable fried rice, garnished generously with sliced green onions.
Notes
- Orange zest adds extra punch to the sauce but can be omitted or reduced for a subtler flavor.
- Hot sauce enhances flavor without adding significant spiciness; Frank's Hot Sauce is recommended.
- Ensure oil is hot (365° F) before frying for crispy chicken.
- Peanut oil is a good alternative for frying, adding a complementary flavor.
- Adjust heat during frying to maintain consistent oil temperature and prevent burning.
- Fry chicken in batches with space between pieces to ensure crisp edges.
- Clean work surfaces and dishes as you go for easier cleanup.
- Shortcut: Use store-bought popcorn chicken or nuggets and toss in homemade sauce for faster preparation.
- This orange sauce pairs well with other fried proteins like shrimp and chicken tenders.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in oven at 375° F for 10-15 minutes, stirring halfway through.
- For perfect white rice: boil 2 cups chicken broth, add 1 cup long grain white rice, cover, and simmer on low for 15 minutes. Let stand 10 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 15 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 85 mg
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