Classic Orange Chicken

After a long week, nothing quite hits the spot like a comforting and flavorful meal that the whole family will devour. Recently, I decided to try my hand at making Classic Orange Chicken at home, and let me tell you, it was an absolute game-changer. From the moment the tantalizing aroma of citrus and ginger started filling the kitchen, I knew we were in for a treat. The crispy, golden-brown chicken, coated in that signature sweet and tangy orange sauce, was an instant hit with everyone. Even my pickiest eater, usually skeptical of anything beyond plain pasta, asked for seconds! This recipe wasn’t just delicious; it was surprisingly easy to make, proving that you can recreate that beloved takeout experience right in your own kitchen. If you’re looking for a dish that’s guaranteed to be a crowd-pleaser and bring a little sunshine to your dinner table, look no further than this Classic Orange Chicken recipe – it’s a guaranteed winner!

Ingredients

This recipe uses simple, readily available ingredients to create that iconic Orange Chicken flavor. Here’s what you’ll need:

• Chicken Thighs (Boneless, Skinless): About 2 pounds, cut into bite-sized pieces. Chicken thighs are preferred for their juiciness and flavor, even after frying.
• All-Purpose Flour: 1 cup, used to create a light and crispy coating for the chicken.
• Cornstarch: ½ cup, adds extra crispiness to the chicken coating and helps thicken the sauce.
• Eggs: 2 large, beaten. These act as a binder for the flour and cornstarch mixture to adhere to the chicken.
• Vegetable Oil: For frying. You’ll need enough to fill your pan to a depth of about 1-2 inches for deep frying. Canola or peanut oil are also good alternatives.
• Orange Juice (Freshly Squeezed): 1 cup, the star of the sauce, providing that bright, citrusy flavor. Freshly squeezed is highly recommended for the best taste, but good quality store-bought, pulp-free orange juice will also work.
• Orange Zest: 2 tablespoons, adds an intense burst of orange aroma and flavor to the sauce. Use a microplane or fine grater to zest the oranges, being careful to avoid the bitter white pith.
• Soy Sauce (Low Sodium): ½ cup, provides a savory, umami base for the sauce and balances the sweetness. Low sodium is recommended to control the overall saltiness.
• Rice Vinegar: ¼ cup, adds a tangy counterpoint to the sweetness and enhances the complexity of the sauce. Apple cider vinegar can be substituted in a pinch.
• Granulated Sugar: ¾ cup, provides the sweetness that is characteristic of Orange Chicken. Adjust to your preference.
• Brown Sugar (Light or Dark): ¼ cup, adds depth of flavor and a hint of molasses to the sauce. Dark brown sugar will result in a slightly richer flavor.
• Ginger (Fresh, Grated): 1 tablespoon, adds a warm, spicy, and aromatic note to the sauce. Fresh ginger is crucial for the best flavor; avoid using powdered ginger if possible.
• Garlic (Minced): 2 cloves, provides a pungent, savory element that complements the ginger and citrus. Freshly minced garlic is always preferred.
• Red Pepper Flakes (Optional): ½ – 1 teaspoon, adds a touch of heat to balance the sweetness. Adjust to your spice preference or omit if you prefer a milder flavor.
• Sesame Oil: 1 teaspoon, adds a nutty aroma and flavor to the sauce, enhancing its complexity.
• Green Onions (For Garnish): Chopped, for a fresh, vibrant garnish and a mild oniony flavor.
• Sesame Seeds (For Garnish): Toasted, add a nutty flavor, visual appeal, and textural contrast.
• Cooked Rice (For Serving): Jasmine or white rice is traditionally served with Orange Chicken.

Instructions

Follow these step-by-step instructions to create perfectly crispy and flavorful Classic Orange Chicken:

1. Prepare the Chicken: Begin by cutting the boneless, skinless chicken thighs into bite-sized pieces, about 1-inch cubes. Pat the chicken pieces dry with paper towels. This step is crucial for achieving crispy chicken, as excess moisture will hinder browning and crisping. Drying the chicken thoroughly allows for better adhesion of the coating and promotes optimal frying.
2. Set up the Breading Station: In a shallow bowl, whisk together the all-purpose flour and cornstarch. Cornstarch is key to creating that signature crispy texture that makes Orange Chicken so irresistible. In a separate bowl, lightly beat the eggs. Setting up a breading station with these bowls will streamline the coating process.
3. Coat the Chicken: Dredge each piece of chicken in the flour and cornstarch mixture, ensuring it’s fully coated. Then, dip the flour-coated chicken into the beaten eggs, allowing any excess egg to drip off. Finally, dredge the chicken again in the flour and cornstarch mixture, making sure to coat it evenly. Double coating helps create a thicker and crispier crust.
4. Heat the Oil: Pour vegetable oil into a large, heavy-bottomed pot or deep fryer to a depth of about 1-2 inches. Heat the oil over medium-high heat until it reaches a temperature of 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature. If you don’t have a thermometer, you can test the oil by dropping a small piece of breading into it; it should sizzle immediately and turn golden brown in about 30-60 seconds. Heating the oil to the correct temperature is vital for crispy chicken; oil that is too cool will result in soggy chicken, while oil that is too hot will burn the outside before the inside is cooked.
5. Fry the Chicken: Carefully add the coated chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in less crispy chicken. Fry the chicken for about 4-6 minutes per batch, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a slotted spoon or spider strainer to remove the chicken from the oil and place it on a wire rack lined with paper towels to drain excess oil and maintain crispiness. A wire rack allows air to circulate around the chicken, preventing it from steaming and becoming soggy.
6. Prepare the Orange Sauce: While the chicken is frying, prepare the orange sauce. In a medium saucepan, whisk together the freshly squeezed orange juice, orange zest, soy sauce, rice vinegar, granulated sugar, brown sugar, grated fresh ginger, and minced garlic. Add red pepper flakes if using for a touch of heat.
7. Simmer the Sauce: Bring the orange sauce mixture to a simmer over medium heat. Reduce the heat to low and let the sauce simmer for about 10-15 minutes, or until it has thickened slightly and reduced. Stir occasionally to prevent sticking. Simmering the sauce allows the flavors to meld together and the sauce to reduce to a syrupy consistency that will beautifully coat the chicken.
8. Thicken the Sauce (Optional): If you prefer a thicker sauce, you can create a cornstarch slurry. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Gradually whisk the cornstarch slurry into the simmering orange sauce. Continue to simmer for another 1-2 minutes, or until the sauce has thickened to your desired consistency. Be careful not to add too much cornstarch slurry at once, as it can thicken the sauce too quickly and make it gluey.
9. Combine Chicken and Sauce: Once the chicken is fried and the sauce is thickened, add the crispy fried chicken pieces to the saucepan with the orange sauce. Toss gently to coat the chicken evenly in the sauce. Ensure every piece of chicken is glistening with the flavorful orange glaze.
10. Finish and Serve: Stir in the sesame oil to the orange chicken for a final touch of nutty aroma and flavor. Garnish with chopped green onions and toasted sesame seeds. Serve immediately over hot cooked rice. The contrast of the hot, saucy chicken with the fluffy rice is a classic and satisfying combination.

Nutrition Facts

(Per serving, approximate and may vary based on specific ingredients and portion sizes)

• Serving Size: 1 cup (approximately)
• Calories: 450-550 kcal. Orange Chicken, being fried and coated in a sugary sauce, is moderately high in calories.
• Protein: 25-30g. Chicken thighs are a good source of lean protein, essential for muscle building and satiety.
• Fat: 20-25g. This includes both healthy fats from the chicken and oil used for frying. The fat content contributes to the richness and flavor of the dish.
• Carbohydrates: 40-50g. Primarily from the sugar in the sauce and the flour/cornstarch coating. Carbohydrates provide energy.
• Sodium: 500-700mg. Sodium content is mainly from the soy sauce. Using low-sodium soy sauce can help reduce the overall sodium level.

Note: These are estimated nutritional values and can vary based on specific ingredients used and portion sizes. For more accurate information, use a nutrition calculator with the specific brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 30 minutes (Includes chopping chicken, preparing breading, and making the sauce). Efficient preparation and organization can help streamline this time.
• Cook Time: 25 minutes (Includes frying chicken and simmering sauce). Frying in batches will extend the frying time, but simmering the sauce can be done concurrently.
• Total Time: Approximately 55 minutes. From start to finish, you can have delicious homemade Orange Chicken in under an hour, making it a feasible weeknight meal.

How to Serve

Classic Orange Chicken is incredibly versatile and pairs well with a variety of sides. Here are some popular and delicious serving suggestions:

• Classic Rice:
  • White Rice: A simple and classic choice, providing a neutral base to absorb the flavorful orange sauce.
  • Jasmine Rice: Its fragrant aroma and slightly sticky texture complement the Orange Chicken beautifully.
  • Brown Rice: For a healthier option, brown rice offers a nutty flavor and more fiber.
  • Basmati Rice: Long-grain and fluffy, Basmati rice is another excellent choice.
• Noodles:
  • Lo Mein Noodles: Soft and chewy egg noodles tossed with a light sauce, offering a different texture and flavor profile alongside the chicken.
  • Chow Mein Noodles: Crispy pan-fried noodles provide a delightful crunch to contrast with the saucy chicken.
  • Udon Noodles: Thick and chewy wheat noodles that are great for soaking up the orange sauce.
• Vegetables:
  • Steamed Broccoli: A healthy and vibrant green vegetable that pairs perfectly with the richness of Orange Chicken.
  • Stir-Fried Mixed Vegetables: A medley of colorful vegetables like carrots, bell peppers, snap peas, and broccoli stir-fried with a light sauce, adding nutrients and texture.
  • Green Beans: Simply steamed or stir-fried green beans provide a crisp and fresh counterpoint to the sweet and savory chicken.
  • Asparagus: Grilled, roasted, or steamed asparagus offers a slightly bitter and sophisticated flavor that balances the sweetness of the dish.
• Appetizers (to start the meal):
  • Spring Rolls: Fresh or fried spring rolls filled with vegetables and sometimes shrimp or pork, a light and refreshing start.
  • Egg Rolls: Crispy fried rolls filled with cabbage, carrots, and pork or chicken, a classic takeout appetizer.
  • Crab Rangoon: Crispy wonton wrappers filled with a creamy crab and cream cheese mixture, a popular and indulgent appetizer.
• Garnishes (to enhance the presentation and flavor):
  • Chopped Green Onions: Adds a fresh, mild oniony flavor and a pop of color.
  • Toasted Sesame Seeds: Provides a nutty flavor, visual appeal, and a slight crunch.
  • Orange Slices or Wedges: Adds a visual cue to the orange flavor and can be squeezed over the chicken for extra citrusy zest.
  • Red Pepper Flakes (for extra spice): For those who like a bit more heat, sprinkle extra red pepper flakes on top.

Additional Tips for Perfect Orange Chicken

Elevate your homemade Orange Chicken from good to outstanding with these helpful tips:

1. Marinate the Chicken (Optional but Recommended): For extra tender and flavorful chicken, consider marinating it for at least 30 minutes, or up to a few hours, before coating and frying. A simple marinade of soy sauce, ginger, and garlic will infuse the chicken with deeper flavor and help tenderize it. This pre-flavoring step really enhances the overall taste.
2. Ensure Oil Temperature is Consistent: Maintaining the correct oil temperature is crucial for crispy chicken. Use a thermometer to monitor the oil temperature and adjust the heat as needed. If the oil temperature drops too low when you add the chicken, wait for it to come back up to 350°F (175°C) before adding more chicken. Consistent temperature ensures even cooking and prevents soggy chicken.
3. Don’t Overcrowd the Pan When Frying: Fry the chicken in batches to avoid overcrowding the pan. Overcrowding lowers the oil temperature and leads to steamed, rather than fried, chicken. Frying in smaller batches ensures each piece has enough space to cook properly and become crispy.
4. Double Fry for Extra Crispiness (Optional): For incredibly crispy chicken, consider double frying. After the first fry, remove the chicken and let it rest for a few minutes. Then, increase the oil temperature slightly to 375°F (190°C) and fry the chicken again for 1-2 minutes until golden brown and extra crispy. Double frying removes even more moisture and creates an ultra-crispy crust.
5. Use Freshly Squeezed Orange Juice and Zest: Freshly squeezed orange juice and zest make a significant difference in the flavor of the sauce compared to store-bought juice concentrates. The fresh juice provides a brighter, more vibrant citrus flavor, and the zest adds an aromatic depth that elevates the sauce to another level.
6. Adjust Sweetness and Spice to Your Preference: The sweetness and spice level in the orange sauce can be easily adjusted to your liking. If you prefer a less sweet sauce, reduce the amount of sugar. For a spicier dish, increase the amount of red pepper flakes or add a pinch of cayenne pepper. Taste the sauce as it simmers and adjust the seasonings as needed.
7. Make the Sauce Ahead of Time: The orange sauce can be made ahead of time and stored in the refrigerator for up to 2-3 days. This is a great time-saving tip for busy weeknights. Simply reheat the sauce and toss it with the freshly fried chicken just before serving.
8. Serve Immediately for Best Crispiness: Orange Chicken is best served immediately after tossing the chicken with the sauce to maintain its crispiness. The longer the chicken sits in the sauce, the softer the coating will become. If you are not serving it immediately, keep the fried chicken and sauce separate and combine them just before serving to preserve the crispy texture as much as possible.

FAQ Section

Here are some frequently asked questions about making Classic Orange Chicken:

Q1: Can I use chicken breast instead of chicken thighs?
A1: Yes, you can use chicken breast, but chicken thighs are generally recommended for Orange Chicken because they tend to stay juicier and more flavorful during frying. Chicken breast can sometimes become dry if overcooked. If using chicken breast, be careful not to overcook it and consider cutting it into slightly larger pieces to help retain moisture.

Q2: Can I bake the chicken instead of frying to make it healthier?
A2: While you can bake the chicken, it won’t achieve the same level of crispiness as frying. For a baked version, you can toss the coated chicken in a little oil and bake at 400°F (200°C) for about 20-25 minutes, or until cooked through. However, the texture will be different, and it might not have that signature crispy exterior. Air frying is a better alternative if you want a healthier option that still offers some crispiness.

Q3: Can I make Orange Chicken spicier?
A3: Absolutely! You can easily adjust the spice level of Orange Chicken to your preference. You can increase the amount of red pepper flakes in the sauce, add a pinch of cayenne pepper, or include a finely chopped chili pepper like a Serrano or Thai chili. You can also serve it with a side of chili oil or sriracha for those who like extra heat.

Q4: Can I make Orange Chicken vegetarian or vegan?
A4: Yes, you can! For a vegetarian version, substitute the chicken with firm or extra-firm tofu, cut into cubes and pressed to remove excess water. You can also use cauliflower florets or broccoli florets. For a vegan version, ensure your ingredients, particularly soy sauce, are vegan-friendly. The tofu or vegetables can be coated and fried or baked similarly to the chicken.

Q5: How do I store leftover Orange Chicken?
A5: Store leftover Orange Chicken in an airtight container in the refrigerator for up to 3-4 days. Keep in mind that the chicken will lose some of its crispiness as it sits in the sauce. To reheat, you can microwave it, but for better texture, reheat it in a skillet over medium heat or in an oven at 350°F (175°C) until heated through. You may want to add a little extra orange juice or water to the pan when reheating to loosen the sauce if it has thickened too much.

Q6: Can I freeze Orange Chicken?
A6: Freezing Orange Chicken is not ideal as the crispy coating will become soggy upon thawing. However, if you must freeze it, separate the fried chicken from the sauce and freeze them in separate airtight containers. When ready to eat, thaw both components completely. Reheat the sauce separately and try to crisp up the chicken again in the oven or air fryer before tossing it with the sauce. The texture won’t be the same as freshly made, but it will still be flavorful.

Q7: What if my orange sauce is too thick or too thin?
A7: If your orange sauce is too thick, you can thin it out by adding a little more orange juice or water, a tablespoon at a time, until you reach your desired consistency. If your sauce is too thin, you can simmer it for a bit longer to allow it to reduce and thicken further. Alternatively, you can whisk in a small amount of cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water) and simmer for another minute or two until thickened.

Q8: Can I use bottled minced garlic and ginger instead of fresh?
A8: While fresh garlic and ginger are highly recommended for the best flavor, you can use bottled minced garlic and ginger in a pinch. Use about 1 teaspoon of bottled minced garlic and 1 teaspoon of bottled minced ginger as substitutes for the fresh amounts. However, keep in mind that fresh ingredients will always provide a more vibrant and aromatic flavor to your Orange Chicken.

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