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- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup fresh orange juice (from about 2-3 oranges) - Zest of 1 orange - 1/3 cup brown sugar - 2 tablespoons soy sauce (low-sodium recommended) The chicken thighs give this dish its juicy taste. I love using fresh orange juice and zest. They add a bright flavor that makes everything better. Brown sugar and soy sauce bring a sweet and salty mix. This balance of flavors is what makes this orange chicken better than takeout. - 1/2 cup all-purpose flour - 1/4 cup cornstarch - 1/2 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon garlic powder - 1/2 teaspoon ginger powder The coating is key for crispiness. I mix flour and cornstarch to get a light texture. The salt and pepper bring out the chicken's flavor. Garlic powder and ginger powder give it a warm taste that pairs well with the orange. - Sesame seeds - Chopped green onions Garnishes make your dish pop. I like to sprinkle sesame seeds on top for crunch. Chopped green onions add a fresh touch. These simple additions make the dish look and taste even better. 1. In a mixing bowl, take 1/2 cup of all-purpose flour. 2. Add 1/4 cup of cornstarch, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of ginger powder. 3. Mix all these dry ingredients well. This blend gives the chicken its tasty coating. 4. Now, take your 1 lb of boneless, skinless chicken thighs cut into bite-sized pieces. 5. Coat each piece in the flour mixture. You want an even layer. Shake off any extra flour before frying. 1. Heat a large skillet or wok over medium-high heat. Add 1/4 cup of vegetable oil. 2. Make sure the oil is hot. You can test it by dropping a small piece of chicken in. If it sizzles, it’s ready. 3. Place the chicken pieces in batches. Fry them for about 6 to 8 minutes, turning them until they are golden brown. 4. When they are crispy, remove them. Place them on a paper towel-lined plate to soak up excess oil. 1. In a separate saucepan, pour in 1 cup of fresh orange juice. You can use juice from about 2 to 3 oranges. 2. Add the zest of 1 orange, 1/3 cup of brown sugar, 2 tablespoons of low-sodium soy sauce, and 1 tablespoon of rice vinegar. 3. Stir this mixture over medium heat. Bring it to a simmer. Keep stirring until the sugar dissolves. 4. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. 5. Stir this slurry into the sauce. Cook for an additional 2 to 3 minutes until the sauce thickens. 1. Take the fried chicken pieces and add them into the orange sauce. 2. Toss the chicken gently until every piece is well coated in the sticky glaze. 3. Serve the orange chicken over steamed jasmine rice or fried rice for a perfect meal. 4. For a beautiful touch, garnish with sesame seeds and chopped green onions before serving. To get that crunchy skin, use a mix of flour and cornstarch. This blend creates a light and airy crust. Make sure your oil is hot before adding the chicken. This helps seal in moisture and keeps the chicken crispy. Fry the chicken in small batches. If you overcrowd the pan, the temperature drops. This leads to soggy chicken. Keep an eye on your chicken while it cooks. You want it golden brown and cooked through. To boost the taste, try adding red pepper flakes or black sesame seeds. These spices add warmth and depth. You can also use a splash of lime juice to balance the sweetness. If the sauce is too sweet, a bit of acidity brightens it up. Adjust flavors to fit your taste. A pinch of salt can also enhance the orange flavor. Serve your orange chicken in a bright bowl. A white plate makes the colors pop. Drizzle extra sauce on top for a glossy look. For garnishing, sprinkle sesame seeds and chopped green onions. You can also add fresh orange slices for a fun touch. This makes the dish look inviting and delicious. {{image_2}} You can use chicken breast instead of thighs for a leaner choice. Chicken breast cooks faster and stays tender if you don’t overcook it. If you want a plant-based option, try tofu. Press and drain the tofu first for the best texture. Cut it into cubes and coat it just like the chicken. This makes a tasty, vegetarian version! If you need a gluten-free meal, swap the all-purpose flour with rice flour or gluten-free flour. For soy sauce, use tamari, which is gluten-free. You can also find gluten-free coatings at your local market. These small changes keep the flavors while making it safe for those with gluten allergies. Want to add a kick? Try chili sauce or sriracha in the orange sauce. Just a little goes a long way to boost the heat. You can also mix in different citrus fruits. Lemon or lime can add a nice twist. Experimenting with flavors helps you find the perfect taste for your orange chicken! To keep your orange chicken fresh, cool it down first. Place it in an airtight container. This helps keep the chicken juicy and prevents it from drying out. I suggest using glass or BPA-free plastic containers. They are safe and easy to clean. Store your leftovers in the fridge for up to three days. To reheat your orange chicken, use an oven or an air fryer. These methods keep the chicken crispy. Preheat the oven to 350°F (175°C). Place the chicken on a baking sheet. Heat for about 10 to 15 minutes. For the sauce, use a small pot on low heat. Stir it often until warm. You can add a splash of water if it thickens too much. If you want to freeze your orange chicken, let it cool first. Place the chicken in a freezer-safe bag. Squeeze out the air before sealing it. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. To reheat, use the oven for the chicken and the pot for the sauce. This helps keep the flavor and texture just right. Yes, you can use chicken breasts. They are leaner and less fatty. However, thighs are juicier and more flavorful. Chicken breasts can dry out if overcooked. If you choose breasts, watch the cooking time closely. Both cuts can work well in this recipe. To thicken the sauce, use cornstarch. Mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir this into the simmering sauce. Cook for a few minutes until it thickens. If you want it thicker, add a bit more cornstarch slurry. Just be careful not to add too much at once. Orange chicken goes great with rice. I recommend steamed jasmine rice or fried rice. You can also serve it with stir-fried veggies like broccoli or snap peas. These sides balance the sweet and tangy flavors of the dish. To reduce sweetness, cut back on brown sugar. You could use half the amount and taste as you go. Adding more soy sauce can also help balance the flavors. A splash of rice vinegar adds acidity, which can make the dish less sweet too. In this article, I covered how to make orange chicken from start to finish. We discussed the main ingredients and the coating mixture that gives it that tasty crunch. I provided steps for frying and finishing the dish with a flavorful sauce. Tips for crispiness and presentation help elevate your meal. As you explore variations, storage, and reheating, you'll see how easily you can adapt this recipe. This dish is perfect for any table. Enjoy cooking and sharing this tasty meal!

Orange Chicken Better Than Takeout

Discover the mouthwatering delight of Orange Chicken Bliss! This easy recipe combines crispy fried chicken coated in a deliciously tangy orange glaze that will have everyone coming back for more. Perfect for weeknight dinners, it takes just 30 minutes to prepare and is sure to impress. Click through to explore the full recipe and elevate your dinner table with this flavorful dish that your family will love!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1/2 cup all-purpose flour

1/4 cup cornstarch

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon ginger powder

1/4 cup vegetable oil (for frying)

1 cup fresh orange juice (from about 2-3 oranges)

Zest of 1 orange

1/3 cup brown sugar

2 tablespoons soy sauce (low-sodium recommended)

1 tablespoon rice vinegar

1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)

Sesame seeds (for garnish)

Chopped green onions (for garnish)

Instructions
 

In a mixing bowl, combine the flour, cornstarch, salt, pepper, garlic powder, and ginger powder. Mix well.

    Coat the chicken pieces evenly in the flour mixture, shaking off any excess.

      In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the coated chicken in batches, frying until golden brown and crispy (about 6-8 minutes). Remove and place on a paper towel-lined plate to absorb excess oil.

        In a separate saucepan over medium heat, combine the fresh orange juice, orange zest, brown sugar, soy sauce, and rice vinegar. Bring to a simmer while stirring until the sugar dissolves.

          Stir in the cornstarch slurry and cook for an additional 2-3 minutes, or until the sauce thickens to your desired consistency.

            Add the fried chicken pieces into the sauce and toss until all are evenly coated in the sticky orange glaze.

              Serve the orange chicken over steamed jasmine rice or fried rice.

                Garnish with sesame seeds and chopped green onions before serving.

                  - Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                    Presentation Tips: Serve the Orange Chicken in a vibrant bowl over a bed of rice, drizzling any extra sauce on top, and decorating with additional orange slices for a pop of color.