So About That Orange Chicken You Keep Hearing About...
Alright, let me just say, orange chicken is the dish I end up making when I want something comforting but honestly can't face another round of boring weeknight chicken. There was this one time I tried to impress my date—spoiler alert: I splattered orange sauce everywhere. But hey, he married me anyway, so maybe there's magic in that sticky, sweet mess (for the sauce, not the floor.)
It's become a sort of family legend in my house. My nephew calls it "sticky sunshine chicken" (he's six), and I totally embrace it. Plus, if you call it homemade, you can gloss over any weirdly-shaped chicken pieces that may, or may not, look like Australia.
Why You'll Love Making This (Or At Least Laugh About It)
I drag this recipe out when I've got leftover oranges begging for purpose, or my family's pretending they're over roast chicken. Seriously, they go wild for this—it's like dinner and a party trick combined. The sauce clings to everything, and even the pickiest kid I know licked the spoon last time (after he declared "I don't like chicken anymore!").
I once botched the sauce and made it more tangy than sweet, but...everyone said it tasted fresh, so let's call that a win?
What You'll Need (Plus, a Few Substitutions)
- 500g boneless chicken thighs, cut into bite-sized chunks (Breasts work too! I just like thighs for juiciness, but honestly, use what's on sale)
- 1 cup cornstarch (I've grabbed flour in a pinch; it works, but the crispiness is different—more like that weirdly satisfying diner breading)
- 2 eggs, beaten (Once, I was out and just used water, which, actually, wasn't terrible for sticking the coating on)
- ¾ cup fresh orange juice (Bottled is fine, but my grandmother saves her best oranges for this. I think she hoards them, honestly.)
- 2 tablespoon orange zest (Don't skip—unless, you know, you forgot, which I've done. Not the end of the world)
- ⅓ cup sugar (Brown sugar gives it a deeper flavor if that's your vibe)
- 2 tablespoon soy sauce (Or tamari for gluten-free. I've never noticed a big difference, nobody complained either way)
- 1 tablespoon rice vinegar (White vinegar if you don't have it. Apple cider in a weird emergency. Once tried balsamic—would not recommend)
- 2 cloves garlic, minced
- A small knob of ginger, grated (Not essential, but so good—powdered works too if you can't be fussed)
- Pinch of chili flakes (Optional. My husband pretends he loves spicy but doesn't, so...)
- Oil for frying (Vegetable, canola, whatever's cheapest—olive oil tastes odd here, just saying)
- 1 tablespoon cornstarch mixed with 2 tablespoon cold water (For thickening that lovely sauce)
- Sliced green onions and sesame seeds, for the fancy finishing touch
Step-By-Step (With a Few Detours Because, Well, Life)
- Prepare the chicken. Toss those chicken pieces with cornstarch in a bowl (use a big one, otherwise you'll lose bits over the edge like me), then dunk them in the beaten eggs. It's going to look messy, but don't stress—half the magic's in the mess.
- Fry 'em up. Heat oil in a deep skillet or wok—if you don't have a wok (I only got mine last year), just use your biggest pan. Fry the chicken in batches, turning so it gets golden and crispy. Usually about 3-4 minutes per batch. Drain on paper towels—you know the drill.
- Make the sauce. While that's happening, whisk orange juice, zest, sugar, soy sauce, vinegar, garlic, ginger, and chili flakes in a saucepan. Bring it to a simmer. It smells amazing, I always sneak a taste at this stage. Sometimes the sugar sticks at the bottom; give it a good stir (learned that the sticky way).
- Thicken the sauce. Mix the cornstarch and water to make a slurry, pour into the simmering sauce and whisk. Don't panic if it clouds up weirdly, it goes clear soon. Cook till glossy and thick, about 2-3 minutes.
- Combine and finish. Toss the fried chicken pieces with the sauce in a big bowl (or just back in the pan—I do this when I'm feeling lazy). Get everything coated. Throw on green onions and sesame seeds. Stand back and admire it for a sec before someone grabs a piece when your back is turned.
Notes from My Totally Imperfect Kitchen
- If your sauce is too thick, splash in a little water. If it's runny, let it bubble for a minute longer. Sometimes I want it soupier to soak into rice, but that's just me.
- I find it tastes even better after a night in the fridge, but the crispy factor takes a vacation. Still pretty great cold.
- Don't stress if some pieces are lighter or darker—your pan probably just has personality.
- Skip the chili if your crowd is spice-shy. Or double it if you're feeling wild.
Variations I've Tried (And One I Gave Up On)
- Swapping orange for lemon. Honestly, it's much more tart—I prefer the orange but, hey, you might like puckering up.
- I once added pineapple chunks. It tasted, I don't know... tropical adjacent? My kid was into it but my brother made faces.
- Tofu works if you want a meatless thing; get the extra firm stuff tho, or it just falls apart and makes you grumpy.
- Tried baking instead of frying—wasn't crispy enough for me, but if you're on a health kick, give it a go.
Do You Really Need Fancy Gear?
I use my old wok when I remember, but honestly, a frying pan works just fine. If you don't have a whisk for the sauce, just jab at it with a fork; it won't care. One time I mixed the sauce in a coffee mug because I didn't want to wash another bowl. Worked out!
How to Store (But Ours Never Lasts Long Enough)
Technically, you can keep this orange chicken in an airtight container in the fridge for 2-3 days. I reheated leftovers once and it was still tasty—just not as crispy. But, and here's the thing, in my house it doesn't survive the first night. It disappears fast as socks in a laundromat.
How I Serve It (Because Apparently We're Fancy Now)
I usually dump it over a mountain of steamed rice—or fried rice if I'm going all out. My sister insists on eating hers with chopsticks, but I prefer a fork so I don't chase pieces round my plate. Sometimes, if I'm feeling nostalgic, I serve it with a side of broccoli (my mum swore broccoli would "make me cleverer," but the jury's still out).
Stuff I Wish I'd Known (AKA My Pro Tips)
- Don't crowd the pan when frying or you'll just get soggy chicken. I rushed once and, oh boy, wish I hadn't—ended up with a weird fried chicken stew.
- Let the fried chicken cool a little before tossing in the sauce, otherwise it soaks up too much and gets limp. Unless you like it saucy and soft—I'm not here to judge.
Some Frequently Asked Questions (And My Honest Replies)
- Can I make this gluten-free?
Yep, just swap in tamari for the soy sauce and double-check your cornstarch brand. Most are GF, but every once in awhile one's sneaky. - Can I bake instead of fry?
I mean, you can, though it'll come out a bit chewier, more like nugget-leaning chicken. Still tasty, just don't expect that takeaway crisp. - How sweet is this? Can I cut the sugar?
Oh, for sure. Start with less, taste, then add more if you want. Sometimes orange juice is so sweet already, it almost doesn't need sugar; but last time I used some store juice, I had to add a whole extra spoonful because, well, it tasted sad. - What if I don't have fresh oranges?
I just use juice and skip the zest. It's still orange chicken in spirit. Plus, one less thing to wash. - Does it freeze well?
Not really, unless you like mushy chicken. Honestly, just invite someone round to help polish it off. - Can I add veggies?
Yeah! Throw in sliced bell pepper or steamed broccoli. Sometimes I get wild and add peas (hey, gotta use them up somehow).
Oh, and if you ever forget the rice and eat it straight out the bowl, you're in good company. We've all been there. That's what napkins are for, right?
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ cup cornstarch
- 2 large eggs, beaten
- ½ cup all-purpose flour
- 2 cups vegetable oil, for frying
- ½ cup fresh orange juice
- 2 tablespoon soy sauce
- ¼ cup sugar
- 2 tablespoon white vinegar
- 1 tablespoon orange zest
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch (for sauce)
- 2 tablespoon water (for sauce)
Instructions
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1In a bowl, coat chicken pieces with flour, then dip in beaten eggs, and finally dredge in cornstarch until well coated.
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2Heat vegetable oil in a large pan over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through, about 3-5 minutes per batch. Remove and drain on paper towels.
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3In a separate saucepan, combine orange juice, soy sauce, sugar, white vinegar, orange zest, garlic, and ginger. Bring to a simmer over medium heat.
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4Mix 1 tablespoon cornstarch with 2 tablespoon water to make a slurry. Stir into the simmering sauce and cook until thickened, about 2 minutes.
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5Add fried chicken to the sauce and toss until evenly coated. Serve immediately, garnished with green onions or orange zest if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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