Discover the delightful taste of homemade Orange Chicken, a perfect mix of sweet, sour, and mildly spicy flavors, enriched with a burst of orange zest. A popular dish in American Chinese cuisine, it's known for its well-balanced taste and eye-catching presentation with sesame seeds and green onions. Ideal for a quick yet satisfying meal, this dish goes great with rice, noodles, or fried rice.
What You’ll Find On This Page
Making it at home lets you enjoy a restaurant-quality meal with the added benefit of choosing your own fresh ingredients. Whether you're craving a comforting take-out style meal or eager to explore new flavors, this Orange Chicken is a must-try.
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Ingredients and Substitutions Overview
For this delicious Orange Chicken, you'll need readily available Chinese pantry staples. These ingredients are commonly found in most Asian grocery stores. Let's take a look at what you'll need:
Ingredients for Marination:
- Chicken Breast: Choose skinless, boneless chicken, cubed for ease of cooking and perfect bite-size pieces. The chicken acts as a succulent base for the flavors.
- Cornstarch: This coats the chicken, creating a crispy exterior when cooked while keeping the inside tender and juicy.
- Egg Whites: They bind the cornstarch to the chicken, ensuring an even, crispy coating that enhances texture.
- Orange Juice: The star flavor component, it infuses the chicken with a bright, citrusy zest that defines the dish.
- Black Pepper: Adds a subtle heat, rounding out the sweet and sour notes. Swap with white pepper for a sharper kick.
- Aromatics (Ginger and Garlic): These provide depth and a fresh, aromatic lift, balancing the sweetness of the orange.
Other Key Ingredients:
- Chili Flakes: Provide a subtle heat, perfectly balancing the dish's flavors without overpowering.
- Orange Juice and Zest: Key elements for achieving the signature citrusy orange flavor that is central to this dish.
- Soy Sauce: Regular soy sauce adds depth and umami; for a richer color and flavor, consider an extra tablespoon of dark soy sauce.
- Vinegar: Rice vinegar is preferred for its deep flavor profile, but regular vinegar can be a suitable substitute when needed.
- Brown Sugar: Creates a sweet, sticky, and glazy texture, complementing the tanginess of the orange and vinegar.
How to Make Orange Chicken at Home?
Dive into our Orange Chicken recipe with our easy-to-follow photos and video. From marinating to frying the chicken, crafting the perfect orange sauce, and combining everything into a delightful dish, we've got you covered for an impressive culinary creation. Let's begin!
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Orange Chicken
Ingredients
For Marination
- 2 lb Chicken Breast, cut into cubes
- ½ tsp Ginger, minced
- ½ tsp Garlic, minced
- ¼ tsp Pepper Powder, black or white pepper
- ¼ cup Orange Juice
- ¼ cup Cornstarch
- 2 Egg White, or with yolk
- Salt, as needed
For Frying Chicken
- 2 tbsp Oil, adjust as needed for pan frying
For Cornstarch Slurry
- 1 tsp Cornstarch
- 3 tbsp Water
For the Orange Sauce
- 2 tbsp Ginger, chopped
- 2 tbsp Garlic, chopped
- 1 tsp Chili Flakes
- 1 tbsp Orange Zest
- 2 tbsp Soy Sauce
- 3 tbsp Brown Sugar
- ½ tsp Pepper Powder
- 1 tbsp Vinegar, or rice vinegar
- 1 cup Orange Juice
For Garnishing
- 1 tsp Sesame Seeds
- 1 tsp Green Onions
Instructions
Marinate the Chicken
- Combine chicken breast pieces, garlic, ginger, black pepper powder, orange juice, salt, cornstarch, and egg whites in a bowl. (Note: Using whole eggs with yolks is also an option.)
- Mix well, cover the bowl with a lid, and let it rest for 10 minutes to allow the flavors to meld.
Pan Fry the Chicken
- Heat oil in a pan over medium heat. Gently add the marinated chicken breast pieces one by one, taking care not to overcrowd the pan. This ensures even cooking and a crispy texture.
- Fry the chicken pieces, turning them occasionally, until each side turns a golden brown. This usually takes a few minutes per side, depending on the thickness of the chicken.
- Once the chicken is evenly golden and cooked through, carefully remove the pieces from the oil with a slotted spoon or tongs. Set the fried chicken aside on a plate lined with paper towels to absorb any remaining oil, keeping it ready for the next steps in the recipe.
Prepare the Sauce
- In the same pan used for frying chicken, retain the remaining oil. Add ginger and garlic, sautéing until they become aromatic and release their fragrances.
- Stir in chili flakes, orange zest, soy sauce, brown sugar, pepper powder, vinegar, and orange juice. Mix well to combine all the flavors.
- Allow the mixture to come to a boil, simmering for 2 to 3 minutes. This helps to meld the flavors and reduce the sauce slightly.
- Gradually add the cornstarch slurry (dilute the specified amount of cornstarch in water mentioned in the ingredients) to the boiling sauce, stirring continuously. Continue to stir until the sauce thickens to the desired consistency, achieving a glossy and smooth texture.
Making Orange Chicken
- After the orange sauce has thickened, add the fried chicken breast pieces to the pan. Toss them well in the sauce, ensuring each piece is evenly coated with the flavorful mixture.
- To finish, sprinkle sesame seeds and chopped spring onions over the chicken as a garnish. Then, remove the pan from the heat. This final touch adds both visual appeal and a burst of fresh, aromatic flavor to the dish.
To Serve
- Enjoy this delectable Orange Chicken over steamed rice or alongside your favorite noodles for a classic pairing. For additional creative and complementary side dishes, refer to our serving suggestions section.
Recipe Video
Chef's Notes and Tips
- Fresh Ingredients for Sauce: For the best flavor, use fresh orange juice and zest. The freshness significantly enhances the overall taste of the sauce.
- Proper Frying Temperature: Ensure the oil is hot enough for frying (around 350°F or 175°C) to prevent the chicken from absorbing too much oil and ensure a crispy exterior.
- Avoid Overcrowding the Pan: Fry the chicken in batches if necessary. Overcrowding can lower the oil's temperature, resulting in soggy, not crispy, chicken.
- Juicy Chicken: Marinate the chicken for at least 10 minutes, or longer if time permits, to enhance its juiciness. Using boneless chicken thighs instead of breast can also contribute to a more succulent result.
- Dark Color Option: While Orange Chicken is famous for its golden hue, adding dark soy sauce can create a more vibrant, darker color for added visual appeal.
- Balance the Sauce Consistency: If your orange sauce is too thick, thin it with a little water. If it's too thin, simmer it to reduce and thicken. The sauce should coat the back of a spoon but still be pourable.
- Adjust Spices to Taste: Add more chili flakes or a splash of hot sauce for a spicier dish. For a milder version, reduce or omit the chili flakes.
Nutrition Info
Disclaimer
We're not nutrition experts, and the nutritional information provided is an estimate. Please use it as a guide. For precise details, it's best to consult a professional. To learn more, please view our Detailed Disclaimers.
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Serving Suggestions
For a delightful dining experience, consider these serving ideas to elevate your enjoyment of Homemade Orange Chicken:
- Perfect Pairings: Serve your Orange Chicken over a bed of steamed jasmine or basmati rice for a classic combination. It also pairs wonderfully with fried rice or noodles for a heartier meal.
- Vegetable Side Dishes: Complement the dish with steamed or stir-fried vegetables like broccoli, bell peppers, or snow peas to add color and nutrition.
- Balance with a Salad: Offer a light, crisp salad on the side, such as a cucumber salad or a green salad with a vinaigrette dressing, to balance the richness of the dish.
- Drinks to Match: Complement your Orange Chicken with a refreshing iced tea, a chilled lemonade, or sparkling lemon water. These non-alcoholic beverages are great for enhancing the flavors of the dish without overpowering it.
Storage Suggestions
Enjoy your Orange Chicken fresh and warm for the best taste. However, if you have leftovers, they can be safely stored in an air-tight container in the refrigerator for up to 2 days. For longer storage, freeze it for up to a month. When reheating, bring it to room temperature first and then add about a splash of water. This extra step will help the sauce melt and regain its original consistency, ensuring your dish remains delicious upon reheating.
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