Orange Chicken Recipe
This easy homemade Orange Chicken recipe brings crispy, sweet-and-sour goodness to your skillet in under an hour—perfect for a family-friendly weeknight takeout swap.
Ingredients
- 1.5 pounds boneless, skinless chicken thighs cut into 1-inch pieces (thighs stay juicy—breast works too)
- 2 tablespoons soy sauce low-sodium if preferred
- 1 large egg beaten
- 0.5 cup cornstarch (or rice flour for gluten-free)
- 2 tablespoons vegetable oil (or avocado oil)
- 1 cup fresh orange juice (about 2–3 oranges)
- Zest of 1 orange
- 3 tablespoons honey (or brown sugar)
- 2 tablespoons rice vinegar (or apple cider vinegar)
- 1 teaspoon grated fresh ginger (jarred works in a pinch)
- 2 cloves garlic minced
- 0.25 teaspoon red pepper flakes (optional, for heat)
- 2 green onions thinly sliced (for garnish)
- Sesame seeds for sprinkling (optional)
Instructions
- In a large bowl, toss chicken pieces with soy sauce. Let it sit for 10 minutes while you prep the sauce—this quick soak amps up flavor.
- Stir beaten egg into marinated chicken, then add cornstarch, tossing until each piece is evenly dusted. You’ll see a light powdery coat—that’s your ticket to crispiness.
- In a small bowl, whisk orange juice, zest, honey, rice vinegar, ginger, garlic, and red pepper flakes. Set aside.
- Warm oil in a large nonstick skillet over medium-high heat. Test with a pinch of cornstarch—if it sizzles, you’re ready.
- Add half the chicken, spacing pieces out. Cook 3–4 minutes per side until golden and crisp, then transfer to a paper-towel–lined plate. Repeat with remaining chicken.
- Remove excess oil from the pan, leaving about a teaspoon. Pour in the orange sauce and simmer, stirring, until it thickens—about 2–3 minutes. Look for bubbles that cling.
- Return chicken to the skillet and gently toss until every piece is coated. If it seems dry, splash in a tablespoon of water.
- Sprinkle green onions and sesame seeds on top. Serve over rice or alongside steamed broccoli—this really is weeknight magic.
Notes
Chicken choice matters—thighs hold moisture best, but breasts will do if you watch cooking time. For extra zing, slide in a teaspoon of orange marmalade with the honey. Taste as you go: if the glaze is too sharp, add a pinch more sweetener. A cast-iron skillet gives deeper sear marks; nonstick makes cleanup a breeze. I’ve found that squeezing in a little lime at the end brightens the whole dish—you’ll see.
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