Orange Chicken Recipe

Looking for a dinner idea that’s irresistibly good and better than takeout? This orange chicken recipe is a perfect fit! With crispy chicken coated in a deliciously sweet, tangy, and savory orange sauce, it’s hard not to love. 

Plus, it’s made with simple ingredients you may already have in your kitchen. Homemade orange chicken is not only tastier but also healthier and faster than ordering out. You can also enjoy Asian chicken salad recipe for a refreshing pairing option alongside this dish.

Ingredients

• 2 large boneless, skinless chicken breasts
• Salt & pepper to taste
• 3 tablespoons cornstarch
• 3 tablespoons olive oil, divided

• 3/4 cup orange juice (no pulp)
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1/4 cup packed brown sugar
• 1 tablespoon cornstarch
• Zest from 1 orange
• 1/2 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes (optional)
• Chopped scallions for garnish (optional)

Cooking Time

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4

Equipment: What You’ll Need

• Cutting board
• Knife
• Medium-sized bowls
• Whisk
• Large skillet or frying pan
• Tongs
• Microplane or zester
• Measuring cups and spoons

How to Make This Recipe?

Making orange chicken at home is so satisfying. Not only do you get to control the flavors, but seeing the sauce thicken and coat the crispy chicken is truly rewarding. Once you try making it yourself, you’ll see how simple yet special it can be.

Step 1: Prepare the Ingredients

Cut the chicken into bite-sized pieces. Season with salt and pepper, sprinkle with cornstarch, and toss until they’re well coated. Mix the sauce ingredients (orange juice, soy sauce, lemon juice, brown sugar, cornstarch, orange zest, ginger, garlic, and chili flakes) in a bowl. Whisk until smooth and set aside.

Step 2: Fry the Chicken

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the pan is hot, add half the chicken, ensuring the pieces don’t overcrowd the pan. Cook for about 4 minutes per side, or until golden brown. Remove the chicken from the pan and repeat with the remaining batch, adding more oil if necessary.

Step 3: Make the Sauce

Turn off the heat, but while the pan is still hot, pour the prepared sauce into the skillet. It will bubble and thicken quickly. Stir continuously to scrape up any browned bits from the pan, which will deepen the flavor.

Step 4: Toss and Serve

Return the chicken to the skillet and toss it in the sauce until coated evenly. Garnish with chopped scallions if desired. Serve immediately over steamed rice or noodles for a complete meal.

Why I Love Making This Recipe?

Every time I make this orange chicken, it reminds me of family dinners filled with laughter and crumbs of rice on the table. For me, this dish is proof that homemade meals can be just as good (if not better) than takeout. The fresh citrus zest makes the sauce shine, and being able to tweak the spice or sweetness to suit my family’s palate makes it a true winner.

Tips and Variations: Easy Ways to Switch It Up

Cooking is as much about experimenting as it is about following a recipe to the letter. I’ve tried a few different ways to make this orange chicken even better, and here’s what I’ve discovered:

• Swap chicken breasts for thighs to make the dish juicier.
• If you’re a fan of heat, add a pinch more chili flakes or a splash of sriracha to the sauce.
• Use freshly squeezed orange juice for an extra burst of flavor.
• I found that pairing this dish with a panera chicken salad recipe adds a nice fresh touch to the meal!

Perfect Pairings for This Dish

Orange chicken is best served with a side of jasmine rice or noodles such as lo mein or rice noodles. Steamed broccoli or snow peas add a vibrant crunch to the plate. A side of chicken taco salad recipe can complement this dish’s rich and tangy flavors.

Storage and Leftovers

• Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheat gently in a pan over low heat until warmed through.
• Freezing is possible, but it may affect the crispiness of the chicken. Freeze for up to 3 months.

Nutritional Information

Here’s an estimate of the nutrition per serving for this recipe:

• Calories: 336
• Protein: 25 g
• Carbohydrates: 27 g
• Fat: 14 g

Common Mistakes to Avoid for Better Results

Cooking orange chicken is straightforward, but small missteps can make a big difference. Here’s what I’ve learned to avoid:

• Overcrowding the pan when frying the chicken will make it steam instead of crisp. Cook in batches if needed.
• Skipping the zest might save a little effort but sacrifices a lot of the citrus punch in the dish.
• Cooking the sauce too long can make it overly thick and sticky. Keep a close eye and stir as it bubbles.